Nu är en ny video ute. Denna gång gör jag en dessert. Och förmodligen den första desserten jag någonsin kommit på själv tror jag. Det är också en av den första desserten jag satte på OLLI. Fattiga riddare på brioche med espresso och en apelsin buffelricotta i ett bad av sirap. Inte skit äckligt direkt. Kanalen finns i en länk i min profil ! #quantobasta
Glöm inte att längst bak i boken så finns det 2 QR-koder. En för att komma till youtube sidan där jag lägger upp videos på exakt hur jag lagar maten och en med en spellista så du kommer i rätt mode när du lagar mat. Det kan också vara världens bästa lista genom tiderna men vad vet jag 😉 #quantobasta
Bränna sig lite Bollo video finns på tuben. Länk i profilen #quantobasta
Glöm inte att en ny video är ute. Risotto denna gång. Länk till kanalen för att se videon finns i min bio
To make a brodo the Italian way doesn’t have to take long or have meat in it. U can easily get great flavor from your veggies with just some olive oil and love. This took 20 min and was what I had in my fridge kind of meal. Tomatoes, celery and onion is all I needed. Water was added and then the tubetti lisce (great f-in pasta) and of course a lot of Parmesan on top. U can make this kind of soup with a lot of different things and it’s easy as hell. One pot kind of dish as I cooked the pasta right in with the rest of the stuff
To make a brodo the Italian way doesn’t have to take long or have meat in it. U can easily get great flavor from your veggies with just some olive oil and love. This took 20 min and was what I had in my fridge kind of meal. Tomatoes, celery and onion is all I needed. Water was added and then the tubetti lisce (great f-in pasta) and of course a lot of Parmesan on top. U can make this kind of soup with a lot of different things and it’s easy as hell. One pot kind of dish as I cooked the pasta right in with the rest of the stuff
To make a brodo the Italian way doesn’t have to take long or have meat in it. U can easily get great flavor from your veggies with just some olive oil and love. This took 20 min and was what I had in my fridge kind of meal. Tomatoes, celery and onion is all I needed. Water was added and then the tubetti lisce (great f-in pasta) and of course a lot of Parmesan on top. U can make this kind of soup with a lot of different things and it’s easy as hell. One pot kind of dish as I cooked the pasta right in with the rest of the stuff
Ny video på söndag. Första desserten jag någonsin komponerat själv tror jag. Brioche fattiga riddare med espresso i smeten. På det är det en apelsin buffelricotta och ett bad av sirap i skålen. Inte så jävla äckligt faktiskt. Länk till kanalen finns i min profil och där kan du börja prenumerera eller bara kolla på videorna som ligger uppe redan nu. Annars är det söndag kl. 12.00 som gäller 😀
There is truly nothing better than pasta and tomato sauce. This method is in my cookbook. Link is in my profile #quantobasta
Quanto Basta 1,5 ?
Quanto Basta 1,5 ?
If you’re ever at @johnsofbleeckerstreet order a 14 inch but ask them to stretch it out to a 16 inch. U get a better thinner pie
If you’re ever at @johnsofbleeckerstreet order a 14 inch but ask them to stretch it out to a 16 inch. U get a better thinner pie
If you’re ever at @johnsofbleeckerstreet order a 14 inch but ask them to stretch it out to a 16 inch. U get a better thinner pie
Special of the week. Pasta e patate. A classical dish from Naples. Pasta mista (mixed pasta) with a little bit of sofritto, potatoes, gunaciale, datterini tomatoes and fior di latte mozzarella. Usually it’s made with provola but Oliver hates smokey stuff so… hurry up so you don’t miss it cause it’s really f-in good !!! #pastepatan
Special of the week. Pasta e patate. A classical dish from Naples. Pasta mista (mixed pasta) with a little bit of sofritto, potatoes, gunaciale, datterini tomatoes and fior di latte mozzarella. Usually it’s made with provola but Oliver hates smokey stuff so… hurry up so you don’t miss it cause it’s really f-in good !!! #pastepatan
This is also a new edition on the menu. And one that might stay for a long time. Olli’s hot dog. It’s our focaccia bread in a hot dog shape. With an artichoke cream made with fried artichoke and ricotta. Then a tomato marmalade. Fried fennel salsiccia and pecorino on top. Might be the best hot dog in town. Nevertheless it’s fun and fu**ing delicious
This is also a new edition on the menu. And one that might stay for a long time. Olli’s hot dog. It’s our focaccia bread in a hot dog shape. With an artichoke cream made with fried artichoke and ricotta. Then a tomato marmalade. Fried fennel salsiccia and pecorino on top. Might be the best hot dog in town. Nevertheless it’s fun and fu**ing delicious
