Jupp Steichen - energy in the kitchen

The most beautiful stories are written around the table. This is the motto of the young chef Jupp Steichen. Having discovered his passion at a young age, Jupp has already created exceptional dishes in prestigious places before committing himself to passing on his love of cooking and good ingredients to children as a chef in a home.

Jupp Steichen’s story is one of time, taste and love.

Discover the recipe that sparked Jupp’s passion for cooking!

Jupp’s “Pasta Asciutta” recipe

Ingredients for 6 people:

• 300 g salted pork belly
• 1 onion
• 3 cloves of garlic
• 40 g flat-leaf parsley
• 100 g tomato paste
• 500 g fresh tomatoes
• 600 g minced pork and veal
• 10 g fresh thyme
• 2 bay leaves
• 40 g fresh basil
• 200 ml good quality red wine
• 100 g grated parmesan cheese
• 50 ml olive oil for hot cooking
• 1000 g spaghetti

Procedure:

• cut the breast into small cubes
• heat a cast-iron pot, preferably one that is made of cast iron
• sauté the cubes of breast and the minced meat in olive oil until browned
• add the onion, thyme and bay leaves, and the tomatoes and cook for 5 minutes
• add the chopped garlic, basil and red wine
• cook gently for 2 hours with a lid
• Adjust the seasoning (salt, black pepper)
• cook the spaghetti al dente and mix with the sauce
• garnish with grated parmesan and basil