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

Pizza with Ricotta and Parmesan cheese, Portobello and oyster mushrooms, Pine nuts and truffle oil

Pizza with Ricotta and Parmesan cheese, Portobello and oyster mushrooms, Pine nuts and truffle oil

What you need:

  • A mix of fresh Portobello and oyster mushrooms

  • 200g Ricotta cheese

  • fresh rosemary

  • pine nuts

  • parmesan cheese

  • 1 garlic clove

  • truffle oil

  • rocket salad

Dough:

  • 600 grams tipo 00 flour

  • 2 tsp salt

  • 1 1/2 tsp dry yeast 

  • 3 teaspoon extra-virgin olive oil 

  • 4 dl lukewarm tap water

Method:

  • Take the bowl of your kitchen machine and pour in all ingredients.

  • With the dough hook attached let the machine knead thoroughly for 10 minutes.

  • The dough is useable after it has rested and risen for 2 hours but ideally let is rise in a air tight box for 1 hour in room temp. and for 12 hours in your fridge.

Topping:

  • Heat the oven on max temperature

  • Shortly fry the mushrooms in a wok pan with a crushed clove of garlic for 2 min

  • Add chopped rosemary

  • Season with salt and pepper

  • Butter the pizza dough with Ricotta cheese

  • Add the mushrooms

  • Sprinkle with a tiny bit of parmesan cheese

  • Sprinkle with a little bit of olive oil

  • Add the pine nuts

  • Bake in the oven on a baking stone or simply in the oven dish under max temperature until lightly golden brown

  • Drizzle with a little of truffle oil

  • Add fresh rocket salad

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