[ullautenoluccio]

chocolate soufflé.

3/4 cup butter

1/2 cup flour

1/2 cup milk

1 cup sugar

2 egg yolks

3 1/2 ounces bittersweet chocolate, melted

1 tablespoon cocoa powder

5 egg whites

In a saucepan, cook the butter and flour to form a sandy roux. In a separate pan, bring the milk and sugar to a boil, then add them to the roux. Cook until a smooth paste forms. Cool slightly, then whisk in the egg yolks. Add the melted chocolate and cocoa. Whip the egg whites to stiff, glossy peaks and immediately fold them into the base. Pour the mixture into buttered, sugared individual-size ramekins (about 1/2 inch from the top). Bake at 375°F for 20 minutes. Serve with a dusting of powdered sugar (or fresh whipped cream).

[ullautenoluccio]

sriracha garlic chicken wings.

1,3 kg chicken wings.

5 cloves garlic. minced.

1/4 cup sriracha.

1/2 cup ketchup.

1/4 cup soy sauce.

2 tbs honey.

2 tbs sesame oil.

1 scallion. green parts chopped or thinly sliced.

1/4 cup chopped peanuts.

combine garlic,               sriracha,               ketchup,               soy sauce,               honey,               sesame oil.

marinate the chicken in the mixture for at least 3 hours or overnight.

preheat the oven to 190 C.

place the wings on baking sheets lined with foil.

bake for 25-30 minutes, until golden brown and crispy around the edges.

transfer to a plate. sprinkle scallions and chopped peanuts.

[ullautenoluccio]

shallot tarte tatin.

1 tbs chopped almonds,

6 large shallots, peeled and halved,

2 ts vegetable oil,

1/4 cup vinegar,

1 ts sugar,

3 tbs butter, 

1 package frozen puff pastry,

220 g mushrooms, chopped,

1 garlic clove, smashed, 

85 g burrata or ricotta,

1 cup arugula,

15 g parmesan, shaved,

olive oil,

lemon wedge,

salt and pepper.

toast nuts on a rimmed baking sheet until golden brown on 200. transfer to a small bowl.toss shallots and vegetable oil on same baking sheet.   season with salt and pepper.   roast until tender and browned in spots, 20-25 minutes. let cool. remove any leathery outer layers.bring vinegar and sugar to a simmer in a small skillet over medium-low. swirl occasionally until syrupy. about 5 minutes. stir in 1 tbs butter. remove from heat.arrange shallos, cut side up, in skillet, filling in any gaps.roll out puff pastry. cut out a circle that's a little larger than the bottom of the skillet. prick in several places with a fork. drape pastry over shallots, tucking edges inside skillet. bake until pastry is golden brown and puffed, 25-30 minutes.heat remaining butter in a medium skillet over medium high. cook mushrooms and garlic. season with salt and pepper.let tart sit until pastry is cooled slightly. carefully invert onto a plate. top with burrata, mushrooms, arugula, parmesan and nuts.drizzle with olive oil and lemon juice. season with salt.

[ullautenoluccio]

french onion soup.

4 tbs butter,

5 large onions, sliced,

4 garlic cloves, chopped,

1/2 cup red wine,

4 tbs flour,

2 liter vegetable broth,

1 baguette, sliced,

400 g smoked gruyere, sliced,

2 bay leaves,

5 springs of thyme, 

salt and pepper.

place the baguette on a cookie sheet. toast at 175 degrees until golden brown.

melt butter in a large pot over medium-high heat. add the onions,   garlic,   bay leaves,   thyme,   salt and pepper. cook until the onions are soft and caramelised. stir constantly for about 25 minutes.

add the red wine. bring to a boil. reduce the heat to a steady simmer until the wine evaporates.

remove the bay leaves and thyme springs. put on low heat. add the flour, stirring to fully coat all of the onions. continue to cook on low for 10 minutes.

add the vegetable broth. simmer for another 10 minutes.

ladle the soup into bowls. place baguette slices on top. cover with sliced gruyere.

[ullautenoluccio]

20 minute tortellini soup.

2 tbsp olive oil,

1 small onion, diced,

2 carrots, peeled and diced,

2 ribs celery, diced,

2 cups haricot verts, chopped,

4 cloved garlic, sliced thin,

4 fresh thyme springs,

2 bay leaves,

7 cups chicken or veggie stock,

400 g tortellini, any flavor,

fresh parmesan.

heat oil. saute onions until softened. add carrot,   celery,   green beans. season with salt and pepper. saute until softened.

add garlic,   thyme,   bay leaves. cook until garlic is fragrant.

add the broth. bring to a boil. add tortellini and cook until al dente. throw away thyme springs & bay leaves.

serve in bowls. garnish with parmesan.

[ullautenoluccio]

thyme and mushroom risotto.

1,25 l vegetable stock,

2 fresh thyme springs,

30 g butter,

100 g portobello mushrooms,

100 g champinjoner,

1 tbs olive oil,

1 onion, halved, thinly sliced,

2 garlic cloves, crushed,

2 cups arborioris,

1/3 cup grated hard cheese.

cook stock with thyme springs in a saucepan over medium high heat, covered. bring to boil. reduce heat to low.

melt butter in a large saucepan over high heat. add mushrooms. cook until browned. transfer to a bowl.

add oil to a pan on medium high heat.

add onion. cook until softened.

add garlic. cook until fragrant.

add rice. cook, stirring, until rice is well coated.

reduce heat to low. add 1/3 hot stock to rice. cook, stirring, until liquid is absorbed. repeat with remaining stock.

add 1/2 of the mushroom mixture to rice and the last cup of stock. cook until rice is tender and creamy.

remove and discard thyme springs. stir in parmesan. divinde risotto among bowls. top with mushrooms. sprinkle with thyme serve.

[ullautenoluccio]

cold soba noodles with miso and smoked tofu.

1 tbs ginger, finely grated,

3 tbs miso paste,

3 tbs mirin,

3 tbs rice vinegar,

1 tbs soy sauce,

1/4 tbs salt,

450 g soba noodles,

5 radishes, thinly sliced,

5 scallions, thinly sliced,

110 g smoked tofu.

whisk together ginger,   miso paste,   mirin,   vinegar,   soy sauce,   salt.

cook noodles. drain, rinse with cold water, add to the ginger mixture.

season more if desired.

transfer to a serving bowl.

top with radishes,   scallions,   tofu.

[ullautenoluccio]

asian rice noodle sallad.

225 g rice noodles,

1/4 cup soy sauce,

1 tbs rice vinegar,

1/2 lime, squeezed,

2 tsp honey,

2 tsp sesame oil,

1 tsp minced fresh ginger,

1 garlic clove,

3/4 cup cilantro,

3/4 cup peanuts or cashews,

2,5 cup shredded green and red cabbage,

red pepper flakes.

i. cook the noodles. drain. set aside. cut up a bit.

ii. whisk together,   soy sauce,   vinegar,   lime juice,   honey,   sesame oil,   ginger,   garlic.

iii. add the sauce,   cilantro,   peanuts,   and cabbage to the bowl with the noodles.

  toss until well combined.   sprinkle in red pepper flakes.

[ullautenoluccio]

cold sesame noodles.

1 large head of broccoli,

2 garlic cloves, 

 (one grated, one thinly sliced)

1,5 tsp sambal oelek,

0,5 cup red wine vinegar,

3/4 cup vegetable oil,

3 scallions, green parts only, thinly sliced,

1 piece ginger, peeled, cut into matchsticks,

4 cups kale leaves,

200 g ramen noodles,

mint leaves,

sesame seeds.

toss broccoli with   grated garlic,   sambal oelek,   1 tbsp vinegar,   oil, on a rimmed baking sheet. season with salt and pepper. roast at 175 C.

whisk scallions,   ginger,   sliced garlic,   1 tsp salt,   pepper,   1/2 cup vinegar,   1/2 cup oil.

add kale. toss to coat. let sit at room temperature for 1 hour.

cook noodles. add everything together and toss. 

top with mint, sesame seeds & scallions.

[ullautenoluccio]

cold sesame noodles with summer vegetables. 

1/3 cup rice vinegar,

1/3 cup vegetable oil,

1 tbs sriracha,

1 tbs sesame oil,

8 cups mixed carrots,

       radishes,

       cucumbers, 

       bell peppers,

salt and pepper,

225 g soba or vermicelli noodles,

1 cup cilantro,

3 scallions, thinly sliced,

1 tbs sesame seeds.

in a large bowl, whisk:

    rice vinegar,     vegetable oil and     sriracha.

add vegetables. toss. season with salt and pepper.

cook noodles. stir occasionally. drain and cool off. 

    add to the bowl with the vegetables together with cilantro and scallions.     season with salt and pepper.     sprinkle with sesame seeds.

[ullautenoluccio]

farmers’ market pappardelle 

680 g cherry tomatoes, multicolored,

3 cooked corns,

680 g zucchini,

250 g fresh pappardelle or fettuccine,

115 g sugar snap peas, no strings & halved diagonally,

0,5 cup red onion, thinly sliced,

1 cup basil leaves,

0,5 cup mint leaves,

0,35 cup chives,

3 garlic cloves,

3 tbs white wine vinegar,

1/3 cup olive oil,

Parmesan shavings.

i. mince and mash garlic to a paste.    add salt,   vinegar,   oil,   tomatoes.   stir gently. ii. peel lengthwise ribbons from a side of a zucchini with vegetable peeler into a bowl. iii. cut corn from cobs.    add to tomatoes. iv. cool pasta al dente.    stir in zucchini ribbons and snap peas.   cook for 15 seconds.   drain together.   add to tomato mixture with onion and toss gently.

  add herbs and toss again.

[ullautenoluccio]

minestrone sallad

350 g young potatoes

220 g hericot verts

450 g asparagus

450 g pasta

0.5 cup of pesto

450 g white beans

150 g roasted peppers

salt, pepper

i. place potatoes in a pan and cover with cold water. bring to a boil and cook until tender. take out. slice into coins.

ii. boil water in a large pot. add salt. 

iii. blanch (cook briefly in boiling water)     haricot verts cut in half,     asparagus, trimmed & cut into small pieces, until bright green (1-2 minutes).

iv. scoop the vegetables out and rinse with cold water.     submerge them in the ice water until completely cool.     drain, pat dry and set aside.

v. add pasta to the boiling water and cook until al dente.     drain and cool off.

vi. mix together everything,     the potatoes,     asparagus,     haricot verts,     pesto,     white beans,     roasted peppers,     salt and pepper.

vii. let sit for 1 hour.