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"...rediscover with me the taste of semplicity..."
MY CUISINE IS
Semplicity and many Ideas
First of all, my cuisine is based on tasty dishes imagine, imitate and revisit with respect of semplicity, lightness and wellness.
Seasonal Products
I prefer using seasonal and italian products to realize my dishes because of the large variety of ingredients in every season.
Ingredients reasearch
I live in a country full of quality products. When possible, I’ll buy directly from little producer to give importance and reintroduce their products.
Tradition and Innovation
My dishes reflect our great culinary tradition with a look to innovation but always in respect of originary taste.
Freshness
I garantee the estreme freshness of products I use for the realization of my dishes, to better valorize the original taste.
Love
I wake up in the morning thinking what I’ll cook. I’m going to sleep and I think what to cook next days. Cooking is my life and I put all my energy in it.
MY BLOGS
PIZZOCCHERI
- by Cooked4U
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.