Time needed: 30 min -1 hour
Casarecce Pasta with Pumpkin and Smoked Scamorza
Casarecce Pasta with Pumpkin and Smoked Scamorza : Preheat the oven to 180°C (th.6). Peel and deseed the pumpkin, then cut it into small cubes....
Savoyard Toasts with Beaufort
Savoyard Toasts with Beaufort : Preheat the oven to 180°C (th.6). In a bowl, beat the eggs, add the milk, season with salt and pepper,...
Chamoniard Risotto by Chef Mickey Bourdillat
Chamoniard Risotto by Chef Mickey Bourdillat : Peel and chop the onion. In a pot, melt 0.7 oz of butter, add the onion, and cook...
Watercress Gel, Horseradish, Vinegared Rice, and Salmon
Watercress Gel, Horseradish, Vinegared Rice, and Salmon : Blanch the watercress in a pot of boiling salted water for 5 minutes, then transfer it to...
Moroccan Chicken Tagine with Olives
Moroccan Chicken Tagine with Olives : Slice the onion and place it at the bottom of a pot. Place the chicken pieces on top. Drizzle...
Rack of Lamb and Garlic Confit Potatoes
Rack of Lamb and Garlic Confit Potatoes : Ask your butcher to prepare the rack of lamb. Alternatively, you can prepare it by removing the...
Pan-Seared Monkfish Cheeks Blanquette Style
Pan-Seared Monkfish Cheeks Blanquette Style : Peel and halve the pearl onions. Peel and slice the carrots into thin rounds. Quarter the mushrooms. Bring 1...
Macaroni with Purple Artichokes and Pesto
Macaroni with Purple Artichokes and Pesto : Prepare the artichokes by removing the stem, outer leaves, and cutting the leaf tips. Place them in a...
Sautéed Squid with Fennel Salad
Sautéed Squid with Fennel Salad : Clean the squid. Slice the bodies into rings and cut the tentacles in half if needed. Strip the thyme...
Poached Eggs and Shallots in Meurette Sauce
Poached Eggs and Shallots in Meurette Sauce : Cut the bacon into lardons. Peel and slice the shallots. Finely chop the chives. In a sauté...
Red Onion Quiche Lorraine
Red Onion Quiche Lorraine : Mix the flour with the butter in pieces until a crumbly texture is obtained. Add a pinch of salt and...
Zucchini and Bacon Gratin
Zucchini and Bacon Gratin : Remove the first layer of skin from the onion and slice it thinly. Wash the zucchinis, remove the ends, and...
Spring Cocotte Eggs to Share
Spring Cocotte Eggs to Share : Preheat the oven to 180°C (350°F). Peel and rinse the green asparagus, removing the tough ends. Blanch them in...
Beef Kidneys in Red Wine
Beef Kidneys in Red Wine : Cut the kidneys into 1-inch cubes. Heat some oil in a pot and add the kidney pieces. Sauté them...
Polenta Cake with Italian Sausage
Polenta Cake with Italian Sausage : Make 1.76 oz of Pecorino shavings and finely grate the rest. In a very large saucepan, bring the milk...
Cannelloni with Kale and Lemon Mascarpone
Cannelloni with Kale and Lemon Mascarpone : Cook the cannelloni in a pot of boiling salted water until al dente. Drain and rinse them immediately...
Bucatini with Sardines
Bucatini with Sardines : Reserve the fennel tops, then cut the bulb into small cubes. Boil the cubes in a pot of salted water for...
Fregola Sarda with Clams
Fregola Sarda with Clams : Soak the clams in a colander submerged in a bath of lightly salted cold water for 1 hour, then remove...
Squid Ink Spaghetti with Prawns and Sautéed Mushrooms
Squid Ink Spaghetti with Prawns and Sautéed Mushrooms : Peel the prawns and cut them along the back with a small knife to remove the...
Minestrone Soup
Minestrone Soup : Peel the carrots and turnip and cut them into cubes. Wash the zucchini and cut it the same way. Trim and slice...
Mafaldines with Olive Gremolata
Mafaldines with Olive Gremolata : Preheat the oven to 302°F (150°C). Scatter the pine nuts on a baking sheet and toast them for 15 minutes....