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Spaetzle

Spaetzle are a typical German style pasta which is either served as a side dish for meat entrees or as a main course. Ingredients for Spaetzle 400g Flour (optional 25% of flour mixture can be semolina) 4 Eggs 250ml lukewarm water & milk (optional 25% of four mixture can be milk) 1 Tea spoon salt […]

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Spaghetti alla Bottarga

Bottarga is a Mediterranean delicacy of cured fish roe. You can find it either whole or already grated, as it is used in this version of spaghetti con bottarga. Ingredients 500g Spaghetti 1 Lemon (only the zest) Grated Bottarga (4-5 table spoons) Olive Oil 3 cloves of garlic crushed optional 2 Tablespoons of chopped Parsley Preparation […]

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Pesto di Pistacchio

There are many variations of the classic Genoa sauce of pesto. One of these is the Pesto di Pistacchio (pistachio pesto). Originally this can be found on the island of Sicily, where it is called “Pesto di Pistacchi del Bronte” from the area of Bronte, which is the Italian capital of the pistachio. Ingredients Pesto […]

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Calamari Stew

Ingredients 3-4 cleaned calamari or squid, tubes sliced into rings and tentacles roughly chopped Olive oil 1 Chopped onion 1 Chopped fennel bulb 3 Garlic cloves 2 Tbsp Tomato paste 1/4 Cup Ouzo 1 Cup red wine 2 Cans of crushed tomatoes (800g or 28oz) Salt and pepper to taste Red chilli flakes 1/2 Cup […]

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Pizzoccheri

Pizzoccheri

Pizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina, they are cooked along with greens (often Swiss Chard but also Savoy cabbage), and cubed potatoes. This mixture is layered with pieces of Valtellina Casera cheese and pieces of  Bitto Cheese, […]

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Ravioli al Pesce (fish ravioli)

“Ravioli al pesce” are a typical dish from the region of Liguria. These ravioli are stuffed with fish and served either with a red “frutti di mare” sauce or as we did it here with butter and Bottarga*. However, you can find many versions of “ravioli di pesce” in the southern regions of Italy. Tipp: […]

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Tagliatelle with Artichokes and Bottarga

Tagliatelle with Artichokes & Bottarga

Bottarga is a Mediterranean delicacy of cured fish roe. Sometimes called the poor man’s caviar, bottarga is the roe pouch of tuna or grey mullet, or sometimes swordfish. It is massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks. The result is a dry hard slab, which […]

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Lasagna with Zucchini, Zucchini-Flowers & Carrots

Zucchini flowers are produced by female and male zucchinis*. The female flower is a golden blossom on the end of each emergent zucchini. The male flower grows directly on the stem of the zucchini plant in the leaf axils, on a long stalk, and is slightly smaller than the female. Both flowers are edible, and […]

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Homemade Pasta

Pasta is a generic term for noodles made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts, olive oil, etc. Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different […]

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Homemade Borage Ravioli

Borage, (Borago officinalis), also known as a starflower, is an annual herb originating in Syria,[1] but naturalized throughout the Mediterranean region, as well as Asia Minor, Europe, North Africa, and South America. It grows to a height of 60–100 cm (2.0–3.3 ft), and is bristly or hairy all over the stems and leaves; the leaves […]

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