Wow, that's one glamour's chef, the dress is just long enough to cover her kitchen working shoes.
My style queen in the kitchen
Looking through the pass to the restaurant.
4 red tomatoes, 5 leave of basil, 50 gms almonds skinned and
dry roasted, 20gms red onions and olive oil QB start 50mls. Salt and sugar to
taste about 1 spoon salt then ½ spoon sugar. 1/8 teaspoon chilli powder or "GO WILD" still waiting on some spice and add 1/2 teaspoon. 100 gms ricotta. Blitz till very smooth. Taste
and alter as required. You would think that the Pepperoncino
Now as this is the southern part of Italy they make pasta using water not eggs BUT this was a combo of the both. 1 kg semolina flour, a pinch of salt 2 eggs and water QB. Kneed and sit aside in plastic for 30 mins before rolling and cutting into short lengths 5-8 mm thick. Cook for only 1-2 mins max and toss in sauce.
Serve with a shave of salted dried 3-month-old ricotta. This is a specialty for this a for this region. It has a particular taste with a squeaky mouth feel and it grated just like an aged cheese.
Check out the tiles takes me almost back to the Harmony Hotel.
(your Italian word for today meaning chilly or something "very" hot) was as rare as hens teeth as they think that a flake or to will blow your little heads off.
Now as this is the southern part of Italy they make pasta using water not eggs BUT this was a combo of the both. 1 kg semolina flour, a pinch of salt 2 eggs and water QB. Kneed and sit aside in plastic for 30 mins before rolling and cutting into short lengths 5-8 mm thick. Cook for only 1-2 mins max and toss in sauce.
Serve with a shave of salted dried 3-month-old ricotta. This is a specialty for this a for this region. It has a particular taste with a squeaky mouth feel and it grated just like an aged cheese.
Check out the tiles takes me almost back to the Harmony Hotel.
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