500gr chicken boneless thighs (no skin)* 100gr bacon 1 onion 1 garlic clove 225gr mushrooms 225gr mascarpone 1 chicken stock cube 1 or 2 courgette (zucchini) fresh basil parmigiano reggiano pepper & salt olive oil 450 gr spaghetti Cook the spaghetti according to the directions on the package. Dice the chicken, bacon and onion. Season
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3 eggs, separate yolks and the whites 3 tbsp dark brown sugar 250gr Mascarpone 1 pack Lady fingers 1 cup cold strong coffee 4-5 tbsp Amaretto Disaronno cacao powder for dusting Before starting it’s important you use proper coffee for this recipe. Strong coffee is not your filter/nespresso/senseo coffee. Use a proper Italian espresso coffee
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1 can tomato sauce 1 tbsp chopped basil (fresh) 2 cloves garlic 1 tsp (cane) sugar 4 strips of bacon (center cut) 1 medium union 2 tbsp olive oil In a sauce pan add tomato sauce, basil and sugar. Grate the garlic and add to the sauce. Add salt and pepper to taste. Bring to
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150-200 gr Farfalle pasta 300gr ground beef 2 tbsp olive oil 2 garlic cloves, minced 1 carrot, chopped 1 onion, chopped 1 sweet pepper, chopped 1 celery stick, chopped a few fresh celery leaves, chopped 2 tsp dried basil 1 tsp oregano 1 tsp thyme 1 tsp parsley 1/4 tsp dried chili flakes 1 tsp paprika
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90 gr butter 150 ml heavy or whipped cream 15o gr grated parmesan cheese 3 tbsp parsley salt and pepper to taste Melt butter in a sauce pan. While stirring constantly, add slowly the cream. Let it cook for 1 minute. Add the grated parmesan cheese while stirring until cheese is dissolved. Add parsley and season
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Crust: 1 1/4 cup warm water 2 packages yeast (Fermi-pan 11gr) 3 tbsp olive oil 1 tbsp honey 4 cups all purpose flour Sauce: 12oz tomato paste with roasted garlic 2 tbsp olive oil 1 tbsp honey 1 tsp dried oregano 1 tsp dried basil salt and pepper to taste Crust: Mix water, yeast and
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Spinach-beef-ricotta filling: 1 tbsp olive oil 1 onion, chopped 1 garlic clove, minced 500 gr minced (ground) beef 250 gr frozen spinach, thawed (or use fresh) 3 tbsp tomato paste 125 gr ricotta 1 egg 1 tl dried oregano salt and pepper to taste Béchamel sauce: 2.5 dl milk 1 sprig of parsley 5 whole
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