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Salty Pancake/Crepe

9 August , , , ,

pancake-crepe

This is a family recipe, my mother did not want that I published…hehe, but I said that what is good we have to share. Here, at home everybody waits the pancake day anxiously, everybody loves it and at least each one eats 6 of them, so we need to make 2 or 3 recipes. But the only filling that people like is with tuna, we don’t like chicken, meat, nothing, only tuna, I don’t know why but for us only tuna match. Of course with a tomato sauce on top and a lot of cheese. Delicious!

Salty Pancake/Crepe
± 25

Ingredients:

1/2 cup all-purpose flour
1/2 cup cornstarch
1 – 1/2 cup of milk
1 tbsp butter
1 tsp baking powder
1 pinch of salt

Directions:

Beat all the ingredients in a blender and let it rest for 30 minutes. Spray your frying pan with the nonstick spray, or pour in a teaspoon or two of grease, as preferred. Put the pan on the stove and set it to medium heat. Lay the pancakes out onto plates, place the tuna filling and roll them.

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2

Spaghetti alla Carbonara

3 May , , , , ,

carbonara

After reading some recipes of the famous Spaghetti alla Carbonara, this is my version and I can say that the thing is good… hehe. I really liked the recipe, although I have read that in the Italian traditional recipe the heavy cream is not an ingredient, but I chose to make the one that have the cream because I love it. Recipe Approved !!

Spaghetti alla Carbonara

Ingredients:

500 g spaghetti
2 tablespoons extra-virgin olive oil
200 g pancetta or slab bacon, cubed or sliced into small strips
300 ml heavy cream
1 garlic clove, finely chopped
3 eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper

Directions:

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken. Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls. Pass more cheese around the table.

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