Puddled potatoes and Fresh bucatini ingredients and tutorial

Puddled potatoes fits with various dishes!

Ingredients (1 to 2 potatoes per person):

Batatas 8 potatoes

olive oil

Fresco fresh rosemary (or the herb you prefer)

salt flower

Preheat the oven to 180C.

Wash in running water and dry the potatoes with a dishtowel.

Wrap one by one in aluminum foil and bake for an hour.

After this time, remove it from the oven, remove the foil and gently tap the potato with your hand until it kneads a little and it opens and becomes flat. Do this with everyone.

Return the potatoes to the roasting pan, drizzle with oil, sprinkle with salt and chopped rosemary.

Place the pan in the oven for 15 to 20 minutes or until golden on the bottom. Serve immediately, or if you have time you can brown it on the other side as well. The taste was so good and i enjoyed this with my family members too.

Fresh bucatini with panceta, fresh porcini and pecorino cheese.

Ingredients required :

G 170g fresh bucatini

30g thin sliced ​​pancetta

20g fresh porcini mushroom

1/4 thinly sliced ​​red onion

chopped parsley

1/2 1 1/2 scoop of vegetable stock (I have a recipe on my website)

40g fine grated pecorino cheese

20g grano padano grated fine cheese

1 ladle (1/4 cup) of warm water.

black pepper to taste

Place pecorino cheese, grana padano and warm water in a blender (or mini processor). Beat until a paste forms. Reserve. Cut the mushrooms into 4 parts and quickly fry in olive oil. Put pinch salt. Reserve.Place the bucatini to cook in abundant boiling water.

While the pasta is cooking, put oil in a large frying pan, fry the pieces of bacon.

When golden, add the onion, the sautéed mushrooms and stir. Now place the vegetable broth (hot). Boil 2 minutes, put the cheese paste and stir to melt and incorporate. As soon as it dissolves, put the dough in the sauce and the chopped parsley on top of the dough. Stir well, without stopping (if necessary add a spoonful or two of soup broth). Then serve and sprinkle with freshly ground black pepper, put a drizzle of olive oil on top and sprinkle with chopped parsley or chives. You can replace the bucatini with spaguetti or the pasta you prefer and cook according to the time of the packaging. You can replace the fresh porcini mushroom with fresh Paris mushroom. Its very important to use the pecorino cheese that is the characteristic of the sauce. Its good to roll the dough when serving you can use a meat fork and do as it did.