Your visit to Rome is about to end? Yeah, I know you’re sorry, but if you bring with you something special….. who knows, maybe you will come back!
Here is the right idea for a gift!
“Beppe and his cheese”!
This is the place where to buy unique delicatessen, with unusual combinations!
Here you will discover the unforgettable flavors, making you enjoy the elegance, authenticity, personality and quality of cheese, combined, for example, with the structure, elegance and power of Whiskey and Rum.
Unusual, is not it?
Attached to the store, you will also find a bistrot where you can enjoy their delicious, cold meats and cheeses from the desk, and have a glass of wine among many of the cellar.
If you want to bring with you these fragrant memories…. ask to prepare a suitable pack for the trip that you will do!
I FORMAGGI DI BEPPE
Via Santa Maria del Pianto 9A
Phone:+39 06 68192210
We can even call it the recipe of 4:
In 40 minutes of preparation, and after 40 minutes of cooking, you will have 4 super tasty entrees!
For 4 people:
4 large red tomatoes
40 grams of pecorino cheese
40 grams of feta cheese
40 grams of pine nuts
1) Make a cut on the eggplant and cook it in oven at 200 C°, until it becomes smooth (20/30 minutes)
2) Cut the cover to the tomatoes, empty them and season with salt. Let them loose the water upside down on a plate.
3) Toast the pine nuts in a pan.
4) Take the pulp of the eggplant (cooled), chop and mix with parsley and cheese, salt and pepper, a bit of bread crumbs and the pin nuts.
Stuff the tomatoes with the mixture, sprinkle the top with bread crumbs, a little olive oil and leave them in the oven at 180C° for twenty minutes. 😉
……………………. see you!
The Luxury is for the few?
The luxury is knowledge!
The luxury is to appreciate something special, unique, as the taste of certain dishes…
Here we are…
4 sea bass fillets, cut into strips
300 g arugula
some fresh mint leaves
extra virgin olive oil
Cook the pasta al dente!
Suggestions for the type of pasta: Farfalle, Mezze maniche, Orecchiette.
Sauté in a pan with olive oil, the chopped onion and some mint leaves for a few minutes.
Add the strips of sea bass, salt and pepper, cook for a few minutes, with the lid, low heat.
Blanch the arugula quickly in boiling water.
Drain and place the arugula into the pan of the sea bass, stir and season it all quickly, add fresh pepper.
Put the drained pasta into the pan with the sauce, mix gently.
Grate a bit of ginger root on top and serve in hot plates, immediately!
5 stars *-*!
……see you! 🙂