250 g (8.8 oz) flour
2 eggs and 1 yolk
25 g (0.9 oz) fresh parsley
1 small jar caviar (or lumpfish roe)
60 g (2.1 oz) lightly salted butter juice and zest of half a lemon
1 tbsp chopped chives and parsley salt and pepper
Rinse the fresh parsley, remove the stalks and pat dry. Pour the flour on a pastry board and make a well. Add the eggs and yolk in the middle, and start stirring with a fork. Then knead manually until the dough is smooth and even. Using a pasta maker, roll it out into thin sheets. Place the parsley leaves on half of the pasta, lining them up in long rows, and then place the other half of the pasta on top. Run the individual sheets through the pasta maker and then cut into rather wide noodles. Dust with flour and let the noodles dry on a tea cloth for 30 minutes. Cook the noodles in plenty of salted boiling water. Melt the butter in a large skillet. Add the lemon juice, the lemon zest and the caviar. Swirl the skillet, and add the drained pasta and a little of the cooking water. Heat for a few seconds, stirring to coat the noodles well. Sprinkle the chopped parsley and chives on the pasta, and season with freshly ground black pepper.
TRUFFLED CREAM OF POTATOES (Serves four)
800 g (1 3/4 lbs) potatoes 2 leeks
1 black truffle
extra virgin olive oil
salt and pepper
Peel the potatoes and trim the leeks, and then cut them into chunks. Bring the stock to a boil, and add the vegetables and a few shavings of truffle. Cover and simmer for 30 minutes.
If you prefer a velouté, blend the soup with a stick blender. Otherwise, mash the vegetables with a fork. Add the milk, season with salt and pepper to taste, and continue cooking for 5 minutes. Ladle the soup into bowls and drizzle with a little olive oil. Grind some black pepper on top and garnish with shaved truffles. Serve hot.
320 g (11.3 oz) black (squid ink) spaghetti
200 g (7 oz) shelled shrimp, heads removed
1 octopus wt. 600 g (1.3 lbs)
500 g (17.5 oz) baby cuttlefish
1 stalk celery
2 cloves garlic
2 spring onions
1 sprig parsley
Grated zest of half a lemon
5 tbsp extra virgin olive oil
Salt and pepper
Boil the octopus in plenty of salted water. When done, let it cool in its cooking water. Cut into small pieces. Clean the cuttlefish and cut into strips. Rinse the shrimp and pat dry. Pour the olive oil into a large skillet and heat it on medium. Crush the garlic and add it to the oil; sauté until golden and remove. Chop the spring onions and celery, and add to the skillet. When they start to wilt, add the cuttlefish. Cook for 2 minutes and then pour in a little white wine. When it has evaporated, add the octopus and shrimp. Stir well to allow the flavors to blend. Add some of the cooking water from the octopus, cover the skillet, lower the heat and cook for 10 minutes. ìCook the spaghetti in plenty of boiling salted water. When done, drain and add to the skillet with the fish sauce. Season with salt and pepper to taste, sprinkle in the chopped parsley and lemon zest, and stir to coat the pasta. If it looks dry, add a little cooking water.
200 g (7 oz) spelt flour
100 g (3.5 oz) soft butter
4 tbsp brown sugar
Juice and zest of half a lemon
1 small basket of blueberries
1/2 teaspoon ground cinnamon pinch of salt