PIZZOCCHERI

Ingredients for 4 people

          For the pasta

400 gr buckwheat
100 gr white flour
250 gr warm water (near order)
Salt

          For the dressing

150 gr savoy cabbage
200 gr potatoes
100 gr cheese
50 gr aged cheese
Garlic
60 gr butter
Some sage leaves            
Parmesan

PREPARATION

1 hour

COMPLEXITY

Easy

TYPE

Main Course

PROCEDURE

Kneading the flours with water. Rolling pasta with rolling pin until a thickness of 2-3 mm. Create some stripes of 6-7 cm of thickness and cut some stripes of about 1cm. Put boiling water in a big pot. In the meantime cut the savoy cabbage and the potatoes. Put salt into water, add potatoes and after 5 minutes also the savoy cabbage. Cook for other 2 minutes and add pasta. Pasta is fresh: it need about 5 minutes of cooking. If you'll use industrial pasta, it cooks in about 15 minutes. In this case, add potatoes, pasta and savoy cabbage in the same time. During cooking, cut the cheese and melt the butter with sage leaves and garlic. Drain the pasta, add cheese, butter and parmesan. Serve hot. 

 

 

CHOCOLATE DONUT

Ingredients (for a cake pans of 18 cm)

120 gr fresh cream
70 gr dark chocolate 60% 
2 eggs
90 gr sugar cane
90 gr flour
5 gr bitter cocoa
8 gr baking

PREPARATION

15 minutes + 30 minutes of cooking

COMPLEXITY

Easy

TYPE

Sweet

PROCEDURE

Melt the chocolate with cream. In a bowl mix sugar and eggs; once cold, add chocolate and after all the sifted powders, also baking. Put the mix into the cake pan and cook at 180°C (356°F) for about 30 minutes, than verify the cook. Once cold, if you like, add powdered sugar.

 

PORK TENDERLOIN WITH MUSTARD

INGREDIENTS for 3 people

1 pork tenderloin (about 500-600 gr)
Vegetable stock or beef boillon
1 little spoon of mustard
Herbs (thyme, sage, marjoram, rosemary)
Rock salt
White wine
Olive oil

PREPARATION

30 minutes

COMPLEXITY

Medium

TYPE

Second Course

PROCEDURE

Take out all the fat from the meat. Tie meat with kitchen string. Put in a steel or aluminium pot oil and salt. Heat it and put in the fillet; brown it in all sides. After that simmer with white wine and then add broth. Cook for about 15 minutes and during this time turn often the meat. If you have a thermometer, the inside temperature must arrive at about 50°C (122°F). Once ready, put the fillet on a grid for about 5-10 minutes. Cut it and serve. In the meantime, get reduce the gravy and then add the mustard. Put on a plate the meat with the mustard gravy. It's perfect with polenta. 

 

WEST COAST… I LOVE YOU – PAGE

This little town offers two incredible natural sight: the Horseshoe Bend and the Antelope Canyon.
They are both becoming very popular but I'm sure that a visit is worth the effort. They are two completely different landscapes; the first is a ring of rock surronded by the Colorado river. A breath-taking show with an unlimited horizon.
I cannot describe what you feel when you'll arrive to the limit of the path and you'll see the Horseshoe bend...it's incredible!
The Antelope Canyon is a natural canyon modelled by water and wind, very narrow and when the light pass throw the rocks, it produces particular colour effects. 
I suggest you to visit it in the centarl hours of the day, from 11 to 14. It's a fascinating way of about 300-400 metres between two narrow rock's walls.
You can't go alone but it's necessary to go visiting the canyon with local guides that tell you about the peculiarity of this canyon. It's easy to book the visit throw their website and then you'll pay directly the day of the visit.
The weather in april was perfect; sunny day and warm. In august is easier to find rainy day. In this case you can't visit Antelope Canyon because with rain is very dangerous. Also here the best period for the visit is june.
So, the food? In Page I ate one of the best beef fillet of my life. American people are very good in cooking meat! For visiting Page and its attractions is necessary stay there for 1 night, so I could taste just one restaurant, a very good restaurant! Contact me for every infos and/or curiosity at info@cooked4u.it! See you at next stop!

SAFFRON RISOTTO

INGREDIENTS for 2 people

160 gr carnaroli or vialone nano rice
Saffron powder or pistils
Vegeterian stock (celery, carrot and onion)
Olive oil
Onion
Butter
Parmesan
White wine
Salt

PREPARATION

30 minutes

COMPLEXITY

Easy

TYPE

Main Course

PROCEDURE

Prepare the vegetal broth with celery, carror and onion; in the meantime, brown the onion, add rice and toast it until the single grain is very hot. Simmer with white wine or directly with broth. After 7-8 minutes add the saffron and salt if necessary. Once cooked, take off the flame, add butter and give it rest for 5-10 minutes. Serve hot.