Category: Cooking

2. Primi (pasta, risotto), Basics48 Comments

How to make fresh pasta

StefanGourmet

With some practice, fresh pasta is quite easy to make and does not take that much time. Especially if you are not making a large quantity. The taste and especially the texture are better from what you can buy in a store, and the best thing is: you can make your own stuffed pasta such as ravioli and tortellini. Store-bought ravioli stuffing very often mostly consists of bread crumbs and other ‘fillers’. Home-made stuffed pasta is always a big hit at my dinner parties because of the wonderful light texture of the  pasta and the delicious filling. Some people think … Continue reading How to make fresh pasta

1. Antipasti (appetizers), Contorni (side dishes)1 Comment

Beetroot with blue cheese

StefanGourmet

I usually make this as an antipasto, but tonight I thought it would be a nice side for the rack of lamb. It seems very simply, but the combination of beetroot and blue cheese tastes heavenly! Raw beetroot that you cook in the oven has more and a better flavor than already cooked beetroot from the supermarket. It’s not a lot of work, so give it a try! Ingredients for 2 servings 2 beetroot Good blue cheese such as roquefort or gorgonzola piccante to taste Good balsamic vinegar to taste Preparation Wrap each beetroot into aluminum foil and cook them … Continue reading Beetroot with blue cheese

Secondi di Carne (meat dishes)12 Comments

Sous-vide rack of lamb

StefanGourmet

As a secondo after the primo of gnocchi al gorgonzola, we had another favorite: rack of lamb! The Dutch lamb from my local butcher is still very tender even though it’s almost December. Ingredients for 2 servings 1 rack of lamb with 6-8 ribs 3 sprigs rosemay salt, freshly ground black pepper olive oil 75 ml (1/3 cup) red wine 75 ml (1/3 cup) lamb stock Preparation Preheat water bath to 54.5C/130F. Rub the rack of lamb with salt, freshly ground black pepper and some olive oil and seal in a bag with the rosemary sprigs (one on each side). … Continue reading Sous-vide rack of lamb