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Recipes
Arepas con carne mechada
By Cuoche Clandestine, Cuoche Clandestine
The arepa is the typical flatbread of Venezuela
- 300 g white cornmeal
- 375 g water
- 1 teasp sea salt
- a drizzle of oil
- 500 g beef skirt
- 2 carrots
- 2 onions
- 2 celery stalks
- 1 garlic clove
- 1 tomato
- half red capsicum
- 1 tablesp. fresh coriander
- 1 tabsp. fresh parsley
- 1 teasp cumins seeds
- 2 tabsp tomato puree diluted in half glass of water or the same quantity of tomato sauce
- sea salt
- maiz oil to taste
- tabasco sauce
Fettuccine with peas cream and pistachios
By Cuoche Clandestine, Cuoche Clandestine
It's peas season in the Northern hemisphere! So, don't miss the occasion to cook them, better if in a creative way
- 200 g shelled peas
- 2 spring onions
- 1 cup veg broth or water
- 100 g smoked salmon
- 1 lemon
- 30 g pistachios crumbs
- 1 handful lemon thyme leaves
- extravirgin olive oil
- sea salt
- black pepper
Castagnaccio (Chestnuts cake)
By Cuoche Clandestine, Cuoche Clandestine
A long time ago, when people were very poor, Italians used to prepare meal with chestnuts they found in woods
- 400 g chestnut flour
- 600 g water
- 50 g nuts
- 50 g pine nuts
- 80 g raisins
- 50 g chestnut honey
- 4 tablespoons sunflower seeds oil
- 1 pinch of salt
- rosemary