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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December 29th, 2017 | main dishes

Cavatelli alle Vongole – pasta with clams

Recently my dearest Captain was on shore leave in Molfetta/Italy together with Leonardo. They had pasta with clams and he raved about this dish in our evening phone call. There, I decided to make my try and prepare it at home one day. Luckily, Leonardo gave him a packet of original south Italian Cavatelli pasta to take home – they are said to be the best pasta ever with clams.

Pescado a la Veracruzana - Thunfisch mexikanisch

February 23rd, 2021 | main dishes

Pescado a la Veracruzana – Mexican tuna

In times when we cannot travel due to the corona pandemic, why not bring a holiday feeling on our plate at home! Last weekend we were on a short culinary trip in Mexico, more precisely in Veracruz on the east coast of Mexico. A wonderful tuna fish with a fiery, colorful sauce awaited us and it was as if we were listening to the sounds of marimba and mariachi in the humid, warm evening air… Viva México!