Risotto alla milanese

Risotto alla milanese is a typical north italian dish. I love the saffron taste and works well especially with the ossobuco con gremolata. As I published already the recipe of the ossobuco some years ago, it is now time to publish the recipe of the risotto. Ingredients for 2: 180 gr of Carnaroli or Arborio…

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Penne Stracchino e Gorgonzola

We just came back from holiday and we managed to do some specialities shopping on the way back. In particular some nice Stracchino and some nice Gorgonzola Piccante. As yesterday the weather was really bad and rainy, what better to combine them in a recipe. Ingredients: 250 gr. Penne (Garofalo) 100 gr. Stracchino 50 gr. Gorgonzola piccante…

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Loup de mer in salt crust

I have been doing fish in salt crust for ages, but tried a new preparation some time ago. Loved it! You can use Loup de Mer, Dorade, Mackerel, …. anything you like. Ingredients for 2: 1 fish 800gr. in this case Loup de Mer 2kg coarse salt 4 egg white 1 lemon (just the skin,…

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Spaghetti with broad beans, peas and pesto.

This is a pure spring recipe. When the peas and the broad bean (fave) arrive on the market it’s time to cook this recipe. Ingredients for 2: 125 gr Spaghetti ( Garofalo from Gragnano) a cup of fresh peas a cup of fresh broad bean (dont forget to get the skin around the bean off)…

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Spring Bruschetta

This is a variation from the 3 tomatoes salad I prepared the other day. Basically you have almost the same ingredients, but different tastes. I prepared it as a Bruschetta, but you can use it as a pasta sauce or a side dish with grilled fish or meat and it is super easy to do….

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3 tomatoes and asparagus salad

I am currently preparing the seedlings for our garden and got a tomato craving  (I planted 7 different types 😉 , let’s hope they grow well. Armed with my craving I went tomato shopping and found already different sorts (season has started in Spain and Italy). I settled for some Merinda, some Datterini and some…

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Maccheroni with Kale and Merguez

In the tuscan tradition, Kale has always been used a lot. It’s called cavolo nero and it is mostly paired with Salsiccia (sausage) and pasta. This is my revisitation of a classic but using merguez instead of salsiccia. Merguez are very nice north african sausages with lamb and beef meat, well seasoned and a touch…

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Roasted Chicken and potatoes

From time to time we just buy a nice chicken and roast it. It’s so simple and you just need some patience while it’s in the oven. You can use any spices or rub at your taste. Ingredients: 1 Chicken (I really make sure it is a Swiss Chicken of good quality) Rub, in this…

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Spaghetti ai funghi porcini

Ingredients for 2: 200gr Porcini (Boletus) mushrooms 2 garlic cloves olive oil 3 anchovies (at your choice) parsley salt pepper vegetable stock parmesan 250gr spaghetti (I only use Garofalo)   Put a salty water pan to boil for the spaghetti and cook them according instructions. In the meanwhile put some olive oil in a skillet…

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Slow cooked double entrecôte/rib eye

We usually buy meat on big pieces, age it a little more in the fridge before portioning it and freezing it. I prefer to cut my steaks in double portions (350-450 gr) each and therefore was experimenting since a while in the preparation. This is now my best result so far. Ingredients: 350-450 gr double…

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