Aude’s broccoli pesto
Aude’s broccoli pesto
Ingredients:
300 g broccoli, in florets
¼ tsp salt
1 bunch of basil
1 bunch of mint
1 clove of garlic
50 g grated Parmesan cheese
3 tbsp olive oil
1 tbsp lemon juice
a little pepper
300 g broccoli, in florets
¼ tsp salt
1 bunch of basil
1 bunch of mint
1 clove of garlic
50 g grated Parmesan cheese
3 tbsp olive oil
1 tbsp lemon juice
a little pepper
Preparation:
- Cook the broccoli until tender, season with salt.
- Put the broccoli in a food processor with the garlic, put some of the mint and basil leaves unchopped on the side for later and put the rest in the food processor. Puree everything until it is finely chopped.
- Stir in the oil and lemon juice and flavour the pesto.
- Garnish the pesto with the reserved mint and basil leaves. Ready to enjoy
Christoph’s cinque pi
Christoph’s cinque pi
Ingredients:
3 dl half cream
3 tablespoons tomato puree
1 garlic clove, pressed
½ teaspoon salt a little pepper
50 g grated Parmesan
2 tablespoons flat-leaf parsley
250 g cherry tomatoes
3 dl half cream
3 tablespoons tomato puree
1 garlic clove, pressed
½ teaspoon salt a little pepper
50 g grated Parmesan
2 tablespoons flat-leaf parsley
250 g cherry tomatoes
Preparation:
- Prepare the ingredients by quartering the cherry tomatoes, finely chopping the parsley, and pressing the garlic.
- In a pot, heat the 3 dl of half cream until it begins to simmer. Stir in the 3 tablespoons of tomato puree and mix well.
- Add the pressed garlic, salt, and pepper to the mixture. Stir well and bring it briefly to a boil.
- Gradually stir in the grated Parmesan until it is completely melted and the sauce is smooth. Then, add the finely chopped parsley to the sauce and mix.
- Add the quartered cherry tomatoes to the sauce and heat briefly until they are warm.
Peter’s lentil sugo
Peter’s lentil sugo
Ingredients:
2 onion
1 clove garlic
100 g carrot
100 g celeriac
Olive oil
1 bay leaf
a few sprigs of thyme
1 sprig of rosemary
200 g black/green lentils
2 dl red wine
400 g whole pelati
2 tbsp tomato puree
2 dl water
half a bunch of flat-leaf parsley
hard cheese
180 g yoghurt
salt and pepper
2 onion
1 clove garlic
100 g carrot
100 g celeriac
Olive oil
1 bay leaf
a few sprigs of thyme
1 sprig of rosemary
200 g black/green lentils
2 dl red wine
400 g whole pelati
2 tbsp tomato puree
2 dl water
half a bunch of flat-leaf parsley
hard cheese
180 g yoghurt
salt and pepper
Preparation:
- Finely chop the onion and garlic. Cut the carrot and celeriac into small cubes. Heat a little olive oil in a pan, add the vegetables, bay leaf and herbs and sauté everything for a few minutes over a medium heat.
- Add the lentils, deglaze with the red wine, add the hand-mashed pelati, tomato puree, water and a little salt. Bring everything to the boil, reduce the heat, cover and simmer the sugo for 45 minutes.
- When the lentils are cooked, reduce the sauce to the desired consistency for approx. 15 minutes. Flavour with salt and pepper.
- Melt the butter with the olive oil in a frying pan and fry the onion rings in it for approx. 20 minutes over a medium heat until golden brown and soft. Pluck the parsley leaves from the stalks and chop finely.
- Serve with the fried onions, freshly grated hard cheese, yoghurt and parsley
Andreas’ blue bliss with sage
Andreas’ blue bliss with sage
Ingredients:
100 g blue cheese
(e.g. Gorgonzola or Roquefort)
150 ml cream
1 clove of garlic
8-10 fresh sage leaves
50 g walnuts
1 tbsp butter
Salt and pepper
A little lemon juice
100 g blue cheese
(e.g. Gorgonzola or Roquefort)
150 ml cream
1 clove of garlic
8-10 fresh sage leaves
50 g walnuts
1 tbsp butter
Salt and pepper
A little lemon juice
Preparation:
- Melt the butter in a pan over a medium heat.
- Add the chopped walnuts and fry briefly until golden brown.
- Add the sage leaves and chopped garlic and fry briefly until the sage is crispy and the garlic is fragrant.
- Add the cream and blue cheese and melt over a low heat, stirring until the cheese has completely melted into the cream.
- Season to taste with salt and pepper (be careful: cheese is often quite salty).
- Refine with a squeeze of lemon juice if necessary, ready to savour.
Martin’s amatriciana
Martin’s amatriciana
Ingredients:
80 g vegan bacon
1 large onion
800 g pelati
2 pinches of chilli flakes
salt
Pecorino
80 g vegan bacon
1 large onion
800 g pelati
2 pinches of chilli flakes
salt
Pecorino
Preparation:
- Cut the bacon into strips and finely chop the onion. Heat a pan, add the bacon and fry until it takes on a little colour.
- Reduce the heat, add the onions and cook over a low heat for approx. 15 minutes until soft and without colouring.
- Add the hand-crushed pelati. Season with a little chilli flakes to taste. Season lightly with salt, cover and simmer for 30 minutes. Finish cooking for 15 minutes without the lid.
- Add the butter and then blend the sauce finely with a hand blender, season with salt and grate the pecino.
Claudia’s salsa rosa
Claudia’s salsa rosa
Ingredients:
2 cloves of garlic, finely chopped
1 small onion, finely diced
2 tbsp of olive oil
250 g of cherry tomatoes, diced
1/2 tsp of oregano
3 tbsp of tomato paste
1 tsp of salt
Ground pepper
250 ml of half cream
(or heavy cream)
2 cloves of garlic, finely chopped
1 small onion, finely diced
2 tbsp of olive oil
250 g of cherry tomatoes, diced
1/2 tsp of oregano
3 tbsp of tomato paste
1 tsp of salt
Ground pepper
250 ml of half cream
(or heavy cream)
Preparation:
- Heat the olive oil in a pan over medium heat. Add the garlic and onion, and sauté until they become translucent.
- Add the diced cherry tomatoes and cook over medium heat until the tomatoes soften and most of their liquid has evaporated. Season with salt, pepper, and oregano. Stir and let cook for about 3 minutes.
- Stir in the tomato paste and mix well.
- Add the half cream and simmer gently. Lower the heat and let it cook for about 5 minutes.
- Add the grated Parmesan cheese, stir, and let cook for another 3 minutes.
- Finally, stir in the chopped basil and remove from heat.
- For the best flavor, toss freshly cooked al dente pasta directly into the sauce and mix well to coat evenly.
Flavia’s alla vodka sauce
Flavia’s alla vodka sauce
Ingredients:
600 g pasta
400 ml cream
800 ml canned crushed tomatoes
8 shallots
6 cloves garlic
12 cl vodka
6 tbsp olive oil
2 tbsp chili flakes
100 g butter
200 g Parmesan cheese
salt, pepper, sugar
600 g pasta
400 ml cream
800 ml canned crushed tomatoes
8 shallots
6 cloves garlic
12 cl vodka
6 tbsp olive oil
2 tbsp chili flakes
100 g butter
200 g Parmesan cheese
salt, pepper, sugar
Preparation:
- Finely dice the shallots and garlic.
- Cook the pasta in salted boiling water as per package instructions.
- Heat olive oil in a pan, sauté shallots and garlic for 2 minutes until translucent, then add chili flakes.
- Deglaze with vodka, simmer for 2 minutes.
- Add chopped tomatoes, simmer for 10 minutes. Season with salt, pepper, and sugar.
- Stir in cream and butter. Add cooked pasta, cook together for 2-3 minutes.
- Plate and top with grated Parmesan.
Sue’s salsiccia mushroom sauce
Sue’s salsiccia mushroom sauce
Ingredients:
350 g rigatoni
250 g salsiccia
250 g mushrooms
50 g spinach
1 onion
150 ml cream
30 g butter
3-4 tbsp white wine
1 tbsp flour
salt
olive oil
parmesan
350 g rigatoni
250 g salsiccia
250 g mushrooms
50 g spinach
1 onion
150 ml cream
30 g butter
3-4 tbsp white wine
1 tbsp flour
salt
olive oil
parmesan
Preparation:
- Cut the sides of the salsiccia, peel off the skin and chop the meat slightly with a knife.
- Finely chop the onion and sauté briefly in a pan with a little olive oil. Add the chopped salsiccia and fry over a medium heat for approx. 10-15 minutes until the meat is browned and slightly crispy.
- Deglaze the meat with white wine. As soon as the wine has evaporated, remove the meat from the pan and set aside. Do not clean the pan – it will be used again.
- In between: In a saucepan, cook the pasta in lightly salted water until al dente.
- Clean the mushrooms and cut into thin slices. Sauté the sliced mushrooms in the pan with butter for a few minutes, then add the spinach. Then mix the meat with the vegetables. Pour in the cream and thicken with a little flour.
- Add the cooked pasta to the pan and simmer everything together for another 3 minutes over a medium heat.
- Sprinkle with a little parmesan to taste and serve.
Maria’s creamy pesto
Maria’s creamy pesto
Ingredients:
70 g basilic
50 g Parmeggiano Reggiano
30 g pine nuts
3 g sea salt
70 g olive olive (extra vergine)
30 g Pecorino Sardo
2 cloves garlic
70 g basilic
50 g Parmeggiano Reggiano
30 g pine nuts
3 g sea salt
70 g olive olive (extra vergine)
30 g Pecorino Sardo
2 cloves garlic
Preparation:
- Keep only the basil leaves, wash the basil briefly under water (not too much) and dry with a clean towel (not too much).
- Crush the garlic and pine nuts with a mortar.
- Once the garlic and pine nuts are crushed, add the basil and continue to crush with the mortar, add salt, add pecorino cheese.
- Continue mortaring until it becomes creamy, add the Parmeggiano, when it has become creamy add the oil, ready to savour.
