Video Recipes

Squid Ink Tagliolini with Crunchy Vegetables


Kitchen Lovers presents the “Squid Ink Tagliolini with Crunchy Vegetables“, a really light, colorful and refined first course… perfect for the most special dinners! Ingredients: Squid Ink Tagliolini Pasta Shallot Julienned Carrots Julienned Zucchini-Courgette Squid in small pieces Beetroot Shrimps White wine Butter Flour Preparation: Chop with the mixer 1 boiled beetroot and a light velouté sauce (butter, flour, water) to obtain a smooth cream. In a saucepan, soften a finely sliced shallots, then add the small pieces of squid rings . Deglaze with white wine, then add the carrots, zucchini/courgette and, when cooked, the shrimp. Cook the pasta in salted water and flavor with the prepared sauce. Serve the […]

Pumpkin and Porcini Mushroom Lasagna

lasagna di zucca gialle e porcini

Kitchen Lovers presents the “Pumpkin and Porcini Mushroom Lasagna“, a really tasty and delicate first course, able to enhance some of delicious ingredients that this season offers to us. A different way to present and taste one of the oldest dish from our culinary tradition. Ingredients: Fresh Pasta Fresh Porcini Mushroom Yellow Pumpkin Garlic Extra Virgin Olive Oil Salt and Pepper Vegetable Broth ½ liter of Milk 2 tablespoons Flour 1 teaspoon ground Nutmeg Butter Goat Cheese Preparation: Cook the classic Bechamel sauce with ½ liter of milk, 2 tablespoons of flour, a pinch of salt, nutmeg and a little bit of butter. Cut the mushroom and the yellow pumpkin […]

Stuffed Lamb

agnello ripieno

Kitchen Lovers presents the “Stuffed Lamb“, a tasty and colorful second course, suitable for a winter lunch with friends … of course accompanied by a glass of good and warm red wine! Ingredients: 600 g Lamb (leg or shoulder) 120 g Pork Sausage Bread crumbs 2 Eggs Sage Rosemary Garlic 2 Carrots 2 Onions 2 ribs of Celery Extra virgin olive oil (EVO Oil) Red wine Pepper and salt Beef broth Preparation: Chop finely carrots, celery and onions; let them dry in a pan with EVO oil. Once ready, turn off and let it cool. Chop finely sage, garlic and rosemary. Put the sausage in a bowl, mash with a […]