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| -rw-r--r-- | src/cinque-pi.md | 31 | ||||
| -rw-r--r-- | src/roesti.md | 39 |
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diff --git a/src/cinque-pi.md b/src/cinque-pi.md new file mode 100644 index 000000000..c0c94f5cb --- /dev/null +++ b/src/cinque-pi.md @@ -0,0 +1,31 @@ +# Cinque Pi + +This is a nice simple dish made up of five ingredients: panna, pomodori, parmigiano, pepe, e prezzemolo + +- ⏲️ Prep time: 15 min +- 🍳Cook time: 15 min +- 🍽️ Servings: 4 + +## Ingredients + +- pasta: 800g | 1 1/2 lb +- Cream: 4dl | 1 1/2 cups +- Tomato purée +- Parmigiano (grated) +- Parsley + +## Directions + +1. Boil the pasta in a big pot. Don't forget to add salt. +2. Mix the cream with the purée and bring to a boil. +3. Turn the heat down to medium and add the grated parmigiano. +4. Let it cook on medium to low heat until the pasta are done. +5. Add copped up parsley and pepper. +6. You can either add the sauce to the pasta ore serve separately. +7. Serve with some additional parmigiano and a leaf of parsley. + +## Contribution + +- **Elias Pahls** - [contact](mailto:pahlse@pm.me) + +;tags: italian, pasta, quick diff --git a/src/roesti.md b/src/roesti.md index c3c693faf..f80e3bee6 100644 --- a/src/roesti.md +++ b/src/roesti.md @@ -1,34 +1,39 @@ # Rösti -Usually cooked to get rid of leftover potatoes from the day before. -This swiss classic works great together with fried eggs. +This swiss classic works great together with fried eggs and steamed peas or spinach. +Can be useful to get rid of leftover potatoes from the day before. -Serves: 1 - -Cooking time: ~45 minutes +- ⏲️ Prep time: 20 min +- 🍳Cook time: 20 min +- 🍽️ Servings: 4 ## Ingredients -- ~500g (~1lb) potatoes (firm/waxy) -- 2 eggs -- 1 onion (medium size) +- ~800g (~1.5lb) potatoes (firm/waxy) +- 2 carrots +- 500g (~1lb) peas or spinach +- 4 eggs +- 2 onion (medium size) - butter ## Directions -1. If you don't have cooked potatoes from the day before: Cook them and let them cool. It is important to use cold potatoes. +1. If you don't have cooked potatoes from the day before: Cook them and let them cool. It is important to use cold potatoes. You can also use raw potatoes. The cooking time will increase though. 2. Shred your potatoes with a grater. The shreds should be quite large so don't use your typical cheese shredder. -3. Dice the onion and mix together with potatoes. Add your seasonings here. The typical ones are of course salt, pepper, and nutmeg. -4. heat up some butter in a large pan. Add your mix to the pan on high heat. Let the mixture get warm for a few minutes under constant stirring. -5. reduce heat to medium-low. Form the Rösti into a puck. Depending on how soft you want it inside adjust the thickness. I recommend something around 1 - 1.5cm (~1/2") for a softer Rösti. -6. add some more butter flakes around the brim of the pan to get under the Rösti. -7. The browning process can take quite a while. Usually I'm not at the stove while it's cooking. Check after roughly 10-15 minutes for browning. -8. When you're satisfied with the achieved browning, flip the Rösti. A plate can be useful here to put on top of the Rösti in the pan. -9. When the Rösti crispness is to your liking, remove from pan and fry two eggs. A runny yolk adds quite a bit to the potatoes. -10. Top Rösti with eggs and serve. +3. Dice the first onion and mix together with potatoes. You can also add diced bacon if you want to. Add your seasonings here. +4. Heat up some butter in a large pan. Add your mix to the pan on high heat. Let the mixture get warm for a few minutes under constant stirring. +5. Reduce heat to medium-high. Form the Rösti into a round puck. It should fill out the whole pan. I recommend a thickness of around 1 - 1.5cm (~1/2") for a softer Rösti. +6. Add some more butter flakes around the inside of the pan to get it under the Rösti. +7. It can take quite a while for a nice crust to form. Check after roughly 5-10 minutes for browning. +8. While the Rösti is cooking dice the other onion and the carrots. Steam everything in a pan with a bit of water. Use a lid to get the temperature up. +9. Alternatively you can use fresh or creamed spinach. +10. When you're satisfied with the browning, flip the Rösti and set the heat to medium-low. A plate can be useful here to put on top of the Rösti in the pan. +11. When the Rösti crispness is to your liking, remove from pan and fry two eggs. A runny yolk adds quite a bit to the potatoes. +12. Top Rösti with eggs and serve with the peas or spinach. ## Contributors - **Alexander Bocken** -- [contact](mailto:alexander@bocken.org) +- **Elias Pahls** -- [contact](mailto:pahlse@pm.me) ;tags: swiss potato side |