Tag: Carbonara

Polenta carbonara recipe – Italian cuisine – Italian Cuisine

Polenta carbonara recipe - Italian cuisine


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Carbonara Risotto – Carbonara Risotto Recipe – Italian Cuisine

»Carbonara Risotto - Misya Carbonara Risotto Recipe


In a small bowl, mix the egg yolks well with cream, cheese, salt and pepper.

Brown the bacon with the oil in a pan, then lift it with a slotted spoon and place it on kitchen paper.
Toast the rice in the oil left in the pan.

Deglaze with the wine, then start cooking by adding the hot broth one ladle at a time, stirring occasionally.
When the rice is cooked, turn off the heat and stir in the yolks, mixing well, then add the bacon too.

Mix well and season with salt and pepper if necessary.

The carbonara risotto is ready, you just have to serve it immediately.

Spaghetti carbonara … of persimmons! – Italian Cuisine

Spaghetti carbonara ... of persimmons!


Are you skeptical? We too were initially, but then we tried to cook them and … we liked them! Here is the recipe

"And how do you make carbonara?All I would have expected as an answer except the one that included the use of khaki. Instead, a friend of mine told me about this original recipe. There are no traditional purists. We have called it "carbonara" because the ingredients (except the egg) and the procedure are similar to those of the famous Roman pasta, but let's say that it is a first that uses and particularly combines this sweet autumn fruit.

Persimmon instead of eggs

How does the idea seem to you? I tried it and convinced me! In this variation of the carbonara, i khaki they are used instead of eggs. Frullandoli you get a cream with which to mix the pasta. The caco contrasts the rich flavor of the pork cheek and pecorino, but at the same time accompanies them in sweetness.

The recipe of the persimmon carbonara

Ingredients

To make the persimmon carbonara get yourself some khaki (one for every 100 g of pasta) then, as in the classic carbonara, spaghetti, bacon, pecorino cheese and pepper.

Method

Boil a pot with water.
Take the persimmons: remove the peel, remove any seeds inside and blend the pulp to obtain a homogeneous mixture.
Then cut the bacon into cubes and sauté in a pan until it has become crispy.
When the water boils, add salt and toss the pasta.
After the cooking time has elapsed, drain the pasta, then turn it in the pan of the bacon and add the smoothie caco.
Finish with a sprinkling of pecorino and a pinch of pepper.

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