Christoph Schauer

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Christoph Schauer
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Jumbo pasta shells ("conchiglioni" in Italian) are stuffed with ricotta, mozzarella, and blanched spinach, then baked in an easy from-scratch tomato sauce. To make quick work of stuffing the shells, spoon the filling into zip-top plastic bag, snip off one corner, and simply squeeze.

A pair of these baked jumbo shells (conchiglioni) -- filled with three cheeses and spinach -- makes a great kid-size portion.

This zabaione (zabaglione) and lemongrass ice cream dessert is adapted from Chef Massimo Bottura of Osteria Francescana in Modena, Italy. It is his unique take on a lemon tart, served upside down and smashed. According to Chef Bottura, "this dessert pokes fun at our daily striving for perfection and pristine beauty. I love the dynamics of a lemon tart but hate all the fuss—cream decorations and stubborn crusts. To get around all that nonsense, we purposefully crushed our tart. Of course, it…

On the menu at Osteria Francescana: Massimo Bottura's dishes, such as Savoury Granita and Oops I Dropped the Lemon Tart (above), are often inspired by art, music and travel.

This impressive dish from Francesco Mazzei is definitely something different to your everyday lasagne - quail eggs, nettle lasagne sheets and minced beef and veal are among some of its hidden treasures

This impressive dish from Francesco Mazzei is definitely something different to your everyday lasagne - quail eggs, nettle lasagne sheets and minced beef and veal are among some of its hidden treasures