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Cooking with love ...
In the morning a rich breakfast buffet
will supply you with the necessary
energy for the numerous spare
time opportunities. Our Chef Luis
is going to spoil you with regional,
Italian and international delicacies. |
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Our recipe for you:
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Spaghetti alla Carbonara
Ingredients
400g/14oz dried spaghetti
175g/6¼oz piece smoked pancetta, rind removed
2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
handful flatleaf parsley leaves, finely chopped
3 large free-range eggs, beaten
50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated
salt and freshly ground black pepper, to taste |
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Method
1. Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.
2. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.
3. Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.
4. Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.
5. Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy.
Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.
Tiramisù
for 6 persons
2 eggs
70 g sugar
50 g Mascarpone
1 TL Rhum
1 EL liqeur Zabov
50 ml creme
12 pieces of biscuits Savoiardi
150 ml strong coffee
powder of cocholate
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preparation :
- Mix well the eggs with the sugar
- Den Mascarpone (Frischkäse), den Rhum und den Eierlikör unter die Eiermasse geben und verrühren. Die geschlagene Sahne unterheben.
- Eine beliebige Form mit im Kaffee getränkten Löffelbiskuits auslegen und etwa die Hälfte der Mascarponecreme draufgeben. Eine weitere Schicht mit getränkten Löffelbiskuits auflegen, wiederum mit Creme bedecken.
- Im Kühlschrank kalt stellen und vor dem Servieren mit Kakaopulver bestreuen. | |
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