Wild garlic Carbonara

April 26th, 2018 | main dishes

Carbonara wild style: Instead of bacon, Parma ham enhances the spaghetti – and wild garlic gives a special touch in terms of colour and flavour.

Yes, I know, no Italian would make a carbonara with cream. But probably neither with wild garlic, right? So, what’s tasty is what’s allowed – and it looks so fresh and appetizing.

Wild Garlic Carbonara

(4 P0rtionen)

50 g wild garlic

chop the leaves roughly

100 g of cream

puree wild garlic and cream

salt pepper

season

2 yolks

stir in the yolks

500 g spaghetti

cook according to the instructions on the package, drain, save some cooking water

2 TS olive oil

1 onion, finely diced

sauté the onion in oil in the pasta pot, put the pasta back in the pot and stir in the wild garlic cream

100 g of Parma ham, in strips

4 TS of grated Parmesan

fold in

if the carbonara is too dry, add some of the pasta boiling water

2 TS pine nuts, roasted without fat

sprinkle som Parmesan cheese and the pine nuts on top of the pasta, serve in bowls

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August 7th, 2018 | main dishes

BBQ with a difference: hot smoked salmon

A grill with lid, charcoal, beech wood smoking chips, salmon – you’re ready to go. The salmon is on the table in 15 minutes and tastes sensational! In addition a salad and a glass of ice-cold white wine – the summer evening is saved.

March 20th, 2018 | starter

Finally, wild garlic again

I bought the first bunch of wild garlic on the market. You might think it’s finally spring! In our garden, the wild garlic, however, has only dared one to two centimeters to the frosty air. No matter, now begins the delicious wild garlic time, which then merges seamlessly into the culinary at least as great asparagus time. Under the motto “It does not get any greener”, I stirred up a wild garlic aioli for you as a prelude.