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.

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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


  • 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
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