Method: 1 Grate Parmesan into a bowl and put in the fridge 2 Cut salmon into 1.5cm cubes 3 Chop garlic into slices 4 Simultaneously start boiling water for pasta and cooking salmon 5 Boil pasta in the salty water until ready, drain the water 6 Cook salmon for 5 min in olive oil, medium heat; add 33% cream and cook for another 5 min; add garlic slice and cook for another minute 7 Put the pasta in the frying pan with salmon for 1 min, carefully mix and transfer to the serving plates 8 Serve Paccheri with black pepper, grated Parmesan and chopped greens !
Method: 1 Melt butter in the skillet, add chopped sage, cook at middle heat for 8 min, add chopped garlic and cook for another 2 min 2 Boil pasta in salted water Al Dente, drain water and transfer to the skillet with butter & sage: cook for 2 min 3 Serve with grated parmesan and enjoy !
Ingredients (2 servings): – 250g pasta – 2 small red onions – (already boiled) beef, chopped – butter for frying – salt, papper – tomatoes for serving Method: 1 Chop onion and fry it in butter until golden 2 Add chopped (already boiled) beef: fry for 5 minutes 3 Boil pasta al dente, drain water and mix pasta with beef and onion 4 Serve with fresh tomatoes!
Everything can be taken from a man but one thing: the last of the human freedoms—to choose one’s attitude in any given set of circumstances, to choose one’s own way.
Ingredients (2 servings): – 250g Tagliatelle – 100ml 33% cream – 125g baby spinach – 2 small red onions – 180g Gorgonzola – sunflower oil for frying onion – black pepper for serving Method: 1 Tagliatelle: cook Al Dente 2 Spinach-Gorgonzola sauce: 2.1 Chop onions 2.2 Chop spinach 2.3 Fry onion on sunflower oil until soft, add spinach and cook at medium heat for 2-4 min 2.4 Add cream and Gorgonzola – cook at medium heat until Gorgonzola melted 3 Serving: put Tagliatelle in the plates, pour sauce on the Tagliatelle, sprinkle with black pepper and enjoy!
Ingredients (2 servings): – 250g Tagliatelle – 200ml 33% cream – 200g Gorgonzola – 250g cherry tomatoes Method: 1 Boil Tagliatelle in salted water Al Dente and drain the water 2 Cut Gorgonzola in 2cm cubes 3 Pour 33% cream in the skillet and add gorgonzola cubes 4 Cook at medium heat gorgonzola in cream until it is melted 5 Add Tagliatelle and halved cherry tomatoes to gorgonzola sauce and cook for another minute 6 Serve and enjoy your day ! 🙂
I don’t feel particularly proud of myself. But when I walk alone in the woods or lie in the meadows, all is well.
Ingredients (2 servings): – 250g spaghetti – 10-12 button mushrooms – 1/2 bunch of parsley – 50g grated Grana Padano – 1tbsp olive oil – 1tsp salt Method: 1 Mushrooms 1.1 Remove dirt from mushrooms with a wet paper towel, then slice the mushrooms finely 1.2 Wash and chop parsley 1.3 Fry champignons for 3-4 minutes in olive oil, then add parsley and fry for another 3-4 minutes constantly stirring 2 Spaghetti 2.1 Boil spaghetti al dente in salted water, drain water 2.2 Combine spaghetti with mushrooms & parsley & grated Grana Padano: mix well 2.3 Serve and enjoy quick and delicious lunch !
Keep your face always toward the sunshine – and shadows will fall behind you.
Ingredients: – 250g Rigatoni – 100g Gorgonzola – 100 ml 33% cream – 125g spinat – 1/4 tsp black pepper Method: 1 Start cooking pasta (2) and making sauce (3) simultaneously 🙂 2 Pasta 2.1 Boil pasta in the salted water al dente 2.2 Drain water 3 Spinach-gorgonzola sauce 3.1 Wash spinach 3.2 Cut gorgonzola in 2cm cubes 3.3 Melt gorgonzola in 33% cream in the frying pan 3.4 Add spinach to gorgonzola-cream sauce and cook for 3-4 minutes 4 Transfer cooked pasta to the sauce: mix well and serve warm ! 5 Tired after a long weary week – this warm pasta is what you need 😉