Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Crumb Buns Recipe
| Bread
Type: Crumb Buns Free Cooking Recipe - Bread Not bad! Ingredients / Directions ? pound whole-wheat flour1 cup(s) coarse-ground zwieback crumbs1 cup(s) and 2 tablespoons lukewarm water1 cake compressed yeast1 teaspoon salt1/3 cup(s) sugar3 tablespoons cooking oil To prepare this Crumb
[ read more ]
Peppermint Twist
| Drink Master
Cooking receipe to make Peppermint Twist under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Peppermint Schnapps 1/2 oz Creme de Cacao (white) 3 scoops Vanilla Ice CreamBlend and pour into large parfait glass. Garnish wit
[ read more ]
Chocolate Chip Pie II
| Pie s 4U
Cooking receipe to make Chocolate Chip Pie II under category Pie s 4U. You may find some video clips related to this receipe below.Chocolate Chip Pie II This pie is a special treat, and not shy of calories. Ingredients:
[ read more ]
Masa Biscuits Recipe
| Bread
Type: Masa Biscuits Free Cooking Recipe - Bread Um! Yummy! Ingredients / Directions 3 3/4 cup(s)s unbleached all-purpose flour1 1/2 cup(s)s Masa Harina�2 tablespoons plus 1 teaspoon baking powder1 teaspoon salt1/2 cup(s) (1 stick) unsalted butterwell chilled1/2 cup(s) vegetable
[ read more ]
Cooking receipe to make risotto carbonara under category General Recipes. You may find some video clips related to this receipe below.
risotto carbonara
delia smith
225ml carnaroli rice
125g cubetti pancetta or chopped bacon
25g butter
1 medium onion peeled and finely chopped 725ml chicken or vegetable stock
75g finely grated pecorino romano plus some extra for sprinkling
1 large egg
2 large egg yolks
1 heaped tablespoon creme fraiche
salt and freshly milled black pepper
round ovenproof dish with a diameter 23cm and 50mm deep placed in the oven when its preheated.
Preheat the oven to gas mark 2 300F/150C.
In a large hot frying pan over a medium heat fry the pancetta or bacon in its own fat for 4 to 5 minutes until its crisp and golden then remove it to a plate.
Add the butter to the pan then the onion turn the heat down to gentle and let the onion soften in the butter for about 5 minutes.
Heat the stock in a small saucepan.
Return the pancetta or bacon to the frying pan and after that stir in the rice and move it around until all the grains get a good coating of the buttery juices.
Add the hot stock to the rice along with some salt and freshly milled black pepper.
Let it all come up to a gentle simmer then transfer the whole lot to the warmed dish stir it once and then bake without covering on the centre shelf of the oven and set a timer for 20 minutes.
When the time is up gently stir in the pecorino folding and turning the rice grains over then set the timer for a further 15 minutes.
Whisk the egg egg yolks and creme fraiche together then remove the risotto from the oven and gently stir in this mixture making sure it is well mixed.
Leave the risotto for about 2 minutes by which time the eggs and crime fraiche will have thickened but no longer as it will get too thick.
Serve on warm plates with some more Pecorino Romano sprinkled over.
Note: This recipe contains raw eggs.
I just love pasta with carbonara sauce so much that one day I thought Id try it with a risottosame ingredients: pancetta a strong flavoured italian bacon eggs and sharp Pecorino cheese.
Serves 2
[tubepress mode=’tag’, tagValue=’risotto carbonara’]
