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Tagliatelle with leeks

tagliatelleIngredients (Serves 6) Béchamel: 1 cup whole milk 2 tablespoons unsalted butter 2 tablespoons unbleached all-purpose flour ¼ teaspoon salt Pasta: 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 2 medium leeks, chopped ¼ pound thinly sliced prosciutto, cut into thin strips Salt 1 pound fresh tagliatelle ½ cup chopped fresh chives Instructions For the Béchamel: In a small saucepan, heat milk over medium-low heat; bring just to a boil and remove from heat. In a medium saucepan, melt butter over low heat.
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Courgettes purée with fresh mozzarella

courgettesIngredients (Serves 4) 1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes 3 tablespoons extra-virgin olive oil 1 tablespoon fresh oregano leaves Fine sea salt or kosher salt 1 small white onion, thinly sliced 3 medium courgettes, quartered and cut into 1/2-inch pieces 3 cups vegetable broth, heated to a simmer 4 flat anchovy fillets, roughly chopped Instructions In a bowl, toss together cheese, 1 tablespoon oil, oregano and pinch salt.

In a large saucepan, heat remaining 2 tablespoons oil over
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Scallops with Almonds

scallopsIngredients (Serves 6) 12 medium sea scallops, tough muscle removed from side of each, if necessary 3 tablespoons extra-virgin olive oil Fine sea salt Freshly ground black pepper 1/2 cup coarse plain breadcrumbs 1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese 1/3 cup minced celery (about 1/2 stalk) 1 1/2 teaspoons finely chopped flat-leaf parsley 2 medium shallots, thinly sliced 1 1/2 tablespoons Cognac 3 tablespoons slivered almonds, finely chopped Instructions Special equipment: 12 scallop shells (optional). Rinse scallops under cold water, then
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