I've just returned from another short stay in Italy. I always enjoy it! I had a really delicious lasagna and I wanted to share my version with you. It takes…]]>
Lasagna Bolognese
I've just returned from another short stay in Italy. I always enjoy it! I had a really delicious lasagna and I wanted to share my version with you. It takes a bit of time, as I make it the day before, with a long cooking time for the Bolognese stew. But the result is worth it. I made everything homemade, even the pasta, which is very easy with a rolling mill, but you can of course put ready-made lasagna in it. The result is extremely tasty and creamy, with a little cheese inside. I had already proposed you the real ragout à la bolognaise, that I modify here a little to stick to the idea of lasagna that I had in mind!
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Risotto with black truffles
A luxury dish for an exceptional dinner. I had the privilege of receiving two beautiful black truffles from Périgord, courtesy of my friends Maryse and Olivier, owners of Café Louise in Périgueux. Maryse is an excellent cook and I highly recommend you to go and taste her dishes! She explained to me how to make this famous black truffle risotto. I'm completely crazy about it. I propose you the recipe of this explosive dish in flavours! All you have to do is prepare the truffle butter (which I freeze to have it all year round) and the stock that will be used to make the risotto at least the day before.
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Beef cheek and country bacon stew
During the winter, I crave dishes that simmer for a long time and perfume the whole house. This time I propose a stew of beef cheek and peasant bacon. Beef cheek is sometimes scary, but it is a very tender meat that lends itself perfectly to this dish. The goal is to obtain a totally shredded meat in a sauce that concentrates all the delicious flavors. The whole thing will be incredible with pasta cooked al dente. There is therefore a broth to make before starting to cook this dish. But the result lives up to expectations. It looks like a simple sauce, but there are exquisite tastes in it!
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Veal stew
Veal blanquette has been on my list of recipes to publish on the blog for a long time. I had forgotten how delicious it was: an ultra-creamy sauce and exquisite flavors. To have very tender meat, it must be cooked for a certain time. So this recipe is quite long, but the preparation is very simple and very fast. You can absolutely make blanquette with any other meat: chicken, pork, beef, etc. In this case, you will have to adjust the cooking time until the meat is tender as desired. This is the secret of a successful blanquette: the meat can be eaten almost with a spoon, with pearl onions, carrots, mushrooms, all in a creamy sauce...
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