The Italian most used proverb says: Everyone can wait for pasta, but pasta can’t wait anyone.
We can talk endless for the pasta, ask a Italian Granny and you will get many advises and guidances, how to prepare. Those recipes are very close to my heart. I had a opportunity to work for one of the greatest not Italian, but with Italian heart chef. He give me knowledge and poison me with the love for the simple , but perfect Italian cuisine.
Soft Pasta Dough
Soft pasta dough is mostly used for the making of Ravioli, Tortellini or filled pasta, such as Cannelloni and Manicotti
- 1 kg Flour 00 high gluten index
- 480 g Eggs
- 40 g Extra Virgin Olive Oil
- 50 g White wine Chardonay
- 10 g Salt
Sieve the flour. Add salt and white wine. Prepare the eggs, lightly beaten.
Start creating dough by adding eggs little by little. When all the eggs are incorporated, add the olive oil.
Knead the dough for up to 20 minutes, until it’s consistent and soft, then cover it with cling film and rest for at least 30 minutes in a fridge, to give time for the gluten to activate.
When you are ready to shape your pasta, knead one more time and then using a pasta machine or a rolling pin, start to roll as thick, as desired for different pasta shapes.
Hard Pasta Dough
Use for Tagliatelle and Pappardelle
- 500 g Flour 00 (high gluten index)
- 500 g Semolina
- 400 g Eggs
- 30 g Olive oil
- 5 g Salt
Sieve the flour. Add semolina and salt. Prepare the eggs, lightly beaten.
Start creating dough by adding eggs little by little.When all of the eggs are incorporated, add the olive oil.
Knead the dough, minimum 20 min, until you have, nice, soft and firm dough. Cover with cling film and rest for minimum 30 min in fridge, to give the time to the gluten to activate.
After resting, knead one more time and then using pasta machine or rolling pin, start to roll out to the proper thickness for the exact pasta shape.
Chutney. Very simple, tasty and goes well with almost all fruits. Here’s the basic recipe for this traditional Indian dish. As always, feel free to replace the main fruit ingredient with whatever you like or whatever you can find in the store.
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First, the question – Pesto or Pisto? What is the difference? Pesto it’s made with basil, olive oil, parmesan, one or a few cloves of garlic and pine nuts. Pisto is exactly the same, however, without the nuts.
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What differs Alioli from mayonnaise, is that in the latter, we use the whole eggs, unlike the traditional Spanish sauce, in which only egg yolks are used.
Learn how to make your own homemade mayo and alioli (aioli, or otherwise said, traditional Spanish mayo with garlic) to serve with your favourite dishes or as a appetiser, spread on bread.
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Everyone knows the proverb: When life gives you lemons, make lemonade!
The favourite, thirst-quenching and tasty drink, which everybody loves, especially in the summer. Not only, it is quick and easy to make, but it’s also much more healthier and natural, than the soft drinks you can buy at the store. It’s always a good idea to make a batch and store it in your fridge and keep it cool for a night time drink or when you have guests coming over.
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The name of the pastry translates into “Emperor’s Mess”, which is simply a caramelised pancake, made from sweet batter using flour, eggs, sugar, salt and milk and is then baked in butter.
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Very classic and trivial, I will show you how to prepare it with a twist!
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Literally means Viennese Cutlet – thin, breaded, pan-fried veal cutlet.
Sliced veal, butterfly cut, about 4mm thin and pounded flat, seasoned with salt and pepper and rolled in flour, whipped eggs and bread crumbs. Fried until golden brown, in a good proportion of lard fat and clarified butter at about 160-170º C.
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Tip of meat for the table
Classic Austrian recipe for boiled veal or beef in broth, served with boiled potatoes, big chunks of celeriac, carrots, minced apples and freshly grated horseradish.
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The name of this famous meat stew with vegetables literally translates into Herd of Cattle.
In this recipe, I’ve seasoned it with paprika and a lot of spices, however, there are thousands of variations for goulash, so just experiment and make your own, because you can put any ingredient or spice you like in it!
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