1. Wash the lemon and then grate the zest, avoiding the bitter white part. Squeeze out the juice and set aside.
- 90g/3.2oz black truffle paste or three or four black truffles
- 1 cup parmigiano cheese, grated or 1 cup taleggio cheese
- 1 cup heavy cream or mascarpone
- 1/2 cup white wine
- Salt and pepper to taste
1. On medium heat combine wine with truffle paste and let it cook for three minutes.
2. Add cream and let cook for another three minutes.
3. Combine cheese, salt and pepper and mix vigourosly.
4. Toss pasta and stir it very well. You might need to combine some pasta water in order to make the sauce a bit thiner.
5. Serve with shaved truffles on the top of each plate.
Ingredients for six servings:
- 4 Italian Spicy sausages (out of casing)
- 3 cloves of garlic, chopped
- 1/2 cup tomato paste or 2 cups of passata
- 1 cup red wine
- 1/2 cup cognac
- 3 tbsp Olive oil
- 1 cup Mascarpone or heavy cream (Optional)
- Crush red pepper flakes (Optional)
- 1/4 teaspoon of cinnamon (Optional)
- Fresh parsley
1. On a big heavy bottom pan, cook the garlic, cinnamon, pepper flakes and sausages on olive oil.
2. Using a wood spoon break the sausages in smal pieces.
3. Combine Cognac and light the pan on fire! Watch your eyebrows, facial hair and anything flammable!
4. When fire is off, combine red wine and cook until all eevaporates.
5. Add the tomato paste and two cups of water and let it cook on low heat until it reduces in half.
6. If adding cream or mascarpone, combine it and turn of heat.
7. Serve with pasta or polenta with fresh parsley on top.
¼ cup olive oil
1 (14-ounce) can chickpeas, rinsed and drained
2 teaspoons finely chopped fresh rosemary, plus more for garnish
½ teaspoon Aleppo pepper, or ¼ to ½ teaspoon red-pepper flakes (optional)
1 large shallot, finely chopped
2 garlic cloves, finely chopped
1 cup Greek Yogurt
1 (6-ounce) bag baby spinach
12 ounces spaghetti or bucatini
½ cup finely grated Parmesan
Lemon wedges, for serving
1. Bring a large pot of salted water to a boil over high.
2. In a wide, deep skillet, heat the oil over medium-high. Add the chickpeas, rosemary and Aleppo pepper, if using. Season generously with salt and pepper, and cook, stirring occasionally, until chickpeas start to caramelize at their edges and pop, 5 to 7 minutes. Using a slotted spoon, transfer about half the chickpeas to a bowl. Reserve for garnish.
3. Reduce the heat to medium, add the shallots and garlic to the skillet, and season with salt and pepper. Cook, stirring occasionally, until shallots are softened, about 3 minutes. Add the Greek Yogurt and cook until slightly thickened, about 3 minutes. Turn off the heat, stir in the spinach and season to taste with salt and pepper.
4. Add the pasta to the boiling water and reduce the heat to medium. Cook the pasta until a couple minutes short of al dente according to package instructions, about 5 minutes. Do not drain the pasta, but using tongs, transfer the pasta directly from the pot to the sauce. Add 1 cup pasta cooking water and the Parmigiano, and cook over medium-high, stirring vigorously with the tongs, until the sauce is thickened and the noodles are al dente, about 2 minutes. Add a splash of pasta water to loosen sauce, if needed.
5. Transfer to bowls, and top with reserved chickpeas, rosemary and black pepper. Serve immediately, with lemon wedges for squeezing on to and lots of fresh cracked black pepper!
For the dough:
4 cups (500g) Strong flour
1 tsp (5g) salt
1 1/2 tbsp (10g) fresh yeast
1,4 cups (325ml) warm water
For the Tomato sauce:
1 cup of tomato pelati (tinned tomatoes for pasta)
1/2 cup olive oil
1 tsp salt
1 garlic clove
1 pinch of crushed red pepper
1 tsp dried oregano
For the toppings:
1 ball of mozzarella
2 tbsp Parmigiano cheese
Fresh Basil leaves
(Parma ham and arugula)
1 ball of Mozzarella
2 tbsp Parmigiano cheese
4 slices of Parma ham
1 tbsp Balsamic vinegar
1 tbsp Olive Oil
Making the pizzas:
1. First make the dough. Dissolve the yeast in the warm water. Combine flour and salt in a large bowl. Gradually add the yeast mixture, mixing well until you obtain a dough. Place dough on a lightly floured work surface and knead for about 10 minutes. Cover with a cloth or cling film and leave to rest in a warm place for at least 30 minutes until the dough has doubled in size.
2. Preheat the oven to (430F) 220 degrees centigrades.
3. Take the dough, knock it back, then divide into two pieces, cover each with a cloth and leave to rest in a warm place for a further 30 minutes.
4. Combine all the ingredients for the tomato sauce on a blender or mixer and mix until is all blended.
5. Meanwhile prepare the toppings. For the Margherita. Roughly chop the mozzarella.
6. Sprinkle some flour onto a clean work surface and with your fingers spread each piece of dough into a roughly round shape with a border, make the dough as thin as you can but be careful not to tear it. Sprinkle some semolina or flour onto 2 large flat baking trays and place the pizza bases on them.
7. Drizzle a little extra virgin olive oil over each base. On one, spread the tomato sauce evenly over, sprinkle with parmesan, add a few basil leaves over and top with mozzarella.
8. On the other base, arrange mozzarella and parmesan all over, top with Parma ham.
9. Place both pizzas into the hot oven and bake for 8 - 10 minutes.
10. In the meantime, toss the arugula in a little extra virgin olive oil and balsamic.
11. Remove the pizzas from the oven, top the Parma ham pizza with rocket and serve immediately.
1/2 lbs (250g) veal minced meat
3,5Oz (100g) pancetta
1 garlic clove sliced
1 chopped onion
1 chopped carrot
1 chopped celery stick
1 cup red wine
1 cup whole milk
1 cup beef stock
4,5Oz (130g) tomato paste (One little tube)
1 tbsp chopped fresh parsley
5 tbsp butter
2 tbsp olive oil
Salt & Pepper
1. Start melting the butter with the olive oil in a heavy bottom pan.
2. Add the carrots with pancetta first and let them get crispy, then the onions, celery and garlic.
3. Cook until golden color and start combining the meats. When the meats are cooked, add the bayleaf, wine, stock, tomato paste and let cook in medium heat until reduces 1/3. If you have time, slow cook for two hours and the meats will melt. Add more wine or water if necessary.