It's all about food
Difficulty 3/5
My gnocchi are famous at my house because they’re really light and fluffy. I take every precaution I can to make sure that I add as little flour as possible for a lighter result. I also like to eat them sometimes with something not creamy or cheese like this delicious leek sauce (I love leeks!).
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Difficulty 2/5
Polenta is one of my favourite things in the world; whether it’s baked, fried or in its very creamy, sexy version. This time I bring you the creamiest polenta with parmesan cheese and finished with butter. And we top this with caramelized onions and pan-fried mushrooms. Doesn’t get any better than that, my friends! So grab a spoon and let’s get going 🙂
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Difficulty: 2/5
Risotto is my favourite comfort food. If you’ve never cooked risotto before, then this is the perfect recipe to start with. I used Mozzarella, Gruyère and Parmesan cheese; which really are my favourite cooking cheeses. If you like blue cheese or other strong cheeses, I recommend that you crumble them on top instead of adding them into the risotto as it can be a bit overwhelming. On top of this risotto I put crispy leeks, which are not only really easy to make, but they are also really tasty. I like to put it on my salads and fish also….
Difficulty 3/5
To make fresh pasta is spectacular. To be honest it’s not difficult; you just have to be mindful to the details and tips that I put on this post and on the video. This recipe is perfect to start making your own past if you’ve never done this before or if you want something neutral for a nice sauce, or even for lasagna. It’s way better than the store-bought version and so the time invested in it is completely worth it….
Difficulty 1/5
It’s always useful to have an Alfredo sauce handy. It’s quick, easy and this one is particularly tasty. The most important thing is to have a nice parmesan cheese and good whipping cream for an impressive final texture. Look at the procedure in the YouTube video and read the details here for an amazing pasta dish :)…
Difficulty 2/5
There’s nothing like home-made gnocchi. If we make them carefully, we can make them super light and delicate instead of really heavy and dense. The part where you need to pay most attention is when choosing and cooking your potatoes. The idea is that they are as dry as possible so that we don’t have to add more flour than is absolutely necessary and so making it less heavy. You’ll love pan-fried gnocchi (if you don’t already) because even though they are still nice and soft inside, on the outside they go nice and crunchy which is really nice….
Difficulty 1/5
I loved this lasagna! The salmon is very delicate and goes amazing with the spinach. Also, for the bechamel sauce we first infused the milk with rosemary, so that the filling then has this light scent of rosemary that goes great with the salmon. It’s really easy to make and it’s quite different from your everyday lasagna….
Difficulty 1/5
I love tiramisu, but I feel somewhat uncomfortable with the fact that it traditionally uses raw eggs to make it fluffy. And so thinking what I could do to avoid this problem without having to resort to whipped cream, I did what the French call “pate a bombe”, which is egg cooked with hot syrup (in our case only yolks) and beaten with a mixer until fluffy. And so, no raw eggs and no need to add cream which makes it heavier. Absolutely loved the results :)…
Dificultad 1/5
I love pesto and butternut squash, and the other day I was thinking that if people make pesto out of tomatoes, why not make it out of butternut squash? I had in my kitchen this butternut squash which is slightly sweetier and nuttier than regular squash or pumpkin, so I decided to try it and it was AMAZING! I fell in love immediately. The result is soft, creamy, sweet, really nice. Use it with your pastas or why not some gnocchi. When making your pasta choice for baking, prefer ones with holes (like penne or shells) or ones with texture like the rigatoni I chose. This way they will catch the sauce :)…
Difficulty 1/5
Even I was impressed when I bit into these amazing, juicy cherry tomato bruschetta. The cherry tomatoes are roasted in the oven with olive oil, garlic and thyme (which are then removed), so that by the time they come out they’re impregnated with their aroma. The ricotta cheese helps with creaminess, and the lime zest and basil leaf with freshness. Really an absolutely pleasant bite….
