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Episode 556 - Summer culinary journeys and holiday memories - this time such inspirations accompanied Remigiusz Rączka. The program includes Italian cuisine: homemade focaccia with thyme and red onion, tomato cream soup and penne with pistachio pesto and shrimp. Ingredients: Homemade focaccia wheat flour – 700 g yeast – 25 g salt – 2 teaspoons red onion – 1 pc. fresh thyme – 1 handful sea salt – 1 teaspoon ground pepper – 1 tablespoon olive oil – 1 tablespoon Bake for 0.5 h at 220 Tomato cream tomatoes – 1-1.2 kg olive oil – 50 ml butter – 50 g onion – 1 pc. garlic – 6 cloves broth – 0.7 l fresh basil – a few leaves sugar – a pinch mascarpone cheese – 250 g salt, pepper – to taste garlic butter: garlic – 2 cloves butter – 100 g salt – to taste baguette – 1 pc. Penne with shrimps and pistachio pesto peeled shrimps – 500 g butter – 50 g garlic – 6 cloves dry white wine – 100 ml salt, pepper – to taste pistachio pesto: unsalted pistachios – 150 g olive oil – 150 ml grated parmesan – 4 tablespoons juice of one lime garlic – 1 clove fresh basil – a few leaves salt – a pinch