2 free range eggs 2 yolks 4 tbs granulated sugar 250 ml whole milk 250 ml black coffee 250 ml cream 1 tbs icing sugar Preheat oven to 150° C (320° F). Beat the eggs and the yolks with granulated sugar. Add the milk and the cold coffee, stir well and pour mixture through a sieve into individual ramekins. Put them in a baking pan with 1 cm of water for about 35′ until they get firm. let them cool completely and store in the fridge. Whisk the cream with the icing sugar. Just before serving, unmold the pudding on a plate and add some whipped cream, dust with ground coffee and serve.
2 boiled beet roots 125 gr feta cheese 1/4 red onion 1cm ginger fresh or dried mint leaves 3 tbsp extra virgin olive oil Himalaya salt black pepper Cut the beet roots in slices of about 1 cm, crumble the feta cheese and add some mint leaves (dried or fresh). Mince the ginger and put on the salad, add the thinly sliced red onion and season with a pinch of himalaya salt, extra virgin olive oil and black pepper.
280g whole grain rigatoncini or other tubular pasta 6 tbsp olive oil 1 red chili, finely sliced (seeds in or out – it’s up to you) 2 garlic cloves, finely chopped 200g young kale, shredded half onion, finely chopped 50g mature Tuscan pecorino, half finely grated, half shaved Wash the kale and boil it until tender, drain it and keep the water to cook the pasta. While it’s cooking, heat half the oil in a saucepan, then sizzle the chili, garlic and onion. Add the kale and fry for few minutes. Drain the pasta, reserving a few tbsp water, then toss the pasta and water through the kale, adding the rest of the olive oil and the grated pecorino. Serve scattered with Tuscan pecorino shavings.