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Recipe Chakchouka

Dish originally from North Africa, it is a kind of pan-fried peppers, peppers, tomatoes, onions and to which are added at the end of the eggs. Ingredients: 2 onions 3 cloves of garlic  Half a red pepper 2 peppers 8 tomatoes 4 eggs 125g goat or sheep cheese, feta type (from Bergerie de la Lienne if possible!) Parsley 4 eggs Chopsticks Brown garlic onion, add peppers, tomatoes and 1/2 parsley. Add 120ml of water, bring to a boil, simmer 5 min. Create a crater to place each egg, crumble the cheese over the entire preparation, cook 10 min. Serve with bread or better with baguettes. Serve with a light red: Monferrato de Castello di Tassarolo, Sangiovese (di Filippo), Montefalco (di...

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Fettuccine with Bordeaux porcini mushrooms

500g Fettuccine Ciccone 1 clove of garlic 3CS olive oil About 500g of Bordeaux porcini mushrooms black pepper A dish that can be made quickly, unexpectedly, provided you have quality pasta and some porcini mushrooms in the freezer ... (ready in 20min) Put the pasta water to boil. The old varieties of wheat make more starch so cook your pasta by being generous with water, min 5L of salted water for 500g. At the same time, in a wok or a large pan, brown a clove of garlic in olive oil, add the porcini mushrooms over high heat. Optional: add minced meat or sausage cut into pieces. Have a drink of wine. Once the salted water has boiled, cook the...

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Rigatoni with tomato sauce (quick recipe)

500g rigatoni Ciccone 1 clove of garlic 1 onion 1 tbsp olive oil About 400g of tomato passata A little basil A dish that can be made quickly, unexpectedly, provided you have quality pasta and passata ... (ready in 20min) Put the pasta water to boil. The old varieties of wheat make more starch so cook your pasta by being generous with water, min 5L of salted water for 500g. At the same time, in a wok or a large pan, brown a clove of garlic in olive oil, add the chopped onion, once the onion is blond, add the passata and cook over high heat. Add dried basil. If you have fresh basil, add it when serving. Optional: if...

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Tagliata

Ingredients Piece of beef 3cm-4cm thick Parmesan pieces Rocket Cherry tomatoes Coarse salt Black pepper Heat your pan over high heat and grill the meat for about 2 minutes on each side. Depending on the thickness of the meat, vary the cooking time, but tagliata is eaten rare ... do not spend your time turning the meat, patience is the mother of all virtues ... Once the meat is cooked, add the coarse salt and pepper. (salt the meat after cooking to prevent it from drying out). Cut it into pieces about 1.5cm wide. Drizzle with olive oil (and depending on your taste with balsamic vinegar), sprinkle with chopped cherry tomatoes, arugula and Parmesan. Serve with grilled vegetables, salad and...

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Spaghetti alla carbonara recipe, the real one!

Spaghetti alla carbonara recipe, the real one! 400 g of spaghetti 150 g of pecorino romano (or parmesan) 4 eggs 200 g of guanciale (dried pork cheek like ham) freshly ground black pepper Salt   Bring at least 4 liters of salted water to a boil. Cut the guanciale into small sticks, brown them in a high-sided pan or a wok until they are golden brown. Reserve in the pan. In a bowl, beat the eggs into an omelet, pepper generously (carbonara = carbon color) and add the pecorino. Mix well. Cook the spaghetti in salted boiling water. ! Before draining, keep a large bowl of pasta cooking water aside. Drain the spaguetti when they are al dente, still very al...

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