© 2010 Tony El Batal

serving portion: 3 persons

ingredients

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• 375g penne

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• 100g shredded parmesan cheese

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• 1 large onion, finely chopped

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• 12 thin bacon

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• 2 cloves garlic, crushed

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• 3 eggs, beaten lightly

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• 180ml heavy cream

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• 300g chicken breast, cut into cubes

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• freshly ground black pepper

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directions

1. Heat a large frying pan, add oil and cook bacon, keep stirring until crisp, drain on absorbent paper.

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2. Add 1 tbsp of oil in the same frying pan, add onions and garlic, stir until soft. Then add chicken, cook until brown and cooked through.

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3. Cook penne in a large sauce pan of boiling salted water, uncovered, until just tender (al dente), drain.

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4. Return half the bacon to the sauce pan with combined chicken, eggs, cream, pasta and half the cheese. Toss gently over low heat until pasta is coated with sauce.

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5. Serve pasta topped with remaining bacon, remaining cheese and pepper.

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tips

1. The original carbonara recipe does not contain chicken.

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reference

• Italian, Women’s Weekly

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© 2010 Tony El Batal

serving portion: 4 persons

ingredients

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• 4 large beets raw

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• 1 large potato cut into chunks

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• 1 L chicken Broth

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• salt and pepper to taste

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• 100ml whipping cream

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directions

1. Boil salted water in a large pot and place the beets. Boil over medium heat for 30 to 40 minutes. Pass beets under cold water and peel. Cut beets into large cubes.

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2. Add broth and potatoes chunk to beet

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3. Simmer over low heat 30 to 40 minutes. When beets are tender, remove from heat.

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4. Add cream, Salt and pepper.

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5. Using the blender mash until obtaining a puree.

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6. Serve with crouton.

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reference

• My Grandma

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© 2010 Tony El Batal

serving portion: 4 persons

ingredients

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• 800g beef fillet, cut julienne (long thin strips)

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• 1 medium onion, sliced

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• 250g sliced fresh mushrooms

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• 1 cup beef broth

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• 1 Tbsp all purpose flour

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• salt and pepper

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• 1/2 cup heavy cream

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• cooked rice

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• mozzarella cheese

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• 1 cup water for water bath

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directions

1. Melt butter in skillet. Add onion until wilt then add mushrooms.

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2. Cook the beef 2 minutes on high-heat.

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3. Reduce heat to medium and stir in broth, bring to a boil.

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4. Add cream, season with salt and black pepper.

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5. Mix tbsp of flour with room temperature water, and sieve on the mixture, until sauce thickens.

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6. Next, mix rice with mozzarella cheese and place at the bottom of a small pot then place the stroganoff mixture above; repeat the same procedure for the other 3 pots.

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7. Preheat the oven at 120 degree C; Bring large pan; add water then the pots and place in oven for 10min so the mozzarella melts.

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reference

• Ibtissam Tohmé (mamina)

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