🍲 My Recipes

• 300 g all purpose or 00 flour

• 3 large eggs

• oil

• 8 oz mushrooms

• 2 tbsp butter

• 1 shallot, minces

• 2 cloves garlic minced

• fresh thyme

• brandy

• 5 oz goat cheese

• 1/4 cup parmesan

• 1 egg yolk

• pinch of nutmeg

• 4 tbsp butter, 6-8 sage leaves, parm

• Melt butter over medium heat until golden, add sage leaves and crisp slightly, finish with parm

• butter, shallot, garlic, lemon, 1/4 cup white wine or pasta water, parm

• Melt butter, cook shallot, add garlic and lemon zest for 30 seconds, add wine, simmer 1-2 minutes, lower heat add lemon juice. Add parm when off heat

• Goat cheese and duxelle

• Ricotta and lemon zest

• Ricotta and spinach

• Sun dried tomatoes, goat cheese, sage, and maybe ricotta

• Braise short ribs/oxtails in red wine with strained ricotta

1. Heat butter, cook shallot 2 minutes, add mushrooms. Cook until moisture evaporates completely. Add garlic and thyme and splash of wine or brandy, cook until dry, then cool completely

2. Mix filling, then chill for 20 minutes

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