The Catalan TableRecipes tagged with: pasta
Vegetal Fideuà adapted by Forki from Carme Ruscalleda's recipe - Sant Pau restaurant
Vegetable fideuà with a creamy Parmesan whey enveloping the "claugel" noodles, accentuated with the subtle effervescence of Vichy water.
Fideuà - Forki
The fideuà is a seafood dish with noodles cooked in fish broth or Aneto stock, absorbing intense flavors and a succulent consistency with bottled water that perfectly envelops them.
Vegetable Fideuà (recipe by Carme Ruscalleda - Sant Pau restaurant)
A vegetable fideuà with intense flavor and smooth texture, accompanied by a Parmesan serum that enhances the aromatic nuances of the ingredients.
Red Noodles with Galeras
The "fideus rossos amb galeres" combine the meaty texture of large mantis shrimp and the delicacy of small ones, all tied together with slightly thick noodles that absorb their savory sea juices.
Italian Pasta à la Carbonara
Italian pasta alla carbonara, creamy and velvety, made with whole eggs and yolks that meld with the aroma of authentic Italian style.
Italian Baked Pasta
Italian pasta au gratin with a crispy layer of golden cheese, hiding a smooth interior of al dente pasta for 2 people.
Apple and Black Pudding Ravioli (With Ratafia Reduction)
Ravioli filled with tangy apple and black pudding, featuring a smooth texture and a sweet hint from the ratafia reduction.
Basic Dough for Italian Pasta by Lou (Basic Dough)
A basic dough for handmade Italian pasta, elastic and smooth, ideal for creating any type of fresh pasta you can imagine.
Superflan
Succulent slices of country bread, golden with beaten egg, offering a crispy exterior and a tender interior, ideal for a quick and flavorful breakfast.