Tag: Carbonara

Riccia alla carbonara – Salt & Pepper – Italian Cuisine

Riccia alla carbonara - Salt & Pepper


Preparation of carbonara riccia

1) Take 4 sheets of phyllo dough and overlap them after having brushed them with melted butter and flavored with a spoonful of grated parmesan. Cut out 6 discs using a saucer as a mold. Place 6 metal pudding molds upside down on the oven tray, mold the phyllo dough discs on top and bake in the oven at 200 ° for 10 minutes. Gently detach them and turn them.

2) Clean the heart of a head of frisee salad. Brown 100 g of bacon diced in a pan with a clove ofgarlic and let it dry on kitchen paper. Firm a egg, sift the yolk, add salt, add 2 tablespoons of vinegar, one of chives chopped, 3 of oil and pour over the salad. Join the bacon and serve.

The sweet and bitter note of the riccia well underlines the flavor of the bacon and the sweetness of the egg. Ideal as an appetizer.

Ravioli alla carbonara Recipe – Italian Cuisine – Italian Cuisine

Ravioli alla carbonara Recipe - Italian Cuisine

  • 500 g flour 00
  • 500 g Fresh cream
  • 120 g Meat broth
  • 60 g Bacon in thin strips
  • 10 g Corn starches
  • 1 pc Yolks
  • 3 pcs Eggs
  • Grated Parmesan
  • nutmeg
  • Extra virgin olive oil
  • salt
  • pepper

For the carbonara ravioli recipe, dissolve the corn starch in 2 tablespoons of cold water. Collect the cream in a saucepan, season with salt, pepper and nutmeg and let it reduce by half, then remove it from the heat and tie it with the corn starch.

Let it rest in the refrigerator for 12 hours; the mixture must become solid (stuffing). Mix the flour with a tablespoon of oil, a pinch of salt, 3 eggs and 2 yolks (and a little water if the dough is too firm).

Collect the dough in a bowl, seal it with plastic wrap and let it rest in the fridge for 1 hour. Heat the meat broth, remove from the heat, add 50 g of parmesan, blend with an immersion blender adding a little oil. Season with salt and pepper (sauce). Brown the bacon in a fat-free pan until crispy.

Beat the two remaining egg yolks. Roll the dough into a thin sheet. Spread the filling over the dough into balls of 2 cm in diameter, spacing them 5 cm; form a small hollow in the filling, pour a little beaten yolk inside, cover with another layer of dough, press around the filling to release any air and cut out the ravioli with a pastry cutter (diameter 6 cm).

Cook the ravioli in salted water for 2-3 ', toss them in a pan with the sauce for 1', then serve with the crispy pancetta, pepper and a drizzle of oil. Complete as desired with parmesan wafers.

Carbonara with truffle – 's Carbonara with truffle recipe – Italian Cuisine

»Carbonara with truffle - Misya's Carbonara with truffle recipe

First, boil a pan of lightly salted water.
In a bowl, beat the eggs with salt, pepper and pecorino.

When the water boils, lower the pasta.
Meanwhile, clean the truffle from any earthy residues with a brush and cut it into thin slices (if you have difficulty you can use a vegetable peeler).

Drain the pasta al dente (keep a little of the cooking water), put it back into the pot, add the eggs (and a little cooking water, if needed) and mix well so that the eggs are partially cooked with the heat of the pot.

The carbonara with truffles is ready: serve, decorate with the slices of truffle and serve immediately.

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