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SPICED CARROT AND FETA GNOCCHI
Inspired by Koenemann’s The Essential Pasta Cookbook Ingredients: Gnocchi: 800 g carrots, diced 2 large potatoes 200 g feta cheese 2-2 ½ cups coarse flour nutmeg 1 egg, lightly beaten Cream and [...]
SOUP NOODLES
Ingredients: 1 egg, lightly beaten up to 1 cup flour (preferably, coarse wheatmeal flour) Method: Add as much flour to the beaten egg as needed to make semi-soft dough. Knead until uniform. Roll out [...]
CUTTLEFISH RISOTTO
Ingredients: 1 kg cuttlefish ½ dl olive oil 100 g onion (preferably the flat-shaped Stuttgarter variety), coarsely chopped 50 g garlic, thinly sliced 50 g shallots, thinly sliced a pinch (or 2) of mixed Dalmatian [...]
PENNE WITH ZUCCHINI BLOSSOMS
Ingredients: 2 zucchinis – thinly sliced 1 large, ripe tomato, finely chopped 1 clove garlic, finely chopped 1 teaspoon chopped parsley leaves ¼ teaspoon pepperoncino – optional about 20 zucchini blossoms ½ teaspoon saffron 3 [...]
SPÄTZLE WITH ZUCCHINI AND SPRING ONION
Ingredients: 1 spring onion 1 zucchini 2 thin slices of home-cured ham (or prosciutto) 1 clove garlic, finely chopped 400 ml cooking cream 1 tbsp oil salt lemon pepper herbs and spices to taste 500 [...]
PANSOTTI WITH COCOA
Ingredients: For the white dough: 1 kg flour 4 eggs 1 tbsp oil a pinch of salt For the black dough: 300 g flour 150 g bitter cocoa powder 1 egg 1 tbsp oil a [...]
