Češpov gnocchi

In France, it is natural to all categories of restaurants offering menus made in advance and not just for tourists or workers. If you do not like you have a choice in the menu list (a la carte), the choice of the individual dishes.

In Italy, the menus are scarce, good menus and divided into antipasti, grab piatti, Second piatti and Dolce.

. With us we have two unusual category on the menus: prepared meals and a la carte. For example:

• Initial cold dishes
• Soups
• Initial warm dishes
• Fish dishes
• Pasta and risotto
• Prepared meals
• A la carte
• Grilled dishes
• Salads
• Annex
• Desserts

If some dishes prepared in advance and awaiting only the microwave, I do not want to know. As well as steak, which is usually in the category of custom, should have at least a week pajcati in oil before you subscribe. It is therefore at least a half-ready? I also believe that bolonez sauces do not do custom, but merely to cover the large šeflo kastrole and voila. Anyway, all orders, including that which is not in a category to order.

But where this classification is required? But this chef brainwashed in some schools?

All'aglio olio spaghetti with pepperoni peperoncino

The last home we had a pasta made ​​to order (à la carte). Barbara spaghetti in cheese sauce, I chefovem tip Mon, all'aglio olio e peperoncino .

Given the simplicity of the dishes (the only hot dogs and scrambled eggs zenfom the easiest) is just amazing how well the quasi-popular pasta dishes in Ljubljana that can not prepare. It's true does not make sense to go out for spaghetti too expensive in many components of which are worth around 200 SIT, but sometimes being so applied.

The oil and garlic is most clearly how much and what. Stuck to the concept of peperoncino. In fact it fits under the paprika, chilli and hot denotes the variety. But many stinging chilli varieties and here we're missing terms. In some of the pasta are of the opinion that peperoncini pepperoni. They did not. Elsewhere consider Drogin chilies real thing. No.

Peperoncino says get in Italy. Peperoncino and say what you need. Fragmented and is not minced hot pepper, just right for the occasion.

With us you get a pretty good proxy to call him at Droga sharp paprika . It is lighter than the Italian, and I think that comes from the Pannonian Plain, where it is grown from Hungary through Croatia to Bulgaria and Macedonia. Italian growers of southern Tuscany and is less sweet and more spicy.

By the way, pictured above are actually sweet peppers, for better color composition, and because they just arrived fresh from the garden Tomačevska. Otherwise, there is less visible, but so much more noticeable in the Italian language peperoncini.

Spaghetti with two cheese

Spaghetti with cheese are less problematic, although the cheese problem, because the one placed in the lumps and the other in a smooth sauce. Tolmin in butter, cream bath has behaved quite okay. Muškatov nut is add some flavor to the Summit and grana padano and fresh parsley (to order).