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The popular ravioli dish Cappellacci is a classic of Italian cuisine. Head chef Andrea Quaranta of the Rome restaurant Necci dal 1924 fills his cappellacci with peas, artichokes, and beans.Cappellacci

for 4 people

For the pasta:

250g flour

100g wheat semolina

250g egg yolk

1 egg white

For the filling:

100g fresh fava beans

200g fresh peas

2 small artichokes

2 spring onions

50g olive oil

salt and pepper

2 eggs

50g pecorino

50g parmesan

black pepper

8 slices of pancetta

Mix together the pasta ingredients and knead.

Wash and julienne the artichokes and spring onions. Fry for 4-5 minutes in olive oil, and season with salt and pepper.Shuck the peas. Blanch them in a bit of broth seasoned with salt and pepper, and puree into a cream.

Shell the fava beans and blanch them to remove their waxy outer coating. Once tender, cover them with a bit of olive oil and set aside.

Combine two eggs with the pecorino, parmesan and black pepper into a sauce.

Bake the pancetta for 10 minutes at 170 degrees Celcius.

Cut the pasta dough into circles about 10 centimeters in diameter. Add a teaspoon of filling, fold the pasta together in the form of a half-moon and seal the edges.

Boil the cappellacci for 2-3 minutes in salt water and then fry on both sides until crispy.

Distribute the cream with the peas onto the plates, place the cappellacci on top of it, decorate with the fava beans and cover in cheese sauce. Top with pancetta and season with pepper.

The French city of Lyon is known for its many ‘Bouchons’. They’re small family-run restaurants that serve regional cuisine. Yann Lalle, the owner of ‘Le Poêlon d`Or‘, prepares a traditional sausage dish for us.Boiled Sausage with Red Wine Sauce

Serves 4

Ingredients:

1 boiled sausage, about 500 gr.

600 gr. new potatoes

150 gr. carrots

150 gr. salted pork belly

1 large onion, chopped

2 garlic cloves

1 liter red wine (full bodied and good quality)

1 glass port wine

50 gr. butter

2 tbsp flour

2 tbsp beef bouillon in powdered form to thicken the sauce

fresh herbs

Preparation:

Poach the boiled sausage in salted bouillon with the fresh herbs for about 20 minutes. Peel the potatoes and cook in the bouillon with the boiled sausage.

Preparing the Sauce:

Sauté the chopped onion, carrots, garlic and pork belly in butter. When lightly browned, add the flour. Stir in the red wine and port and reduce by half. Then add two tablespoons of beef bouillon and strain.

To Serve:

Slice the potatoes and arrange in a fan shape, and lay the sausage slices on top. Pour the red wine sauce over the sausage.

Bon appétit !

The Christmas table in Portugal wouldn't be complete without Bolo Rei, a traditional cake served on Christmas day.Bolo Rei from Portugal

This cake is a firm favorite with the Portuguese at Christmas.

Ingredients:

1 packet yeast

1 kg flour

100 g sugar

200 g margarine

5 eggs

250 ml milk

1 tbs salt

50 g candied orange peel

50 g candied fruits

50 g ground pine nuts

50 g ground walnuts

50 g dried currents

50 g raisins

100 g dried fruit

1 egg yolk to brush on

powdered sugar

Preparation:

Stir or crumble the yeast and half the salt into 125 ml of lukewarm milk and let it rest in a warm place.

Then add the flour, sugar, margarine, eggs, and remaining milk and salt and knead it into a dough. Let it rest a second time.

Set aside some of the dried fruit for decoration later. Add the rest to the dough, knead thoroughly again, and let it rest a third time.

Form a thick roll of dough and drape it in a circular wreath on oiled baking paper on a baking sheet. The diameter of the wreath should be about 30 centimeters.

Garnish the cake with the remaining dried fruits and sugar, then brush the dough and fruits with egg yolk.

A tip: place a cup in the middle so that the dough maintains its wreath shape while baking.

Bake for half an hour at 180 degrees Celsius.

Bon appetit!

This recipe comes to us courtesy of Confeitaria Nacional, one of Portugal's best-known pastry shops, located in the heart of the capital Lisbon.

Serves approx 4 to 6 people

1 large oven proof bowl or individual oven proof dishes.

Ingredients:

300 ml or 4.5 cups of milk

125 gm or 4.5oz of smoked haddock

125 gm or 4.5oz of cod

125 gm or 4.5 oz salmon

125 gm mussels and shelled prawns

60 gm or 4.5 tablespoons of butter

1 onion finely diced

3 tablespoons of plain all purpose flour

1 teaspoon English mustard

1 tablespoon flat leaf parsley

1 tablespoon lemon juice

salt and pepper to taste

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900 gm or 2lb potatoes or eight potatoes cut into chunks

100 ml or 1/2 cup of pouring light cream

30 gm or 2 tablespoons of butter

60 gm or 1/2 cup of cheddar cheese, grated

_________________

Place the milk in a saucepan and add the fish.

Bring to a simmer and poach the fish over a moderate heat for 6 to 8 minutes until it is softened.

Remove the fish with a slotted spoon and flake it onto a plate, ensuring all the bones are removed.

Keep the flaked fish warm.

Strain the milk liquid into a jug or bowl and set aside.

In a separate saucepan, melt the butter then add the diced onion and cook until softened, remove the pan from the heat and sprinkle in the flour.

Gradually add the milk liquid stirring continuously until the sauce has thickened.

Add the mustard, parsley, salt and black pepper and stir to combine.

Add the flaked fish to the sauce then pile into an oven proof dish.

In the meantime:

Place the potatoes in a pot of salted water.

Bring to the boil and cook for 20 to 25 minutes until softened. Drain well.

Add the cream and butter then mash to ensure all lumps are removed.

Season with some salt and black pepper.

Spoon the potato mixture over the fish and top with cheese.

Pop into the oven for 20 to 25 minutes until piping hot.

Remove from the oven and serve immediately.

ENJOY !

A recipe with a history: "Hünkar Beğendi" means ' the Sultan enjoyed it'. We went to Istanbul to learn how to make this Turkish specialty with eggplant and meat.Recipe for "Hünkar Begendi"

(Serves four)

Ingredients:

500g lamb

5 tbsp butter

1 onion

2 cloves of garlic

1 cup of tomato puree

6 medium-sized eggplants

1 glass milk or cream

1 cup flour

1 cup olive oil

A pinch of salt

A pinch of black pepper

1 fresh nutmeg

1-2 chilli pods

3 cups water

1 cup of grated Kaşar cheese (or Gouda or Parmesan)

1 green pepper

2 tomatoes

Method:

Heat the olive oil in a large pan and add the diced meat. Fry for a short while on a high heat. Then add the onions and garlic and fry everything briefly. After 4-5 minutes add the tomato puree; season with salt and pepper. Finally, add 3 cups of water and allow to simmer on a low heat for about 20 minutes. Add fresh chilli to taste, if desired.

Wash and dry the eggplant, make small cuts into the skin and then place on a baking tray and cook on the top shelf of the oven on a high heat, turning it repeatedly until it is softened on all sides. The eggplants can also be cooked on a grill. Cook until the skin of the eggplants turns black. The important thing is that they are cooked right through to the center. They are only ready once they are really soft all over so they could be easily mashed down with a spoon. Allow to cool and then remove the skin (even if it is not burned - otherwise the eggplant will taste bitter). Chop or mash the eggplant. Meanwhile melt the butter in another saucepan, then add the flour. Stir until the flour is completely mixed in. Add a glass of milk or cream and stir until smooth. Then add the eggplant and stir everything together well. Season with salt and allow to simmer for a few minutes, stirring all the time. Finally add the cheese. Season to taste with salt, pepper and nutmeg.

When serving, first arrange the eggplant puree in a bowl and then add the meat with a little sauce. Garnish with grilled tomatoes and a green pepper. Afiyet olsun! Enjoy!

Hünkar Begendi, Sultan, eggplant puree, recipe, Istanbul

Marinated white cabbage (one white cabbage marinated for three months in 5 liters water, 500g salt and 100ml white wine)Marinated white cabbage (one white cabbage marinated for three months in 5 liters water, 500g salt and 100ml white wine)

1½ lb minced pork

4 tsp vegetable oil

Four medium-sized onions, finely chopped

1½ cups celeriac, finely chopped

½ lb ham, diced

1 tsp salt

½ tsp black pepper

½ tsp sweet paprika

2 tsp fresh parsley, finely chopped

1 cup rice

1 cup tomato sauce

¼ lb sauerkraut

1 bay leaf

Fresh dill & thyme

1 smoked knuckle of pork

Method: Sarmale - Stuffed Cabbage Leaves

Either marinate a white cabbage for three months as described above or simply boil up a fresh cabbage in a large saucepan. Add two teaspoons of salt and a quarter of a cup of vinegar to the boiling water. Allow to boil for five to seven minutes on a medium heat. Then remove the cabbage and leave it to dry and cool down.

Heat the vegetable oil in a pan and fry the onions, celeriac, ham, rice, paprika, parsley, and grated thyme for five minutes. Add part of the tomato sauce to the pan. Remove the sauce from the stove and mix it with the ground pork, adding more thyme and the dill. Season with salt and pepper.

Then take 1 cabbage leaf and fill it with 1-2 tablespoons of the ground pork, wrapping it up to form a cylindrical parcel. Do the same until all the meat is used up.

Cover the base of a deep ovenproof pot with a layer of chopped white cabbage, two to three centimeters deep. Place some of the cabbage rolls on the top and then cover them with another layer of chopped cabbage. Then place the smoked knuckle of pork on top of that, followed by another layer of chopped cabbage, then the remaining cabbage rolls. Finally cover the whole thing with chopped cabbage, add the bay leaf and pour over the remaining tomato sauce. Cook in the oven for two hours at 150 degrees Celsius.

Mamaliga

Ingredients:

300g maize flour

A pinch of salt,

1 liter water

Bring the water to the boil and add the salt

Quickly stir in the maize and reduce the heat. Cook on a low heat for half an hour, stirring constantly.

The mamaliga is served with the stuffed cabbage, a knuckle of pork and a chilli pepper. Add sour cream to taste.

Bon appetit!

The Angusfarm restaurant in Soběsuky is famous for its steak tartare. It's popular in the Czech Republic and can be served in a wide range of varieties.Recipe for Tatarák (Czech Steak Tartare)

Ingredients

100 - 150 g sirloin steak

1 egg yolk

1 tsp cumin

1 tsp salt

1 tsp freshly ground black pepper

2 Tbsp chives, finely chopped

2 Tbsp red onions, finely chopped

2 Tbsp olive oil

3 to 6 cloves of garlic

Other ingredients (to taste)

capers, dried tomatoes, Tabasco sauce

Preparation

Grind the meat or chop it finely with a knife. Shape it into a patty and place in the centre of the plate. Make a small indent in the patty and place the egg yolk in it. Add the cumin, salt and pepper, and then the chopped onions and chives. Drizzle in some olive oil and mix everything together.

If you wish, add finely chopped sundried tomatoes, capers and a few drops of Tabasco to add some spice. After mixing everything together, spoon the mixture into a mould and tip out onto a plate. Serve the steak tartare with dark rye bread that's been lightly fried in olive oil and rubbed with garlic. That's all! Bon appetit!

courtesy of chef Václav Silovský

We are headed to Languedoc, France for à la carte and porcini mushroom ravioli. Star chef Philippe Deschamps gives euromaxx a lesson in how to prepare this dish like a pro.Porcini mushroom ravioli with sparkling wine sauce (Blanquette de Limoux)

Ingredients for four people:

Ravioli dough:

100g. flour

1 egg

1 tablespoon olive oil

½ teaspoon salt

Mushroom filling:

100g. porcini mushrooms

40g. mild onions (best are those from Citou)

20g. butter

20cl. cream

Olive oil

Salt, pepper

Sauce with sparkling wine base (Blanquette de Limoux):

50g. porcini mushrooms

40g. mild onions (best are those from Citou)

30g. butter

20cl. Blanquette de Limoux (dry sparkling wine)

20cl. chicken stock

10cl. cream

2cl. nut oil

Salt, pepper

Preparation:

Ravioli dough:

Mix the ingredients and knead dough until smooth. Lightly sprinkle the work surface with flour and knead the dough agin, form into a ball and leave for an hour.

Stuffing:

Heat olive oil and butter; dice and sautée the onions. Dice the mushrooms and add them to the pan. Let simmer for 3-4 minutes, until the juice from the mushrooms has evaporated, then add the Blanquette de Limoux. Reduce the sauce until the wine has been completely absorbed by the mushrooms. Add the cream and allow the sauce to thicken. Flavor with salt and pepper, then allow to cool.

Sauce:

Sautée onions in olive oil and butter, add coarsely chopped mushrooms and allow them to cook for 3-4 minutes, until the juice from the mushrooms has evaporated. Add Blanquette de Limoux, reduce by half, add the cream and chicken stock simultaneously and allow the sauce to simmer for 15 minutes. Puree and pour through a sieve.

Roll the ravioli dough out thin, cut out 8 squares of dough in the desired size. Spoon 1 tablespoon of the filling onto four of the squares. Brush the edges with egg yolk and seal with another dough square. Press down the edge, ensuring that no air remains inside so that the ravioli don't burst during cooking.

Place the ravioli in hot, salted water for 2 minutes. Remove them with a slotted spoon and arrange them directly on the plate.

Warm up the sauce, adding several drops of olive oil. The temperature should not exceed 60 degrees celsius, or it will destroy the aroma. Whip the sauce. Sprinkle over the ravioli and serve.

Bon appetit!

A hearty specialty from the Czech RepublicRecipe: Svickova - Roast Beef with Dumplings

Ingredients for 4 portions:

800g beef from the haunch

100 g bacon fat

1/2 celeriac

2 carrots

2 parsley roots

2 onions

4 tbsp oil

1 tbsp sugar

1 tbsp mustard

1 lemon

2 bay leaves

6 juniper berries

1 bouillon cube

1/2 tsp. pimento (allspice)

200 ml whipping cream

80 g cranberries

For the bread dumplings:

6 stale rolls

250 ml milk

2 eggs

250g flour

50g butter

1 tsp salt

Preparation

Peel and dice two carrots, two parsley roots, half a celeriac root, and two onions. Cut small slits in the beef and fill them with bacon fat. Sautée the onions till they are translucent, then add the vegetables. Brown the meat on all sides in a little oil in a pan. Then put it, water, and the seasonings in a cooking pot and let it all simmer for at least two hours until the meat is tender. Then remove from the pot. For the sauce, add cream to the vegetable mixture and purée it. Serve the finished dish with a dollop of cranberries or loganberries.

For the bread dumplings, cut six or seven stale rolls into pieces. Pour melted butter over them. Mix together the milk and eggs and pour them over the chopped bread. Knead thoroughly. Add chopped fresh parsley. Roll the dough into balls; drop the balls into boiling water and let them cook for ten minutes. The finished dumplings are then cut into slices.

This recipe comes to us courtesy of chef Petr Baláž from the Kaiser Ferdinand Hotel.

Cooking for a good cause: more than 700 restaurants worldwide, including Berlin's Jolesch, are putting Spaghetti all'Amatriciana on their menus - and donating 2 Euros per guest to the victims of the earthquake in Italy.

Recipe for Spaghetti all’Amatriciana　

Serves four　

Ingredients:

150g guanciale or pancetta (cured Italian bacon)

1 red onion

1 garlic clove

2 tbsp olive oil

300g tomatoes

salt

pepper

400g spaghetti (ideally fresh)

50g Pecorino cheese

Dice the bacon, onion, garlic and tomatoes. Pour the olive oil into a frying pan and begin frying the bacon. Add the onions and garlic and cook until translucent. Finally, add the tomatoes.

Increase the heat and stir, until the sauce develops a thick, creamy consistency. Add salt and pepper to taste.

Boil the fresh spaghetti in salted water for three to four minutes, until al dente. Dried pasta will need to cook a few minutes more.

Serve out the spaghetti in pasta plates. Cover the pasta with a generous portion of the sauce and sprinkle with freshly grated Pecorino.

Buon appetito!