INGREDIENTS

œ 2 Onions œ 120 ml Evoo œ 250 gm Mince lamb œ 1 cup Tomato Puree œ 120 ml Red Wine œ 100 gm Dark Chocolate œ 1 stick Cinnamon œ 120 gm Pasta Sheet Method Take one large onion. Peel and finely chop it. Gently fry the chopped onion in a heavy- bottomed pot with a little oil. When the onion becomes soft, add minced meat and sauté over high heat, mixing constantly. The goal is to brown the meat all over. You need enough surface and enough heat to do so, otherwise the meat will render its

juice, lowering the heat and making any further browning impossible. If this happens, just remove half the onionmeat mixture and sauté in two instalments. With the heat still on high, add a glass of red wine and let it bubble and the alcohol evaporate. Scratch the bottom of the pot with your spoon to dissolve any browned bits stuck to the pot.

Add 1 cup tomato purée, and then about 30 grams dark chocolate. Let the chocolate melt and mix. Finally add the cinnamon. Cover and simmer on a very low flame for at least 40 minutes.

Now for the pasta, combine 4 eggs with flour and let it rest for 30 minutes. Laminate the pasta but not too thin, and cut in 10cm/ 4'long strips about 2.5cm/ 1'wide. Work on a cloth or wood bench so that the pasta won't stick and let it dry for a moment either on another piece of cotton cloth, a towel or a pasta drying rack. Plunge the pasta delicately in a large pot of salted water brought to a rolling boil and remove after only about 60 seconds. Do not pour the water off on some strainer as this would break the pasta.

Combine with the sauce, using a little bit of the pasta cooking water to make it more liquid if needed. Serve with a little bit of grated Parmesan.

Salmon with White Chocolate Sauce

INGREDIENTS

œ 3 tbsp Butter œ 3 tsp all- purpose Flour œ 1 cup Fish broth œ 6 tsp fresh Lemon Huice ( unsweetened) œ 2 oz ( 60 g) white Chocolate ( not too sweet) œ 1 tbsp fresh, Green Pepper Corns ( optional) œ 2 pounds ( 1 kg) filet of Salmon ( cut into 4- 5 oz ( 120- 150 g) portions) œ Salt and pepper

Method

Make first white sauce with white chocolate, then cook the salmon. Melt 3 tablespoons butter in a small saucepan over medium heat. When the butter has melted add the flour and mix well. Add fish broth ( you may use water and broth powder or cube), stirring constantly to incorporate and cook the flour. Let the sauce cook on low heat for approximately 15 minutes, stir regularly. Add lemon juice, white chocolate and green pepper corns ( optional). Add salt to taste. Melt 2 tablespoons butter in a non- stick pan over medium heat. Cook the pieces of salmon for about five minutes per side until it has browned. Add salt and pepper to taste.