For 4 pizzas. Dough: 500g flour 275-325 ml water at 26C 14g salt 14g olive oil 1/2 teaspoon of fresh yeast or 100g of starter Toppings: 400g 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… 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.
Filling: Ricotta Spinaci Uova Parmigiano reggiano Sale Pepe Noce moscata Sauce: Butter Sage Parmigiano reggiano Dough: Flour semolina + durum Eggs Cooking time: Fresh ravioli: 6-7 minutes
3 eggs Pecorino romano Shitake Parsley Butter Garlic Salt and pepper