tag:blogger.com,1999:blog-9838543714466571012024-03-14T11:59:02.499+01:00Cooking with LucasUnknownnoreply@blogger.comBlogger557125tag:blogger.com,1999:blog-983854371446657101.post-11634259533769655702023-10-18T17:10:00.002+02:002023-10-18T17:10:21.799+02:00Peanut butter balls stuffed with hazelnut covered by chocolate<div style="border: none; box-sizing: inherit; clear: none; float: none; font-style: inherit; font-weight: 400; line-height: 1.4em; margin: 20px 0px 10px; padding: 0px; text-align: left; text-transform: uppercase;"><span style="font-family: times;"> <br />INGREDIENTS</span><ul style="border: 0px; box-sizing: inherit; list-style-image: initial; list-style-position: initial; margin: 10px 0px 10px 30px; padding: 0px;"><li style="border: 0px; box-sizing: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left;"><span style="font-family: times;">1 cup creamy peanut butter</span></li></ul><ul style="border: 0px; box-sizing: inherit; list-style-image: initial; list-style-position: initial; margin: 10px 0px 10px 30px; padding: 0px;"><li style="border: 0px; box-sizing: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left;"><span style="font-family: times;">½ cup butter, softened (salted or unsalted)</span></li></ul><ul style="border: 0px; box-sizing: inherit; list-style-image: initial; list-style-position: initial; margin: 10px 0px 10px 30px; padding: 0px;"><li style="border: 0px; box-sizing: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left;"><span style="font-family: times;">2 ¼ cups powdered sugar</span></li></ul><ul style="border: 0px; box-sizing: inherit; list-style-image: initial; list-style-position: initial; margin: 10px 0px 10px 30px; padding: 0px;"><li style="border: 0px; box-sizing: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left;"><span style="font-family: times;">½ teaspoon pure vanilla extract (optional)</span></li></ul><ul style="border: 0px; box-sizing: inherit; list-style-image: initial; list-style-position: initial; margin: 10px 0px 10px 30px; padding: 0px;"><li style="border: 0px; box-sizing: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left;"><span style="font-family: times;">Melted chocolate, for dipping </span></li></ul><ul style="border: 0px; box-sizing: inherit; list-style-image: initial; list-style-position: initial; margin: 10px 0px 10px 30px; padding: 0px;"><li style="border: 0px; box-sizing: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left;"><span style="font-family: times;">Half cup of whole hazelnut</span></li></ul><span style="font-family: times;">INSTRUCTIONS<br />1. Line a large baking sheet with parchment paper; set aside.<br />2. In a large mixing bowl, use a handheld mixer to cream the peanut butter and butter together until well combined. Add the powdered sugar and vanilla extract and beat until fully combined, scraping down the sides of the bowl as needed.<br /><span style="background-color: white;">3. Form the batter into tablespoon-sized balls and insert one hazelnut inside each ball, then place on the baking sheet. Chill for at least 20 minutes.<br /></span>4. Melt chocolate, and dip balls into the chocolate. Let it cool for 30 minutes.</span></div><div class="mv-create-instructions mv-create-instructions-slot-v2" data-recipe-ads-inserted="true" style="box-sizing: inherit; clear: left; color: #3a3a3a; font-family: -apple-system, system-ui, BlinkMacSystemFont, "Segoe UI", Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 20px; margin-bottom: 20px; overflow: visible !important;"><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-32814824891222403022023-10-18T17:02:00.001+02:002023-10-18T17:02:41.868+02:00Chicken alla Parmigiana<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EV-g2UwaGiqKh7MFUKfAxZhK3ooz-nI_TJ9gccv1zdgmZHbyu9dSR01zYIGovpXCImiuB553TL4GX0kDzmHFXawTjCDpVzVvAqqmvjfweCEkoUo8JzqLw88cua8xaCyLB775U_8i3SVgO39zLD-r81rq_BqqHRq_q33_K1YS71jOvEtkuHAEVi6dJ29A/s2144/Pollo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1430" data-original-width="2144" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6EV-g2UwaGiqKh7MFUKfAxZhK3ooz-nI_TJ9gccv1zdgmZHbyu9dSR01zYIGovpXCImiuB553TL4GX0kDzmHFXawTjCDpVzVvAqqmvjfweCEkoUo8JzqLw88cua8xaCyLB775U_8i3SVgO39zLD-r81rq_BqqHRq_q33_K1YS71jOvEtkuHAEVi6dJ29A/w640-h426/Pollo.jpg" width="640" /></a></div><br /><p></p><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-41318-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="41318" data-servings="6" style="box-sizing: border-box; color: #333333; counter-reset: wprm-advanced-list-counter 0; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.4px;"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; color: black; font-size: 1.2em; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: 1.3em; margin: 1.2em 0px 0px !important; padding: 0px !important;">Ingredients</h3><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold" style="box-sizing: border-box; clear: none; color: #212121; font-size: 1em; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: 1.3em; margin: 0.8em 0px 0px !important; padding: 0px !important;">For The Chicken:</h4><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">large</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">eggs</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">minced garlic</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">fresh chopped parsley</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Salt and pepper</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">to season</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">large</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">chicken breasts</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">halved horizontally to make 6 fillets</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;">2 <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;"> breadcrumbs</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">fresh grated parmesan cheese</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">garlic or onion powder</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">olive oil</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">for frying</span></li></ul></div><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold" style="box-sizing: border-box; clear: none; color: #212121; font-size: 1em; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: 1.3em; margin: 0.8em 0px 0px !important; padding: 0px !important;">For The Sauce:</h4><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">olive oil</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">large</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">onion</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">chopped</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">minced garlic</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">14</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">ounces</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">(400 g) tomato puree</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">(Passata)</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Salt and pepper</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">to taste</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">dried Italian herbs</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">sugar</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">(optional)</span></li></ul></div><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box;"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold" style="box-sizing: border-box; clear: none; color: #212121; font-size: 1em; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: 1.3em; margin: 0.8em 0px 0px !important; padding: 0px !important;">For The Topping:</h4><ul class="wprm-recipe-ingredients" style="box-sizing: border-box; margin-block: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;"><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">8</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">ounces</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">(250 g) mozzarella cheese</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">sliced or shredded</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/3</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">fresh shredded parmesan cheese</span></li><li class="wprm-recipe-ingredient" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">fresh chopped basil or parsley</span></li></ul></div></div><div class="wprm-recipe-instructions-container wprm-recipe-41318-instructions-container wprm-block-text-normal" data-recipe="41318" style="box-sizing: border-box; color: #333333; counter-reset: wprm-advanced-list-counter 0; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 14.4px;"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; color: black; font-size: 1.2em; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: 1.3em; margin: 1.2em 0px 0px !important; padding: 0px !important;">Instructions</h3><div class="wprm-recipe-instruction-group" style="box-sizing: border-box;"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold" style="box-sizing: border-box; clear: none; color: #212121; font-size: 1em; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: 1.3em; margin: 0.8em 0px 0px !important; padding: 0px !important;">For The Chicken:</h4><ul class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;"><li class="wprm-recipe-instruction" id="wprm-recipe-41318-step-0-0" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-41318-step-0-1" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-41318-step-0-2" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-41318-step-0-3" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-41318-step-0-4" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of marinara sauce. Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley. </div></li><li class="wprm-recipe-instruction" id="wprm-recipe-41318-step-0-5" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.</span></div></li></ul></div><div class="wprm-recipe-instruction-group" style="box-sizing: border-box;"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold" style="box-sizing: border-box; clear: none; color: #212121; font-size: 1em; font-variant-alternates: normal; font-variant-east-asian: normal; font-variant-numeric: normal; font-variant-position: normal; line-height: 1.3em; margin: 0.8em 0px 0px !important; padding: 0px !important;">For The Sauce:</h4><ul class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;"><li class="wprm-recipe-instruction" id="wprm-recipe-41318-step-1-0" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;">Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-41318-step-1-1" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; font-size: 1em; margin-bottom: 5px;">Add the tomato puree, salt and pepper to taste, herbs and one whole carrot. Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed. Remove carrot before serving.</div></li></ul></div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-11293915165986506912023-09-03T21:02:00.005+02:002023-09-03T21:02:49.724+02:00Red wine Apple pie<br />1 cup red wine<br /><br />1/4 cup granulated sugar<br /><br />1 cinnamon stick<br /><br />1 stick cinnamon<br /><br />pinch salt<br /><br />2-3 medium apples, sliced (better to use granny smith) <br /><br />1 tbsp butter<br /><br />1 rectangular pie crust (you can make your own or buy it already made)<br /><br />1. Place wine, sugar, cinnamon and salt in a medium saucepan and bring to boil. Reduce heat to simmer and place apple slices in the liquid. Let simmer gently in the poaching liquid for 5 minutes. Remove apples from the liquid, place in a bowl and let cool. Cover and refrigerate until ready to assemble tart.<br /><br />2. Preheat oven to 375 degrees Fahrenheit. Roll the crust out on lightly floured surface to 1/4 inch thickness. Top with the apples, coming just 2-3 inches from the edge. Twist the edges to create a little crust. Brush butter on the crust if you want to make it look nice.<br /><br /><br />3. Bake for 25 to 35 minutes, or until golden brown.<br /><br />4. Cool completely before serving. Serve with vanilla ice cream, or whipped cream and extra poached apples, drizzle the poaching syrup over the top.<p style="background-color: white; border: 0px; box-sizing: border-box; color: #283037; font-family: Lato, sans-serif; font-size: 19px; margin: 0px 0px 1.4em; outline: 0px; padding: 0px; vertical-align: baseline;"><br /><br /></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-11967675874960235012023-09-03T20:45:00.001+02:002023-09-03T20:45:58.673+02:00Italian meat loaf<p> </p><ul style="background-color: white; box-sizing: border-box; color: #3b3737; font-family: minion-pro, serif; font-size: 18px; list-style: none; margin: 0px 0px 0px 20px; padding: 0px;"><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">1</span> <span class="name">small onion, cut into 1-inch pieces</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">1 </span><span class="name">carrot, cut into 1-inch pieces</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">1</span> <span class="name">stalk celery, cut into 1-inch pieces</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">3 </span><span class="name">garlic cloves</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">2 tablespoons</span> <span class="name">olive oil</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">2</span> <span class="name">large eggs</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">¼ cup</span> <span class="name">finely chopped fresh basil</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">1 teaspoon</span> <span class="name">salt</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">½ teaspoon</span> <span class="name">freshly ground black pepper</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;">3 tbsp balsamic vinegar</li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">2 pounds</span> minced beef<span class="name"> mix (or use <span class="toggleunits" data-alt="680 grams">1½ pounds</span> 85% lean ground beef plus <span class="toggleunits" data-alt="227 grams">½ pound</span> ground pork)</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">⅔ cup</span> <span class="name"> bread crumbs</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="amount">¾ cup</span> <span class="name">grated Parmigiano-Reggiano</span></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;">1 cup grated mozzarella</li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="name">¾ cup <span class="name">marinara sauce, plus more for serving<br /></span></span></li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;"><br /></li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;">Preheat the oven to <span class="toggleunits" data-alt="175°C">350°F</span> and set an oven rack in the middle position. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.</li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;">Place the onion, carrot, celery, and garlic in a food processor fitted with the steel blade and pulse until the vegetables are minced. (Alternatively, you can mince all of the vegetables by hand.)<br /><br />In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and balsamic vinegar.</li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;">Heat the oil in a medium skillet over medium heat. Add the minced vegetables and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown. Let cool until just warm.</li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;">Add the meat, bread crumbs, cheese, and cooked vegetables to the egg mixture and mix with your hands until evenly combined.</li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;">Form the meat mixture into a 9x5-inch loaf shape directly on the prepared baking sheet. Spread the marinara sauce evenly over top, letting it drip a bit down the sides.</li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;">Bake for 65 for 70 minutes. Let the meatloaf rest for about 10 minutes inside the oven. Add mozzarella and oregano on top while is resting. Scrape any fat away from the edges of the meatloaf , then use a wide spatula to transfer the meatloaf to a cutting board or serving platter. Slice and serve with more marinara sauce on the side, if desired.<br /><br />Serve with fresh basil as a decoration.<br /><br /><br /></li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;"><br /></li><li class="instruction" style="margin: 0px 0px 1.2em; padding: 0px;"><br /><br /><br /></li><li class="ingredient" style="margin: 0px; padding: 0px; text-indent: -20px;"><span class="name"><br /><br /><br /></span></li></ul>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-35984792378175843002023-09-03T20:33:00.004+02:002023-09-03T20:33:56.965+02:00Mac and cheese with pumpkin, bacon and walnuts1 pound of pasta (macaroni, shells, or any short pasta)<br />4 tbsp of butter<br />1/4 cup of flour<br />1 cup of milk<br />1 cup of heavy cream<br />Nutmeg<br />Black pepper<br />2 cups of cooked and mashed butternut squash<br />8 oz of sharp cheddar cheese<br />6 slices of cooked and crispy bacon<br />1/4 cup of walnuts<br />1/4 cup of bread crumbs<br />1 garlic clove, thinly sliced<br />1 tbsp of fresh chopped rosemary or sage<br />Extra cheese to grate (optional)<br />Four amaretti cookies (optional)<div><br /></div><div>1.To create the roux, melt the butter and cook the flour until it turns a light yellowish color and smells nutty.</div><div><br />2. Combine the warm milk and stir until it thickens, then add the cream, squash, cheddar, black pepper, and herbs. Taste the sauce and add salt if needed.</div><div><br />3. Boil the pasta and combine it with the sauce in a large baking dish.</div><div><br />4. In a frying pan, sauté the garlic with walnuts and bread crumbs in olive oil or butter.</div><div><br />5. Spread this mixture on top of the pasta and bake it for about 40 minutes.<br /><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-51017254588473863912023-06-03T10:47:00.002+02:002023-06-03T10:47:23.572+02:00Chicken with pancetta and Capers served with Prosecco sauce<p>1/2 Cup Smoked Pancetta, Chopped</p><p>1 Pound Chicken Breast Fillets</p><p>Salt and Pepper</p><p>Olive Oil</p><p>1 cup prosecco + 1 tbsp flour</p><p>3 Tablespoons Butter, Softened but Not Melted</p><p>1/2 Cup Capers</p><p>2 Tablespoons Fresh Parsley, chopped</p><p><br /></p><p><br /></p><p>1 - Cook pancetta and capers in a skillet until brown. Then remove it.</p><p>2 - Season chicken with salt and pepper.</p><p>3 - Using the same frying pan cook the chicken</p><p>breasts. Cook on high heat for about 3-4 minutes on each side. Combine the capers and pancetta.</p><p>4 - Add prosecco with the flour. Scrape the</p><p>bottom of the pan to create a nice gravy.</p><p>5 - Remove from heat, add softened butter (Optional) to create a creamy sauce. Top with chopped parsley.</p><p><br /></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-77310603866239467202023-02-24T19:50:00.005+01:002023-02-24T19:52:31.264+01:00InVINtions Carnival party menu <p><br /> </p><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cookingwithlucas.com/2022/01/black-beans-brazilian-style.html" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" data-original-height="512" data-original-width="1000" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJBjk9ScGRXOUsVAYLzCbJCUo_1JbVpW0CmDqAQzLwZSUqmwRMWSbbEm6vGSB7z1SxqhM4U-DhAF55qARb95e7P_tgWV8_m1sUcJObxivOgO_oHfDNf4ND1_-woG3xcHzydnplDXGkXIHFKqNLOeCrzGqgozJv34SKoTwR90f8RFD7E1XQiHttRpZqQ/s320/feijoada-hirota.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.cookingwithlucas.com/2022/01/black-beans-brazilian-style.html" target="_blank">Feijoada</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="http://www.cookingwithlucas.com/2021/12/simple-brazilian-white-rice.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" data-original-height="434" data-original-width="652" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihDTQVqkMTBL4LinvIFtdu4Ayf0AeznAEK7aPwt5QtjOoJcwTc13ou7UeVGOWqQGswymvRtrVM5YwO93AVy7wM08vqFOfNh2ZuAufI6X2POa_wCIC29GAc2TasibqJgezn649Xm6K_jiQ9AweKsjGzi99Q4ZctjvZXW66j8mxqhKKwB8yMts4KujVb9A/s320/arroz%20(1).jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cookingwithlucas.com/2021/12/simple-brazilian-white-rice.html" target="_blank">Brazilian rice</a></td></tr></tbody></table></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.cookingwithlucas.com/2017/09/farofa-with-meat-recipe.html" target="_blank"><img border="0" data-original-height="667" data-original-width="1000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9isuFlxK9XUdSouGS7ETgcCtCb2yJk0PufAiwgt425S4BmGEFXzzCqQPmVA9KhKSGOiwARn7gz4yBckd4jJFT84DHFAz8vNctOBMzdOsja7c0fQ3M4ZcE4KlnGeS8g2zIqFuMPCZf6FSyAGn_KLA8rKhwdmt8T8KDy4iPDU9b5Do220b4eR7IL4WqsQ/s320/farofa-brazilian-dish.webp" width="320" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cookingwithlucas.com/2017/09/farofa-with-meat-recipe.html" target="_blank">Farofa</a><br /></td></tr></tbody></table></div><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.cookingwithlucas.com/2023/02/wine-pearls-tapioca-balls-brazilian-sagu.html" target="_blank"><img border="0" data-original-height="900" data-original-width="1200" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAl9EADMcuqiQNxZqNtXnWz1hHPh2TE2UkKlsjomnIcYrrwOapmqfqvFMlHS1rcHlYajmAcAxgvjJPrjO8_VcC0UN0r65zCuuhk1-0kofVZt0wbR73Dyqb33FCEAgyqg3WhFDNGeEW1b5xzffvrE0r_qV3Z2Ytk4PLYNBCm0xi9YlQ2SVTwAOqWaixkw/s320/pag.188_15_sagu.jpg" width="320" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cookingwithlucas.com/2023/02/wine-pearls-tapioca-balls-brazilian-sagu.html" target="_blank">Sagu</a></td></tr></tbody></table><br /><div><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-52885874175118516342023-02-24T19:34:00.003+01:002023-02-24T19:34:40.032+01:00Wine pearls tapioca balls (Brazilian Sagu)<p style="background-color: white; box-sizing: border-box; color: #545454; font-family: Lato; font-size: 14px; margin: 0px 0px 10px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYJOwhycbGWLIkucAYMpAIBev3bblzgkSqV2h2Vq85YeGPDw1vwdm1Arx_dtoLS0DOimDArbe1UKBoGn6_8g4z1DZaDRYCk1AVefM9zT_Tck__M2U_9FgItB5eWivZKLPJPYWnO37PRJ4LcDpE2CEUsbIO9cFrfsf2VGXvCnvkbn8Eu7glNQTi4Hc_w/s1200/pag.188_15_sagu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYJOwhycbGWLIkucAYMpAIBev3bblzgkSqV2h2Vq85YeGPDw1vwdm1Arx_dtoLS0DOimDArbe1UKBoGn6_8g4z1DZaDRYCk1AVefM9zT_Tck__M2U_9FgItB5eWivZKLPJPYWnO37PRJ4LcDpE2CEUsbIO9cFrfsf2VGXvCnvkbn8Eu7glNQTi4Hc_w/w393-h295/pag.188_15_sagu.jpg" width="393" /></a></div><br /><p></p><p style="background-color: white; box-sizing: border-box; color: #545454; font-family: Lato; font-size: 14px; margin: 0px 0px 10px;"><span style="box-sizing: border-box; font-weight: 700;">Ingredients</span><br style="box-sizing: border-box;" />• 150 g tapioca pearls<br style="box-sizing: border-box;" />• 700 – 900 ml water<br style="box-sizing: border-box;" />• 300 ml red wine<br style="box-sizing: border-box;" />• 150 g sugar, approximately<br style="box-sizing: border-box;" />• 3 dried cloves<br style="box-sizing: border-box;" />• 1 cinnamon stick<br style="box-sizing: border-box;" />• 15 pitted dried prunes, optional</p><p style="background-color: white; box-sizing: border-box; color: #545454; font-family: Lato; font-size: 14px; margin: 0px 0px 10px;"><span style="box-sizing: border-box; font-weight: 700;">Preparation method</span><br style="box-sizing: border-box;" />1. In a thick bottomed saucepan bring the water to the boil with the “sagu”, the cinnamon and cloves. Reduce the heat and cook over low heat for 20 – 30 minutes, stirring occasionally, until almost all pearls become clear, almost transparent. Add more water, if necessary.</p><p style="background-color: white; box-sizing: border-box; color: #545454; font-family: Lato; font-size: 14px; margin: 0px 0px 10px;"><br style="box-sizing: border-box;" />2. Add the wine, the sugar and cook until all the pearls are clear, almost trasparent. If you like, add prunes cut into small pieces. It takes about 15 minutes. Once cooled, it hardens a bit.</p><p style="background-color: white; box-sizing: border-box; color: #545454; font-family: Lato; font-size: 14px; margin: 0px 0px 10px;"><br style="box-sizing: border-box;" />3. Discard the cinnamon and cloves.</p><p style="background-color: white; box-sizing: border-box; color: #545454; font-family: Lato; font-size: 14px; margin: 0px 0px 10px;"><br style="box-sizing: border-box;" />4. Pour into a serving bowl or on individual dessert bowls and serve cold. You can serve “sagu” with pastry cream, English cream or eggnog.</p><p style="background-color: white; box-sizing: border-box; color: #545454; font-family: Lato; font-size: 14px; margin: 0px 0px 10px;"><br style="box-sizing: border-box;" />5. Store in fridge.</p><p style="background-color: white; box-sizing: border-box; color: #545454; font-family: Lato; font-size: 14px; margin: 0px 0px 10px;">Yield: 6 – 8 servings.</p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-45563354106990962372023-02-22T20:12:00.001+01:002023-02-22T20:12:14.353+01:00Cooking Classes in Pismo Beach, California<div>We are very happy to announce that we will be on the beautiful town of Pismo Beach in California. On our stay we will be organizing two classes.<br><br></div>Dates <br>March 9th 2023 starting at 6pm<br>- Grissini with Parmigiano, garlic and oregano<br>- Ravioli stuffed with pears, served with Parma ham on a prosecco and walnuts sauce<br>- Risotto with Saffron served with a Slow cooked beef stew with wine <br>- Tiramisu<br>Price per person USD100<br><br><br>March 10th 2023 starting at 6pm<br>- Focaccia with Rosemary<br>- Gnocchi stuffed with mozzarella served with authentic Bolognese sauce<br>- Chicken wrapped in prosciutto stuffed with pears served with prosecco and porcini mushrooms sauce<br>- Ricotta cake with figs and almonds<br>Price per person USD100<br><br>Payment in cash, Paypal or bank transfer. Unfortunately we do not accept Venmo.<br><br>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-4068993393900421622023-02-15T21:59:00.001+01:002023-02-15T21:59:05.542+01:00Easy Four Cheese Sauce-2 cups of whole milk<br>-1 cup heavy cream<br>-2 tbsp butter<br>-4 tbsp flour<br>-2 cups of four cheese mix (grated)<br>- teaspoon of nutmeg<br>- teaspoon of white pepper<br>- Salt to taste<br><br>1. Combine all ingredients on a big jar with a lid exept the four cheeses.<br>2. Close the lid and shake like you are making a cocktail. More you shake the better.<br>3. Pour all the mix on a pan on medium heat and cook for until the sauce gets thick.<br>4. Combine the cheese and serve it.Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-86799629543548039902023-02-13T19:19:00.000+01:002023-02-17T21:39:26.078+01:00Seven deadly sins dinner party for Invintions<p><a href="http://www.cookingwithlucas.com/2019/04/basil-pesto.html">1. Greed (Pesto genovese served with bread</a>)</p><p><a href="http://www.cookingwithlucas.com/2023/02/easy-four-cheese-sauce.html">2. Sloth (Polenta with four cheeses sauce and spinach)</a></p><p><a href="http://www.cookingwithlucas.com/2013/02/normal-0-false-false-false-en-gb-ja-x.html">3. Lust (Puttanesca)</a><br><br><a href="http://www.cookingwithlucas.com/2014/11/ragu-alla-bolognese.html">4. Pride (Bolognese sauce with Gnocchi stuffed with cheese)</a><br><br><a href="http://www.cookingwithlucas.com/2023/01/antique-spicy-sausage-ragu-with-red.html">5. Wrath (Sausage ragu + Polenta)</a><br><br><a href="http://www.cookingwithlucas.com/2012/11/bucatini-allamatriciana.html">6. Gluttony (Amatriciana + Pasta)</a><br><br><a href="http://www.cookingwithlucas.com/2018/10/panna-cotta-al-pistacchio.html">7. Envy (Pannacotta)</a></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-57517025543376937552023-01-19T11:43:00.002+01:002023-01-19T11:43:19.671+01:00Limone Sauce<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlKO4Ix4T3nWOQosG3xkcOkmjaL3LAe5uj8oW68bKDRHbWiRAnMkHcLGF-4qjSMapudFDGNv4OqgRDWW73vWJJxYshM0ZeeKcgPfkNcU7p3IbfnbDbcys7VhjHfG8wFgFzGjsg9YGONaHaoERyzK979gdPJCPaGiQbC79qJ4Ef1R8NbhhGKPTyvzGMw/s1200/Lemon%20Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDlKO4Ix4T3nWOQosG3xkcOkmjaL3LAe5uj8oW68bKDRHbWiRAnMkHcLGF-4qjSMapudFDGNv4OqgRDWW73vWJJxYshM0ZeeKcgPfkNcU7p3IbfnbDbcys7VhjHfG8wFgFzGjsg9YGONaHaoERyzK979gdPJCPaGiQbC79qJ4Ef1R8NbhhGKPTyvzGMw/w480-h640/Lemon%20Sauce.jpg" width="480" /></a></div><br /><span style="background-color: white; font-family: georgia;"><br /></span></div><div><span style="background-color: white; font-family: georgia;"><br /></span></div><ul style="background-color: white; border: 0px; box-sizing: border-box; list-style-image: initial; list-style-position: initial; margin: 0px 0px 1.5em 3em; padding: 0px; text-align: left;"><li><span style="background-color: white; font-family: georgia;">40 g (2 1/2 tablespoons) of butter</span></li><li style="border: 0px; box-sizing: inherit; margin: 0px; padding: 0px;"><span style="font-family: georgia;">1 lemon, large size</span></li><li style="border: 0px; box-sizing: inherit; margin: 0px; padding: 0px;"><span style="font-family: georgia;">1 clove of garlic</span></li><li style="border: 0px; box-sizing: inherit; margin: 0px; padding: 0px;"><span style="font-family: georgia;">1 tablespoon of olive oil</span></li><li style="border: 0px; box-sizing: inherit; margin: 0px; padding: 0px;"><span style="font-family: georgia;">1 tablespoon of fresh chopped parsley</span>1/2 tablespoon of coarse salt<br /></li></ul><span style="background-color: white; font-family: georgia;"><br /><span style="box-sizing: inherit; font-weight: 700;">1. </span>Wash the lemon and then grate the zest, avoiding the bitter white part. Squeeze out the juice and set aside.<br /><br /></span><p style="background-color: white; border: 0px; box-sizing: inherit; margin: 0px 0px 1.5em; padding: 0px;"><span style="font-family: georgia;"><span style="box-sizing: inherit; font-weight: 700;"><span style="box-sizing: inherit;">2. </span></span> Place the butter, oil and grated lemon zest in a large non-stick pan. Remember to save some of the zest to add at the end.</span></p><p style="background-color: white; border: 0px; box-sizing: inherit; margin: 0px 0px 1.5em; padding: 0px;"><span style="font-family: georgia;"><b>3.</b> Melt the butter and sauté it. Stir well with a wooden spoon and add the lemon juice. Finally add the garlic clove. Simmer on low heat for about 5 minutes.<br /><br /></span></p><p style="background-color: white; border: 0px; box-sizing: inherit; margin: 0px 0px 1.5em; padding: 0px;"><span style="font-family: georgia;"><span style="box-sizing: inherit; font-weight: 700;"><span style="box-sizing: inherit;">4. </span></span>Meanwhile, cook spaghetti in 1.5 liters (7 cups) of water with 1/2 tablespoon coarse salt.</span></p><p style="background-color: white; border: 0px; box-sizing: inherit; margin: 0px 0px 1.5em; padding: 0px;"><span style="font-family: georgia;">Take a look at the cooking time of the spaghetti on their package. Halfway through cooking, drain spaghetti and place in skillet with lemon sauce.</span></p><p style="background-color: white; border: 0px; box-sizing: inherit; margin: 0px 0px 1.5em; padding: 0px;"><span style="font-family: georgia;">Spaghetti should be very much al dente, practically still raw, and finish cooking in the pan with the sauce.<br /><br /></span></p><p style="background-color: white; border: 0px; box-sizing: inherit; margin: 0px 0px 1.5em; padding: 0px;"><span style="font-family: georgia;"><span style="box-sizing: inherit; font-weight: 700;"><span style="box-sizing: inherit;">5. </span></span> Add a ladleful of the starch-rich cooking water. Finish cooking the spaghetti in the pan, stirring well. If necessary, add a little more water.</span></p><p style="background-color: white; border: 0px; box-sizing: inherit; margin: 0px 0px 1.5em; padding: 0px;"><span style="font-family: georgia;">Serve hot with more lemon zest and a little chopped parsley on top<br /></span><br /><br /></p><p style="background-color: white; border: 0px; box-sizing: inherit; color: #727272; font-family: -apple-system, system-ui, BlinkMacSystemFont, "Segoe UI", Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 22px; margin: 0px 0px 1.5em; padding: 0px;"><br /></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-41470516286332237322023-01-19T11:22:00.003+01:002023-01-19T11:22:34.009+01:00Quick and easy truffle sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvVE94TVXPshJLY1_2TNvBomgHpgn1G0-WIw6e5Rpa3wY73uqtM0wh-H5lLAZwoZogZk292nVco0ZlSbwauVoIs__ii5_fiWL1fSEhkxn_Vp3AnAriEpe559u4Nr3OSONDKE49Hi3ptGBidxfyyGKsnDlPE4lwYZA9VhWQMFN6YdXmVIoEBM5Icjleyw/s1000/pasta-al-tartufo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvVE94TVXPshJLY1_2TNvBomgHpgn1G0-WIw6e5Rpa3wY73uqtM0wh-H5lLAZwoZogZk292nVco0ZlSbwauVoIs__ii5_fiWL1fSEhkxn_Vp3AnAriEpe559u4Nr3OSONDKE49Hi3ptGBidxfyyGKsnDlPE4lwYZA9VhWQMFN6YdXmVIoEBM5Icjleyw/w640-h426/pasta-al-tartufo.jpg" width="640" /></a></div><p><br />Serves six<br /><br />- 90g/3.2oz black truffle paste or three or four black truffles<br />- 1 cup parmigiano cheese, grated or 1 cup taleggio cheese<br />- 1 cup heavy cream or mascarpone<br />- 1/2 cup white wine<br />- Salt and pepper to taste<br /><br />1. On medium heat combine wine with truffle paste and let it cook for three minutes.<br />2. Add cream and let cook for another three minutes.<br />3. Combine cheese, salt and pepper and mix vigourosly.<br />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.<br />5. Serve with shaved truffles on the top of each plate.</p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-14632379932339290062023-01-19T11:03:00.002+01:002023-01-19T11:03:35.809+01:00Antique spicy sausage ragu with red wine and Cognac <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkqVhmUst6MrSRKMh9i4-RcwLVx7U3Sq-st1fEHxGgPJtdU8EjCka50geXLbXs4zpnlJCA-mneL1gHYzmVdos353Fy8WJbjnjq7RCjRyZbq-hRa56dR6anWbhZVK_l6EQB1xoyYRXepsjVyDSc-1bYHpgyUDEajeceygRx_v598Vqg3g0P0D8_GMp6UQ/s1170/ragu-salsiccia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1170" data-original-width="1170" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkqVhmUst6MrSRKMh9i4-RcwLVx7U3Sq-st1fEHxGgPJtdU8EjCka50geXLbXs4zpnlJCA-mneL1gHYzmVdos353Fy8WJbjnjq7RCjRyZbq-hRa56dR6anWbhZVK_l6EQB1xoyYRXepsjVyDSc-1bYHpgyUDEajeceygRx_v598Vqg3g0P0D8_GMp6UQ/w640-h640/ragu-salsiccia.jpg" width="640" /></a></div><p>Ingredients for six servings:<br /><br />- 4 Italian Spicy sausages (out of casing)<br />- 3 cloves of garlic, chopped<br />- 1/2 cup tomato paste or 2 cups of passata<br />- 1 cup red wine<br />- 1/2 cup cognac <br />- 3 tbsp Olive oil<br />- 1 cup Mascarpone or heavy cream (Optional)<br />- Crush red pepper flakes (Optional)<br />- 1/4 teaspoon of cinnamon (Optional)<br />- Fresh parsley <br /><br />1. On a big heavy bottom pan, cook the garlic, cinnamon, pepper flakes and sausages on olive oil.<br />2. Using a wood spoon break the sausages in smal pieces.<br />3. Combine Cognac and light the pan on fire! Watch your eyebrows, facial hair and anything flammable!<br />4. When fire is off, combine red wine and cook until all eevaporates.<br />5. Add the tomato paste and two cups of water and let it cook on low heat until it reduces in half.<br />6. If adding cream or mascarpone, combine it and turn of heat.<br />7. Serve with pasta or polenta with fresh parsley on top.</p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-50993077927449378252023-01-08T17:52:00.003+01:002023-01-08T18:12:34.254+01:00Soups<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.cookingwithlucas.com/2013/12/lentil-soup-with-chestnuts.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" data-original-height="533" data-original-width="800" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnetGtWyOH-OLVsUTSHRlz5o-ysgk-b4szVkCepz1q44mhQNrlFA68KagqpOLZE6eMTc7-cyrlwq6r7M4OjdQRtj_Px30MQJ28WTg0hUSh-TSSceyGpB2kjwO-uwQeKqOqFhM8phclGexWw4ljw_aKmhiWTIemDitfvlG1ggD9bVK_agB-cFwZNGQV2Q/w640-h426/Lentil%20soup.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cookingwithlucas.com/2013/12/lentil-soup-with-chestnuts.html" target="_blank">Lentils and chestnuts soup</a></td></tr></tbody></table><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="https://www.cookingwithlucas.com/search?q=avgolemono" target="_blank"><img border="0" data-original-height="639" data-original-width="426" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06gFESgQPjbADJtpBQYrvp70AA5t8XiYeBo-g2WU3qz2kiJHWx8YbcIRXsnTlECyMOTVyvsU_1IGK4WgyHdgDGbXCBGF2pzvtRXdGUSciWfG_6u6zxwAx3NLxqLNLkAFUwRZ0ASzeIt9fyaelqQw0A0Hr_86dO48vr0UKBwtJj864708F8iz9zJBSrw/w426-h640/Soup.jpeg" width="426" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cookingwithlucas.com/search?q=avgolemono" target="_blank">Avgolemono (Greek lemon and chicken soup)</a></td></tr></tbody></table><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="https://www.cookingwithlucas.com/2014/01/ginger-carrot-and-turmeric-soup.html" target="_blank"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRVnNJkfDYRERT50y2GRva-FcqMpG5SQ44Y3aFOHm-nWOcJ3BoRIgasdKs4haVrVscielyzH1cHnY5hNMfXYkVCdv_Pv44zi9m4xw2seLkYxDJhIOoB8QyAlyVYDHwi_R44VhZZvjznPVVvBBLBGLo5AUyVQefSU4LlFYgP9GdoCTpE7yQl2HJgAfEgw/w640-h640/carrot-ginger-soup-6-1200.jpg" width="640" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cookingwithlucas.com/2014/01/ginger-carrot-and-turmeric-soup.html" target="_blank">Carrot and Ginger soup</a></td></tr></tbody></table><br /><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.cookingwithlucas.com/2022/12/pasta-and-fagioli.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" data-original-height="1500" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5G9Eefx-N3JF0a7HZ-b8iRFxyUQN3NCQYCwzbuQG1nR2G7KGw7cmmxgjEiAr3gAnocHECb1RK5YbNpSUVXSe44Zr60IsJNXdaf9Y1gWlEJXhik04g5RgJMldXaddyrI0SNpjqoOmfcR3TMzQaxpIHF0XvPNiwWRBDqbCcRJzjOyZItxXSdVt_2aeC7g/w512-h640/pasta-fagioli-recipe-9.jpg" width="512" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cookingwithlucas.com/2022/12/pasta-and-fagioli.html" target="_blank">Pasta e Fagioli</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="https://www.cookingwithlucas.com/2022/01/harira-recipe.html" target="_blank"><img border="0" data-original-height="512" data-original-width="640" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLkxpZrazz3Y8Z55CEotUJuuSPw2yIz5By3_sG6m7sJO4FGh22rk7gVqUXwuWAcpxGTauYdloTwGZpy9du5P_MT9f3HQK0P4fZBze1JlWOlArwy9Jx0oB3111bhmYyXGQ3B_s94wwnoC6_mpJDlV4uPcAyVy5g_fgFy8126aU2ZUCPkvyvMdbmPnhhrQ/w640-h512/harira-moroccan-vegetable-soup-040317.jpg" width="640" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cookingwithlucas.com/2022/01/harira-recipe.html" target="_blank">Harira (Moroccan Soup)</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.cookingwithlucas.com/2021/12/white-bean-and-chicken-stew.html" target="_blank"><img border="0" data-original-height="2048" data-original-width="1366" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EdirNuML2xMj-9NdJAOIQWYw1G9TwkxajHRMGnwc5vnRn2B1MdGiMr7Ac3aZtTTzVGp1Y-mlIA9GcDZjUR_gnM7tnYtHIIavEkAQ_48bLswluRfToSUiHYiDze2eVPk5fbwaAodVJvoGAeY9CWr157lWPh-JkjDs4STFecJC0DNnwJz_m238tPCUjg/w426-h640/brazilian-chicken-stew.jpg" width="426" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cookingwithlucas.com/2021/12/white-bean-and-chicken-stew.html" target="_blank">White beans, chicken and sausages soup</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.cookingwithlucas.com/2021/12/white-bean-and-chicken-stew.html" target="_blank"><img border="0" data-original-height="426" data-original-width="639" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6lOP_ptO_TJd4s5eul7JWnmCW8VtRosRQExs1mnNrx40rWfHjHVBBwSvIpxSImHhNDc2COcEYODSlGHmw2V42v_CVtd75TEz5qp_NsUTBpcxly1pd_ZSGYdW6klceWzZJiUB5h2Y_EAZSLaWaruSUu1ytaGsaSdHp-nMqG49_NrQ6sK51lxTjmAx4kg/w640-h426/Thai%20soup.jpg" width="640" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cookingwithlucas.com/2021/12/white-bean-and-chicken-stew.html" target="_blank">Thai soup</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="https://www.cookingwithlucas.com/2013/11/french-onion-soup.html" target="_blank"><img border="0" data-original-height="333" data-original-width="500" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ5O3VSD6jkxaW8UGEP8BwwLqO9VnSsDRg3QbBFt53qI9GAtqCIuJlPIstKQC9xejFyjWCucQIGjxd-jy1GaJaDkqkHjdoYm4sp8F0VJRJP8ujqtJoIkXSqitFb3ExDIBSbJ03p_LYZ1zH5xJ72pgp59ttjicuxoyyeNUXIMf5WVE-N7BZ18pIQwpCqw/w640-h426/French%20Onion%20Soup.jpg" width="640" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cookingwithlucas.com/2013/11/french-onion-soup.html" target="_blank">French Onion Soup</a></td></tr></tbody></table><div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="https://www.cookingwithlucas.com/2021/12/coconut-cashew-and-lime-soup.html" target="_blank"><img border="0" data-original-height="213" data-original-width="320" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlKLJbn0HQac_SzxOREtNoCqHel1ZAYFwX3FZEtrsoOQY2lKK1rsRFLZzUmShqErfl2caF9YrTKET0Ya8X4MEvEw_50GHVS7I6qm2Z0gjNSCPM5777hCUllMrWzqZcIbUrsZDyqXe1AwaVc2tSkJBSKJ69t8s8xDgyafzqD-qR2Jhd7KqoKafCc-Oc1w/w640-h426/Sweet%20potato%20soup.jpg" width="640" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cookingwithlucas.com/2021/12/coconut-cashew-and-lime-soup.html" target="_blank">Coconut, cashew and lime soup</a></td></tr></tbody></table><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.cookingwithlucas.com/2022/01/tunisian-fish-soup.html" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" data-original-height="640" data-original-width="427" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTEZnssQ8OlQw_LyC035QRmeemczJMBovEfLpBb-2bF3wq6O286PQ3vnob--wlumtHVlGEXQez_7Peem6tEZT0YswfC7oAcbV1mcZXOrDspevGXJZyQ9jgi-nHcyi6NO8lclnmqeQzlYukLlsUcrP0oI1i2FcEkLeoywhAPtmetyLJ9lVubS8-dnymRw/w428-h640/fish-soup-recipe-7.jpg" width="428" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cookingwithlucas.com/2022/01/tunisian-fish-soup.html" target="_blank">Tunisian fish soup</a></td></tr></tbody></table><br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-45622698752957986062023-01-08T15:47:00.001+01:002023-01-08T15:47:12.783+01:00Vodka Sauce with Smoked ham<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHt_DAv6Fj1fo7IK5bCD500zEYkZhkVMvzfcZ-CPAllbZJ1xHdOGg1GtObnVivOBHbnDFcfx52JrFDQvhhICLz4q19lijcJIrqccuinq9ZlIrOEvzscg_5jrWLGhRUQOEOVtX2yKqQpVLXPBQK7zdcngVIv2v8u_28CHyynqf1nT7RQO45bwXI-dOBA/s1920/Vodka%20sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: times;"><img border="0" data-original-height="1280" data-original-width="1920" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHt_DAv6Fj1fo7IK5bCD500zEYkZhkVMvzfcZ-CPAllbZJ1xHdOGg1GtObnVivOBHbnDFcfx52JrFDQvhhICLz4q19lijcJIrqccuinq9ZlIrOEvzscg_5jrWLGhRUQOEOVtX2yKqQpVLXPBQK7zdcngVIv2v8u_28CHyynqf1nT7RQO45bwXI-dOBA/w640-h426/Vodka%20sauce.jpg" width="640" /></span></a></div><span style="font-family: times;"><br /></span><p></p><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-68294-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="68294" data-servings="4" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0;"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; color: black; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin: 1.2em 0px 0px !important; padding: 0px !important;"><span style="font-family: times; font-size: small;">Ingredients</span></h3><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box; text-align: left;"><span style="font-family: times;"><span style="color: #333333;">17 Oz (500g) Pasta</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #333333;">1/4</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #333333;">cup</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333;">olive oil</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #333333;">2</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #333333;">medium</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333;">shallots (or one onion), diced</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #333333;">1/2</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #333333;">cup</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333;">tomato paste</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #333333;">1/4</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #333333;">cup</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333;">vodka</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #333333;">2/3</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #333333;">cup</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333;">Greek yogurt</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; color: #333333; opacity: 0.7;">+ 1/2 cup warm water</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #333333;">2/3</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #333333;">cup</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333;">grated parmesan</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #333333;">1</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #333333;">teaspoon</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333;">red pepper flakes</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #333333;">1/2</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #333333;">teaspoon</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333;">salt</span><span style="color: #333333;"><br /></span><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; color: #333333;">2</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; color: #333333;">cups</span><span style="color: #333333;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; color: #333333;">chopped smoked ham<br />Fresh parsley (Optional)</span></span></div></div><div class="wprm-recipe-instructions-container wprm-recipe-68294-instructions-container wprm-block-text-normal" data-recipe="68294" style="box-sizing: border-box; color: #333333; counter-reset: wprm-advanced-list-counter 0;"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; color: black; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin: 1.2em 0px 0px !important; padding: 0px !important;"><span style="font-family: times; font-size: small;">Instructions</span></h3><div class="wprm-recipe-instruction-group" style="box-sizing: border-box;"><ul class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;"><li class="wprm-recipe-instruction" id="wprm-recipe-68294-step-0-0" style="box-sizing: border-box; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="font-family: times;">Bring a large pot of salted water to a boil and cook the pasta according to package instructions.</span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-68294-step-0-1" style="box-sizing: border-box; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="font-family: times;">In a large saute pan, add the olive oil and diced shallots. </span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-68294-step-0-2" style="box-sizing: border-box; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="font-family: times;">Saute for 3-4 minutes, then combine ham and cook for another 5 minutes,</span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-68294-step-0-2" style="box-sizing: border-box; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span style="box-sizing: border-box; display: block;"><span style="font-family: times;">Pour in the vodka in and light on fire, </span></span></li><li class="wprm-recipe-instruction" id="wprm-recipe-68294-step-0-2" style="box-sizing: border-box; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><span style="box-sizing: border-box; display: block;"><span style="font-family: times;">Add in the tomato paste and cook for 2-3 minutes to bring out the flavors.</span></span></li><li class="wprm-recipe-instruction" id="wprm-recipe-68294-step-0-5" style="box-sizing: border-box; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="font-family: times;">Combine the greek yogurt,</span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-68294-step-0-6" style="box-sizing: border-box; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="font-family: times;">Add in the parmesan, red pepper flakes, and salt.</span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-68294-step-0-7" style="box-sizing: border-box; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="font-family: times;">Let simmer for a couple of minutes. Leave as is or blend until completely smooth, adding more water if necessary.</span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-68294-step-0-8" style="box-sizing: border-box; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="font-family: times;">Stir in the cooked pasta. </span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-68294-step-0-9" style="box-sizing: border-box; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="font-family: times;">Remove from heat and garnish with fresh basil, parmigiano, and red pepper flakes</span></span></div></li></ul></div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-3110950048652512632023-01-08T15:33:00.004+01:002023-01-09T11:29:36.759+01:00Sauces<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxF2Cv-XhcJBtAgTrltwPPjuYnj2jHLe2RSfUGQbF54TCtNvnhn6ysTTUbHy8iVdsw3AKe9zSwPASx4XRZz4LMUxc_xuYeBspYuqqNE02p-K5lAm2BIKtHlWZAeKnHH4HOwpbrRHQb8-2m9ChTYAI9gYdT966rtG5JzYI3sJAm_8jIf3A7MIL-h4Fazw/s1920/Vodka%20sauce.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="1920" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxF2Cv-XhcJBtAgTrltwPPjuYnj2jHLe2RSfUGQbF54TCtNvnhn6ysTTUbHy8iVdsw3AKe9zSwPASx4XRZz4LMUxc_xuYeBspYuqqNE02p-K5lAm2BIKtHlWZAeKnHH4HOwpbrRHQb8-2m9ChTYAI9gYdT966rtG5JzYI3sJAm_8jIf3A7MIL-h4Fazw/w640-h426/Vodka%20sauce.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cookingwithlucas.com/2023/01/vodka-sauce-with-smoked-ham.html" target="_blank">Vodka Sauce</a></td></tr></tbody></table><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.cookingwithlucas.com/2023/01/chickpeas-pasta-with-spinach-lemon-and.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" data-original-height="490" data-original-width="768" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0TbvdmN31b9cYItl5iaxI6JAe7oA4PRXudfm8ctcsVn3IxnfuzlAo8e5-dMr3q1Qd38NFNPaI_gVm_FiovH_ucoMt6DbIioMmggk0KdIhGsvNA6ZipbnLDuQQh_o2NFSvelfpz56K3tCIm6NSAHHU-PHv-TwnivGosY2gmK4_SY9zEtHtPVMg5F1oFg/w640-h408/Ceci,%20spinach%20pasta.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cookingwithlucas.com/2023/01/chickpeas-pasta-with-spinach-lemon-and.html" target="_blank">Chickpeas, spinach and lemon sauce</a><br /></td></tr></tbody></table><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.cookingwithlucas.com/2014/11/ragu-alla-bolognese.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdaGhae2sBJRRYwRoj8l2OuUg0KZetszOTbYFLU9PnH4N1dFhyZ7bAlOyvhnv6k2B3fW3La7TIx-Im5fhDMhAUrpYalgTwbADBfqbdVJuB7A1CRnDPXDupgVnfMi4TVYe9OcgMgykWRqsu18gNYwbqkQTQfC2DYOsEegbYHedcm-e0uG-5VmpV1UF6g/w480-h640/Bolognese.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cookingwithlucas.com/2014/11/ragu-alla-bolognese.html" target="_blank">Bolognese Sauce</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="https://www.cookingwithlucas.com/2012/11/bucatini-allamatriciana.html" target="_blank"><img border="0" data-original-height="848" data-original-width="1280" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZOOBtbXJRBHE2Mt7EVIPC84szCTEIOtVV4-MaFZvl3ug-5mnQa2nYnK3H5zZPpcJqRAr5PHGZBTjfEQCS9plOUP6Tqp1YXw5ZsvE3dXggkc3Iv-pbG3H5MeGviLXKg5KDAI3Z4oKXGVWcGY-_5mHs1VeF8P2gmv6Yb0N0f6TJlLW6YmhGKebr8sGdxQ/w640-h424/Bucatini-allamatriciana.jpg" width="640" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cookingwithlucas.com/2012/11/bucatini-allamatriciana.html" target="_blank">Amatriciana</a></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="http://www.cookingwithlucas.com/search/label/Spaghetti%20alla%20Putanesca" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjoeRm_u1uHxSZ7rtt9kQl6ebK4Y0vAHEL0R93xsV8TnFW_8931XHsn7GJhRxPmySpGMUSyOkDUlsmrD6lgFzZgWWg6JzYIUYyP45dPgUyejZwvVHzVSVqfnJdBK-fCC7FIsXvl0Syi87vLuOLUjNlS-YQ8SP8GxQszJMfaGTAh6W6ODJEb7LfZnPcg/w640-h426/Putanesca.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cookingwithlucas.com/search/label/Spaghetti%20alla%20Putanesca" target="_blank">Putanesca</a></td></tr></tbody></table><br /><div><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-87034654993112599622023-01-08T15:31:00.002+01:002023-01-08T16:38:31.217+01:00Chickpeas pasta with Spinach, lemon and rosemary<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunXg2h9Ie1mEuOOfdXGFDfQavAY6CF9GSWy7OCVpvVrYXVML3j8QwYuZuypoRRgVCZZ_3POC1UhCOHpSCAa3MOy-P0UM5CGfCNHAl68LPXCEbg3fn7J1CBGglxu-V8lIVzv7mBFOLsUrl6b5Q6CPWmZCEYCeyQQ6Yebj1p6bAF45d7hl4E7LD3gKIgg/s768/Ceci,%20spinach%20pasta.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="490" data-original-width="768" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunXg2h9Ie1mEuOOfdXGFDfQavAY6CF9GSWy7OCVpvVrYXVML3j8QwYuZuypoRRgVCZZ_3POC1UhCOHpSCAa3MOy-P0UM5CGfCNHAl68LPXCEbg3fn7J1CBGglxu-V8lIVzv7mBFOLsUrl6b5Q6CPWmZCEYCeyQQ6Yebj1p6bAF45d7hl4E7LD3gKIgg/w640-h408/Ceci,%20spinach%20pasta.jpg" width="640" /></a></div><p><br />¼ cup olive oil</p><p>1 (14-ounce) can chickpeas, rinsed and drained </p><p>2 teaspoons finely chopped fresh rosemary, plus
more for garnish </p><p>½ teaspoon Aleppo pepper, or ¼ to ½ teaspoon
red-pepper flakes (optional) </p><p>Black pepper </p><p>1 large shallot, finely chopped </p><p>2 garlic cloves, finely chopped </p><p>1 cup Greek Yogurt</p><p>1 (6-ounce) bag baby spinach </p><p>12 ounces spaghetti or bucatini </p><p>½ cup finely grated Parmesan </p><p>Lemon wedges, for serving<br /><br />1. Bring a large pot of salted water to a boil over high. </p><p>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. </p><p>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. </p><p>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. </p><p>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! </p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-40813908208104854812023-01-08T11:13:00.003+01:002023-01-08T11:21:52.307+01:00Orange Fragrant Goulash <p><span style="font-family: times;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMKd37SKksyLNd_rzewYMhP0GrJwYU-ZuwxEzoeA5Na39BkDX92i8O5I3cxVJeYBJfhEE50zMO4UnSA-aRk8a1BoX_QGCFonRX5aMg9HXUBv0NNXhThFTKKfua_IvpLD57pIyimY3m04On2t35yrovhfEDlK3cB1V4DvBESpxa2wJ4eQJjljuPx83BQ/s2000/ricetta-gulash-polenta-valpe%CC%80olicella.jpg" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: times;"><img border="0" data-original-height="1200" data-original-width="2000" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwMKd37SKksyLNd_rzewYMhP0GrJwYU-ZuwxEzoeA5Na39BkDX92i8O5I3cxVJeYBJfhEE50zMO4UnSA-aRk8a1BoX_QGCFonRX5aMg9HXUBv0NNXhThFTKKfua_IvpLD57pIyimY3m04On2t35yrovhfEDlK3cB1V4DvBESpxa2wJ4eQJjljuPx83BQ/w640-h384/ricetta-gulash-polenta-valpe%CC%80olicella.jpg" width="640" /></span></a></div><span style="font-family: times;"><br /></span><p></p><span style="font-family: times;"><span style="background-color: white;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 kilo</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">2 lbs</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">stewing beef</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">cut into bite-sized pieces</span></span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1 kilo</span><span style="background-color: white;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">2 lbs</span><span style="background-color: white;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">yellow onions</span><span style="background-color: white;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">finely sliced or minced</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2-3</span><span style="background-color: white;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">Tbs</span><span style="background-color: white;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">Hungarian paprika </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">sweet or a mixture of sweet and spicy</span><br /><span style="background-color: white;">Red wine or Beef Stock</span><br /><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">One sprig of fresh rosemary, a sprig of fresh thyme (or marjoram) and a bay leaf</span><span style="background-color: white;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">tied into a bundle</span><br /><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2-3</span><span style="background-color: white;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">Tbs</span><span style="background-color: white;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">tomato paste</span><br />Zest on one orange (Just zest, not the white part)<br /><span style="background-color: white;">Lard or olive oil </span><br /><span style="background-color: white;">Salt and pepper</span><br /></span><div><span style="background-color: white; font-family: times;"><br /></span></div><div><ul class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-instruction" id="wprm-recipe-26777-step-0-0" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="background-color: white; font-family: times;">In a large braiser or sauté pan, melt two large dollops of lard. (If using olive oil, heat up enough to cover the bottom of the pan. Add the onions and orange zest and gently sauté them, turning often, until translucent and quite soft and reduced by at least half. </span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-26777-step-0-1" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="background-color: white; font-family: times;">Raise the heat to medium and add the beef. Sauté the beef until browned lightly, taking care not to burn the onions. Season with salt and pepper, and then sprinkle over the paprika, stirring so that all the beef pieces are covered. Continue sautéing the beef and onions for just a few moments more.</span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-26777-step-0-2" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="background-color: white; font-family: times;">If using, add a good pour of red wine and simmer until the wine has evaporated. </span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-26777-step-0-3" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="background-color: white; font-family: times;">Now add enough water (or broth) so the beef is nearly covered, along with the tomato paste if using. Nestle the herb bundle in among the beef pieces. </span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-26777-step-0-4" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="background-color: white; font-family: times;">Cover and braise for 2-3 hours, until the beef is tender and the onions have completed melted. Remove the herb bundle.</span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-26777-step-0-5" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="background-color: white; font-family: times;">The cooking liquid should have reduced into a dark and unctuous sauce, abundant but full of flavor. Add water or broth as needed if things seem to be drying out too much. If, on the other hand, the sauce is too thin, simmer uncovered until it has reduced to the right consistency. Taste and adjust for seasoning. </span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-26777-step-0-6" style="box-sizing: border-box; line-height: 1.5em; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px; padding: 0px;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="background-color: white; font-family: times;">While you can serve your goulash immediately, it is better after a good rest of several hours. Or, even better, overnight. </span></span></div></li></ul></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-89790550525252760002023-01-08T10:50:00.005+01:002023-01-08T10:55:08.593+01:00Bread, Focaccia and Pizza<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.cookingwithlucas.com/2023/01/traditional-pizza-recipe.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" data-original-height="720" data-original-width="1280" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfZWtCypOuhfDrpyOmoL1kUDBqO9C-nuBdxPzl_t_fSGCfMnOR8NwhKmCMnQxagUvMX1HSdCRWicsMV8iVlofTgx43cxajJkl-CtHhs2el9KCVaZnTGf0zePscZf5PA5EaP35l5SdTaOlJrkB0jbXb7QTKlftaSD_m1BcP2wzyaD2YCEfjvulRZnTZQ/w400-h225/pizza-margherita-id917527628-e1532625742737-1280x720.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cookingwithlucas.com/2023/01/traditional-pizza-recipe.html" target="_blank">Traditional Pizza</a></td></tr></tbody></table><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="https://www.cookingwithlucas.com/2017/10/sage-and-honey-focaccia.html" target="_blank"><img border="0" data-original-height="1071" data-original-width="1600" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyZaKCebca9boGFspIZlBvjIYDF3v4XO_Y99LZyueaiF2BrXZJfRYwF7S1BXXgUjkGABoJHtdOYV9AiA7xVnYBYh2HmY10ETwd5pSTZ-LJ9Q8gtgPb4pVpCnybzHQELkNBdKg6G6HozDUJyy1y5phAt1wKERQHXxQzYjKz4F5tMqEDnjzi3FfqosL7Q/w400-h268/Sage%20focaccia.jpg" width="400" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cookingwithlucas.com/2017/10/sage-and-honey-focaccia.html" target="_blank">Sage and Honey Focaccia</a></td></tr></tbody></table><br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-33841160050836198192023-01-08T10:48:00.002+01:002023-01-08T10:48:38.945+01:00Traditional Pizza recipe<p><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCDMGmJfK0wwf67BjpzknccqNixPqBTDYntxPi1_wdST8CJqWxJQhQB4NIi2FtQxrCsiiGOTpBbYDpWgqM00LgsBRAazjLWQ11NnHx8hciatxRfJRPZ9y2tGl4Z189wtqkutFkBXyrYyJnyylzeHpYphx6I_4fNPMizIQ9VGfnYqiHlciohoKwizGnzQ/s1280/pizza-margherita-id917527628-e1532625742737-1280x720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCDMGmJfK0wwf67BjpzknccqNixPqBTDYntxPi1_wdST8CJqWxJQhQB4NIi2FtQxrCsiiGOTpBbYDpWgqM00LgsBRAazjLWQ11NnHx8hciatxRfJRPZ9y2tGl4Z189wtqkutFkBXyrYyJnyylzeHpYphx6I_4fNPMizIQ9VGfnYqiHlciohoKwizGnzQ/w640-h360/pizza-margherita-id917527628-e1532625742737-1280x720.jpg" width="640" /></a></span></div><span style="font-family: georgia;"><b><br /><br />For the dough:</b><br /><br />4 cups (500g) Strong flour <br />1 tsp (5g) salt<br />1 1/2 tbsp (10g) fresh yeast<br />1,4 cups (325ml) warm water<br /><br /><span style="color: #333333;"><b>For the Tomato sauce:</b></span><br /><br /><span style="color: #333333;">1 cup of tomato pelati (tinned tomatoes for pasta)</span><br /><span style="color: #333333;">1/2 cup olive oil</span><br /><span style="color: #333333;">1 tsp salt</span><br /><span style="color: #333333;">1 garlic clove</span><br /><span style="color: #333333;">1 pinch of crushed red pepper</span><br /><span style="color: #333333;">1 tsp dried oregano<br /></span><br /><b>For the toppings:<br /></b><br />(Margherita)<br />1 ball of mozzarella<br />2 tbsp Parmigiano cheese<br />Fresh Basil leaves<br /><br />(Parma ham and arugula)<br />1 ball of Mozzarella<br />2 tbsp Parmigiano cheese<br />4 slices of Parma ham<br />1 tbsp Balsamic vinegar<br />1 tbsp Olive Oil<br /><br /><br /><b>Making the pizzas:<br /></b><br /><span style="background-color: white; color: #333333;">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.<br /><br /></span><span style="background-color: white; color: #333333;">2. Preheat the oven to (430F) 220 degrees centigrades.<br /><br />3. T</span><span style="background-color: white;"><span style="color: #333333;">ake 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.</span><br /><br />4. Combine all the ingredients for the tomato sauce on a blender or mixer and mix until is all blended.<br /><br />5. </span><span style="background-color: white; color: #333333;">Meanwhile prepare the toppings. For the Margherita. Roughly chop the mozzarella.<br /></span><span style="background-color: white;"><br />6. S</span><span style="background-color: white; color: #333333;">prinkle 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.<br /></span><span style="background-color: white;"><br />7. D</span><span style="background-color: white; color: #333333;">rizzle 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.<br /></span><span style="background-color: white;"><br />8. O</span><span style="background-color: white; color: #333333;">n the other base, arrange mozzarella and parmesan all over, top with Parma ham.<br /></span><span style="background-color: white;"><br />9. P</span><span style="background-color: white; color: #333333;">lace both pizzas into the hot oven and bake for 8 - 10 minutes.<br /></span><span style="background-color: white;"><br />10. I</span><span style="background-color: white; color: #333333;">n the meantime, toss the arugula in a little extra virgin olive oil and balsamic.<br /></span><span style="background-color: white;"><br />11. </span><span style="background-color: white; color: #333333;">Remove the pizzas from the oven, top the Parma ham pizza with rocket and serve immediately.</span></span><span style="background-color: white;"><span style="font-family: georgia;"><br /></span><br /><br /><br /><br /><br /><br /></span><p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-57973489148311502082023-01-05T16:29:00.000+01:002023-01-08T16:08:36.272+01:00Pesto<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="https://www.cookingwithlucas.com/2019/04/basil-pesto.html" target="_blank"><img border="0" data-original-height="426" data-original-width="640" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3oUK3hISJOg5IyqIPJFrTMG_rs_ECPXHOgPdBN66xSXSERE0HrzUfO61195Ap4_5-N1ZV564jDc2RH3KI2J4YgI6aCUf6DpQHZTdH3tlnXJZZSpmkSnuMqSuKF3yGdehF5t03wlsggTIrPrKJFuDokjezww_XYPCHH823dUHzl3b2n5LPLZ-eXcHjig/w640-h426/Pesto.jpg" width="640" /></a></span></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cookingwithlucas.com/2019/04/basil-pesto.html" target="_blank">Basil Pesto</a></td></tr></tbody></table><br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cookingwithlucas.com/search/label/Cilantro%20pesto">Cilantro pesto</a></td></tr>
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<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.cookingwithlucas.com/search/label/Eggplant%20Pesto"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPl9Kld9mq-8h5TG7npch6wq2Meug_0ITNvH1s__sfAuQjrY3Lt7ebjqp5zfEUKdjbxuMfPmVATck_CrqVYYFrrdhcxqNVg8zbPe2fNJ9l43lWjVQePW1GAlxqHbCdEGeXY8GzInsh81Lh/w480-h640/10414516_243502135841709_1061954075510947413_n.jpg" width="480" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cookingwithlucas.com/search/label/Eggplant%20Pesto">EggPlant Pesto</a></td></tr>
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<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.cookingwithlucas.com/search/label/Ricotta%20and%20walnuts%20pesto"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_77dCHlXDkM_9hyVrmnekDxqhsB4Nxylo-JjpHGRo5b0rc-_iSYphyphenhyphenSz3wkp_sRvRmJLg1_gg8T6YBxH2VQYAXAxUUrltwyfE4AKPJloSXkOCvMrUWUOeGTc1kaa5OEIAL_9Dz2C3xmjE/w640-h427/pesto+sedano.jpg" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cookingwithlucas.com/search/label/Ricotta%20and%20walnuts%20pesto">Walnut and ricotta pesto</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cookingwithlucas.com/search/label/Mint%20pesto">Mint and tomatoes pesto</a></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-84864090441289439522023-01-04T10:20:00.000+01:002023-01-08T11:03:16.031+01:00Bread, focaccia and pizzas<br />
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<tr><td style="text-align: center;"><a href="http://www.cookingwithlucas.com/2013/07/rosemary-and-origano-focaccia.html" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Rosemary Focaccia" border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKr01begreYzY0NioGByDCSIjQ_A3-Y2JCj9hz8m5iD9y8jIx3_nGOforr_TofYdd791AiZZ6gm44PKEU112w39qKyqwlMUQbZohENoaVX_yJ1jynY3YDMVuLams2twLxBi7UQLCez4eT/s640/IMG_6221.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cookingwithlucas.com/2013/07/rosemary-and-origano-focaccia.html" target="_blank">Rosemary focaccia</a></td></tr>
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<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.cookingwithlucas.com/2013/03/focaccia-with-tomatoes.html" target="_blank"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCFqGClv5WjEWOMRXjIWpw7kmzt7tWB0bRmbL2Aca1MMImboYUO-R0zo7MBWITLB3gbAyWxGAp-1WcIqe_xioR7JejWok3hpZqrViYp-V4N26O3UPnuHjSoYM_Pekah3-GaXqSlcaGjw0/s640/DSCN5301.JPG" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cookingwithlucas.com/2013/03/focaccia-with-tomatoes.html" target="_blank">Focaccia with potato dough and tomatoes (Pugliese Style)</a></td></tr>
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<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.cookingwithlucas.com/2017/10/sage-and-honey-focaccia.html" target="_blank"><img alt="Sage and honey focaccia" border="0" data-original-height="1071" data-original-width="1600" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoEaBuDIVXsdh89XPJAuPcL0KuEXNeFaDZEN6kcLosg4w92QZohnjC-l3QX-EJlsZOnUGZ4bI0AXI8jUz3optweaqvNaVkRweGM8KRuC7i9Pi2ffcfvnpfHqw5FKBUNsNzx56DSDtgsJre/w640-h427/Sage+focaccia.jpg" width="640" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cookingwithlucas.com/2017/10/sage-and-honey-focaccia.html" target="_blank">Sage and honey Focaccia</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.cookingwithlucas.com/2017/10/beer-and-butternut-squash-focaccia-with.html" target="_blank"><img alt="Beer and squash focaccia with red onions" border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_HXvBy9BIHDoNc8k1nvMUJuxxD_mktuI0YYMyzi04_ItbbUyQMKYivy5FA1HfpbUlRLRrZpSj1CQjc74YBvrXNeZmgDC9mWbwfMdpS9_9D_jbo9cS5Gj7gVcSkME8u13OMyKTycr1vg4/w480-h640/21558582_1807379255942887_4347162016460196219_n.jpg" width="480" /></a></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cookingwithlucas.com/2014/01/calzone-or-panzerotti.html" target="_blank">Calzone</a></td></tr>
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<tr><td style="text-align: center;"><span style="margin-left: auto; margin-right: auto;"><a href="http://www.cookingwithlucas.com/2016/04/panzerotti.html" target="_blank"><img alt="Panzerotti" border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEL2GhsGZ9tz33QTWm00Z4J3JexMN9TcBN8DMpCHble6DZbRgrjfSjkCvKEdijQrVw3X_2-xzISRjcyMf5jKOYBF6y5jTRdtwipwL1kKq2OLz_yVMPCwU-SoA8mKwilBHyqLkrlMSBtu9T/s640/panzerotti1.jpg" width="640" /></a></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://www.cookingwithlucas.com/search?q=stracchino" style="margin-left: auto; margin-right: auto;"><img alt="Stracchino bread" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPGF2XO1dUK54CLOaOOk_7tzB0x16XzSfWSfMZZwZQwCH84OPTS1LXOnyOAIEh8j-khbfY5bL-YPwcy8muH2ZDcBdaN-kFHH1_VywT1JPop7E77N6k-AS0mBEqToHLQnYCvi72Zyqh715/s640/3e9aa3314fad8bf09724b933911d4cb3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stracchino bread</td></tr>
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<tr><td style="text-align: center;"><a href="http://www.cookingwithlucas.com/search/label/Beer%20bread" style="margin-left: auto; margin-right: auto;"><img alt="Beer bread with Sausage and Sauerkraut" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD5ii04EgvzX19UzuR6U8hGKWte-CD-stMP1zcCaxS6KpY-9uJBgp_oRasxE7GEhpZ6pLRR1PUWh0SOgVfCiHQgeiWN0kx9AlVeu-amgPh_QENggyrSdpi3CWy75gwLLdPnBPuwBtOX60Y/s640/Pane.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beer bread with sausage and sauerkraut </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Herbs bread</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://www.cookingwithlucas.com/2023/01/traditional-pizza-recipe.html" imageanchor="1" style="margin-left: auto; margin-right: auto;" target="_blank"><img border="0" data-original-height="720" data-original-width="1280" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8XIbU3lO_h3zxl43Sw4RJU6O2MptIdIwnieNJ-sDFTqR1F0frKFn2iaUait7KYJiMPenDXfMiAUjQCK0Gl46pnpgEhsUwkdR6Cp9RoV-1GOLlWtCoS2Y8lLEP71kf_hFOEsvAIYnJJ1-R9yO6rRR2dlpuG9S8uA--UINMDrZzGedURnYgXagp_IaIw/w640-h360/pizza-margherita-id917527628-e1532625742737-1280x720.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://www.cookingwithlucas.com/2023/01/traditional-pizza-recipe.html" target="_blank">Traditional Pizza</a></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-3552878941501560702023-01-03T17:42:00.000+01:002023-01-08T15:58:32.229+01:00Ragù alla Bolognese<div><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DCRBMZNf-m5a5a2matDx0xbm5zzXCb2c__G61IDSCvjBR1ckmzmc8S1m3nO6-4M9HszpF8RA0GzOK5xOJc10aNn5aR6LFXvHWcPp8CLLiOSl4L8XtYaXaM4TI_EyDHXaU1TJ1PtXf94_/s1600/IMG_4121.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DCRBMZNf-m5a5a2matDx0xbm5zzXCb2c__G61IDSCvjBR1ckmzmc8S1m3nO6-4M9HszpF8RA0GzOK5xOJc10aNn5aR6LFXvHWcPp8CLLiOSl4L8XtYaXaM4TI_EyDHXaU1TJ1PtXf94_/w480-h640/IMG_4121.jpg" width="480" /></a></div></div><div><br /></div>1/2 lbs (250g) pork minced meat<br />
1/2 lbs (250g) veal minced meat<br />3,5Oz (100g) pancetta<br />
1 garlic clove sliced<br />
1 chopped onion<br />
1 chopped carrot <br />
1 chopped celery stick<br />
1 cup red wine<br />
1 cup whole milk<br />
1 cup beef stock<br />4,5Oz (130g) tomato paste (One little tube)<br />
1 bayleaf<br />
1 tbsp chopped fresh parsley<br />
5 tbsp butter<br />
2 tbsp olive oil<br />
Salt & Pepper<br />
<br />1. Start melting the butter with the olive oil in a heavy bottom pan. <br /><br />2. Add the carrots with pancetta first and let them get crispy, then the onions, celery and garlic. <br /><br />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.<div><br /></div><div>4. Combine the milk and parsley and let it cook for another 15 minutes in low heat. </div><div><br /></div><div>5. Add the salt and pepper.<br /><br />
<br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-983854371446657101.post-76844745042842537872023-01-02T12:54:00.000+01:002023-01-02T12:54:28.463+01:00Chicken with pancetta served with lemon and capers sauce<p><span style="font-family: times;">1/2 cup pancetta </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; font-family: times; opacity: 0.7;">, smoked, chopped</span></p><p><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-family: times;">1</span><span style="font-family: times;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-family: times;">lb</span><span style="font-family: times;"> chicken breast in fillets</span></p><p><span style="font-family: times;">salt and pepper</span></p><p><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-family: times;">Olive oil</span></p><p><span style="font-family: times;">4 </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-family: times;">tablespoons</span><span style="font-family: times;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-family: times;">lemon juice</span><span style="font-family: times;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; font-family: times; opacity: 0.7;">, freshly squeezed</span></p><p><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box; font-family: times;">2</span><span style="font-family: times;"> </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-family: times;">tablespoons</span><span style="font-family: times;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-family: times;">wine </span></p><p><span style="font-family: times;">3 </span><span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box; font-family: times;">tablespoons</span><span style="font-family: times;"> </span><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box; font-family: times;">butter</span><span style="font-family: times;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; font-family: times; opacity: 0.7;">, softened but not melted</span></p><p><span style="font-family: times;">1/2 cup of capers</span></p><div class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-9666-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="9666" data-servings="4" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0;"><div class="wprm-recipe-ingredient-group" style="box-sizing: border-box; text-align: left;"><span style="font-family: times;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoons</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">parsley</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="box-sizing: border-box; opacity: 0.7;">, fresh, chopped<br /><br /></span></span></div></div><div class="wprm-recipe-instructions-container wprm-recipe-9666-instructions-container wprm-block-text-normal" data-recipe="9666" style="box-sizing: border-box; counter-reset: wprm-advanced-list-counter 0;"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="box-sizing: border-box; clear: none; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: 1.3em; margin: 1.2em 0px 0px !important; padding: 0px !important;"><span style="font-family: times; font-size: small;">Instructions</span></h3><div class="wprm-recipe-instruction-group" style="box-sizing: border-box;"><ul class="wprm-recipe-instructions" style="box-sizing: border-box; margin-block: 0px; margin: 0px !important; padding-inline-start: 0px; padding: 0px !important;"><li class="wprm-recipe-instruction" id="wprm-recipe-9666-step-0-0" style="box-sizing: border-box; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: times;">Cook pancetta and capers in a skillet until brown.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-9666-step-0-1" style="box-sizing: border-box; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: times;"> Season chicken with salt and pepper.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-9666-step-0-2" style="box-sizing: border-box; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="font-family: times;">Heat the large frying pan until very hot, add olive oil and immediately add chicken breast. Cook on high heat, about 3-4 minutes on each side. Remove from the skillet.</span></span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-9666-step-0-3" style="box-sizing: border-box; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="font-family: times;">Add 3 tablespoons lemon juice and maybe 2 more tablespoons white wine. Scrape the bottom of the pan.</span></div></li><li class="wprm-recipe-instruction" id="wprm-recipe-9666-step-0-4" style="box-sizing: border-box; line-height: 1.5em !important; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 32px !important; padding: 0px !important; position: relative;"><div class="wprm-recipe-instruction-text" style="box-sizing: border-box; margin-bottom: 5px;"><span style="box-sizing: border-box; display: block;"><span style="font-family: times;">Remove from heat, add softened butter (but not melted) - to create a creamy sauce. Add chopped pancetta. Add back chicken. Top with chopped parsley. Serve with fried red peppers or potatoes.</span></span></div></li></ul></div></div>Unknownnoreply@blogger.com