Spring played a bad joke andit is back in hibernation for a while giving way to gray skies, wind, cold and rain, and so you go back to spend more time at home and you go back to having the desire to pamper yourself with good food, those calorie recipes of great satisfaction that keep us warm until we look at the rain continues to fall out of the window.
The recipe of today is pasta with arugula pesto, speck, taleggio and chopped walnuts. Taleggio and speck are two Italian products but you can find them easily in supermarkets even here in brussels or in Italian stores thus, don’t worry about it.
Ingredients (for 2):
- 300 gr of penne
- 100 gr speck
- 50 gr rocket
- 20 gr walnuts
- 1 dl of extra virgin olive oil
- 100 gr of Grana Padano
- salt and pepper q.b
Cook the pasta in salted hot water.
Wash and drain the arugula, add the grana cheese, the oil and a bit of cold water (or a cube of ice). Mince and mix all the ingredients together and season with salt and pepper.
Apart size the speck very thin, in strips and brown it in a pan.
Drain the pasta, mix the pasta with the cold pesto and then add the speck. At the last minute put the pasta on the fire for 1 minutes and add the pieces of taleggio that will melt slightly.
Serve the pasta and pour over each dish a bit of chopped walnuts.
I wish you all a good rainy Sunday!
Today is Father’s Day and although many expats or migrants around the world have their dads away it is always good to prepare a beautiful cake to celebrate them even at a distance. Then of course, we will eat the whole cake by ourselves but what can you do … for dads will make this sacrifice
And if you are so good not to finish it all in one day you can hope that there remains a slice when you come back tomorrow or saturday night at 5 am wanting something good to eat..Or it can be perfect as Sunday breakfast!
- 1 jar of Nutella (or chocolate cream)
- 2 pears Kaiser
- 1 egg and 2 yolks
- 300gr flour 00
- 125gr butter
- 1 / 2 teaspoon of yeast
- 100gr of sugar
Prepare the pastry:
Mix the softened butter with sugar and the eggs. Form a mound of flour mixed with baking powder and pour the mixture of butter and eggs in the center. Knead the dough with your hands until it forms a ball.
Wrap the pastry in plastic wrap and let rest in the fridge for at least half an hour.
After this time, divide the dough into two parts, one double the other.
Roll out with a rolling pin the biggest part of the dough and put it on a round baking pan previously covered with baking paper. At this point have fun and spread the pastry with the nutella (or chocolate cream). I would suggest to warm a bit the cream so it will be easier to spread it.
Then, peel and slice the pears and place them in over the chocolate cream.
Now take the smallest part of dough and crumble it with your hands to form an uneven coverage of the whole pie.
Bake in a preheated oven at 180 ° for about 30 minutes.
Ingredients for 2 people:
- 300 g of asparagus tips
- Mixed salad
- 2 eggs
- 1 teaspoon capers
Cook hard-boiled eggs, then clean the asparagus and cook them in steam for 5 minutes. I used the white asparagus but are fine even green ones. The important thing is to use only the tips.
In the meanwhile prepare an emulsion of oil, salt andpepper, then add the capers.
Cut the asparagus into pieces, add the eggs as well already cut and put them in a bowl, together with the salad. At this point season with the emulsion obtained and enjoy!