Cooking bases: La sauce béchamel
La béchamel is one of the best sauce ever. It’s made with a roux of butter and flour cooked in milk and it’s one of the staples of the French Cuisine. […]
Category Archives: Cooking Bases
COOKING BASES: How to make PERFECT gnocchi
Gnocchi are perfect little ridged plump dumplings made with potatoes, flour (and eggs). And virtually anything you would like to add – be it beets for purplish/pinkish gnocchi, vitelottes for purple gnocchi, squid ink […]
Cooking bases: The Glorious Italian Ragù
Ragù or Ragù alla Bolognese is a hearty, delicious, glorious meat-based sauce. Originated in Emilia Romagna, the paradise of fresh pasta, this sauce is served best with eggy pappardelle or […]
COOKING BASES: How to make fresh pasta from scratch :)
This was the big thing for me. Being able to make fresh pasta, especially stuffed pasta was the big deal. I kept my pasta machine stored for a while, and […]
Cooking bases: Je vous salue, ma Crêpe
There are at least 100 different ways to prepare crêpes. Thick or thin, sweet or salty, soft or crunchy, they’re always a pampering creation. Following this recipe, you will get […]
Pasta & Co. 