Mattia’s Table

Since you didn’t like that I picked Obatdza when I made the German sauce first, the remake is here (and if you ask me it’s just as specific 😅) Written recipe 👇🏻 3 egg yolks A handful of parsley, tarragon, wild garlic and chives 400ml sour cream 1tsp neutral oil A pinch of salt & pepper Boil the eggs and separate whites and yolks. In a food processor or blender add the yolks and chopped herbs and mix well. Add the rest of the ingredients and after mixing some more voilà! #food #Recipe #cooking

Food Myths - Episode 1: does baking soda actually make your potatoes crispier? 🥔 Welcome to a new series! Let me know if you like this new format and which other myths I should try and explore 😁 #food #cooking #myth

This is Ikra 🇦🇲 an Armenian sauce/dip with a double cooked eggplant base. Is it amazing? Yes. Is it cheating because anything with eggplant is always banging? Also yes. Recipe in bio 😍 #Recipe #food #cooking

When I found out that I can make a loaf with yeast from fermenting potatoes I had to give it a go. This is Rēwena 🇳🇿 For the recipe check the link in bio 😋 #food #Recipe #cooking

Last week I was in London and went to visit @Yum Bug because I found it such an interesting concept. They gifted me some cricket meat to cook and try something out with so I made this lasagna 🦗🇮🇹😋! I chose to stop eating meat a few years ago for environment reasons, so having a source of meat that I can call sustainable is exciting and very interesting. It’s an odd concept that I’m definitely not used to but it tastes really nice, could it really be the future of food? Recipe: 1 celery stick 1 carrot 1 yellow onion 2tbsp olive oil 250g meat 🦗 Salt & pepper 2 bay leaves ½ glass red wine 300ml tomato passata 50g butter 50g flour 500ml milk Salt, pepper, nutmeg 300g flour 3 eggs Chop the onion, carrot and celery and place it in the pot with the olive oil. After a couple minutes add the meat and deglaze with the wine a couple extra minutes later. Add the salt and pepper and tomato passata (+bay leaves) and cook on low for at least 2 hours with a cracked lid. Make the béchamel by melting the butter and flour and adding the milk little by little, followed by the spices until thickened. Make the pasta by combining the eggs in a well formed with the flour and incorporating slowly with a fork. Work it for 10 minutes and let it hydrate for another 10, before adding final knead and a resting time of 20/30 minutes. Roll into sheets and boil for a couple minutes in salted water. Assemble, add parmesan on top and cook for 30minutes at 180°C. Buon appetito 😋 #Recipe #cooking #food

Food Myths - Episode 2: does salt kill yeast? I’ve been quite scientific with this one, testing the same amounts for both dry and fresh yeast, as well as flour and rising time. What do you think the result is? Let me know what I should test next 🤩 #food #myth #cooking

Scallion pancakes 🇨🇳 vs Paratha 🇮🇳! Which one do you think is better? The recipes for both are in the bio link 😋 #food #Recipe #cooking

Catalan Coca! 🫓 This flatbread usually has a more oval shape but I just wanted to make it look like a pizza so that I could say the sentence I said at the beginning, don’t mind me being silly. Also, let me know what you would’ve put on as a topping 🧅 The recipe is in the link in bio 😋 #food #cooking #Recipe

When in Belgium you gotta try the waffles (and since there’s two varieties, may as well try them both and give you a totally objective and unbiased preference). 🧇🇧🇪🥇 #food #waffles