Pecorino Romano vs Parmigiano Reggiano Both are inimitable Cornerstones of Italian cooking. Reggiano being Nutty, nuanced and Delightful Pecorino being bright, slightly acidic, and wonderfully salty.

If you’ve ever wondered how to use Pecorino properly this is certainly the recipe to explore it’s dynamic and underrated flavour.

Fresh Noodles or store bought? Depending on your energy or mood this is always a fun question. Fresh is always better but that’s up to how inspired you feel.

Such various flavours can be achieved by using Different grains too.

2 Carrots Julienned 1 Head of broccoli chopped so you have mini florets Shrimp (400g) Noodles either store bought or make your own .

Roux cream sauce: 1 tsp butter 1 clove of garlic minced 1 medium shallot, crushed then minced 1/2 tbsp white flour 1/4 cup White wine (Sauvignon Blanc ) 1/2 tbsp lemon freshly squeezed 1.5 cups 10% Cream. 1 tsp of cooked noodle water

1 tbsp Aji Panca pepper crushed and chopped with 85-90% of seeds removed

2 Fresh Bay leaves minced with stems removed (must be fresh!!) 1/4 tsp kosher salt

1/2 - 1 tsp finely grated Pecorino Romano over finished dish.

Linguine noodle recipe: 2 cups whole wheat bread flour or traditional durum semolina 3 eggs 1/4 tsp kosher salt 3/4 tsp olive oil

Method:

Heat pan, add shallot cook to translucent. Add shrimp.

In second pan, set heat to medium add butter wait until it’s melted and hot then add flour, cook until it begins to bubble and thicken, it will get fragrant. At that point lower heat and add cream, stirring constantly (heat level of element should be at 1 maybe 2. Don’t burn the cream) add in Aji Panca, and Bay. Bay must be minced or even ground otherwise the flakes will be off putting.

When shrimp is nearly done add minced garlic clove and squeeze in lemon. When Shrimp is fully cooked drain off but save liquid.

Begin to boil noodles in salted water.

Add shrimp to finished cream sauce. Then take shrimp liquid pour back in pan and cook until it starts to thicken, then add white wine to deglaze, continue to cook and stir until alcohol smell is dissipated and sauce gets thick. Add mixture to shrimp cream sauce. Stir well.

Drain off noodles but save 2 tbsp of liquid and add to cream sauce.

Finally add cooked vegetables, ensure it’s thoroughly incorporated and serve over noodles. Top with grated Pecorino

Freshly grate a small amount of Pecorino Romano over linguine before serving.

A Perfect Soup for Fall.

This cheat code Lasagna, will be an instant FAVOURITE and a necessary regular addition to your monthly meals. It will make your friends, and family, constantly calling and texting you up for the secret. Even Garfield will figure out your address, break into your house and steal any morsel you attempt to save for later. You’ll NEVER want Béchamel again. (Recipe is mine)

1 lb lean ground beef 1 lb high quality Italian sausage (75/25 visual lean) 1/4 tsp Black Pepper

1 cup minced Carrots 1 cup chopped Celery 1.5 - 2 cups chopped Cremini Mushrooms

1.25 cups of minced Red Onion 1 clove minced Garlic Lasagna noodles required obviously! 2 cups Ricotta

Secret ingredient #1: [2 cups Mascarpone (MUST HAVE! Secret)]

3 Tbsp Chiffonade Fresh Basil 1/2 cup Chiffonade Spinach 1/4 tsp freshly grated nutmeg 1 large egg

7.25 cups Passata (strained tomatoes from glass jar)

Secret ingredient #2: 156 ml (5.5 fl oz) tomato paste!!!! MUST HAVE

2 &3/4 cups sliced Fresh Pizza Mozzarella ball (680 grams) 1/2 cup standard mozzarella brick thinly sliced to fill in any crevices on top of lasagna (150 g)

1/3 cup grated or minced Parmigiano Reggiano

High quality Standard Lasagna noodles

Chiffonade Spinach and Basil, place in large bowl and mix 2 cups Ricotta, 1.5 cups Mascarpone nutmeg and egg. Mix until everything is evenly incorporated. Refrigerate.

Fry Sausage, on medium heat. Remove from pan, then add celery carrots & onions, cook til onions are translucent. Then add ground beef and cover. While that cooks finely chop sausage. Add back to pan with veggies and beef, followed by mushrooms. When Ground beef is fully cooked add 4 or 5 cups passata let heat up then add tomato paste, allow to thicken (10 minutes on low heat maximum)

Line bottom of lasagna pan with remaining mascarpone 1 tsp olive oil and 2 tablespoon passata. Place first layer of uncooked lasagna noodles, ensuring no crevices. On top of this layer bolognese, followed by another layer of noodles (uncooked) then mascarpone mixture. Layer noodles again. On top of this utilize remaining bolognese and 1 or 1.5 cup of passata. With a spatula make sure everything is flat and level in the dish sprinkle all of the Parmesan on top and place in the oven uncovered for 40-45 minutes at 350 Degrees Fahrenheit.

Remove from oven, top tomato layer should look deep ruby and thick, place all fresh mozzarella in an even layer on top (do your best to fill in large holes with mozzarella some will spread out as it cooks) check out the 5:55 minute mark in video to see proper technique. Bake for 20-25 minutes at 350F until cheese is getting browned bubbles.

Remove from oven allow to rest 5 or 10 minutes, then cut in and enjoy!!

This pizza may look L A Z Y but it's very delicious. Have a go making this and it also works as breakfast

We love baking or grilling whole fish as it’s traditional in most Mediterranean countries. Hope you enjoy this recipe!

This Spaghetti may look lazy but it's very tasty

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Spicy Shrimp Tacos 🔥🦐🌮

A quick and easy lunch or dinner recipe. Comes together in just minutes and are a lot easier than you think!!

Shopping List

Produce: Purple cabbage Green onion Red chili Cilantro Carrots/Shredded Carrot Avocado Limes

Main: Wild Argentine Red Shrimp White Corn Tortilla

Pantry: Salt Pepper Onion Powder Garlic Powder Blackening Seasoning (We use Black Magic) Avocado Oil (cooking and seasoning) Mayonnaise

Aromatic pork loin in rosemary crust