Ingredients
Serves four
400 gr of
spaghetti,
150 gr of
bacon,
2/3 eggs,
2 spoons of extravirgin olive oil,
Salt and
pepper
Put a large pan of salted water on to boil, moderately salty, since the sauce is very tasty. Meanwhile dice the bacon into small cubes, put it into a pan without adding oil and leave it on low to medium heat until the fat becomes translucent and slightly crisp, then remove from heat and let it cool slightly. Meanwhile, beat the eggs in a bowl then add the Parmesan cheese and pepper. Mix all the ingredients well, then add the bacon.
Boil the pasta and when it is cooked,
drain it and toss it in your bowl.
Quickly stir with the previously prepared sauce. Serve the spaghetti carbonara immediately and if necessary add more Parmesan cheese and pepper. If the
sauce is too thick you can add a little of the cooking water you have kept
aside.
LEMON ESCALOPES
Ingredients - Serves four
Ingredients - Serves four
8 sm all slices of chicken
breast or of veal
50 gr. of butter or 2 tbsp olive oil
juice of 1 lemon
juice of 1 lemon
1 tbsp freshly chopped parsley
50g flour
Flatten each chicken breast until it has widened and become about 1 cm thick.
Lightly dust the escalopes with flour, making sure it forms a light
smooth coat around the meat.
Take a pan and place the butter into it, let it melt gently, then put
the meat, add salt and pepper and let it cook for a few minutes, till the part
below is well gilded. Turn the meat so that it can get the same golden colour
on both sides.
Now pour the lemon juice in, cover with a lid and leave it to evaporate.
Add half a glass of warm water which, mixing with the flour will make a
nice, tasty sauce.
Sprinkle with parsely, or, if you prefer, with lemon zest.
CHICKPEAS SOUP
Ingredients - Serves four
- 200g of dried chickpeas
- from 1 to 3 teaspoons of salt
- 2 tablespoons of olive oil
- 2onions, 1 stick of celery
- 2 carrots,
2 cloves of garlic
100g of short pasta
100g of short pasta
- ground chilli
(optional),
- extra virgin oil
If you use dry chickpeas, place in a medium bowl and add warm water to
cover. Let them soak overnight forno less than 12 hours. If you want to save
time you can use tinned chickpeas. Place them in a large saucepan with water,
garlic and a pinch of salt. Simmer till
they get tender but not too soft, then add onions, carrots, celery and a tin of
peeled tomatoes and cook for at least half an hour. Now remove about half of
the chickpeas and process the remaining ones together with the vegetables so as
to get a thick, smooth soup. Add the chickpeas you have put aside and cook pasta into it. Complete your dish with some
spoons of extra virgin oil and chilly, if you like it hot.
BRUSCHETTA
Ingredients
- Serves
four
One loaf of bread
one clove of garlic
(optional)
0.5 kg of red, ripe tomatoes
A few spoons of extra
virgin olive oil some leaves of basil
Wash the tomatoes and dice them. Then season
your tomato salad with salt and extra virgin oil. Slice your loaf and toast
eight slices in a toaster or grill them.
If you like garlic, you can rub some on one side of the slices , then drizzle half a tablespoon of olive oil over
each one.
Top them with plenty of diced tomatoes and
some basil leaves, then sprinkle some more olive oil. Simple as it is, this is
a wonderful snack, a good appetizer, very healthy and quick to make.
