Tortiglioni with vodka marinara

Tortiglioni with vodka marinara sauce Well, OK. I have heard of some special pasta sauces, the beer pasta sauce is awesome on itself, but I haven’t tried a vodka sauce yet. I did have some vodka laying around and I decided to try this one with my own twists. I immediately grabbed some fresh tomatoes (not canned ones), fresh spices (basil, oregano, thyme, parsley, chives) and some mushrooms. You gotta have some mushrooms. This is a meatless sauce though, I think the vodka wouldn’t punch out if it had meat in it, but you can add some if you’d like.


For 2 persons

1 full plate of tortiglioni
300g of button mushrooms (fresh)
1 spring onion
2 garlic cloves
15 fresh pelati tomatoes (or similar, but not big ones)
fresh basil (8 leaves)
fresh oregano (2 stalks)
fresh thyme (2 stalks)
fresh parsley (1 stalk)
fresh chives (5 stalks)
black pepper (1 pinch)
salt (3 pinches)
0.4 dl of vodka
pecorino romano
olive oil

Start by washing your veggies and spices. Now chop the mushrooms, onions, garlic and tomatoes. Add some olive oil to a pan and add onions to it. When golden add garlic and mushrooms. When mushrooms start to fade a little add the tomatoes and two spoons of water. When the tomatoes start dissolving add the fresh spices, salt, black pepper and vodka and start mixing thoroughly. Simmer for five minutes. Now cook your pasta (with a bit of salt and olive oil in the water). Mix your sauce a little again and add some pecorino romano to it (a few slices will do the trick). Before you finish cooking your pasta get two spoons of the water it is cooking in and add it to the sauce. Mix the sauce again. Now mix the pasta with the sauce. Serve in the pan you were cooking in and garnish with fresh basil and pecorino romano. Drizzle with some olive oil and you are done.

Homemade Caramel Salt Flower Ice Cream

Homemade caramel ice cream with sea saltWhen spending time for the first time at my girlfriends grandparents, I saw a salt flower case (from Piranske soline – it is made by our traditional 700 years old salt making process, you can buy one online here and read all about it) that contained a little recipe book on top. It contained two recipes in it, one of them was this little gem. I immediately asked if I can take it and they said I could take the salt as well, but I only took the recipe. What amused me the most about it, is that you didn’t need an ice cream maker machine to make the whole thing. Well to the description, you know you can make you own caramel by boiling sugar at a low rate, but did you know that by adding some egg yolks, cream and milk you can also make a delicious ice cream? Oh and you can also add some salt flower as well. Initially I was very estranged by the combo, but it came out suprisingly well. I wanted to add on top of the recipe by adding some fresh forest berries that my girlfriend picked up. They were awesome. And did I mention she liked it as well?


For 4 portions

130 grams of sugar
250 ml of sweet cream
200 ml of milk
3 tbsp of salt flower
3 egg yolks
forest berries
chocolate dressing
shaved almonds

Take a pan and add the sugar to it. Make sure you have a low fire. In the mean time divide your eggs (set the yolks aside) and mix them. When the sugar starts browning a little make sure you start mixing as fast as you can. Set aside when it looks “watery” enough and add the yolks, milk and cream. Mix thoroughly so that you mix the caramel that has hardened. Add the salt and mix. Put in a container and freeze for about twelve to sixteen hours. When hardened, serve in bowls with chocolate dressign. Add berries, almonds and salt flower as decoration.