RECIPE
Carbonara , The Queen of pasta
Ingredients:
-Pork cheek
-Egg
-Pecorino cheese
-Black pepper
Start by taking the eggs and separating the yolks from the whites. An old Roman saying goes "one egg per person and one for the pan".
Take the egg yolks, add some pecorino and mix vigorously, in the meantime add some pecorino and you will get your cream.
All these steps must be done in a bowl without any flame!
At the same time, cut the pork cheek into cubes and place them in a pan over a medium-high heat without adding anything else, no oil of any kind, please. You will see that the pork cubes will start to "sweat" releasing the fat, let the cubes cook until they become crispy. At that point, turn off the heat and let the pan cool and remove some of the fat released during cooking.
Cook the pasta and two minutes before it is cooked, remove it and pour it into the pan together with the bacon, I recommend leaving the heat off and above all set aside a little pasta water.
Start by mixing the paste together with the pork cheek cubes and then add the cream made previously with the egg yolks, pecorino cheese and pepper. Add part of the pasta water and continue mixing for the remaining two minutes of cooking, after which if the pasta is dry add more pasta water and continue mixing. If it is too liquid, turn on the heat and keep it to a minimum and continue stirring! Never stop! otherwise the egg will cook!
Serve the pasta, another sprinkling of pecorino and enjoy.
Good work Chefs
.jpg)
Cheese and black pepper
The simplest but also the most complicated
Ingredients:
-Pecorino cheese
-Black pepper
-Pasta water
Take a pan and pour some black pepper inside, heat the pan slightly and immediately add some water, lightly toast the pepper. Once you have toasted the pepper, immediately remove the pan from the heat.
Let the pan cool, then add lots of pecorino and a little pasta water, mix until you obtain a nice cream.
Start cooking the pasta and two minutes before it is cooked, take it out and pour it into the pan with the cream, obviously always cold, from now on we will no longer use the heat.
Start mixing the pasta with the sauce for the last two minutes of the cooking time, if it is dry just add more pasta water, if it is too wet add more pecorino.
Serve and enjoy it!
Good work Chefs
Tiramisù
The simplest, most famous and tastiest Italian dessert of all
Minimum effort, maximum yield!
Ingredients:
1 egg per person - for more than 7 people I recommend decreasing the quantity using a ratio of 1 egg for every 2 people (after 7 people)
1 tablespoon sugar per egg
60g of mascarpone per egg
coffee
salt
cocoa
savoiardi biscuits
Start by dividing the eggs into two large bowls, divide the yolks from the whites.
Add the sugars to the egg yolks and mix with the help of a mixer, once mixed add the mascarpone and mix again. At this point you will have reached a creamy, smooth and shiny consistency.
In the other bowl you will still have the whites, add a pinch of salt, mix them vigorously with the mixer until they reach a frothy consistency, similar to a cloud.
*please pay attention to the bright lights! don't use the same whisks you used for the egg yolks, also make sure there are a few drops of water otherwise they won't become frothy!
Once both bowls are ready, we just need to mix them together. Pour the egg white foam little by little into the egg yolk mixture. Mix gently with a bottom-up motion, fold! otherwise you will lose all the air inside the egg whites.
Once you have folded the two ingredients you will have achieved your goal!
Take a flat plate and pour some coffee on it, at this point you just have to wet the ladyfingers on both sides and place them on the well of the glass. Add a layer of cream, and continue with another layer of ladyfingers, cover again with cream and finally a sprinkling of cocoa.
Now you just need to let the tiramisu rest in the fridge for at least an hour, the longer it rests in the fridge the better.
Remember one last piece of advice, always make single portions!
Good Work Chefs
Tomato and basil sauce
The simplest and the best
Ingredients:
-garlic
-oil
-tomato
-salt
-sugar
-basil
Take a pan, high heat, pour in some olive oil and a clove of garlic. Let the oil flavor and when it has heated up, pour in the tomato sauce, you will see that it starts to thicken and at that point add a little water, together with the salt and a pinch of sugar to counteract the acidity of the tomato. Now wait for the water inside to start boiling, then lower the heat, add the basil and cover.
At this point it's up to you to decide how long to cook it: 30 minutes, 1 hour, 2 hours... But be careful, the more you continue cooking, the more careful you have to be to maintain the balance of flavors (e.g. the more you cook the tomato, the more acidic it becomes , then you will have to correct it)
Cook the pasta you prefer and two minutes before the pasta is cooked, take it out and pour it into the pan together with the sauce.
Remember to reserve a cup of the pasta water.
Pour part of the water you set aside into the pan and continue mixing the pasta with the sauce. The pasta water will help mix the pasta with the sauce by combining them together, they must bind.
Continue for the remaining two minutes of cooking time and at the end check, if it is too wet increase the heat and continue to mix quickly, if it is too dry add a little pasta water.
Serve the pasta, sprinkle with parmesan and enjoy
Good work Chefs
Homemade pasta
Follow the recipe step by step and let's start making our dough!
Ingredients (1 portion):
-100g flour
-1 egg
-Olive oil
Pour 80g flour onto a flat surface and use your hand to make a large hole in the middle, make sure it is large enough to contain the egg.
Open the egg and pour it into the hole made in the flour and start mixing it, mix only the egg with the help of a fork.
Once the egg is mixed, start adding the flour little by little and make sure it mixes well with the egg without leaving any lumps. Continue mixing and adding flour until you get a very thick consistency.
At this point you will have a dense consistency, which will be able to resist the remaining flour. Cover the "dough" you have obtained so far with flour, pouring all the flour over the top.
At this point, start pressing on the top, always with the help of a fork, and folding it on itself. Continue pressing and folding until you reach a firmer consistency that you can grip with your hands.
Throughout the process, if there is a lack of flour and you notice that the dough becomes yellow and remains very sticky, slowly add more flour.
When you have reached a solid dough, start kneading in order to achieve a homogeneous consistency throughout the dough. During this phase the dough may become sticky again, having not previously absorbed enough flour.
Continue kneading until you reach a consistency that is dry, soft and smooth.
At this point the dough is ready! wet it with olive oil, wrap it in cling film and let it rest in the fridge for half an hour.
Once the dough has rested, you will be ready to roll it out!
Pour a little flour onto a flat surface and around the dough.
Start rolling out the dough, by hand or even better with a dough roller.
From here it's up to you to make the type of pasta you prefer!!
Good work Chefs!