O Kitchenette
Shop
Portfolio
Kontakt
Pro děti
Cestování
Články
Chef's in kitchenette
Oblíbené recepty
Recepty
snídaně a brunch
k aperitivu
předkrmy
saláty
polévky
hlavní jídla
přílohy
moučníky, dezerty, muffiny
cukroví
muffiny
chléb a jiné pečivo
koktejly a jiné napoje
bezlepkové
z celozrnné mouky
vegetariánské
Veganské
raw
dětské
fermentace
Zavařování
video recepty
o ingrediencích
rychlé
základní recepty
sous vide
pro sušičku potravin
DIY
Book
instagram
@kitchenettehome
Login
Registration
Line listing
Chef's in kitchenette
Mozzarellart
12. August 2014
On Friday I visited a place in Nusle (Belgrade 11), which is worth mentioning. A small enterprise, which has already revealed its name, that it will be an art in the production of mozzarella. When you visit this place, the Italian atmosphere will take you. Strikingly lovable Tiziano, Marco and, last but not least, Masimo mastermind maker, will take care of the authentic feeling. Hospitality is also authentic, because although they did not know me, they opened my kitchen and left me to take the whole mozzarella production process. At that, Marco talked about production traditions. And I'll tell you, it's not easy. The kitchen is like steam baths and it's not enough, the hands dip slowly in the boiling water.
Artyčoky a la Romana
19. May 2014
Another recipe I invited Gianfranco Coizz. Whoever other than the native Sardinian should be able to pass this discipline to the Central Europeans best.
Linguine with Taggias olives, capers and breadcrumbs
2. April 2014
This is another recipe from Gianfranco Coizza's kitchen ( here you will find a little bit about it and the chef's in kitchenette project ), but this time I bring it with his approval as a report from our common first spring BBQ . It's a real blessing to have a delicious companionship with friends and family to taste Mediterranean delicacies. Thank you very much and I look forward to many other similar weekends.
Sepia risotto with calamari, prose, asparagus and algae
13. August 2013
This recipe is a great opportunity to learn the sepia dye because the principle is still the same even if you use pasta. And that's what happened when I approached Gianfranco. So whether you want to cook exactly this amazing risotto, or to include other ingredients and skip some of it, because I understand that not everything is usually available, you can stick to the process and get inspired.
Black linguine with St. Jacob's mussels, lemon peel and edible flowers
9. August 2013
PROJECT
Kitchenette shop
Newsletter
