Posts Tagged ‘milk cream’

Lemon pasta


Some days ago taking a look on my old bedroom on my parent’s house I’ve found a book by Giuliano Hazan, The classic pasta cookbook, truly  an amazing book teaching you how to make fresh pasta yourself, as well as most popular italian sauces and a lot of recipes with pasta. And this catch my eye for unknown reasons, maybe because I like to cook with lemon, who knows? The result is really amazing and straightforward to cook, unfortunately it’s not a good idea to eat it every day because it has a considerable amount of fat.


  • Pasta
  • 1 lemon
  • 50 gr butter
  • 100 ml milk cream
  • Parmeggiano cheese
  • Optionally fresh basil and ground pepper

So let’s start adding about 50 gr of butter on pan, better cut in small cubes. When butter is melt add the juice of one lemon as well as lemon zest, cook the butter with lemon for about half minute. Then add about 100 ml of cream milk and cook until the sauce reduces to less than half of it’s initial volume stirring some times.

Reserve the sauce and cook the pasta in boiling water with a bunch of salt. When pasta is cooked drain it and add to the pan back to fire stirring to mix all well. Finally add some grated parmeggiano cheese and optionally fresh chopped basil and ground pepper.

Lemon pasta

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (, also he is the owner of song’s rights which are released under a CC-BY license.

Mushrooms soup

Again a soup recipe, really suitable for those cold winter days 🙂

Again a soup recipe, really suitable for those cold winter days 🙂

Ingredients (for 2 people):

  • 400 gr of mushrooms
  • 1 onion
  • Chive
  • 200 ml milk cream
  • 1 l meat stock

To prepare this mushrooms soup first start cuting into strips an onion. Wash the mushrooms and cut them in 2 or 4 pieces (depending on their size). On a pan put a bit of oil to heat and then add the onion and mushrooms. Add salt and move frequently, let it cook for about 8 to 10 minutes so the mushrooms reduce.

Add 200 ml of milk cream, move, and let reduce for about 10 minutes. Finally add 1 litre of meat stock, move frequently and let reduce for 30 minutes. Taste to check if you need or not more salt.

Blitz with a mixer and cover with a bit of chopped chive.

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