Spaghetti Aglio E Olio By Chef Mohamad Al-Mousawi
Scaloppine Al Limone for 2
Risotto with Porcini mushrooms
Place all the ingredients in a food processor and process until smooth.
Mix the cooked spinach and the eggs in a blender.
Mix the eggs with the flour in a blender. Bring the beetroot to boil for 25 min.
In a large pot of boiling salted water, cook the pasta until al dente
Put the tomatoes in a bowl of boiling water for 1 min. Plunge them into a bowl of ice water.
Incorporate the eggs with the flour until the dough comes together.
Chef Mohammad Al Mousawi takes his culinary career seriously.
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