For 2 portions:

200g your favourite pasta
50g nettles
1 clove of garlic
50g of spring mushrooms (or any mushrooms you can find, preferably not poisonous)
30g grated Parmesan cheese
30ml sherry
40g butter
salt, pepper, olive oil

Pick the leaves from nettles, blanch them in hot water and cool down in ice water. Drain the excess water and cut into smaller pieces.

Crush the garlic clove and fry it in olive oil. Cut the mushrooms into smaller pieces and add them to the pan. Season well. Add chopped nettles and pour in the sherry. Allow alcohol to evaporate. Add the cooked pasta and some of the cooking water. Stir, add butter to make an emulsion and grind some fresh pepper. Finish with some cheese and nettle flowers if you have them. Enjoy!

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This is basically a twist on English sticky toffee pudding, which is outrageously good, but also has approximately 1 million calories. Instead of eggs Jan used chickpea flour (we don’t eat eggs at the moment). Make sure to buy really good dates.

For 4 portions

50 g brown sugar
100 g plain flour
½ tsp baking soda
½ tsp baking powder
175 ml half-fat milk
1 tsp chickpea flour (or one egg)
little bit of vanilla
30 g dissolved butter
100 g big pitted dates
pinch of sea salt

For the marmalade:

50 g brown sugar
30 g locust honey
150 g peeled tangerines (without the white parts)
10 g butter
pinch of sea salt
skin of one tangerine

For Chantilly cream:

200 ml whipping cream
1 lžíci caster sugar
pinch of vanilla seeds

Peel the dates and bring to boil with milk, sugar, vanilla and butter. Cover and let it absorb the liquid for 10 minutes. Blend with a hand mixer to consistency of a paste: it doesn’t have to be super smooth.

Mix the dry ingredients together and add to the date paste. Spray the muffin moulds with oil, fill with the dough and bake in the oven at 180C 20 to 25 minutes. When they’re ready, let them rest for a while.

In the meantime, prepare the marmalade. Dissolve sugar with honey until it’s united. Add salt and tangerines and let it simmer. Blend it with a hand mixer after about 10 minutes. Add the grated tangerine skin and finally, whisk in the butter. The marmalade should be pretty thick and strong. If you like, you can dilute it with juice or cream.

Whip the cream with sugar and vanilla. Put everything on the plate and decorate with some fresh mint leaves. Enjoy!

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For 4 portions

500g parsnip
200g ricotta
50g blackberries
10g cocoa powder
10g 70% chocolate
frying oil
caster sugar
400ml full fat milk
50g butter
20g honey
40ml cream
1 tonka bean
salt

We can start with the purée. Peel the 300g of parsnip and chop it finely. Place it in the milk and cook until soft. Add the butter and blend well. Add the sugar and salt. Stir. 

Mix half of the purée with cocoa powder and place both purées inside the squeezing bottles. Shave the rest of the parsnip with the vegetable peeler. Fry half of it in hot oil until golden brown. Just blanch the second half in a sugar sirup. This way we can get three different types of parsnip.

Mix the ricotta with honey, cream, sugar and grate the Tonka bean inside. The aroma of the bean is quite specific, but I think it is amazing.

Cut the blackberries in halves and we are ready to serve. Place the ricotta, purée, fruit and grate some more Tonka and dark chocolate on top. Garnish with chips and herbs ( we used oxalis) and enjoy! 

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For 4 portions:

200 g semolina flour
2 eggs
200 g ricotta
20 g parmesan cheese
20 g breadcrumbs
nutmeg
1 broccoli
100 g chanterelles
10 g sage
130 g butter
salt and pepper
a pinch of ground caraway

First, prep the pasta dough. Simply mix the semolina flour, 2 eggs, salt and teaspoon of olive oil in a mixer. Optionally, you can add more water. Work the dough with you hands a few times and wrap in foil. Let it rest for about 20 minutes.

Prepare the filling by mixing ricotta, finely grated parmesan, breadcrumbs, salt and pepper. Season with nutmeg and put the mixture a pastry bag.

Using a small knife to cut green broccoli florets and put the stems aside. Blanch it in a large amount of boiling water until soft: it should take about 10 minutes. Cool in ice water. Save about 100 g of water in which the broccoli was cooked and dissolve 30 g of butter in it. Blend it well with chilled broccoli and season with salt. It’s better to make bigger amount at once: blending is much easier that way. Warm before serving.

Roll the dough into a pasta machine for two long thin strips. Use a piping bag and make little ricotta balls in a straight line on one. Cover with the second strip of dough. Press it with you hands and cut with ravioli stamp: don’t be afraid to use force. Coat the pasta in flour and cook in salted water for about 4 minutes.

Clean the chanterelles with a small knife and remove all the dirt. Sauté them with little butter, season well and add a bit of ground caraway seeds.

Prepare the butter foam. Place a half of the butter in a pot and heat it up, so that it turns brown and gets a lovely nutty smell and flavour. Add the same amount of warm water in it and let it simmer a little. Finally add the remaining chilled butter and mix with a hand mixer to a foam. Season well.

Ready to plate up. For decoration, I cooked some sage chips in the microwave, cut the broccoli stems thinly and used some of the pasta filling on the plate as well. Enjoy!!

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For 4 portions

Dough:

30 pcs saffron
1 tsp salt
400 g semolina
200 g water

100 g romanesco
50 g baby carrots, parsnip
50 g parmesan
50 g butter
200 ml chicken stock (or vegetable)
50 g edible flowers
salt and pepper

First, let’s make the dough. Dissolve the salt in 200 g of warm water and add 10 pcs of saffron. It’s the best, if you do it ahead, because the taste of saffron releases gradually. Add semolina to a bowl and make a well in the middle. Pour in the water and prepare a little bit sticky dough. You have to really work it through. I used a robot, it’s not really the traditional way, but definitely the easiest. Wrap the dough in a foil and let it rest for 20 minutes, preferably in the fridge.

Roll out the dough until flat and divide into smaller pieces. Roll these out to long strips: I used a chopping board, as it was sliding a bit on the kitchen counter. Cut the strips into 1,5 cm bits and shape them nicely on a gnocchi ridger. Just flatten the dough downwards with your thumb, it will turn over and you will get cute little rolls. It might take a while, before you’re happy with the shapes, but it doesn’t have to be perfect, come on, it’s handmade! Sprinkle the pasta generously with flour and cook in salty water for about 10 to 12 minutes.

Dissolve the remaining saffron in the chicken stock, add grated parmesan and butter. You will get a nice emulsion: you just need to add the pasta and season to taste. Make sure there is enough liquid, you can even pour in some water in which you cooked the pasta.

Heat up the veggies on some butter with a bit of sugar and salt, just that it is al dente. Finally, decorate with parmesan shavings and edible flowers. Voila! Enjoy 🙂

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For 2 portions:

300 g semolina (wheat flour from durum wheat)
3 whole eggs
1 tbs olive oil
100 g brown mushrooms
20 g basil
1 spring onion
30 g butter
40 g parmesan
truffle oil (white truffle)
salt and pepper

Put the flour, eggs, salt and olive oil in a blender. Mix it through and let the dough rest for at least 20 minutes (no need to put it in fridge).

Divide the dough in two parts and roll it out with a rolling pin. Then you can use a pasta machine, if you have one (I definitely recommend it). Set it on the widest gap and fold the rolled dough, so that you have three layers. Repeat the process once again. As you continue, reduce the gap until it is thin enough (with our machine I finish on number three).

Ok, now the important thing: make sure the surface of your work area is properly dusted with flour. I like to use the coarse one. If you do that, the dough will not stick to the desk and you will spend more time cooking than cleaning and shouting. That is what we want, right 🙂 So once you have the dough ready, cut out little rounds and you can move to the fun part (filling).

Melt a little butter in a saucepan and add the onions. When they start to get transparent, add the mushrooms, grated cheese and basil. Season with salt and pepper. Add the remaining butter that will connect everything together and give the whole mixture an amazing creamy flavour. Move it to a board and chop it finely. Let it cool down.

The time has come! Now we have to fill this pasta, challenge accepted! Place a bit of the mixture in the middle of the round. Fold the round in half: if the pasta is moist enough, you do not need to join the edges with anything, if it is not, use some water or egg whites.

So now we have a half moon shape. Grab it by the two ends and join them over the nail of your middle finger (make sure it sticks together). When the tortellini are ready, put them on a plate (well dusted with flour). Cook in boiling water (seasoned with salt) for about 2 minutes.

Put the tortellini on the plate, add some extra filling on the top and decorate with fresh mushrooms and basil. Drizzle generously with truffle oil.

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For 2 portions

240 g fresh orecchiette
1 zucchini
20 g butter
1 white radish (the round one, not daikon)
50 g pecorino
1 spring onion
100 g thai basil
30 ml olive oil
salt and pepper

Cook the pasta in salted water for about 6 to 8 minutes, until it is al dente.

Cut the outer part of the zucchini (with skin on) to small dices, blanch them in salted boiling water and put aside.

Cut the rest of the zucchini and spring onion coarsely and put them in salted boiling water. After five minutes add most of the basil (save the nice leaves for final plating) and in a few seconds move everything to cold water. This way, the veggies will keep its nice green colour.

Blend the mixture with some olive oil and season to taste. I recommend using some fine olive oil, as the zucchini might be a little bitter sometimes.

Reheat the pasta with butter, add the zucchini pesto and grated cheese.

Dice the white radish and add it to the plate. Don’t forget to add the diced zucchini and serve with pecorino shavings and basil leaves.

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For 2 portions

1 broccoli
30 g Comté
10 g sun dried tomatoes
2 tbsp extra virgin olive oil
50 g butter
10 g walnuts
salt

Bring to boil two liters of water. Season gently, we will use the water later.

Trim the broccoli with small knife but only the green top ends. Broccoli can be used whole, but I prefer to use only the greenest parts into the soup. I cut the rest thinly and use it as a garnish. Even the stalk can be eaten, the taste reminds me of kohlrabi. I was always told by everyone in the kitchen to throw away the stems, but it’s a mistake, you can just eat it raw, it is excellent.

If you want to serve the soup later or store it in the fridge, cook the broccoli until tender in boiling water then chill it quickly in ice water and blend it with a little water until smooth.

If you want to eat it straight, you can blend it immediately. Just dilute it with water in which you cooked it and add butter and salt. You do not need to add any other ingredients.

Let’s serve! Put some chopped sun dried tomatoes, diced cheese and toasted nuts at the bottom of the bowl. Finally, pour in the soup and drizzle with some olive oil. Enjoy your meal!

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For 2 portions:

200 g fregola sarda
50 g gorgonzola dolce
20 g butter
2 radishes
30 g arugula
15 g dried tomatoes (sun dried are the best)
olive oil
salt and pepper

Bring some water to boil: this pasta requires more space, so make sure you have enough. Traditionally fregola is cooked in tomato sauce, which helps it to thicken. Use a small amount of salt (about 8 grams per liter). I prefer to cook with coarse sea salt, that has a much lower acidity than the conventional one. Fregola takes much longer to cook than I am used to, at the restaurant, we make 90 percent of pasta by ourselves and homemade pasta really doesn’t need much time. Anyway, it should be done in 10-12 minutes.

When the pasta’s ready, don’t forget to save some water from it – we will use it to build the sauce. Pour the water into the pan and bring it to a boil. Add the chopped tomatoes and let it simmer for 2 minutes to soften, then add the butter. This process will create an emulsion of butter and water: both components will combine into one.

Drain the pasta. Add small pieces of gorgonzola: do not try to cut it, with some types of cheese it is just better to get your hands dirty. When it loosens up, add the pasta and mix it together. Cut the radishes into thin slices, rinse and dry the arugula.

Now you just need to taste! If needed, you can add some extra water, pepper or butter. Put everything on the plate, decorate, drizzle with some olive oil and serve. Enjoy!

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