Serving: 4
Quick Spinach Gnocchi
Quick Spinach Gnocchi : In a blender, combine the spinach, garlic clove, and flour. Add salt and blend until a smooth, homogeneous dough forms. Transfer...
Rack of Lamb and Garlic Confit Potatoes
Rack of Lamb and Garlic Confit Potatoes : Ask your butcher to prepare the rack of lamb. Alternatively, you can prepare it by removing the...
Pan-Seared Monkfish Cheeks Blanquette Style
Pan-Seared Monkfish Cheeks Blanquette Style : Peel and halve the pearl onions. Peel and slice the carrots into thin rounds. Quarter the mushrooms. Bring 1...
Macaroni with Purple Artichokes and Pesto
Macaroni with Purple Artichokes and Pesto : Prepare the artichokes by removing the stem, outer leaves, and cutting the leaf tips. Place them in a...
Sautéed Squid with Fennel Salad
Sautéed Squid with Fennel Salad : Clean the squid. Slice the bodies into rings and cut the tentacles in half if needed. Strip the thyme...
Poached Eggs and Shallots in Meurette Sauce
Poached Eggs and Shallots in Meurette Sauce : Cut the bacon into lardons. Peel and slice the shallots. Finely chop the chives. In a sauté...
Red Onion Quiche Lorraine
Red Onion Quiche Lorraine : Mix the flour with the butter in pieces until a crumbly texture is obtained. Add a pinch of salt and...
Bazas Beef with Red Wine Sauce
Bazas Beef with Red Wine Sauce : Season the hanger steaks. Sear them well on a charcoal or electric barbecue, or on a pre-oiled plancha,...
Bucatini with Sardines
Bucatini with Sardines : Reserve the fennel tops, then cut the bulb into small cubes. Boil the cubes in a pot of salted water for...
Fregola Sarda with Clams
Fregola Sarda with Clams : Soak the clams in a colander submerged in a bath of lightly salted cold water for 1 hour, then remove...
Squid Ink Spaghetti with Prawns and Sautéed Mushrooms
Squid Ink Spaghetti with Prawns and Sautéed Mushrooms : Peel the prawns and cut them along the back with a small knife to remove the...
Minestrone Soup
Minestrone Soup : Peel the carrots and turnip and cut them into cubes. Wash the zucchini and cut it the same way. Trim and slice...
Lamb Lasagna with Sun-Dried Tomatoes and Olives
Lamb Lasagna with Sun-Dried Tomatoes and Olives : Peel the garlic and crush it with a garlic press. Sauté it with 6 tablespoons of olive...
Mafaldines with Olive Gremolata
Mafaldines with Olive Gremolata : Preheat the oven to 302°F (150°C). Scatter the pine nuts on a baking sheet and toast them for 15 minutes....
Spring Risotto
Spring Risotto : Peel and finely chop the shallots. Wash the Little Gem Lettuce and shred it. Slice 2 slices of prosciutto into thick strips....
Beetroot and Sardine Risotto
Beetroot and Sardine Risotto : Prepare the beetroot cream. Open the container of beetroots, taking care to collect the juice. Drain and bone the sardines....
Creamy Oat Risotto with Mushrooms
Creamy Oat Risotto with Mushrooms : Blend the peeled garlic, oregano, parsley, and pine nuts with lemon juice, salt, and pepper, while gradually adding the...
Gnocchi Rougail
Gnocchi Rougail : Peel and finely chop the onion. Slice the sausages into rounds. In a skillet, sauté the onion in a drizzle of olive...
Homemade Gnocchi
Homemade Gnocchi : Cook the potatoes in boiling water for 25 minutes, then peel them while still hot. Form a mound of flour on a...
Quick and Easy Rice, Egg, Tuna, and Tomato Salad
Quick and Easy Rice, Egg, Tuna, and Tomato Salad : Prick the base of the eggs with an egg pricker. Place them in a pot...
Salmon Pizza
Salmon Pizza : Preheat the oven to 482°F (250°C). Wash and thinly slice the leek white. Peel the red onion and cut it into 2...