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Elias Pahls 2022-12-28 15:27:13 +03:00
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12
content/cinque-pi.md
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@ -17,16 +17,16 @@ This is a nice simple dish made up of five ingredients: panna, pomodori, parmigi
- pasta: 800g | 1 1/2 lb
- Cream: 4dl | 1 1/2 cups
- Tomato purée
- Tomato paste 2 TS
- Parmigiano (grated)
- Parsley
## Directions
1. Start cooking the [pasta](/pasta).
2. Mix the cream with the purée and bring to a boil.
3. Turn the heat down to medium and add the grated parmigiano.
4. Let it cook on medium to low heat until the pasta are done.
5. Add chopped up parsley and pepper.
6. You can either add the sauce to the pasta ore serve separately.
2. Mix the cream with the tomato paste and bring to a boil.
3. Turn the heat down to medium and add as much grated parmigiano as you like.
4. Let it cook on medium to low heat until the pasta is done.
5. Add chopped parsley and pepper.
6. You can either add the sauce to the pasta or serve separately.
7. Serve with some additional parmigiano and a leaf of parsley.

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content/roesti.md
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@ -26,15 +26,26 @@ Can be useful to get rid of leftover potatoes from the day before.
## Directions
1. If you don't have cooked potatoes from the day before: Cook them and let them cool. It is important to use cold potatoes. You can also use raw potatoes. The cooking time will increase though.
2. Shred your potatoes with a grater. The shreds should be quite large so don't use your typical cheese shredder.
3. Dice the first onion and mix together with potatoes. You can also add diced bacon if you want to. Add your seasonings here.
4. Heat up some butter in a large pan. Add your mix to the pan on high heat. Let the mixture get warm for a few minutes under constant stirring.
5. Reduce heat to medium-high. Form the Rösti into a round puck. It should fill out the whole pan. I recommend a thickness of around 1 - 1.5cm (~1/2") for a softer Rösti.
6. Add some more butter flakes around the inside of the pan to get it under the Rösti.
7. It can take quite a while for a nice crust to form. Check after roughly 5-10 minutes for browning.
8. While the Rösti is cooking dice the other onion and the carrots. Steam everything in a pan with a bit of water. Use a lid to get the temperature up.
2. Shred raw or cooked (but cool) potatoes with a grater. The shreds should be
quite large so don't use your typical cheese shredder.
3. Dice the first onion and mix together with potatoes. You can also add diced
bacon if you want to. Add your seasonings here.
4. Heat up some butter in a large pan. Add your mix to the pan on high heat.
Let the mixture get warm for a few minutes under constant stirring.
5. Reduce heat to medium-high. Form the Rösti into a round cack. It should fill
out the whole pan. I recommend a thickness of around 1 - 1.5cm (~1/2") for a
softer Rösti.
6. Add some more butter flakes around the inside of the pan to get it under the
Rösti.
7. It can take quite a while for a nice crust to form. Check after roughly 5-10
minutes for browning.
8. While the Rösti is cooking dice the other onion and the carrots. Steam
everything in a pan with a bit of water. Use a lid to get the temperature
up.
9. Alternatively you can use fresh or creamed spinach.
10. When you're satisfied with the browning, flip the Rösti and set the heat to medium-low. A plate can be useful here to put on top of the Rösti in the pan.
11. When the Rösti crispness is to your liking, remove from pan and fry two eggs. A runny yolk adds quite a bit to the potatoes.
10. When you're satisfied with the browning, flip the Rösti and set the heat to
medium-low. A plate can be useful here, put it on top of the Rösti in the
pan and flip. Then gently put the whole cake back in the pan.
11. When the Rösti crispness is to your liking, remove from pan and fry two
eggs. A runny yolk adds quite a bit to the potatoes.
12. Top Rösti with eggs and serve with the peas or spinach.