Striped tart with peanut butter and two-chocolates marbled ganache

• 90 minutes to prepare • 25 minutes to cook • 1 hour to cool down • Serves 10

Burnt Basque cheesecake

• 30 minutes to prepare • 50 minutes to cook • 3hours to cool • Serves 12

Halloween sbriciolata (crumbled) pumpkin pie

• 60 minutes to prepare • 50 minutes to cook • Serves 12

Blueberry cheesecake

• 10 minutes to prepare • 30 minutes to cook • Serves 12

Risotto with chickpeas cream and crispy guanciale

• 10 minutes to prepare • 30 minutes to cook • Serves 4

 

Montecarlo-style pasta

• 5 minutes to prepare •  50 minutes to cook  • Serves 4

As gluttonous as Christmas time gets

Montecarlo-style pasta is a first course with a rich sauce and a creamy consistency.

It is a well-established preparation, with rather uncertain origins. What matters is the end result: that is, a satisfying and delicious dish, perfect for family Sundays and winter  holidays. The Montecarlo sauce has a minced meat sauce base, to which we add a little fresh cream and a few spoonfuls of basil pesto, for a very tasty, enveloping and aromatic dish.

We have chosen to season strozzapreti pasta, ideal for collecting every last drop of the delicious sauce, but you can opt for the pasta shape you prefer. 

Here's what you will need for the 4-serving recipe:
 

320 g fresh pasta
450 g minced meat
150 g fresh cream

500 g passata di pomodoro
100 ml white dry wine

1 carrot
1 shallot
3 tablespoons pesto, prepared like here
EVO oil
salt and pepper

1. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the shallot - chopped -, and let it become soft and golden
2. Add the grated carrot and braise it for a couple of minutes. Then, add the minced meat and let it braise until golden. Finally, pour the white wine and let it evaporate
3. Add the passata di pomodoro, cover with a lid and let it cook for 40 minutes
4. Meanwhile, cook the pasta in boiling salted water
5. Add fresh cream to the ragu' and go on with the cooking unitl the sauce boils again, then switch the heat off
6. Drain pasta al dente. Add it to the ragu' sauce and season it with the pesto. Stir to mix well and serve to the table!

Nutrition Facts of this dish are right below. Data is provided per serving.

Tart with peanut butter and chocolate ganache

• 90 minutes to prepare • 25 minutes to cook • 1 hour to cool down • Serves 10

Pasta with Pecorino cheese cream and crispy Guanciale bacon

• 5 minutes to prepare •  15 minutes to cook  • Serves 4

10 MINUTES

Gather round.  It’s time that we have a heart-to-heart today about one magical pasta recipe that’s among the nearest and dearest ones to me.

As any of you who follow me know, I have a bit of a thing for Pecorino cheese. I always have it in my fridge.  Usually I eat it as soon as I come back home, cutting a piece for me and one for Nina, while she hugs my legs — a combo that we wholeheartedly recommend. 

It often ends up in a recipe, too. Usually on whichever day of the week feels the craziest, since it’s easy to whip up in any pasta dish and it adds flavour to any ingredient that we have on hand.  And usually — well, let’s make that always — it totally hits the spot.

Anyway, today it's the turn of another add-a-little-of-this-then-maybe-a-little-more-of-that kind of meals.  This week, I added some crispy guanciale and some fresh thyme to the mix. To enhance Pecorino's soft consistency, I melted it in some cream.
I hope you enjoy!

Here's what you will need for the 4-serving recipe:
 

320 g Spaghetti pasta
150 g well-seasoned Pecorino cheese
150 g cream
200 g Guanciale bacon

thyme
EVO oil
salt and pepper

1. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the Guanciale bacon, chopped
2. Once they have become golden, let it drain on paper towel 
3. Prepare the Pecorino cheese cream:  grate the cheese and melt it into the milk cream over low heat. Add freshly ground pepper according to your taste
4. Meanwhile, cook the Spaghetti pasta in boiling salted water
5. Drain Spaghetti pasta al dente. Add pasta and Guanciale bacon to the Pecorino cheese sauce and season it with salt - if needed - according to your taste
6. Serve with some thyme and freshly ground pepper on top

Nutrition Facts of this dish are right below. Data is provided per serving.

Bresaola parcels with cream cheese and chives

• 10 minutes to prepare • 15 minutes to cool • Serves 4

Tarte Tatin with tomatoes

• 15 minutes to prepare •  30 minutes to cook •  Serves 12

 

Quiche lorraine

• 15 minutes to prepare •  60 minutes to cook •  Serves 12

 

Pumpkin risotto with nutmeg powder and balsamic vinegar cream

• 10 minutes to prepare • 40 minutes to cook • Serves 4

 

Coffee ice-cream (without ice-cream maker)

• 10 minutes to prepare • 8 hours to freeze • 500 g serving

Licorice ice-cream (without ice-cream maker)

• 10 minutes to prepare • 8 hours to freeze • 500 g serving

Chocolate ice-cream (without ice-cream maker)

• 10 minutes to prepare • 8 hours to freeze • 500 g serving

Pizza with roasted pumpkin cream, bacon and smoked scamorza cheese

• 1 hour to prepare •  10 minutes to cook (+ time to prepare the roasted pumpkin)  • Serves 4

Persimmon tart with pear jam, ricotta cheese and dark chocolate ganache

• 120 minutes to prepare • 35 minutes to cook • Serves 12

Picnic sandwich with roasted pumpkin cream, smoked tuna and Stracciatella cheese

• 10 minutes to prepare • Serves 4

Cocoa tart with dark cherry jam and toasted hazelnuts mousse

• 120 minutes to prepare • 35 minutes to cook • Serves 12

Cocoa tart with chestnut jam and Nutella mousse

• 120 minutes to prepare • 35 minutes to cook • Serves 12