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