I did not cook this. It was a memorable lunch in Wuhan. Crabs, slightly spicy with cucumbers and spring onions. Accompanied by a specific vegetable that you can get only in Hubei province and only in winter. Instead of French Fries, deep fried Lotus roots, not healthier, but tastier :-)
I am not giving up! I try to produce pasta at home with high quality flours, fresh eggs and delicious fillings.
This time it worked out. The pasta was 60% De Cecco hard wheat semola and 50% Janas Senatore Capelli. The dough was perfect.
Ricotta is a specific soft and fresh cheese that can be obtained from milk of cows, sheeps and goats (and buffaloes!). I prefer goat or sheep ricotta because of their aromatic taste.
This dish I made from pasta I prepared myself. In the pasta dough was a generous amount of truffle paste. More about hand made pasta in other posts, it is normally simply not worthwhile the effort.
I am living near Bolsena lake an ancient crater, ones filled with Lava, now with water. And in this water, there are many tasty fish
The most appreciated of this is the Coregone also callled "lavarello". It originates from the North of Europe, but it feels perfectly fine in the Lake Bolsena's relatively cold water.
I am a raw food lover. Well I don't want to say I love the "vegan raw food". I can eat it some times. But my addictions is raw fish, raw meet and only selected raw veggies,
With "carpaccio"you group in Italy everything what is finely sliced and raw, meat fish or vegetables. The international gourmet community knows better tartar, minced lean good beef meet.
This is mixing sweet and bitter. "Songino" Lambs lattuce and "Radicchio di Treviso. topped with mixed seeds and shredded nuts.
The strong taste of my Monocultivar "Canino" Olive Oil fitted very well.
A perfect starter or side dish!
I am an olive oil lover and consumer, not an olive oil expert. But every October it is my special enjoyment to taste the different new oils. This year I started with the oils from Podere "il Sasso", "il Poggiolo" and "Tenuta Salviano". You see the 4 oils in the picture. The price range was between 11 and 22 Euros /l.
Pork sausages are the "national dish" in Umbria and there are mostly very salty. So one need to drink a lot of San Giovese with the meal :-) Or better, combine the sausages with a lot of good vegetables. I never use fat to fry sausages, they have enough of their own. I boil them initially in white wine, so they release their fat.