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Posts Tagged ‘pasta’

  1. Tagliatelle with Artichokes and Honey Mushrooms – Italian Recipe

    February 21, 2019 by Varga László

    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.

  2. Spaetzle with Speck Emmental and Austrian Apricot Puree – Recipe

    January 29, 2019 by Varga László


    Ingredients (2 servings):

    • 100 g black forest ham
    • 100 g dried spaetzle
    • 100 g Emmental cheese
    • 4 tablespoons Austrian apricot puree/jam
    • 100 ml Sour cream
    • salt and pepper to taste

    Preparation method:

    1. Cut the black forest ham into small slices.
    2. Cook the spaetzle according to the instructions on the package.
    3. Grate thinly the Emmental cheese.
    4. In a medium frying pan fry the ham slices a bit until they get a bit crunchy.
    5. Add the cooked spaetzle and the sour cream to the pan. Stir them gently together and simmer 1 minute over low heat.
    6. Season with salt and freshly ground black pepper.
    7. Add the grated cheese, mix and simmer for another 1-2 minutes.
    8. Serve the ham and spaetzle with some tablespoons of the apricot puree.
    9. Grind some more black pepper on top.

  3. Croatian Fuži with Black Truffles – Pasta Recipe

    January 27, 2018 by Varga László

    Ingredients (2 servings):

    • 40 grams of black truffle salsa tartufata
    • 200 g double cream
    • 250 grams of fuži pasta
    • 50 grams of butter
    • 2 garlic cloves
    • freshly grated Livno hard cheese
    • salt & pepper to taste

    Preparation method:

    1. On low heat, melt the butter in a frying pan. Add in the cream, season it with salt and pepper and simmer for a few minutes.
    2. Boil water in the separate pot and cook fuži until al dente.
    3. Drain the fuži, add them into the cooked sauce until the pasta is coated with the sauce.
    4. Plate up the fuži, add the white truffle olive oil, shaved Livno cheese and truffles on top.