I was recently offered a collaboration with comme-a-la-boucherie.com , an online family butcher (the Dubois family) based in Rungis. The principle is simple: you order and you receive the order…]]>
Saltimbocca
I was recently offered a collaboration with comme-a-la-boucherie.com , an online family butcher (the Dubois family) based in Rungis. The principle is simple: you order and you receive the order anywhere in France in insulated boxes for absolute cold chain security. All meats are offered, but also exceptional meats or charcuterie. As we are approaching Pentecost, I offer you an Italian veal recipe, the famous saltimbocca! Literally “jumping in the mouth”, this apparently very simple dish (almost too simple?) is in fact an absolute delight. Raw ham, sage and white wine combine wonderfully to create an explosive dish of flavors.
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Coquillettes Ham Tartufata
With friends, we sometimes eat at the Bouillon in Paris. It's really inexpensive, well served and very good! I had ordered this dish several times and I found that I could offer it to you, because it is so simple to make and takes only 5 minutes! With the cold weather, it is the kind of small dishes quickly done well done that delight the taste buds. In the end it is almost a childish dish adapted to adults, with the tartufata that totally transforms it!
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Cacio e pepe
I have just returned from Rome where I spent a few days of vacation again, that I already offer you a really simple recipe! The translation being “cheese and pepper”. The sauce is made with the cheese and the pasta cooking water. You just have to be careful not to recook the sauce, which in this case would cause the pecorino to curdle. In about ten minutes, everything is ready and absolutely delicious!
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Pasta with mushrooms and kale
A simple and invigorating dish, that's all I love this season! I offer you this pasta dish, here mafaldines, with a preparation based on kale and mushrooms. With white wine, cream, garlic and parmesan, it's a real delight.
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Pan-fried Orzo pasta, chanterelles, chicken and nut-sage pesto
Olav offered me a nice partnership for a recipe with their pots and pans that you can find HERE . I looked for a way to offer you a recipe, where everything is done in the pan I received. So I give you this dish that I particularly like, especially during the fall, my favorite season! Everything is done in a pan, first on the stove, then in the oven and everything is ready in 45 minutes. The walnut sage pesto is a pure delight, and mixes perfectly with orzo pasta, prepared with chanterelles. You can of course change the mushrooms! Do not hesitate to visit the website www.olav.frHere are the boxes I received. The packaging is really perfect to make a nice gift. Olav is a German start-up. All pots and pans have a copper core, and they offer their own coating service.
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Tiramisu Amarena
I recently made this amarena cherry tiramisu for some friends, as I had just bought a large jar of these delicious, incredibly fragrant cherries. I remade the tiramisu for my cooking blog to offer you the recipe. If you prefer the classic tiramisu, know that the recipe has been available for years HERE! To compensate for the syrup, I reduced the sugar a lot. The result is a tiramisu with an airy texture that holds together, and a strong cherry flavor, without being overly sweet at all. Then it's up to you if you add more cherries!
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Pasta "Primavera" with fresh pesto and lime, green vegetables
I made this recipe a bit like that, with vegetables from the market and it turned out delicious and very appreciated by my guests! We have an impression of freshness with the lime, the vegetables are cooked as it should be. The delicious homemade pesto with coriander, peanuts, spinach and lime adds a very original touch. Don't hesitate to put the vegetables you like the most!
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wild garlic pesto
It's still the season, so I'm taking advantage of it. Wild garlic pesto is totally irresistible! I put it everywhere, in pasta, coral lentils, on bread… Again, a thousand thanks to my friend Flore who had picked lots of wild garlic for me. Not to be confused with lily of the valley (the leaves look a lot alike!).
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Veal Meatballs with Smoked Scarmoza
I love meatballs, but then these surpass any I've ever had. I have a friend, Gaëlle, who is a very good cook, who once made me this recipe that she had developed and she agreed to share it with us here. I'll tell you right now, they are totally decadent! Well seasoned and flavored, they leave a heart of runny cheese.
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Risotto with Boursin® and zucchini
I have a new recipe for you, this time in partnership with Boursin® with garlic and fine herbs. This risotto is absolutely delicious and creamy with simple ingredients. I added some hazelnuts for the crunchy texture and zucchini, but you can put in another vegetable while you wait for zucchini to be in full season. A very easy recipe and especially very tasty!
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