Fettuccine Alfredo with Pecorino Romano
Fettuccine Alfredo with Pecorino Romano. Prepared with Pecorino Romano instead of Parmesan.
Recipes requiring under 30 minutes of active preparation. Cooking and resting may take additional time.
A selection of recipes to discover.
Fettuccine Alfredo with Pecorino Romano. Prepared with Pecorino Romano instead of Parmesan.
Cooked tomatoes passed through a food mill, finished with olive oil and finely sliced basil.
A Scottish potato soup with milk-poached smoked haddock, served with crusty bread.
Fennel gratin with Pecorino Romano. Prepared with Pecorino Romano instead of grated Parmesan.
Cod fillets baked in red wine with shallots and mushrooms.
A cold yogurt, sour cream and fresh herb sauce accompanies boiled potatoes and hard-boiled eggs.
A creamy soup that keeps the kohlrabi and potato cubes intact instead of blending them.
Apples and quinces cooked with lemon and passed through a fine food mill for an even texture.
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Rustic cooked-chickpea hummus fork-mashed with tahini, lemon and finely grated garlic.
Mushrooms sautéed with garlic and soy sauce, without sesame seeds; sesame oil is still added to finish.
Gnocchi with tomato sauce and Pecorino Romano. Prepared with Pecorino Romano instead of grated parmesan.
French onion soup with Emmental. Prepared with Emmental instead of grated Gruyère.
Parsnips and potatoes steamed without pressure, then passed through a food mill with milk and butter.
Garlic potato gratin with Emmental. Prepared with Emmental instead of grated Gruyère.
A lemony cumin soup thickened by mashing some chickpeas with a fork rather than blending.
Blanched broad beans sautéed with olive oil and garlic, without fresh coriander.
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Ham-wrapped chicory with Comté. Prepared with Comté instead of grated Emmental.
Hazelnut and lemon biscuits. Prepared with ground hazelnuts instead of ground almonds.
Eggs cooked in an onion, tomato and cumin sauce with green peppers, without red pepper.
Ham, olive and Comté loaf cake. Prepared with Comté instead of grated Emmental.
Hard-boiled eggs with a creamy mustard sauce, boiled potatoes and chives.
Parsnip and potato soup with coconut milk, coarsely mashed with a manual potato masher.
A savoury ham and Emmental loaf made with milk and olive oil, without green olives.
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Carrot sticks roasted with honey, cumin and olive oil, without coriander seeds.
Fork-mashed apple compote flavoured with lemon zest, prepared without a cinnamon stick.
Carrots roasted with honey and olive oil and served with lemon yoghurt, without coriander seeds.
Tunisian chickpea soup with garlic and cumin, ladled over bread and finished with lemon.
Pasta with tender cabbage, garlic and anchovy sauce and parsley breadcrumbs.
Leeks vinaigrette with walnuts. Prepared with walnut kernels instead of hazelnuts.
Slow-cooked onions with honey, cinnamon and cumin, served as a side dish without raisins.
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Mini sausages wrapped in egg-glazed puff pastry strips, without mustard decorations.
Eggs gently scrambled into a tomato and pepper sauce.
A large bread filled with cured meats and provolone, soaked with olive, pickled vegetable and roasted pepper salad.
Soft yeast dough topped with melted Maroilles cheese and peppered cream.
Baked mini pizzas with tomato, oregano and mozzarella, without decorative olives.
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Ham croques topped with Emmental bandages and served with lemon carrot salad, without olive decorations.
Oranges with orange blossom water and fresh mint, prepared without cinnamon.
Mussels steamed open in dry cider and coated with a reduced crème fraîche and parsley sauce.
Eggs cooked in a tomato, pepper and harissa sauce with merguez sausages.
Grated vegetable fritters baked in the oven and turned halfway through, without yoghurt sauce.
Puff pastry-wrapped sausages with cabbage and carrot slaw in lemon yoghurt dressing, without added mustard.
Mummy croque-monsieur with Comté and carrot salad. Prepared with Comté instead of emmental.