Curly cabbage (3 leaves per person) Onion Garlic Broth Olive oil Butter Tomato sauce (1table spoon per person) Provolone Stale French bread Saute onion, garlic and cabbage for 10 minutes. Add broth and tomato sauce. Simmer covered for 40 minutes. Layer bread, cabbage, broth and cheese in a clay pot. Gratin in the oven. Advertisements
Potato (n * 100g) Onion (n / 2 * 100g) Eggs (n) Salt Olive oil Slice potatoes and onions. Cook in abundant oil over medium heat for 20 minutes. Soak potatoes and onions in the eggs for 5 minutes. Cook egg mixture in a covered pan. Flip or finish in the broiler. Adapted from: http://www.seriouseats.com/2016/07/how-to-make-tortilla-espanola-spanish-potato-omelette.html
Dough: 300g flour 190ml water at 26C 9g salt 9g olive oil 1/4 teaspoon of fresh yeast Toppings: 200g mozzarella Tomato sauce Olive oil Directions: Mix water, salt, and flour. Work the dough, adding water until the texture is fairly wet (video at 8:00). Let it rest covered for 30 minutes. Add olive oil and… Continue reading Pizza
Broccoli Carrots Potato Sweet potato Pumpkin Mushrooms Onion Garlic Ginger Leafy vegetable Tofu Coconut milk Water Curry powder Tofu
Farro (150g) 1 Potato Spinach (150g fresh) Olive oil 1/3 Onion Water Cook farro in salty water for 20 minutes. Cut potato in cubes and add it to the farro. Saute onion with abundant olive oil in a pot. Cook down spinach in a little water, drain, cut into pieces and mix with the onion.… Continue reading Zuppa farro, spinaci e patate
300g lentils 1 celery stock 1 small onion 1 shallot 1 carrot 3 laurel leaves Rosemary 500ml broth Olive oil Saute celery, onion, shallot and carrot. Add the lentils, rosemary, laurel and broth. Simmer covered for 40 minutes. Adapted from http://ricette.giallozafferano.it/Cotechino-con-lenticchie.html
Penne Tomato sauce 2 gloves of garlic Parsley (or pecorino romano) Olive oil Salt Pepper flakes Cook garlic in olive oil and pepper flakes for a couple of minutes. Add tomato sauce and cook for ten minutes. Mix the pasta in the sauce and saute for a minute. Serve with parsley or pecorino romano.