Pasta alle Cenere actually means “pasta with ashes”. This title doesn’t seek advice from the flavour,…
Tag: Gourmet
Meat Ravioli with Butter and Sage (Ravioli di Carne con Burro e Salvia) – Stefan’s Connoisseur Weblog
This ravioli dish is one among my favourite ‘battle horses’, an Italian time period (cavallo di…
Contemporary Pasta with Pikeperch and Cream – Stefan’s Gourmand Weblog
This pasta dish was impressed by a fish stew from Burgundy known as Pôchouse. The fish…
Lunch with Very Outdated Wines at In Den Rustwat – Stefan’s Connoisseur Weblog
This was a really particular wine lunch at In Den Rustwat (IDRW) in Rotterdam, organized by Fred Nijhuis.…
Sous Vide Salmon with Arugula – Stefan’s Connoisseur Weblog
This salad with lukewarm salmon is so easy it’s hardly a recipe, however it’s so good…
Pasta alla Zozzona – Stefan’s Gourmand Weblog
Lazio, the Italian area of which Rome is the capital, has 4 well-known easy traditional pasta…