logo without text FINAL.png

Hi.

Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Cannelloni with ricotta cheese filling and shiitake mushrooms

Cannelloni with ricotta cheese filling and shiitake mushrooms

What you need:

  • 8 sheets of fresh pasta (lasagna)

  • 250 g ricotta

  • 1 dl. grated parmasan cheese

  • 2 tablespoons chopped chives

  • 1 teaspoon chopped thyme

  • 2 tablespoons chopped tarragon

  • 1/2 teaspoon ground nutmeg

  • 1 egg yolk

  • salt and pepper

  • 1 large handful of shiitake mushrooms

  • 1/2 cup green horse beans

  • olive oil

  • 1 dl. chicken stock

    sauce:

    • 25 g of butter

    • 4 tablespoons soy sauce

    • 2 tablespoons balsamic vinegar

How to make it:

Stir all ricotta, grated parmasan cheese, herbs and egg yolk together and season with salt and pepper.
Boil the pasta plates for about 5 minutes (al dente). Take them up and put them in cold water and dry them with paper towels.
Fill a piping bag with a cheese filling. Spray a thick sausage front of each pasta sheet and roll pasta around cheese filling.
Place the rolls in a baking dish with chicken stock at the bottom. Sprinkle eventually some extra parmasan cheese over the rolls. Bake them for about 15 minutes in a 190 degree oven.
Fry the mushrooms. Add soy sauce and balsamic and cook slightly. The addition of cold butter.
Serve with the mushrooms,  sauce and fresh horse beans.

Tom Yum soup with green tee nudels, shrimps, bean sprouts and spinach.

Tom Yum soup with green tee nudels, shrimps, bean sprouts and spinach.

Ramen, Japanese noodle soup

Ramen, Japanese noodle soup

0