Skip to content
Authors landscape
All posts by

Hauke Eggert

Fusilli with Swordfish

Serves 4 Prep time 20 minutes Ingredients 400g Rummo Fusilli No. 48 2 swordfish steaks (diced) 6 sage leaves 6 – 10 cherry tomatoes 2 garlic cloves Parsley  Olive oil Butter Method Bring water to the boil and throw in pasta. Add oil and garlic to a pan and cook till translucent, adding in the &hellip; <a href="https://served.mt/fusilli-with-swordfish/">Continued</a>

Hauke Eggert

Tagliatelle Nests with Quail Breast

Serves 2 Prep time 25 minutes Ingredients 200g Rummo Tagliatelle No. 107 2 quail breasts Butter 100g mushrooms or porcini  1 onion 2 garlic cloves Handful of parsley Olive Oil Method In a shallow wide pot, bring water to the boil for pasta. Add pasta nests. Fry onion in oil and butter till translucent and &hellip; <a href="https://served.mt/pasta-2/">Continued</a>

Hauke Eggert

Conchiglioni with Artichoke Pesto (V)

Serves 2 Prep time 20 minutes Ingredients 200g Rummo Conchiglioni Rigate No. 147 6 – 12 Artichoke hearts (depending if small or large) 2 punnets basil 4 garlic cloves Oil Method Cook artichoke hearts in a pan with oil and garlic. Leave to cool and then place in a food processor with oil, basil and &hellip; <a href="https://served.mt/pasta/">Continued</a>

Hauke Eggert

Casarecce with Seared Duck Breast

Serves 2 Prep time 25 minutes Ingredients 200g Rummo Casarecce No. 88 6 – 8 carrots 2 chilli (depending on heat) 4 garlic cloves Handful coriander 1 tbsp tomato puree (Kunserva) Pepper &#038; Salt Olive Oil Vegetable stock or pasta water 1 duck breast Method Sear the duck breast on the fatty skin side down &hellip; <a href="https://served.mt/casarecce-with-seared-duck-breast/">Continued</a>

Hauke Eggert

Paccheri with Italian Sausage

Serves 4 Prep time 20 minutes Ingredients 2 cloves garlic, chopped 500g Italian or good quality pork sausage I large fennel thinly sliced Fennel seeds 1/2 tsp chilli flakes 1 tbsp fresh rosemary, chopped 500g Rummo paccheri Double cream 4 tbsp. grated Pecorino or Parmesan extra virgin Olive Oil Method In a large deep sided &hellip; <a href="https://served.mt/paccheri-with-italian-sausage/">Continued</a>

Hauke Eggert

Linguine Red Prawns and Courgettes

Serves 4 Prep time 20 minutes Ingredients 500g Rummo linguine 3 small courgettes 2 cloves of garlic 12 fresh red chillies 1 bunch parsley 1 large knob of unsalted butter extra virgin olive oil 600g raw local red prawns, peeled ½ lemon Method Grate the courgettes lengthways. Peel and finely slice the garlic, then deseed &hellip; <a href="https://served.mt/linguine-red-prawns-and-courgettes/">Continued</a>

Hauke Eggert

Buccatini Amatriciana

Serves 4 Prep time 20 minutes Ingredients 500g Rummo bucatini 250g cubed pancetta(cut into 1/4-inch cubes) 1 chilli pepper (smashed) 1 brown onion 375g whole tomatoes or passata
 1 tbsp. tomato paste 1/2 tsp. salt 30g Pecorino Romano (finely grated) Method Bring a large pot of well salted water to a boil. Add the pancetta &hellip; <a href="https://served.mt/buccatini-amatriciana/">Continued</a>

Hauke Eggert

Spaghetti chitarra alla Carbonara

Serves 4 Prep time 15 minutes Ingredients 500 g Rummo spaghetti alla chitarra; 4 slices guanciale chopped 4 eggs Fresh pepper Pecorino Romano Method Boil some salty water for the pasta. Gently fry the guanciale in its own fat in a frying pan. Whisk the eggs with salt and pepper and add some cheese. Once &hellip; <a href="https://served.mt/spaghetti-chitarra-alla-carbonara/">Continued</a>

Hauke Eggert

Baked peaches

Serves 4 Prep time 30 mins Ingredients 4 peaches 40 g butter 4 tbsp. demerara sugar Maple syrup Greek yogurt (or whipped cream) Method: Butter peaches generously and sprinkle with sugar, place in oven face up at 160 for 30 mins or cook face down in a frying pan until peaches soften and sugar starts &hellip; <a href="https://served.mt/baked-peaches/">Continued</a>

Hauke Eggert

Lemon Sorbet

Serves 4 Prep time 30 mins + overnight freezing Ingredients 6 lemons (depending on size) 150ml sugar syrup (Sugar dissolved in water) 2 egg whites Method Zest and juice the lemons, putting the juice to one side. Add the zest of 1 lemon to the sugar syrup and warm up in a pan. This will &hellip; <a href="https://served.mt/lemon-sorbet/">Continued</a>

Hauke Eggert

We use cookies

We use cookies and other tracking technologies to improve your browsing experience on our website, to show you personalized content and targeted ads, to analyze our website traffic, and to understand where our visitors are coming from. Accepting our cookies is optional but recommended, as they are delicious. See our cookie policy.

WordPress Ads