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November 2020

Home2020November

Ingredients (6 small ramekins, 8cm x8cm x 4cm):- 120g dark chocolate- 40g butter- 2 eggs (medium size)- 40g Sugar- 30g All-purpose flour- Extra virgin olive oil ORIGIN- Orange marmalade(optional)Preheat over to 180°. Butter and lightly flour six ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.In a double boiler, over simmering water, melt the butter with the chocolate. In a meantime, in a medium bowl, mix eggs and sugar.Whisk chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the butter into the prepared ramekins and bake for 5-6 minutes with fan forced, or about 10 minutes without fan.

Ingredients:-240g dried cannellini beans (60g/person)-1 celery stalk-2 cherry tomatoes-2 garlic-2-3 bay leaves-Salt and pepper-Extra virgin olive oil ORIGINIf you are using dried beans, please soak them in the cold water over night.In a pressure cooker, add cannellini beans, whole celery stalk, cherry tomatoes cut in half, 2 wholegarlic and bay leaves and close the lid. The soup is ready when the beans are soft and becomelittle creamy. It takes about 20-30 minutes but if the beans don’t cook in time, please continuecooking. If you prefer not to use the pressure cooker, it takes 1 hour to 1.5 hour.When they are cook, add salt and pepper to taste. Add

Ingredients:-1kg octopus (cooked or raw)-10 cherry tomatoes-2-3 celery stalks-Parsley-1 Lemon juice-Salt and pepper-Extra virgin olive oil ORIGINYou can use both boiled octopus or raw sashimi octopus.Cut octopus with one-bite size. After that, cut cherry tomatoes in half, and cut celery in smallcube.When it’s done, put octopus and vegetable together in a large bowl, and add lemon juice, salt andpepper and olive oil, parsley and mix all together. Serve cold.