INGREDIENTS 1/2 cup wheat bran 1/2 cup boiling water 1/4 cup plain, non-fat Greek yogurt 1 large egg, cold 3/4 cup whole wheat flour 1/2 cup all-purpose flour + 1 tbsp 1 1/2 tsp sugar 1 1/2 tsp ground cinnamon 1 tsp baking powder 1/4 tsp salt 1/8 tsp baking soda 1/8 tsp grated nutmeg 85 g unsalted butter 65 g golden raisins METHOD Preheat oven to 350°F. Bring water to boil In a small bowl, combine wheat bran and boiling water. Let stand 5 minutes, then stir in Greek yogurt and eggs Meanwhile, combine whole wheat flour, all-purpose flour, sugar, cinnamon, baking powder, salt, baking soda, nutmeg, and butter in the bowl. Mix in raisins Add bran mixture and continue only until the batter is well combined. With a flexible spatula, scrape the bowl and fold the batter once or twice to make sure it's well mixed from the bottom up Divide the batter between 12 lightly greased muffin cups. Bake until internal temperature reaches 206°F, about 18 minutes. NOTES Measure out the butter th...
Ingredients 140g tagliatelle or other egg noodle 100g guanciale 1 cup chanterelle mushrooms 1/2 green apple, 1cm cubes 1/4 cup walnuts, broken 1/4 cup white wine 2 tbsp butter Method Bring water to boil and add tagliatelle. Cook until done Add guanciale to skillet and fry until golden. Reserve and drain fat Clean mushrooms, cut the larger ones to the same size as the smallest, and add to skillet. Cook for 3-5 minutes, then add butter. When mushrooms have softened, add guanciale and walnuts, and reduce heat to lowest. Cook for another two minutes then turn off heat and add apples Add cooked pasta toss. Add pasta water as needed to create a slight sauce Serve immediately Notes Based on a recipe in Apron and Sneakers and La Cucina Italiana . At first I thought the recipe was just a random collection of ingredients but it turns out it's actually a thing in the Dolomites This is our favourite pasta recipe with bacon and mushrooms
Ingredients 140g spaghetti 1/2 lemon juice 4 tsp grated Parmigiano Reggiano 1/2 lb shrimp 3 tbsp capers Ground pepper Method Place capers on baking tray and bake in 300F oven until crisp Cook shrimp, either in frying pan or on barbecue Bring pot of water to boil, then add pasta and cook until about two minutes before done Use tongs or pasta utensil to remove pasta; then reserve pasta water Move pasta back to pot, add a little water and wait a couple minutes for water to not be at boiling temperature Add shrimp, baked capers, grated cheese and lemon juice to pasta. Add more pasta water as needed Serve with ground pepper to taste Notes The less water used to cook the pasta, the more starchier and creamier the sauce Authentic pasta al limone does not include shrimp or capers, but adding the shrimp makes it a one-course meal We had with a Pinot Grigio which went excellent Alternatively you can fry the capers in vegetable oil. They come out crispier
Comments
Post a Comment