最近のトレンドがキャンピングになってるので皆さんにすぐ作れるもののレシピを提供できないかな。。。と思ってこのレシピ提供することにしました！フライパン一枚で誰でも作れるパスタです！ 材料: (2人前)Acqua Panna(ミネラルウオーター) 600ccトマト缶詰 400gr。スパゲティ 200gr。バジルの葉 8枚ニンニク 2オリーブオイル 30CC.塩 20gr。 作り方:まずフライパンにニンニクをオリーブオイル入れて3-4分炒めてニンニク取り出します。トマト入れて4-5分中火で炒めたらトマト取り出してAcqua Panna, バジル4枚とお塩入れてボイルをさせます。そしてスパゲティを入れて良くかき混ぜながら蓋して水分全てパスタが吸い上げたらもう一同トマト入れて仕上がりです。もしもスパゲティがまだ固すぎるよであればもうすこしお水足して茹で続けて下さい！(このパスタ作り方のばいはだいたい1,5ばいの時間がかかります)しあがりに残りのバジルとオリーブオイルかけて召し上がって下さい！
Easy artisan bread made with San Pellegrino
Ingredients: 350 ml. San Pellegrino sparkling water500 gr. Flour (Caputo tipo 1)1 tbsp Kefir yogurt1 tbsp Extra virgin olive oil8 gr. sea salt2 gr. Dry yeast Pre-heat oven to 190 degrees Celsius. Prepare an oven grill rack, covering it with parchment paper (that will allow a more even distribution of heat). Mix San Pellegrino sparkling…
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Easter Recipe: Casatiello
Easter Sunday is exactly 10 days away! In Naples, Italy, several specific dishes are prepared for the celebration that is considered as important, if not MORE important than Christmas. Following the 40 days of Lent – a period when the consumption of many different foods (notably meat, fats, dairy etc.) is prohibited – Easter Sunday…
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Panzanella Salad with octopus recipe
Panzanella is a traditional summer salad originating from Tuscany. Not only is it a refreshing side dish or meal on a warm sunny day, but it is also a great way to make use of any stale bread you may have left over in your kitchen. Nothing goes to waste in our house! After all,…
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Refreshing Virgin Kabosu, Honey and Kombucha Spritzer #SP3680
At the beginning of the week, I took a relaxing stroll on my farm to find inspiration for my next recipe. It has always been my dream to cultivate my own organic produce, and in turn, create recipes with products I can trust and choose myself. Since the start of 2020, when the pandemic hit, it…
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San Pellegrino – Easy Blinis with Smoked Salmon and Caviar
The New Year is fast approaching – in less than a couple of days in fact! And what a year it has been! I’m not sure about you, but I am terribly eager to be rid of ‘20 and to ring in a hopefully brighter year of ’21! “Out with the old and in with the new” has…
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Yeast making at LAB3680
It was not easy to decide what to do during this bad pandemic period. After my return to Japan in March from the Philippines I realized that it was not a virus like a normal cold but that it was getting much more serious. I started thinking about how to develop products with a long…
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Recipe: SQUID INK SPARKLING WATER CRISPS WITH MASCARPONE CREAM AND SLICED PANCETTA
December is finally here!! My favorite time of the year to get creative and invent new recipes for the approaching festivities! This year may not allow for many large group gatherings, but who says you can’t make a beautiful and unique meal for your close family? Today’s recipe involves a canapé style dish, that’s easy…
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New life style…
After almost 9 monts of Covid19 crisis i decide to start a new project in Japan, plan to create a Laboratory for ingredients resarch and new creation of yeast starter from local fruit in Oita (Kyushu) area. My work connected with my restaurants will remain the same it is not a phase of abandonment indeed…
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Recipe: Spaghetti with Guanciale Ham, Tomato and Provolone.
Recipe: Spaghetti with Guanciale & Provolone cheese, グアンチャレハームとプロボロネチーズのスパゲティ
