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Pizza Trattoria He Pipa, Monte Carasso My

Osteria He Pipa, El Monte Carasso

Stradun
23 CH-6513 Monte Carasso (TI) T +41 91 840 29
44
http://www.erpipa.ch/

Why do we have only ever take several attempts to get into this wonderful Osteria? On our first visit I had still deep in the female tricks access to Gerhard persuade a dinner there. Since it was necessary to overcome several obstacles, to be read HERE

then always played a role or scheduling obstacles but the problem with Akela, we at sonnigemWetter not want to be in the car. But today we were again permitted to leave us indulge in this friendly inn. Gerhard and Caroline arrived today - I got on my husband and Yannick was pleased to see his Caro again, the best conditions for a successful day.

We are always impressed with every visit to's New by the warmth of the reception. The padrone Andrea Giuliani come and discuss with us what it is today delicacies from the kitchen. There

A handwritten menu is also available - I would as always when I'm here to say most: "Please, from top left to down right" is therefore our decision again difficult, but Gerhard than Repeat offenders have it easy: he ordered as a starter Lardo e pecorino, very thin and Lado Pecorinohobel with hot peppers on a plate arranged nicely (no - I can not photograph - which can not only hunger for it). Yannick and Caro order to share a portion Bucatini alla Amatriciana, delicious, but how do you eat Bucatini without stain it? I may try and I am brave - I am wearing a tomato red sweater because it can go wrong?

Then there is Gerhard and Carol each orecchie Tues Elefante and as big as elephant ears, see this paper-thin veal cutlet too. Served with crispy rosemary potato cubes and a delicious vegetables from carrots, zucchini and fennel.

My food was a day's recommendation of the Padrone: entrecote of veal with porcini mushrooms. And Yannick speculated that we'll make it all anyway - He was right ;-)

For dessert were then tasted the homemade cake from Nonna in each small piece: Torta di Limone (washed down with limoncello), Torta della Nonna (filled with vanilla cream and sprinkled with pine nuts and powdered sugar) and Torta ciocolato.

The wine recommendation, I trust the padrone. This was once again a nice recommendation. A white wine from a neighbor, so to speak ;-) And they are rooted Sementina Giancarlo Pestoni by Cantina Pizzorin We drank a Ninfea 2009, a Chardonnay, which was even Gerhard's favor.

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Holiday Kitchen: Spaghetti con barba dei Frati, spaghetti with monks beard for the second or coming out of it when the woman can not decide

After the HERE was already posted recipe for lack of photographic skills of the cook (and not because of lack of taste) failed, had to immediately restore Barba dei Frati. Then I was also still Petra a recipe from Robert attention and this in turn sent me a link for his version with anchovies. Looking around, I discovered yet another recipe from Robert, and although this something creamy version with pancetta . All three recipes I liked very much. What should I do now? Son was no help - He had just Huuunger.

I ever began to brush the monk beard, that is to wash thoroughly and cut off the roots.

And I then had to consider again the time for which recipe I should decide for now. And what does a woman if she can not decide? It's like with the shoes - it takes all three pairs.

I did not now for about three versions of spaghetti con Agretti decided, but for a mixture of the three recipes from Robert. (The ingredients I had some experience as a precaution in the House)

Ingredients for 2 to 3 persons:

250 g spaghetti
1 bunch Barba dei Frati
1 small onion, cut into thin strips
olive oil
50 g pancetta (in thin slices and then cut into strips)
half chilli into thin strips cut
3 garlic cloves, the truffle slicer thinly sliced
5 anchovy fillets in oil, blotted and cut into small cubes
3 tablespoons pine nuts
100 ml cream
50 ml white wine (we used the Merlot was bianco)
100 g Parmesan, freshly grated

Preparation:

Barba dei Frati wash thoroughly and cut off the root ends.
the pine nuts in a pan, fry grease easily take out first and set aside.
sauté onion in the same pan the columns in a little olive oil, chilli and anchovy fillets and garlic, and let it so long to cook until the anchovies melted and the onions are soft. Set aside. In a sauté pan heat

cream and wine, dissolve in it the finely grated parmesan cheese, with pepper (salt was not necessary) and nutmeg to taste strong.

the spaghetti al dente very cook and be three minutes before the end of the cooking time the monk's beard with the pasta and finish cooking. Then drain and place in the Parmesan cream, something can pass through and serve to give the pine nut and pancetta mixture on top.

Delicious, we were thrilled! That will certainly be more with us.

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sunshine and pizza in Seven Easy in Ascona

Seven Easy, Ascona, 091 780 77 71

pulled This beautiful weather is Yannick and me to Ascona on the piazza. We sat by the afternoon in Seven Easy outside and enjoyed the sun to the fullest, Yannick could benefit from this increase also with Vino - I do not, unfortunately, because today I was driving with the turn, but I was able to yesterday drinking Prosecco and Merlot Bianco and was chauffeured by his son.

Of all the pizzas are in Seven Easy for us one of the best. Today there was for the Son Pizza Carpaccio with arugula and Parmesan shavings, I opted for the Menu del Giorno, consisting today of a mixed green salad and like here with Claus from Moscardini with vegetables.

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My Holiday Kitchen: Spaghetti con Agretti (barba dei Frati) Spaghetti with monk Bart

My Holiday Kitchen: Spaghetti con barba di frate, spaghetti with monk Bart

I have mentioned before, that I am here Gambarogno enjoy shopping at Daniela fruit and vegetables. Yesterday during the arrival, I noticed a sign with the promising announcement Barba dei Frati. I could not miss, especially as the season is very short for this wonderful vegetable.

This weed that looks like a thick fleshy chives federal government, I've found only here. Capuchin monk or beard grows in the salt-soaked from the spray dune fields in Italy. He was in his home a long time almost forgotten vegetables. In Italy it is called "Barba di frate" "Agretto" or "Ballerina". The herb belongs to the family of plantain species and is also known as stag horn or slot plantain known. Monk beard can raw in salads or steamed and sprinkled with lemon juice and olive oil as a vegetable eaten.

Ingredients for 2 People:

1 bunch Barba dei Frati
2 shallots, 3 garlic cloves
olive oil
salt, pepper
little white wine
2 tomatoes
g 1 chili pepper
250 Spaghetti
grated Parmesan

Preparation:

the monk Bart , clean cut that is the root ends. Because he is different in length, you have to actually take each one into the hand and cut the roots - that takes a bit of time. Then it looks like this:

Sun, and from now on, all photos unusable. Just because this vegetable has a very short season and because it is rare to find here, I wanted to do it right a lot of beautiful photos - nothing came of it. Of about 20 different photos I've managed to shake to, since half or expose wrong and shown here are still the only viable. Do you know that? We adopt a lot of effort, time and must also did not work sloppily ... and then comes out just scrap. Fortunately, the edible result was quite useful - and comforted me somewhat.
Then
now goes further in the preparation: In a pan sauté the diced shallots in olive oil, slice the peeled garlic cloves into slices and add, as is the chili pepper cut into thin strips. Peel the tomatoes and remove seeds and then cut into fine cracks and into the pan. Deglaze with white wine. In the meantime
bring water to a boil. Attention: Spaghetti and monk beard should be cooked in the same water and be ready at the same time. The monk's beard takes about 5 minutes, my spaghetti had a total cooking time of 11 minutes that I have after 5 min the monk Bart added to both the pasta and then poured together after 10 min and 5 tablespoons of the cooking water to the sautéed vegetables added to the pan and serve with Parmesan.