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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March 9th, 2018 | bread & pastries

Pastéis de Belém

Admittedly, the original we tried during our shore leave in Lisbon tasted even better. This certainly has atmospheric reasons. Anyhow, I’ve tried many recipes for Portugal enthusiasts – and here’s one that really works, is simple, and comes very close to the original.