Recipes

Ingredients 300 g of quality pasta Ingredients – sauce 450 g red peppers 1 head of garlic 60 g mascarpone fresh or dried thyme fresh or dried oregano freshly ground/crushed black Kampot pepper Kampot salt Ingredients – breadcrumbs 25 g breadcrumbs (ideally homemade from dried bread) 30 g Parmesan or Pecorino fresh or dried thyme Instructions 1. Wash the peppers, place them on a baking tray/dish, add the garlic head cut on one side and drizzle with a little olive oil. Bake in a preheated oven at 220 °C. During baking, turn the peppers and bake for about 30 minutes until they are soft and browned to almost black on the outside. 2. Immediately put the finished peppers into a medium bowl and cover tightly with plastic wrap so no air can escape – the peppers need to steam. After 5-10 minutes, remove the peppers, discard the seeds and peel, which should come off easily due to the steaming. 3. Peel or squeeze out the individual garlic cloves from the head and blend together with the peeled peppers until smooth.4. Then cook the pasta according to the package instructions. Never put pasta into cold water and always salt the water sufficiently! Also, make sure it is cooked "al dente," meaning with a bite. After cooking, briefly warm the pasta in the sauce where it will finish cooking. 5. Transfer the blended pepper sauce to a wider pot or a deeper pan and start heating it. Add salt, thyme leaves, and oregano to taste and let the specific herbs settle (optionally half a teaspoon to 1 full teaspoon of dried seasoning).6. Continue by adding mascarpone and stir it into the sauce. Finally, season with freshlyground/crushed black pepper – ideally Kampot , which has a noticeably more pleasant and pronounced flavor than regular black pepper.7. Drain the cooked pasta and transfer it to the pot/pan with the sauce. Warm together for half a minute. In a chopper/blender, grind Parmesan and thyme together with the breadcrumbs. If the breadcrumbs are not crunchy enough by themselves, toast them beforehand in a dry pan and let cool.8. Serve the finished pasta with sauce sprinkled with cheesy breadcrumbs, fresh herbs, and black Kampot pepper.   Enjoy your meal! Author: Mamachefcz

Ingredients 1.5 kg beef 350 g pancetta 2 cans of tomatoes in their own juice 1 large bottle of strained tomatoes 3 carrots 2 celery stalks 1 onion 2 garlic cloves 300 ml Chianti red wine (or Primitivo) 300 ml beef broth olive oil Kampot salt black Kampot pepper cloves ½ teaspoon grated nutmeg Italian lasagna pasta 400 –500 g Parmesan 500 ml whole milk 50 g butter 50 g plain flour Instructions 1. Mince the lean beef. 2. Heat olive oil in a pan, or if you make a proper beef broth, you will have fat left over. Sauté pancetta and finely chopped onion along with carrots and celery. Fry until the vegetables soften and turn golden, about 15 minutes. Add garlic and sauté for 2 minutes. 3. Add the meat, salt and pepper with Kampot pepper, and cook until the juice forms. Pour in the red wine; at this point, you can add a sprig of rosemary for aroma, stir and cook for about 35 minutes until the alcohol evaporates. 4. Pour in the broth and add finely chopped tomatoes in lime juice and strained tomatoes. Cook on low heat for about 2 hours. If needed, add more broth to the mixture. 5. In a pot, melt the butter and add sifted flour. When the ingredients combine and form a paste, pour in the milk – the milk should ideally be boiled once together with an onion into which you have previously stuck cloves and pierced with a fork to release better aroma and juice. Then let the milk cool, pour it over the paste and sauté. If you forget or do not boil the milk, it will not be the same. Cook on low heat for about 20 minutes. When the sauce is glossy, add nutmeg and a handful or two of Parmesan. 6. Preheat the oven to 180 °C. Prepare the lasagna in boiling water. Soak them in several pieces, but not until completely soft, so they don't become too soggy after baking. Grease the bottom of the dish with olive oil and béchamel and layer – lasagna, béchamel, ragù, and Parmesan. The last layer will be lasagna, béchamel, and Parmesan. 7. Bake for about 45 minutes until the lasagna are beautifully golden – be careful not to burn them.   Enjoy your meal! Author: Nemehlo in the kitchen

Ingredients .pepper..pesto 200 g of your favorite pasta (e.g. tagliatelle) 4 cloves of garlic 1 chopped chili pepper 200 g of Parmesan dried wild garlic Instructions 1. Cook the pasta according to the instructions. Meanwhile, sauté the chili pepper in olive oil in a heated pan. 2. Add the chopped garlic and continue to sauté for a few more minutes. 3. Drain the cooked pasta, reserving some of the cooking water (about 5 tablespoons). 4. Add the pesto - amount to taste - and a handful of Parmesan, mix well, then add to the pan with the rest. Stir thoroughly. 5. Serve sprinkled with Parmesan and dried wild garlic.   Enjoy your meal! Author: Nemehlo in the kitchen

Ingredients 200 g spaghetti 160 g grated parmigiano cheese + for sprinkling 60 g butter 2 tablespoons crushed black Kampot pepper Fleur de Sel from Kampot for seasoning Instructions 1. Bring water to a boil, salt it, and cook the pasta for about 7–8 minutes. 2. Heat the butter in a pan and sauté the crushed pepper in it for about 30 seconds. Reduce the heat and add the pasta. On low heat, pour a little of the pasta cooking water (about 3 tablespoons) over the pasta. Add the grated parmigiano and stir until everything combines into a creamy sauce. 3. Divide into two portions. Serve with ground black Kampot pepper and grated cheese on top. .pepper..field tip Just as good as crushed pepper tastes the .pepper..pasta with Kampot pepper directly crushed inside.   Buon appetito! Author: Matteo De Carli

Ingredients 1 Package Conchiglioni Giganti pasta (large shells) about 300 g chopped frozen spinach about 400 g ricotta 3 mozzarellas a cup of grated parmesan 1 egg chopped fresh basil 1 clove of garlic salt to taste red Kampot pepper tomato sauce of your choice Instructions for the shells 1. Preheat the oven to 180 °C. Pour half of the tomato sauce into a prepared baking dish. About 15 pieces of pasta fit into my dish. Try to count how many fit into your baking dish, but keep in mind that you need to cook a few extra shells because some may tear during cooking or filling. 2. Cook the pasta in salted water and meanwhile prepare the filling. Let the frozen spinach thaw at room temperature for at least two hours, then squeeze out all the excess water using a cloth. The spinach added to the mixture must be completely dried. 3. Add the ricotta, two grated mozzarellas, grated parmesan, egg, basil, salt, freshly ground red pepper, 1 clove of garlic – finely chopped and mix everything well. 4. Fill the cooked pasta with the mixture. Add about 2–3 teaspoons of the mixture into each shell. Place the filled pasta into the baking dish and cover with the remaining tomato sauce. Sprinkle the entire surface of the pasta with the remaining grated mozzarella and bake for about 30 minutes. 5. Cover the dish with foil and bake for 20 minutes, then remove the foil for the last 10 minutes to let the pasta brown until the cheese is nicely melted. Author's tip If you have leftover filling, you can fill the remaining pasta shells and freeze them before baking. Whenever you want something tasty, just take them out of the freezer and bake exactly as instructed above.   Enjoy your meal! Author: kavarenska.povalecka