Five European Dishes You Need to Know

Many European dishes are world famous, but what makes them so special? And how are they prepared? We reveal the secrets behind five European classics that you absolutely must try. We start with a stroll through the lanes of Naples, in southern Italy, where a true classic was born. Pizza Margherita, molto buono. I'm the biggest fan of Margherita, it's like the best pizza I've had. For a Margherita, a thin yeast crust is topped with... Here we have a San Marzano tomato, Parmigiano Reggiano, fresh basil, buffalo Campana top. Red, green and white, just like the Italian flag. A pro tip... Then it's into the oven for a maximum of 60 to 90 seconds, at between 440 and 470 degrees Celsius. Pizza was born in Naples, and though many toppings are possible, there are limits. Many people say pineapple, for me it's also French fries, pineapple, I don't like honey for example. But the pizza baker's attitude is the most important ingredient. I think it's a passion for me, apart from a job, it's a passion, so for me it's not a job. Now it's on to Budapest, Hungary, and their national specialty. People, normally international people, are expecting to get a stew when they order a goulash at a restaurant, but here in Hungary, if you are eating a goulash, or if you order it from a restaurant menu, you would probably get a soup, a goulash soup, which is more liquid. Beef cheek is the best meat for a perfect goulash. Add fresh root vegetables, garlic and onions, and of course, typical Hungarian paprika. In general, we cut nice cubes, and we're cooking together with the onion base. It's very important to sweat the onion very nicely, so it takes half an hour. A tip, after adding the paprika powder to the onions, take the pan off the heat and stir, otherwise it quickly burns and becomes bitter. After the meat has stewed for two hours, add the root vegetables and continue cooking. Finally, pour water over everything, and the goulash soup is ready. Next stop, Belgium. Here, the culinary star is moules frites, a pot of steamed mussels served with fries. We start with freshly scrubbed mussels, along with butter, salt and pepper, celery and onions. Always the vegetables at the bottom, it's very important, because the vegetables will cook first, and will flavour the moules. Allow about 800 grams of mussels per person. Turn them after half the steaming time, so they cook evenly. In Belgium, the fries are usually fried twice in beef fat. We eat them with mayonnaise. The best mussels are available from October to January. Mussels were once considered a simple meal for the masses, but over the years they have become a coveted and expensive delicacy. Fries are also an integral part of this British classic, fish and chips. People love it, it's just a good combination. This street food is best made from cod fillets. The batter is prepared with carbonated water, making it fluffier. Fried fish was brought to Britain by Jewish immigrants in the 16th century. The first fish and chip shops appeared around 1860. Nobody knows when the connection with fries came about. In any case, both are fried. In England, fish and chips is eaten with salt and vinegar. I think fish and chips has got a strong future. As a dish, it's always going to be around. I never get sick of it. I still love my fish and chips. After so much fried food, we end on a healthier note. We're in France for a dish which even gave its name to a movie, ratatouille. My favourite thing about ratatouille is that it can be served with almost anything. It can be vegan, vegetarian or it can be served with meat. Eggplants, peppers, zucchini, tomatoes, red onion and garlic are the ingredients. Making ratatouille requires diligence. First, wash and cut up the vegetables evenly, so each individual flavour comes out in the dish. The eggplant comes last, because it turns brown quickly when it's cut and exposed to air. Purists season and fry each vegetable separately in hot olive oil. Add tomato sauce to finish. Ratatouille is served hot or cold to accompany fish or meat. Or on a baguette topped with goat cheese. Are there any other European dishes that you especially like?