This black pasta is a type of pasta made with flour, eggs, oil and squid ink. The seafood manufacturers extract the ink from the ink sacs located between the gills, and this gives pasta the black color. Seafood dishes best complement black pasta's natural aquatic flavor.
Anders was gone so this was my super quick dinner for one the other night. A perfect leftover meal.
After the "Disaronno wears Versace" party at Vérité a few weeks back we got inspired to copy the Disaronno Sour recipe. As well as create our own version of a Disaronno Christmas Clementine & Cinnamon cocktail. Disaronno works perfectly in a Christmas cocktail due to the almondy marzipan flavor.
Every time we visit Gutta på Haugen we hear Joachim talking about the amazing artichokes from La Baita, like they were made of pure gold. So we decided to try these Italian delicacies from the region of Albenga. We figured we'd keep it Italian style and make a risotto
Weekend means we have been shopping at Gutta på Haugen again! This time we got some sweet Pomodoros Marzano in a jar from San Nicola dei Miri and Spaghetti from Martelli. Much cheaper than a flight to Italy
During our Copenhagen trip this summer we visited the restaurant Relæ in Jægersborggade. Christian Puglisis flagship was one of our best food experiences of the entire foodcation. One of the dishes we got served was a sunflower seed risotto. This inspired us to make our own version. It is an extremely simple dish with few ingredients - thus it is even more important to use the best products out there. In our last visit to Gutta på Haugen we got recommended amazing products from the producer La Baita.
Last weekend Anders' parents were in town and we took them to Gutta på Haugen to secure the Saturday night dinner. Anders wanted to cook with his dad. Ever since Anders was a kid his favorite meal if he can choose is a juicy piece of meat with Béarnaise sauce. Gutta's Entrecôte is a perfect choice, and we also got some French unsalted butter and goose fat for the potatoes.
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.