FILOTEA LIVE
Kitchen’s Creativity: chef or visionary?
Pots, pans and baking dishes: is it about the time for a revolution? The last years crisis has led many people to think about how and what save, involving also our cooking . Food consumption is decreased and new ways of cooking have been testing, to reduce energy consumption and save money on utility bills. From the re-use of the "leftovers", we have several ideas to achieve great results, one of them make me really curious: cooking with a dishwasher.
Artichokes and Speck Pappardelle on Sun-dried Tomatoes Cream
Ingredients for 4 persons: 250 gr of Pappardelle Filotea; 5 artichokes (mammole); 100 gr of Speck ; 1 clove of garlic ; 3 tbsp of extra virgin olive oil ; 60 gr of santoreggia ; 10 sun-dried tomatoes in oil ; salt ; pepper
Chitarrone Spaghetti with Broad Beans and Prosciutto
Ingredient Ingredients for 4 persons: 250 g of Spaghetti Chitarrone Filotea; 1 cup of shelled broad beans ; 100-120 g of prosciutto ;1 onion; 2 tbsp of Extra virgin olive oil ; salt and pepper ; 1 tbsp of Parsley ; Parmigiano Reggiano cheese
The kitchen’s Invisible essential
Enigmatic name, but really accurate to describe an ingredient present and used in every kitchen, in the chefs’ as in the one of the most humble housewives, from north to south, from east to west: the salt.
Truffle Butter Tagliatelle and Green Beans
Ingredients for 4 persons: 250Â gr of Tagliatelle Filotea; 100 gr of butter ; 1 white or black truffle ; 150 gr of green beans ; salt
Pappardelle with Artichokes, Datterini Tomatoes and Bacon Crunchies
Ingredients for 4 person: 250 g of Pappardelle Filotea; 8 artichokes ; 15 datterini tomatoes ; 3 tbsp of extra virgin olive oil ; 1 clove of garlic ; 150 g of thin sliced bacon; salt ; pepper
