Carbonara Spaghetti

                                          The Origin

The origin of carbonara is somewhat torn: someone attaches to the Carbonari Umbrian who let know this dish to the Romans in the nineteenth century, someone else instead claims that the inventor is Ippolito Cavalcanti, a Neapolitan nobleman who published this recipe in one of his book.

It is also said that the carbonara was born during the Second World War when the Americans brought in large quantities bacon and powdered eggs, which were part of military rations, by the inspiration of the Roman cooks this dish was born so simple and at the time very very tasty.

Ingredients for four people
4 eggs yolk + 1 egg

                                        spaghetti 350 grams

pecorino cheese 100 grams

smoky bacon 150 grams

2 tbsp of olive oil

black pepper

Preparation

Put a saucepan filled with plenty of water, to  boil, moderately salt the water  in view of the fact that the pasta has a very tangy sauce with bacon and cheese. In the meantime, cut the bacon into small cubes or strips (1), put it in a non-stick pan without adding oil and leave it on the fire until the fat becomes transparent and slightly crispy (2-3), and then remove from heat and let cool slightly

Meanwhile , beat the eggs in a bowl (4-5) then add the cheese (6) and ground pepper ( to taste )Mix well all with the help of a whip (7-8) and then add the bacon (9).

Dropp the spaghetti (10) , and when they are ready, without skipping over the fire , drain them and pour into the bowl ( 11) and mix them together with the previously prepared sauce (12). Serve the spaghetti alla carbonara immediately and if necessary , add more cheese and black pepper.

Enjoy it.

Christmas Strufoli

Hello everyone!

Here is our first recipe.

Since Christmas is coming we are going to show you how to make a tipical italian dessert: the Strufoli !

The ingriedients you need are:

• Fondamental ingridient is a jar of Honey;
• Some candied fruit;
• 1 Kilo of semolina flour;
• 1 Hectogram of Olive Oil;
• 150 Grams of sugar;
• 10 Grams of brewer's yeast;
• 1 Orange;
• A pinch of salt;
• A spoon of orange brandy;
• Some sugary grains;
• Some chocolate chips;
• (Optional) Pine nuts.

 

Steps

First step: Fry the skin of an orange in a pan with oil and let cool down.

Second step: on a work surface, pour the semolina flour, the sugar, the brewer's yeast, the salt, a spoon of orange brandy and the olive oil flavoured with orange peel.

NOTE: Don't pour the orange peel too ! :D

Third step:  Mix well to obtain a homogeneus compost.

 Fourth step: Cut the pieces of the compound to obtain, working it with slight movements of the hands, an elongated cylindrical compound (as you can see in the picture).

 Fifth step: Cut into small pieces, not too small but not too big.

Sixth step: fry in hot oil (olive oil or peanut oil seeds) the pieces of dough obtained.

Let the fry until they get a golden color.

Seventh step: pour the entire jar of honey in a pan.

Then mix the pieces fried with honey and candied fruit.

NOTE: moderate heat to melt the honey well.

It takes just a few minutes.

 Eighth step: Pour into a serving dish and garnish with sugar grains and chocolate chips or even with pine nuts, if you like.

That's all ! Hope you'll enjoy it ! :)