Parma Ham, Tête de Moine, Red Grapefruit, Arugula and Fennel Salad Recipe

Ingredients (2 servings):

  • a block Parma ham
  • Tête de Moine shaved Swiss cheese
  • 1 large red grapefruit
  • 100 g arugula
  • 1/2 fennel
  • freshly ground black pepper

Preparation method:

  1. Slice thinly the Parma ham.
  2. Slice the fennel.
  3. Using its own shaving contraption, shave some “flowers” off the Téte de Moine cheese.
  4. Wash the arugula and shake off the water.
  5. Clean the grapefruit slices of their skins, then cut them in half.
  6. Arrange the arugula leaves on the bottom of a serving plate.
  7. Then lay the sliced fennel, Parma ham slices and red grapefruit pieces.
  8. Top them all with the shaved Swiss cheese, some green fennel leaves and grind plenty of black pepper.
  9. Optionally you can drizzle Modena balsamic vinegar, but I skipped it.

Csókakői Kolbászleves – Hungarian Sausage Soup Recipe with Vegetables and Poached Egg

Ingredients (4 servings):

  • 3 medium carrots
  • 1-2 medium parsley root
  • 1 smaller celery root
  •  small turnip
  • 1 onion
  • 6 tbsp of oil
  • 1 small bouquet of parsley
  • 1.5 litres of bone soup (can be made from soup cubes)
  • half a lemon’s juice
  • salt and freshly ground black pepper to taste
  • vinegar
  • 4 eggs
  • 1 heaped tablespoon of flour
  • 150 grams of sour cream
  • 20 dkg Csabai Hungarian sausage

Preparation method:

  1. Cut the carrots, parsley root, celery and turnip into 1-2 cm cubes.
  2. Chop roughly the onion.
  3. Chop roughly the parsley leaves.
  4. Slice the sausage into 1/2 cm thick.
  5. Heat the oil in large soup pot and sweat the chopped onions until translucent.
  6. Add the sausages and fry for another 3-4 minutes.
  7. Add the diced vegetables and stir fry them for 7 minutes.
  8. Add the bone broth, lemon juice, chopped parsley leaves, season with salt and freshly ground, bring to boil. Cook for 30 minutes or until the vegetables are cooked through.
  9. Meanwhile, prepare the poached eggs. In a smaller pot bring to boil salted water with vinegar.
  10. Over low heat, add the eggs one by one. Spoon the whites around the yolk to make them more perfect and stir the water to move them around.
  11. Cook for 2 minutes and remove with a slotted spoon. Keep them in lukewarm water until serving.
  12. Mix smoothly the flour with the sour cream, add a bit cold water if too thick. Add a ladle of soup from the hot pot, stir it well and then pour it into the soup pot and cook for 2-3 more minutes stirring.
  13. Serve the soup in large saucers, topped with a poached egg in each.

Tagliatelle with Artichokes and Honey Mushrooms – Italian Recipe

Ingredients (4 servings):

  • 1 pack of Italian tagliatelle pasta
  • 2 garlic cloves
  • 1 small red chilli pepper
  • 250 g marinated honey mushrooms
  • 250 g marinated artichokes
  • 2-3 tablespoons olive oil
  • 1-2 teaspoons dried marjoram
  • a block of parmesan cheese to shave off flakes
  • salt and freshly ground black pepper to taste

 

Preparation method:

  1. Cook the tagliatelle according to the instructions in a pot of salty water, minus 1 minute that will cook with the other ingredients.
  2. Chop roughly the garlic and red chilli pepper.
  3. In a large pan heat the olive oil and gently fry the garlic and chilli pepper, until fragrant, about 1 minute.
  4. Add the marinated mushrooms and artichokes, cook for another 2 minutes.
  5. Add the cooked pasta, the dried marjoram and grind a lot of black pepper.
  6. Stir them gently together and cook for another 1-2 minutes. Add some pasta cooking water if you want more sauce.
  7. Serve while hot with some shaved parmesan on top. But you can leave the cheese out to have a vegan version, it’s very tasty even without.