Cooking with Lucas

Cooking classes in Vicenza lucas@cookingwithlucas.com

Dear friends! This blog is under re-construction! Soon you will have access to all the recipes for free anywhere and anytime! :)

Recent posts

12:37 AM

Cooking classes in Vicenza, Italy.

Looking for cooking classes in Italy!?



  A chance for you and your friends to get together and create a private cooking class.  You reserve the day, decide the menu, and together you discover new recipes or how to make your favourite dish.
 For information on how to book a class, send en email to lucas@cookingwithlucas.com
 
The classes are hands on, includes wine, ingredients for the menu, and finished with Italian coffee, all while having a lot of fun!
 
All the recipes will be available on the website for free for everyone that wants to replicate the recipes wherever you are in the world!

The class is located in Vicenza just 30 min from Venice and 30 min from Verona.

Vicenza is also a great city to visit if you are staying in Venice or Verona. I can give you some tips in where to go and what to do here! Cooking with Lucas is one of the best rated cooking classes in Italy according to Trip Advisor reviews!










Cooking with Lucas Recipe Book


Bread, pizzas and focaccias


Antipasti

Primi Piatti (First courses)
Secondi Piatti (Second courses)

Side dishes and Salads

Dolci

Brazilian Food


EASY ACESS FROM VERONA AND VENICE!




10:27 AM

Chicken with Leeks



-Six chicken thighs
-1 table spoon of oregano
-1 cup cream or mascarpone
-1 leek chopped
-1/4 cup Aceto Balsamico
-200g Parma ham or Black Forest ham, diced
-8 carrots, whole, just cut in half lengthwise
-Parmigiano cheese
-Salt & Pepper
-Crush red peppers (if desidered)

1 – Marinate the chicken thighs for six hours with the balsamic, oregano, pepper and crush red pepper;

2 – Mix the chicken with the leeks, carrots and ham. Place everything in a big baking dish;

3 – Bake it for 30 minutes in 190C / 370F. Keep looking every ten minutes while it bakes because the leeks can start to burn, if starts to burn, just mix with a spoon;

4 – Take out of the oven and mix the mascarpone/cream and the Parmigiano cheese;

5 – If your oven have the broiler function, broil for 10 minutes, until it gets all very crispy. If you don’t have this function on your oven, bake it at the highest temperature your oven can get for 10 minutes;

6 – Serve it.


12:33 PM

Risotto with asparagus, mint and lemon




• 10/13 asparagus
• 1 medium onion, finely chopped
• 1 big lemon, juiced
• 1 1/2 cup of Arborio risotto rice
• Parmigiano cheese, grated
• 1 1/2 cup of white wine
• 3 table spoons of olive oil
• 3 table spoons of butter
• 5 cups vegetable stock
• 1/2 cup of fresh mint, finely chopped



1 - Heat the oil in a pan add the onion over a low heat for 6-8 minutes, or until it gets soft. Add the risotto rice;

2 - Pour in the wine and simmer until it has been fully absorbed. Add 2 cups of the stock and cook in medium heat, stirring, until it has been absorbed. Repeat, adding a little stock at a time until the rice is tender but retains a slight bite and the liquid has been absorbed. If you run out of stock add a little boiling water until the rice is cooked. This will take about 18 minutes;

3 - Five minutes before the rice is ready, stir the asparagus, mint and juice from half the lemon into the risotto. Cook over a low heat, stirring constantly, until heated through;



4 - Remove from the heat and stir in the Parmigiano cheese, lemon juice and butter. Taste the risotto and adjust the seasoning if necessary;
5. Serve the risotto immediately garnished with the remaining lemon cut into wedges.
10:23 AM

Quick Pizza crust

3 1/4 cups 00 Flour    
1 cup Warm water
¼ cup Olive oil
1 tablespoon Sugar
1 tablespoon Fine salt
1 cube Fresh yeast (or 1 Satchel of dry yeast)


1 - 
In a big bowl, dissolve the fresh yeast with the sugar.  Simply by moving it around with a fork and mixing a bit, the fresh yeast will turn to liquid.  (If you're using dry yeast, it will dissolve in the water).After the yeast turn liquid ddd the warm water and stir;

2 -   Sift the flour into the bowl. Mix the water into the flour with a strong wooden spoon. Add the salt and mix with the spoon for about 1-2 minutes;

3 -   
Kneed the pizza dough for about 3 minutes with olive oil in your hands, mixing very well.  Let it rest for one hour inside the bowl;

4 - Divide the dough in two and make two balls. Put on the top of the baking tray that you will use it, and let it rise for another 30 minutes;

5 - Press the dough into the pan with your hands, making the pizza dough go all around the baking dish. If you are having trouble, just let it rise for another 10 minutes and it will be easier to open the dough;
6 - Before add the toppings, you will have to pre bake the pizza for 10 minutes so the crust gets more crispy. So bake the dough for 10 minutes in 180C / 360 F.

7 - After pre baked you can be creative and add any toppings you like.


Here is a very important recipe to make your pizza even better

Tomato sauce for pizza


This tomato sauce will make a big difference on the taste for your pizza. Making a raw tomato sauce, the tomatoes will cook simultaneously with the dough and the taste and smell of freshness will make your pizza a success.


-1 can san Marzano tomatoes
-1/2 cup olive oil
-1 table spoon oregano
-1 table spoon salt
-1 pinch of crushed red peppers

1 - Mix all those ingredients on the blender until it gets like a juice texture;

2 - Top your pizza with this tomato sauce and bake your pizza.
9:39 PM

Pear ravioli with Parma ham and Gorgonzola sauce

Pear ravioli with Parma ham and Gorgonzola sauce
You can also substitute the Gorgonzola for other cheeses
For the dough:
-400g/4 cups 00 flour
-4 eggs
Using a fork begging mixing in the egg with the flour. Once egg has been mixed in enough, begin using your hands to work the dough. Continues until reaches a smooth consistency, adding a light dust of flour if necessary. Cover the dough with plastic wrap to protect from drying. For best results, let the dough rest for at least 10 minutes.
For the pear filling:
-2 ripe pears, grated with the skin
-1/2 cup of ricotta or gorgonzola dolce
-A pinch of ground nutmeg
Grate the pears and mix with the ricotta and nutmeg. The consistency needs to be firm.
Making the Ravioli:
1 - Roll the dough on your pasta machine until the number 6 if using a Marcato brand;
2 - Using a cutter, a glass or a jar, cut the dough in circles;
3 - Place heaped teaspoons of filling on your pasta sheet. Wet your finger with water and run it around the filling before folding the pasta onto itself so that the little mounds of filling are completely covered by pasta. Push down around the filling so that the pasta is well sealed, taking care not to trap air into the raviolo.
4 – Place the raviolis in a floured covered wood board;
5 – Boil them for not more than four minutes and toss with the sauce.
For the sauce:
-4 table spoons Gorgonzola dolce
-½ cup parma ham, chopped
-1 cup cream
-1 cup prosecco
-½ cup chopped walnuts
-1 table spoon, butter
-Salt & pepper
1 - In a big frying pan, brown the ham in butter in low heat;
2 – Combine the prosecco and stir the pan, turn heat on high and let reduce in half;
3 – Add the Gorgonzola and let it melt, then combine the cream and walnuts;
4 – Salt and Pepper and toss the ravioli with the sauce.
3:55 PM

Risotto with shrimps, tomatoes and zucchini

Risotto with shrimps, tomatoes and zucchini


*4 Tablespoons Olive Oil
*1/4 Cup Finely Chopped Onion
*4 Tablespoons Butter (2 Tablespoons Removed To Finish The Dish)
*2 Cups Arborio Rice
*1/3 cup lemon juice
*1 Cup White Wine
*6 Cups Chicken or Vegetable Broth
*1 Pound Fresh, Small To Medium Shrimp, Shells Removed And Deveined
*3 Small Zucchini, Ends Removed, Cut In Half Lengthwise, Sliced
*10 cherry tomatoes, cut in half
*1/2 Cup Fresh, Chopped Parsley


1 - Heat the 2 tablespoons of butter in a heavy saucepan with the oil;
2 - Add the onions and cook until translucent over medium heat;
      3 - Add the rice and stir until it is well coated with the butter and oil;
4 - Begin to add the wine, and stir continually over medium heat until it is absorbed;
      5 - Start to add 2 cup of hot broth, stirring as it is absorbed;
6 - Continue in this manner, adding ladles full of hot broth, and stirring continuously;
7 - About 10 minutes into the cooking time, add the zucchini and continue cooking for another 7 minutes.
8 - Add the shrimp, tomatoes, and continue to cook until the rice is cooked, but remains slightly firm to the teeth.
9 - Remove from the heat, add the remaining butter, parsley and the lemon juice;
10 – Serve it!
10:42 AM

Roasted Mediterranean vegetables sauce for pasta

This is a very healthy, quick and easy option for you to serve with your pasta. You can also roast it using a barbecue or pizza oven.

Ingredients:

1 eggplant, in little cubes
1 zucchini, in little cubes
20 cherry tomatoes, in half
1 red pepper, in little cubes
1 cup, squash in little cubes
3 garlic cloves, sliced thinly
1/2 cup black olives
1/4 cup capers
Olive oil
Balsamic vineagar
Basil or mint
Feta cheese, or ricotta

In a big baking tray, mix all the ingredients (except the cheese). Bake for about 30 minutes in 200C oven.
Toss the pasta and serve it with fresh feta or ricotta.


10:31 AM

Greek chicken soup (Avgolemono)

Every country have it's own version of chicken soup. This is the Greek one.

Ingredients:

2 carrots
1 leek
3 garlic cloves
1 whole chicken, cut in pieces
1 cup rice
3 eggs
2 lemons
Pinch of zaffron or turmeric 
10 whole black pepper corns
2,5 l of water
Fresh parsley or fresh dill
Salt to taste

1. In a big pot, boil the chicken with the leeks, carrots, garlic, black pepper and black pepper for about 1 hour;

2. Take all the ingredients out of the water;

3. Add the rice and zaffron and cook for 20 minutes;

4. While the rice is cooking, pull the chicken and combine with the soup;

5. In a separate bowl, mix the eggs with the lemon. Slowly add one cup at the time the stock and keep mixing it. This process will make your soup thicker. When you already combined three cups of the stock, mix the egg mixture with the soup;

6. Serve the soup with fresh parsley or fresh dill.
11:41 AM

Bone broth

This is one of the most basic and useful recipes to learn how to make and always have in your freezer. I learned how to make this stock years ago with French chefs while working at the Sofitel.

Ingredients:

2kg cow bones from a good butcher
2 carrots, cut in big pieces
2 onions, quartered
1 clove garlic, cut in half
4 sticks celery
2 tbsp chopped ginger
8 black pepper corns
8 pink pepper corns
4 bayleaves
1 fresh rosemary spring
Water to cover

1. The first step is to roast all the ingredients together in 200C for 30 minutes.You can roast for more time if you would like a stronger taste and darker color;

2. After all is roasted, put everything in a big stock pot and fill with water. Cook in low heat for five hours, otherwise you can cook using a pressure cooker for 40 minutes;

3. Strain it while is still hot, this way is easier so is more liquid. When it get cold it can get a gelatine texture;

Demi-Glace, a stronger version of the broth.
4. After straining, you can reduce in low heat for another five hours and create a supre strong sauce that is French recipe called Demi-Glace. With the Demi-Glace you can create a lot of other sauces.

12:29 PM

Pork loin with Guinness sauce

1kg pork loin
2 pints of Guinness1 cup beef stock
2 onions, Slices
4 carrots, in cubes
1 garlic clove, chopped
1/2 cup chopped bacon
3 little pieces of dried porcini mushroom (optional);
Chopped rosemary
2 tbsp butter

1. In a big pan brown the pork loin with the butter;
2. Take the meat away and brown all the vegetables, mushrooms with the bacon;
3. Add the meat back, the beer, stock and herbs;
4. Cook in low heat for about 1 hour;
5. Remove the meat and blend all the other ingredients until smooth;
6. Cook the meat again on that sauce for about 30 minutes;
7. Slice the meat and serve it.


6:06 PM

Baked fish Italian style

500 grams of Merluzzo (you can use cod, branzino or any fish you like)1 cup, cherry tomatoes cut in half
1/4 cup black olives
1/4 cup capers
1 lemon, sliced
Olive oil
Salt & Pepper
Fresh oregano


Place the fish in a baking dish;
Combine all the ingredients in a big bowl and mix everything;
Place all the ingredients on the top of the fish;
Bake it for about 30 minutes in 180C in a convection oven.


5:49 PM

Parma ham bread

3 1/3 cups flour
1 cube of yeast or 1 tbsp of baking yeast powder1 tbsp sugar
1/2 cup pork lard
1 cup water
1/4 cup Parma ham, chopped
1/4 cup fresh rosemary, chopped

In a big bowl mix the yeast and sugar until the yeast transforms in liquid;
Add the water and mix;
Incorporate the flour using a wood spoon;
Add salt, ham and rosemary;
Spread the lard in your hands and kneed the bread for about 3 minutes;
Divide the dough in 8 pieces and make it in rolls;
Bake it on 180C for about 20 minutes on convection oven.



10:32 PM

Turmeric Chicken curry

For the chicken curry
  • 2 tbsp Coconut Oil
  • 1 tbsp turmeric powder
  • 1 lemon grass
  • 2 tbsp red Thai curry paste
  • 1 white onion, diced
  • 1-inch ginger, grated
  • 2 cloves garlic, chopped
  • 1 lb. chicken breast, cubed
  • 1 cup coconut milk
  • Juice of half a lime (reserve the other half to serve)
  • 1 tsp sea salt
  • 2 tbsp cilantro, chopped

  • For the chicken curry
    1. Using a large pan, melt the coconut oil on medium heat. Add the diced onion, ginger, and garlic and sauté for 3-4 minutes or until the onion is translucent. Remove from the pan and set aside, reserving the coconut oil in the pan.
    2. Add the chicken to the pan and lightly salt. Sauté until the chicken is cooked.
    3. Add the onion back to the pan along with the coconut milk, curry paste, lemon grass, lime juice, and seasonings to the pan (reserving the fresh cilantro) and stir. Simmer and stir for about 5 minutes to allow the flavours to combine and the sauce the thicken.
    4. Season further to taste and top with fresh cilantro and lime wedges. Serve with quinoa or rice and enjoy!
9:57 PM

Zaatar and lemon chicken

1/4 cup olive oil4 tbsp Zaatar
1 tbsp Sumac
1 lemon, squeezed
3 garlic cloves, minced
1 can of chickpeas
1 whole chicken, cut in eight pieces
3 potatoes (optional)
1 cup of Greek yogurt
Mint leaves for decoration
Salt & pepper to taste


1. Marinade the chicken with the sumac, zaatar, olive oil, lemon, garlic and salt and pepper. Let the chicken resting for about eight hours in this mixture. 

2. Put the chicken in a deep roasting pan, add the chickpeas and potatoes and bake for about 40 minutes.

3. Mix the Greek yogurt with crushed garlic, olive oil, salt & pepper.

4. Serve the chicken with the yogurt sauce.


3:38 PM

Basil Pesto

1 clove of garlic
1 big bunch of fresh basil
1 hand full of pine nuts (You can also substitute for  1 cup of walnuts)
1 cup fresh grated Parmiggiano cheese
Extra virgin Olive oil
Salt






Making with the pesto mortar:

1. Peel the garlic, then pound in a pestle mortar with a little bit of salt;
2.  Add the basil leaves and pound;
3. Combine the pine nuts or walnuts and pound until it become all homogeneous;
4. Add the oil and the cheese until you are happy with the consistency.

Making using a blender:

1. Peel the garlic, then add on the blender and pulse;
2. Add the basil and pulse for about a minute;
3. Combine the pine nuts or the walnuts and pulse, then add the oil;
4. Take mixture out of blender and transfer into a bowl, add more cheese and oil until you are happy with the consistency.



8:31 PM

Lucas Chicken pie

For the dough:

4 eggs
2 cups milk
1 cup Parmiggiano cheese, grated
1 cup olive oil
1 tea spoon salt
3 cups flour
1 tbsp oregano
1 tbsp cake yeast

Mix all these ingredients using a blender and reserve.

For the filing:

1 cooked and pulled chicken breast or other parts of the chicken
3 cloves garlic, chopped
1 onion, chopped
1 cup of sweet corn
3 tomatoes, chopped
1 cup olives, chopped
 Fresh cilantro
1 lime
1 cup of cream cheese
Olive oil
Salt & Pepper

Start frying the garlic and onion together. Add the chicken, then the tomatoes and corn and let cook for five minutes. Add olives and squeeze the lime on the mixture. Let cook for one minute. Turn off the heat and combine the fresh cilantro and cream cheese. Salt & pepper to taste. You can also make it spicy.


Making the pie:

Pour a half of the dough mixture in a baking tray. Then put all the filling on top and pour the other part of the dough on top of the chicken. Bake for about 40 minutes.





8:11 PM

Brazilian coconut cake

For the cake:

1 1/2 cup sugar 2 cups flour
4 eggs
1 cup milk
2 tbsp coconut shaved
1 tbsp cake yeast
2 tbsp butter

1. Mix on the blender the eggs, milk, sugar and coconut.

2. Add the flour in a mixing bowl and combine the liquid ingredients

3. For the last add the yeast

4. Bake for 40 minutes on 180C oven or until is baked.

For the coconut mix:

1 can condensed milk
1 can coconut milk
1 1/2 cup whole milk
1 cup coconut shaved

Mix all ingredients together and pour on the top pf the cake after the cake is baked. Let rest for at least 6 hours before eating in a refrigerator.



10:39 PM

Meatballs with Balsamic sauce


For the meatballs
1/2kg or1 pound minced veal
1/2kg or 1 pound minced pork
2 cloves of garlic, minced
1/2 tea spoon nutmeg
1/2 cup bread crumbs
1/3 cup milk
1/4 cup of parsley
Pinch of cinnamon 

Zest of one lemon
Olive oil
Salt & Pepper to taste


Mix all ingredients in a large bowl by hand.
Use your bare hands for best results.
Roll meatballs to about the size of a golf ball
Bake it for about 20 minutes.

For the Sauce

1 cup heavy cream or mascarpone
2/3 cup balsamic
1 tsp tarragon dry or fresh
Salt & Black Pepper to taste

Remove the meatballs from the pan you use to bake on it. Put the same pan in high heat, then add the balsamic and stir it. Reduce heat and add the tarragon. Then combine cream or mascarpone and turn off the heat. Add the meatballs on the sauce and serve it.




5:38 PM

Pork stuffed with apples, wrapped with black forest ham with creamy balsamic sauce

1kg pork loin sliced very thin
2 apples
200g black forest ham
400g mascarpone
1 cup balsamic vinegar
3 cups chopped mushrooms
Olive oil

1.Wrap the thin slices of pork with the black forest ham and apples;
2. Bake it for about 25 minutes on 200C, using the convection mode;
3. Remove all the pork from the baking dish and put the baking dish on the stove top on high;
4. Add some olive oil and fry the mushrooms until they are brown, then add the balsamic and let cook for 5 minutes, then add the mascarpone and stir it;
5. Put the pork back on the baking dish and serve it.

I recommend to serve with creamy polenta or with mash potatoes.

Recipe for the creamy Polenta:
2 litters of stock
2 cups of polenta
4 tbsp mascarpone
1 tbsp salt

Let the stock and salt to a boil, then add the polenta slowly and stir for about ten minutes. When it's ready add the mascarpone. Let it cool down for ten minutes before serve.
7:39 PM

Draculas Goulash

Ingredients for the Dracula's goulash:
1/2 tablespoon unsalted butter 
1 tablespoon olive oil 
2 1/2 cups thinly sliced red onion

3 garlic cloves, sliced
1 1/2-2 pounds beef stewing meat (cut into 1-inch pieces) 
1/3 cup all-purpose flour 
2 1/2 tablespoons sweet Hungarian paprika 
1 1/2 teaspoons caraway seeds 
1 cups beef stock

1 cup dark beer
2 tablespoons tomato paste

1 cup sauerkraut
1 large green bell pepper, stem end and membranes removed, sliced (2 cups)

3 large carrots, chopped
1/4 cup sour cream, optional 2 tablespoons chopped fresh dill, plus extra sprigs for garnish 
1. Melt butter and heat oil in a large heavy-bottomed pot, Dutch oven or pressure cooker over medium heat. Add the onions, garlic and a pinch of salt and cook, stirring, 6 minutes or until onions are beginning to become limp. 
2. Season beef with salt and freshly ground pepper and toss with flour to coat on all sides. Stir paprika and caraway seeds into onions and simmer, stirring, 30 seconds. Then add the beef to the onion mixture, cooking and stirring for 2 minutes. 
3. Add 1/2 cup of the stock, beer and tomato paste, stirring and scraping the bottom of the pot as the broth thickens with the floured beef. Gradually stir in the remaining broth. Stir in peppers and carrots and bring to a slow simmer. Cover and cook, occasionally stirring, about 1 1/2 - 2 hours or until beef is very tender, or 30 minutes in pressure cooker. Add the sauerkraut after the meat is cooked and tenter. (Note: If stew if watery after 1 1/2 hours, remove cover and let reduce until desired thickness; if it is too thick, add additional stock in 1/4 cup increments). Season to taste with salt and freshly ground pepper; stir in dill. 4. Serve in individual bowls over polenta.
8:58 PM

Pumpkin and porcini risotto



  • 6 cups (vegetable or chicken)
    1 cup dried porcini mushrooms
    1 chopped onion
    1 garlic clove, sliced
    4 table spoons olive oil
    2 cups Arborio or Carnaroli rice (risotto rice)
    1 bunch rosemary, finely chopped
    1 cup pumpkin or butternut squash, peeled, deseeded and cut into small chunks
    2 cups dry white wine
    1 cup Parmigiano, plus extra, to serve
    Salt and freshly ground black pepper

1. Finely grate the Parmigiano and set to one side;
2. Put the dried mushrooms into a cup. Mix with the wine or the stock, let absorb for 30 minutes;
3. When ready to cook, heat the olive oil in a deep frying pan or large saucepan. Add the garlic, onions and cook for two minutes then combine the rice and sauté it gently over a medium heat for about another one minute, until it looks translucent, though not browned. Add the pumpkin or butternut squash and cook gently, stirring often, for another two or three minutes;
4. Pour in the wine and let it bubble up for a few moments, and then add the soaked mushrooms and about two ladles of stock. Cook gently for about 18 minutes, adding more stock as needed, until the rice is tender and creamy;
5. Stir in the Parmigiano Reggiano and season to taste. Add shavings of Parmigiano Reggiano, or freshly grate some more onto each portion, then serve.
10:32 PM

Arrosto Misto delle Marche


Arrosto misto delle Marche

Very simple, delicious and healthy meal. The origins of this dish come from the peasants farmers, they would hunt and gather what they could for their meals combining different meats, to make a complete dish.


700gr of poultry or rabbit
300gr of sausage
2 onions (quartered)
5 cloves of garlic, whole and unpeealed
1 red pepper (quartered)
3 carrots (peeled and cut in half)
1 cup of your favorite olives
1/4 cup capers
2 bay leaves
Fresh herbs of the season (Basil/Rosemary/Oregano/Parsley/Time)
1/3 cup Olive oil
1/3 cup balsamic vinegar 
Salt and freshly ground pepper and crushed red peppers if you like a little spice.

In a bowl combine the chicken, the sausages, the balsamic, olive oil and herbs. Let rest for few hours. In a big baking tray you will combine together all the other ingredients, and mix well. Note that all the ingredients needs to be cut in similar sizes pieces. Bake everything together after mix all the ingredients very well with your hands. All the chicken skins should face up for a better result. Bake for about 40 minutes in 220C / 420F moving the meat occasionally if starts to get to brown. 
2:56 PM

Olive oil cake with limoncello and rosemary

1/4 cup melted butter
1 3/4 cup flour
1 1/2 teaspoon baking powder
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1 cup extra virgin olive oil
3 tbsp greek yogurt
4 eggs
1/2 cup brown sugar
finely grated zest of two lemons

For drizzling:
2 tbsp olive oil
2 tbsp water
2 tbsp sugar
6 tbsp limoncello

Pre heat the oven to 180C/355F. Butter and flour a cake pan.
Into a medium bowl, sift together the flour, rosemary, baking powder and the salt. In another bowl, whisk the olive oil, the yogurt and the butter.
In a large bowl using a hand mixer, beat the eggs, the sugar and the zest until get fluffy. Then add the dry and wet ingredients in the bowl and mix very well.
Bake the cake until is golden brown, it will take around 25 minutes.
After the cake cools down, using a mixer blend very well the olive oil, the limoncello and the water. Then start drizzling the cake with the mixture and serve.
Serve with a rosemary leaf.



2:30 PM

Panna cotta al pistacchio

250ml heavy cream
250ml milk4 tbsp pistacchio cream
2 gelatine leafs
1 tbsp sugar

Put the pistacchio cream, heavy cream, milk and sugar in a pan over medium heat. As soon as the bubbles appear, turn the heat down to very low and cook for 5 minutes.
Meanwhile soak the gelatine leafs in a bowl with cold water for two minutes.
Lift the gelatine from the cold water and stir into the hot mixture to dissolve. Remove from heat.
Divide the mixture into 4 ramekins and let to cool for two hours. After cooled put in the fridge for about 5 hours.
To turn down, dip the bases of the ramekin very briefly in hot water. Serve with chocolate if you desire.

7:22 PM

Tiramisu al Limoncello

1 cup condensed milk
1 cup heavy cream
2 squeezed lemons
Lady finger
Limoncello

First step is to mix the condensed milk, heavy cream and lemon juice. It will get thicker, taste and see if needs more lemon juice if you prefer a more tart taste.
Soak the lady fingers very quick with the limoncello.
Make the tiramisu with two layers and zest lemon or white chocolate on the top.

2:32 PM

Lucas Ragu

Lucas Ragu

5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
500g veal, ground
500g pork, ground
1/4 pound pancetta or slab bacon, ground
1 tube tomato paste
1 cup milk
1/2 cup chopped almonds
1 cup dry white wine
1 table spoon chopped rosemary
3 bay leaves
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, for grating



1. In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
2. Add the carrots, almonds and a tablespoon of salt and wait for the carrots to be brown. Add the pancetta and cook for another five minutes.
3. Add the onions, celery, rosemary, bay leaves and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned (about 10 to 15 minutes).
4. Add the veal and pork and stir into the vegetables.
5. Add the meat over high heat, stirring to keep the meat from sticking together until browned.
6. Add the wine and mix very well, the wine will deglaze the pan, cook for half hour in medium heat.
7. Add the tomato paste and the stock, cook for another 5 minutes then and milk; simmer over medium-low heat for 1 to 1½ hours.
8. Season with salt and pepper, to taste, and remove from the heat.