Pasta con Aglio e Olio:
- 3 garlic cloves, sliced
- 4 tbsp olive oil
- 500g spaghetti
- <->
- Saute the garlic in the olive oil until lightly browned
- Boil spaghetti until al dente
- Drain pasta and toss with oil and garlic mix.
- Add salt, pepper and paprika to taste.
Eggs with tomate:
- 50ml olive oil
- 1 medium/large onion, thinly sliced
- 200g whole plum tomates can
- 4 large eggs
- <->
- Warm the oil in a frying pan over medium heat.
- Add onions, cook until soft.
- Add tomatoes, crush them with the spoon. Cook for 20 minutes aprox.
- Break the eggs into the pan and cover it. Decrease heat at medium-low.
- Cook until the whites are opaque and the yolks are firm. 5 minutes aprox.
- Add salt/peper.
Book: Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi
Spaghetti with lentils
- 1/2 carrot finely chopped
- 1/2 onion finely chopped
- 1/2 stalk of celery chopped
- 1/2 garlic clove sliced
- 3 tbsp olive oil
- 165g dried brown lentils, rinsed
- 250g spaghetti
- 350g marinara sauce
- <–>
- In a large saucepan, saute’ the carrots, onion, celery and garlic in the olive oil over medium-low heat until soft.
- In another medium saucepan, fill it with the lentils, add water until cover them over 1 finger. Simmer and cook until tender. 20 mintes aprox. Remove from heat and set aside
- Break the spaghetti into pieces using a dish towel. Then cook the spaghetti in salted water until al dente.
- Drain the lentils and add them to the vegetables.
- Add the marinata sauce. Bring to simmer, cover and cook until the lentils have blended with the sauce. 10 min aprox.
- Add drained pasta with 1/2 cup of pasta water.
- Season with salt/pepper
- Simmer all for 3-5 minutes to combine flavours.
Frittata
- 5-6 large eggs
- 4 tbsp olive oil
- pinch chopped parsley
- pinch grated parmigiano-reggiano
- salt/pepper
- <–>
- Crack the eggs into a bowl and beat them with a fork.
- In a frying pan, heat the olive oil up.
- Season the eggs and add parsly
- Once hot, add the eggs to the pan.
- Scramble the eggs with a spatula, tipping and moving the pan continuously to make sure the eggs dont stick.
- Add cheese and flip the frittata. Cook for 1 minute until golden.
Carbonara
- Guanciale: cured pork cheek
- eggs
- pecorino cheese
- dried pasta
- <–>
- Saute fatty, peppery strips of guanciale in a deep saucepan
- Cook pasta al dente.
- Add pasta to the guanciale.
- Turn off heat, add mixed eggs. Toss
- Add cheese and some pasta water.
- Toss all together.
Pizzoccheri a la Valtellina
- 1 medium Savoy cabbage
- 2 handfuls of grated Parmigiano
- 1 Big slab of valtellina cheese or fontina
- 3 large yellow potatoes
- 200g butter (1 block)
- 4 garlic cloves
- 500g pizzoccheri pasta
- Olive oil + Salt
- <–>
- Remove tough outer layers from the cabbage. Chop in long pieces
- Slice the fontina cheese. And grate another 200g
- Preheat oven at 160C
- Peel and dice the potatoes. Boil until cooked but still firm – 15m aprox
- Half way of boiling the potatoes, add the cabbage.
- Once potatoes and cabbage are cooked. Drain and set aside.
- In a deep frying pan, at low heat, melt the butter and add the crushed garlic. Cook until the garlic is soft.
- Boil the pasta until al dente. Reserve two cups of the water after cooking the pasta.
- Use a bit of the garlic butter to grease a baking dish.
- Layering: first pasta, then cabbage, then potatoes, then both cheeses, drizzle a bit of the garlic butter after each layer. Add a bit of the pasta water too (you dont have to use the two cups…). Top the final layer with a drizzle of olive oil and more grated cheese.
- Cover with foil and bake for 15m aprox. Remove foil and return to oven until the top is crisp.
Ragout alla Bolognese
- 1 tbs chopped onions
- 1 tbs chopped carrots
- 1 tbs chopped celery
- 2 tbs olive oil
- 25g mixed fresh herbs (rosemary, sage, thyme, etc) chopped
- 2 bay leaves
- 50g dried porcini mushrooms
- 225g ground beef
- 25g tomate paste
- 3 tbs white wine
- 3 tbs fresh orange juice
- 1 tbs salt
- pinch of pepper
- 700ml chicken stock
- 550ml beef stock
- 300g fettuccine pasta
- 25g butter
- 25g 36% fat whipping cream (optional)
- 35g Grana Padano grated
- <–>
- In a large saucepan over medium heat, sweat the vegetables in olive oil with herbs and porcini.
- Add the meat and cook until brown.
- Add tomate paste, wine and orange juice. Let them evaporate
- Add salt, pepper and stocks. Let simmer for 90m or so.
- Boil the pasta until al dente.
- Add butter and cream to the ragout.
- Add the pasta to the ragout and sprinkle the grated cheese.
Martini
- Ice
- Dry vermouth
- Gin or Vodka
- Olives or a lemon twist for garnish
- <–>
- Fill the glass beaker with ice
- Pour in half shot of vermouth
- Stir for 15 sec
- Let it sit for 30 sec
- Stir it again.
- Strain out the vermouth.
- Pour in 3 or 4 shots of vodka or gin.
- Stir for 30 sec
- Let it sit for 30 sec
- Stir for 30 sec
- Let it sit for 30 sec
- Stir it quickly
- Strain it into a chilled glass
- Garnish with 1 or 3 olives, or lemon twist.
- Drink it
Chimichurri
- 2 garlic cloves minced
- 1 jalapeno: deseed and diced
- 10 springs oregano
- 10 springs parsley
- 2 tbs red wine vinegar
- 3 tbs olive oil
- 1/2 tsp salt
- 1/3 tsp pepper
- <–>
- In chopping board, chop oregano, parsley, cloves and jalapeno together.
- Put all in a bowl and mix.
- Then you can rub the chimichurri in any meat.
Spaghetti with Zucchine
- Sunflower oil for deep frying
- 8 or 10 small zucchine (courgettes)
- 75g chopped fresh basil
- Sea salt
- Olive oil
- 500g spaguetti
- 200g grated Parmigiano
- <–>
- Deep fry the courgettes until golden brown
- Set aside and dry with kitchen paper
- Sprinkle basil and salt on top of them
- Then transfer to a bowl and drizzle with olive oil.
- Boil pasta until al dente.
- Drain and reserve one cup of pasta water for later
- Put the pasta in large pan at low heat and add the courgettes.
- Combine gently and a bit of pasta water to create a creamy texture.
- Add grated cheese. Stirring and toasing.
- Once the mix has creamy texture, it is ready.
Pasta a la Norna
- 2 large garlic cloves
- Olive oil
- 2 large aubergines, diced
- Sea salt
- 1 litre marinara sauce
- 500g pasta
- 1 handful of basil, chopped
- 1 handful of grated ricotta or pecorino
- <->
- In a frying pan, fry the garlic with the olive at low heat.
- Add aubergines, at medium heat, and cook for 15m or sligthly golden.
- Add marinara sauce and cook for 5 minutes
- Cook the pasta and drain. Reserve one cup of pasta water
- Add the water to the marinara. Add the basil. Stir.
- Take 3/4 of the sauce and pour it in a serving bowl
- Add the pasta to the rest of the sauce. Stir and add the grated cheese.
- Ready to serve with the sauce aside.
Pasta Fagioli
- Olive oil
- 1 medium onion sliced
- 2 garlic cloves halved
- 1/2 bunch cavolo nero roughly chopped
- 3x400g cans of cannellini beans
- 750ml chichen stock
- 500g marinada sauce
- 500g small pasta
- Salt, Pepper
- Parmigiano grated
- <–>
- In a frying pan at medium low heat, saute the onion and garlic.
- Boil the cavolo nero in salted water
- Add beans, stock and marinada to the pan with onion and garlic
- Cook at low heat
- Once cavolo is ready, strain, and add it to the bean mix.
- Cook at low simmer with lid for 15m.
- Cook the pasta in salted water. Then drain and save one cup of pasta water.
- Add the cup of water to the bean mix.
- Add two cups of the bean mix to the pasta and a bit of olive oil.
- Serve the pasta with beans and add fresh pepper and cheese.
