It was my second time to join the Italian Cooking Class by Davide. As I really enjoyed the last lessen and had more than enough review sessions at home, I finally decided to take another one from him.
Tonight menu was Pasta Carbonara and Chocolate Salame. Pasta Carbonara? Not Carbonara Spaghetti? Davide prefers short pasta rather than spaghetti as the sauce goes better with short, twisted shaped ones. Unlike popular carbonara sauce with lots of fresh cream, his recipe was much lighter and even tasted better and --- SO EASY TO COOK!
Here is his recipe for the pasta and dessert.
#250g pasta (fugirri)
#80g of Pancetta (or bacon)
#2 eggs
#1 table spoon of cooking oil
#a spoon of unsalted butter
#pepper
DIRECTIONS:
Beat eggs and whisk until blended. Add 2 spoons of parmesan and blend the cheese with the eggs. Bring water & salt to boil in large pot. Meanwhile, fry the bacon seasoned with pepper (use butter preferably) over med heat until crisp.
When the past is done, completely drain the water, and put the past into the bowl with eggs and Parmesan to mix them.
Stir in hot bacon and finally season with salt, pepper and a little bit of oil.
Serve with grated parmesan cheese & black pepper.
#3 eggs (yoke only)
#3-4 table spoon of sugar
#75g of butter
#4 spoons unsweetened cocoa powder
#1/2 cup of Rum or Marsala
#100g of dry Biscuit
#Finely chopped walnuts of Amaretti (Optional)
#Finely chopped walnuts of Amaretti (Optional)
DIRECTIONS:
Combine egg yolks and sugar. Whip yokes until thick and lemon colored. Add cocoa and butter partially melted. Beat until combined. Add the crumbled biscuits and transfer the mixture into a metal foil. Use hands to shape a 'salame' and wrap with the metal foil.
Put in the freezer for about one hour.
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