The popular spaghetti dish is admittedly already unbeatably good in its classic form. Nevertheless, the version that Michelin star chef Davide Oldani and Barilla brand ambassador tennis champion Roger Federer serve here for you is definitely worth a look! The two Masters of Pasta enhance the Mediterranean dish in quite a stunning way! We were … Read more
Preheat the oven in time to 250 degrees (fan oven: 200 degrees, gas: level 4). Make a dough from the ingredients listed and let it rest covered for 1 hour. Sauté onion and garlic in butter until soft. Add spinach and parsley, remove everything from the stove. Mix ham, curd cheese, spinach mixture and half … Read more
A delicious mushroom dish for any occasion! 40 min, easy Remove fat and sinews from the suckling pig’s back and cut into 1, 5 cm thick chops. Season them with salt, pepper and freshly pressed garlic. Heat butter and olive oil in a frying pan, roast chops on both sides at rather low temperature. Clean … Read more
For the carrot and wild garlic frittata, first clean, rinse and peel the carrots and, depending on their thickness, halve or quarter the vegetables lengthwise and cut them into pieces about 5 cm long. Remove the stalks from the wild garlic and rinse and then dry the leaves. Put the eggs and the sour cream … Read more
Cima di rapa: remove tough leaves, cut stems into wide strips, tender leaves whole, cut closed flowers into roses. Bring salted water to boil, add vegetables, simmer gently with lid closed for ten to fifteen minutes, remove, perhaps rinse when cooled (bitter substances), drain well, set aside. In the meantime, toast buckwheat in a pan … Read more
Cut salmon fillet into pieces and place in freezer for 45 min. Preheat oven to 120 °C. Remove salmon from freezer. First coarsely chop with a blender. Add egg whites and grind everything together until fine. Gradually add whipping cream until a homogeneous mixture is formed. Season with salt, pepper and nutmeg. Grease four small … Read more
Dahi Machi is very popular in Begalen. When preparing the fish, make sure that it is not overcooked. It will either become tough or fall apart in the exquisite sauce. The ready-cooked fish fillets break very easily, that is why many cooks use fish that has not been deboned, in order to be less careful … Read more
Cut the pumpkin flesh into narrow sticks. Clean sugar snap peas. Blanch pumpkin sticks and sugar snap peas one after the other in boiling hot salted water for about 3 min. each, pour into a sieve and drain well. Peel onion and cut lengthwise into fine wedges. Rinse and clean pointed peppers and cut diagonally … Read more
First, peel the organic oranges with the zest ripper, finely chop the zests. Then squeeze oranges, pour juice into a pot. Peel the pears, remove the core and cook the pear pieces in the orange juice until they almost disintegrate. Add jam sugar and boil for about 4 minutes. Fill the jam into clean screw … Read more
For kamut breakfast, stir kamut meal with cold water to liquid porridge, cover and soak for a few hours (even overnight). Bring kamut porridge to a boil with water, season and simmer gently for a few minutes. Add plums, boil again and finish with nuts.