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Italian pride: homemade pasta with carbonara sauce. According to Gian Luca, this dish was prepared by his grandmother even at night. Unsurprisingly, homemade pastas can almost always be found with Italians, so all that was left was to make the sauce with just a few ingredients: smoked bacon (Pancetta ham is most commonly used in Italy), cheese, and eggs. . Just a few minutes and you can eat.
The well-known French dessert Crème brûlée can be seen on the menu of many restaurants. This dessert is an excellent option to finish dinner. But are there a lot of people trying to do it at home? It is usually a bit overwhelming. But Ali encourages you to give it a try, because the process really isn’t that complicated. It doesn’t take time to cook, you just need patience to wait for it to bake and cool. But it’s definitely worth a try and enjoy the homemade vanilla-scented Crème brûlée.
Meeting of the two culinary worlds on Saturday at 9:00 am. in the program “Gardu Gardu” on the most watched TV3!
Homemade pasta with carbonara sauce
The dough you will need: 400 g of flour, 5 eggs
The sauce you will need: 150-200 g of smoked bacon, 1 whole egg, 2 egg yolks, 50 g of pecorino cheese, pepper
For the finish: 50 g of Pecorino cheese
Pour the flour on a work table or in a bowl and make a “well” in the middle in which to put the eggs. Then mix gently until smooth.
Finish kneading the dough on a floured table. Knead until the dough fully adheres to your hands and becomes elastic. Shape into a ball and let it rest by wrapping it in cling film or covering it with a cotton towel.
While the dough is “resting”, you can prepare the sauce. Cut the bacon into small strips and place it in a very hot skillet. Bake until the bacon is browned. Beat the egg and yolk well with the Pecorino cheese and pepper. Leave until the paste reduces.
It remains to prepare the homemade pasta. Roll out the dough as finely as possible. Make spare flour not when rolling. Wrap the rolled dough into a roll shape and cut it into slices about 3-4 mm wide.
Put the pasta in boiling water with a slice of olive oil and a few pinches of salt and cook for 3 minutes.
Scrape off the paste, but it is recommended to leave some water. Pour the pasta into the pan with the bacon and warm slightly. Transfer everything to a large bowl, pour the egg into a batter and mix well. If there is no liquid, add the remaining water from the pasta.
Serve the pasta with carbonara in a deep plate and sprinkle with extra Pecorino cheese.
Klasikinė Crème brûlée
You will need: 500 g of cream, 100 g of milk, 6 egg yolks, 65 g of sugar, 1 vanilla bean, 50 g of sugar to caramelize
Heat the cream in a saucepan before cooking. Remove the seeds from the vanilla pod and add the cream. Also add sugar. Mix a little to dissolve.
Gently mix the egg yolks at room temperature with a whisk so that the dough is soft, smooth but not fluffy and without foam. It is not necessary to whip, as the baked Creme Brulee should be smooth, solid and without air gaps. Pour in the cream little by little, stirring constantly. Stir until smooth. If foam forms, it can be removed. Then pour into the desired containers. Put them in a can. Pour water into the can to cover two-thirds of the height of the jars. Bake in a preheated oven at 105 ° C for 1 hour. 30 minutes.
After baking, cool, sprinkle the surface of the ‘Crème brûlée’ with sugar and caramelize.
Delicious!
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