iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Pretty Easter Pasta Pie (Crostata di tagliolini )

Ingredients:
olive oil, 1 small onion, minced, 2 ounces pancetta or prosciutto, minced, 8 ounces baby peas, salt, 12 ounces fresh mushrooms, any type, thinly sliced, 1 garlic clove, minced, 1/4 cup homemade breadcrumbs, toasted, 7 tablespoons butter, 1/4 cup all-purpose or "0" flour, 2 cups milk, warmed, 1 pound tagliolini, or other fresh thin egg noodles, 1/2 cup chicken or beef stock, 1/2 cup grated Parmesan cheese, 12 ounces burrata or mozzarella cheese, diced, 8 ounces thinly sliced ham, cut into strips

Instructions:
In a small sauté pan, heat 1 tablespoon oil over medium-high heat. Cook the onion and pancetta until the onion is softened, about 5 minutes. Add the peas and a few tablespoons of water, and cook until the peas are tender, about 5 minutes. Season with salt and pepper; set aside in a bowl.
In the same pan, heat 2 more tablespoons oil over high heat. Cook the mushrooms and garlic for a minute or two, until tender. Season with salt and pepper; set aside.
Preheat the oven to 350°F (175°C). Butter an 8- to 9-inch (20- to 23-cm) nonstick springform pan and dust it with breadcrumbs.
In another small pot, make béchamel: Melt 4 tablespoons of the butter over medium heat, stir in the flour, and cook, stirring constantly with a wooden spoon, until smooth. Add the milk and bring it to a boil, stirring until thick, about 2 minutes. Season with salt and pepper. Set aside.
Boil the pasta in salted water for 3 minutes less than the package directs. Drain and toss with the stock.
Layer the bottom of the prepared baking pan with one third of the pasta. Dot with one third of the béchamel, sprinkle it with 2 to 3 heaping tablespoons Parmesan, scatter on all of the pea mixture, then scatter on one third of the diced cheese. Spread out a second level layer of pasta, dot with one third of the béchamel, sprinkle with 2 to 3 heaping tablespoons Parmesan, and scatter on all the mushrooms, ham, and remaining diced cheese. Top with the remaining pasta and any unabsorbed remaining stock, pressing down to compact the layers. Dot the top with the remaining béchamel, Parmesan, breadcrumbs, and remaining butter, very thinly sliced.
Bake for about 25 minutes, until the pie is set and golden. Let it rest until it comes to room temperature before slicing.
Colomba Easter Zuppa Inglese

Ingredients:
16 ounces Colomba, preferably Bauli brand, 1 lb frozen peaches, 1 cup apricot or peach jam, 1/2 cup sweet liqueur, such as limoncello, or apricot or peach juice, 2 cups ricotta cheese, 8 ounces mascarpone cheese, 6 tablespoons sugar, Whipped cream, Chocolate Italian Easter eggs, broken into pieces

Instructions:
Cut the cake into 1/2-inch slices.
In a bowl, combine the peaches with the jam and liqueur and stir until the jam is liquidy.
In another bowl, beat the ricotta, mascarpone, and sugar until smooth and creamy. Fold in whipped cream to taste.
Line the bottom of a 2-quart (2-liter) glass bowl with cake pieces. Top with some of the peaches and their liquid. Spread with a layer of the whipped cream mixture and sprinkle with chocolate. Repeat the layers, ending with the whipped cream mixture on top and reserving some of the cake for garnish. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Garnish with more chocolate and diced pieces of cake just before serving.
Avocado Egg-in-a-Hole

Ingredients:
1 avocado, 1 egg, beaten, grated cheese, garlic powder, Salt and freshly ground black pepper

Instructions:
Cut the avocado in half and remove the pit. Place the halves face up on a muffin tin so they won't tip over.
Pour the beaten egg into each hole (one egg fills two halves). Sprinkle with grated cheese, garlic powder, salt, and pepper.
Bake at 375° F for 15 to 20 minutes or until desired egg hardness.
Cinnamon Cauliflower

Ingredients:
1 head of cauliflower, chopped into florets, 1/2 teaspoon cinnamon, 1/2 teaspoon paprika, 1/2 teaspoon cayenne, 1/2 teaspoon garlic powder, 1/2 teaspoon coarse salt, 1 teaspoon sesame oil, 3 tablespoons olive oil

Instructions:
Spread florets from 1 head of cauliflower out on a baking sheet and sprinkle with the spices, sesame oil, and olive oil.
Roast at 450° F for 20-25 minutes or until golden, fork tender, and crispy on the edges.
Eggplant "Tacos"

Ingredients:
1 eggplant, olive oil, salt, Brie, cilantro or basil

Instructions:
Slice the eggplant into 1/2-inch rounds and spread on an oiled baking sheet.
Sprinkle with olive oil and salt and roast at 400° F for 8 minutes on each side, or until golden.
Place a piece of Brie and fresh cilantro or basil on each eggplant round and fold like a mini taco.
Strawberries in Sambuca

Ingredients:
1 cup water, 1/2 cup sugar, 3 tablespoons fresh lemon juice, 1/2 vanilla bean, split lengthwise, 1/4 cup plus 2 tablespoons Sambuca, 2 pound strawberries, trimmed, then halved or quartered if large

Instructions:
Bring water, sugar, and lemon juice to a boil in a 2- to 3-quart saucepan. Scrape seeds from vanilla bean into saucepan using tip of a paring knife and add pod. Bring to a boil, stirring until sugar has dissolved, then boil until reduced to about 1 cup, 8 to 10 minutes. Stir in Sambuca.
Transfer syrup to a bowl and let cool completely. Stir in strawberries and let stand at room temperature 30 minutes to 1 hour. Discard pod.
Garlic Anchovy Artichoke Hearts

Ingredients:
2 lemons
8 medium artichokes
1 cup water
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
4 to 5 flat anchovy fillets packed in oil, drained
6 garlic cloves, finely chopped, divided
2 tablespoons fresh lemon juice
1 cup coarse fresh breadcrumbs (from an Italian loaf or a baguette)
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper

Instructions:
Halve 1 lemon and add halves to a large bowl of cold water, squeezing to release juice.
Cut off top inch of 1 artichoke with a serrated knife and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
Cut remaining leaves flush with top of artichoke bottom with serrated knife. Trim dark green fibrous parts from base and side of artichoke with a paring knife.
Trim end of stem to expose core, then peel side of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
Remove 3 (3- by 1-inch) strips of zest from remaining lemon with a vegetable peeler and squeeze enough juice to measure 1 tablespoon. Bring water (1 cup), oil, zest, and lemon juice to a simmer in a 3- to 5-quart pot wide enough to fit artichoke hearts in 1 layer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon black pepper. Cover artichokes with a round of parchment paper, then a lid, and simmer over medium-low heat until just tender when pierced with a knife, 20 to 30 minutes.
Transfer artichokes to a dish and reserve braising liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner chokes (fuzzy center and any sharp leaves). Cut each half into 2 pieces.
Preheat oven to 450°F with rack in upper third. Butter a 2 1/2 to 3-quart shallow baking dish.
Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook anchovies and half of garlic, stirring and mashing anchovies into oil with a wooden spoon, until garlic is golden, about 30 seconds. Add artichokes and gently stir until coated. Spoon mixture into baking dish and drizzle with 1/2 cup braising liquid and lemon juice.
Heat remaining 2 tablespoons oil in same skillet over medium heat and cook remaining garlic, stirring, until pale golden, about 30 seconds. Stir in breadcrumbs and salt and pepper to taste and remove from heat. Stir in cheese and parsley. Sprinkle crumb mixture over top of artichokes and drizzle with a little more oil. Bake until topping is golden, 8 to 10 minutes.
Pizza Rustica

Ingredients:
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into 1/2 inch pieces
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 to 5 tablespoons ice water
1 cup ricotta (preferably fresh or homemade ; 8 ounces)
2 large eggs, lightly beaten
3 tablespoons grated Pecorino Romano
2/3 cup coarsely grated aged provolone
3 ounces thinly sliced Italian deli meats such as soppressata, prosciutto, capicolla ham, and salami, finely chopped
3 tablespoons chopped flat-leaf parsley
Freshly ground black pepper
1 (9-inch) tart pan with a removable bottom
pie weights or dried beans

Instructions:
Blend together flour, butter, salt, and pepper in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Wrap dough in plastic wrap and chill until firm, at least 1 hour.
Preheat oven to 375°F with rack in middle.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (about 1/8 inch thick). Fit dough into tart pan and trim excess, leaving a 1/2-inch overhang. Fold overhang inward and press against side of pan to reinforce edge. Prick dough in pan all over with a fork. Chill pan until dough is firm, about 15 to 30 minutes.
Line shell with foil and fill with pie weights. Bake until edges are pale golden, 18 to 25 minutes. Carefully remove foil and weights and bake until shell is golden all over, about 10 to 15 minutes more. Cool completely in pan, about 20 minutes.
Reduce oven temperature to 350°F. Stir together ricotta, eggs, Pecorino, provolone, meats, parsley, and 1/4 teaspoon pepper. Spread filling evenly in baked shell.
Bake tart until filling is set and pale golden, 30 to 40 minutes. Cool tart in pan on a rack, about 15 minutes, then carefully remove sides of pans and slide the tart off bottom. Serve warm or at room temperature.
Roasted Potatoes, Onions, and Carrots

Ingredients:
1 1/2 pounds small red potatoes, halved
3 large red onions, cut lengthwise into 1/2-inch wedges (keep root ends intact)
6 carrots, cut diagonally into 1-inch pieces
8 large shallots, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper

Instructions:
Preheat oven to 450°F with racks in upper and lower thirds. Oil 2 large rimmed baking sheets.
Toss potatoes, onions, carrots, and shallots with oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Divide vegetable mixture between baking sheets.
Roast vegetables, stirring occasionally and switching position of sheets halfway through, until vegetables are tender and golden, about 1 hour.
Rosemary and Thyme Braised Lamb Shoulder

Ingredients:
1 (6-pound) bone-in lamb shoulder roast, tied
1 large head garlic, separated into cloves (about 12), peeled
1 1/2 tablespoons kosher salt
1 tablespoon grated lemon zest
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1 tablespoon minced fresh rosemary plus 1 sprig
1 tablespoon minced fresh thyme plus 5 sprigs
2 cups dry white wine
2 cups water
2 tablespoons all-purpose flour
1/2 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh thyme
a heavy 6 1/2 - 7 quart nonreactive heavy pot with a tight fitting lid
or a heavy-duty nonreactive roasting pan with heavy-duty foil

Instructions:
Make slits in lamb shoulder all over at 2-inch intervals with a paring knife.
Pound garlic with kosher salt, zest, and 1/2 teaspoon black pepper to a coarse paste with mortar and pestle (or mince and mash with a large knife), then stir together with oil and 1 tablespoon each of rosemary and thyme. Rub paste all over lamb. Put in heavy pot or roasting pan, then chill, covered, 12 to 24 hours.
Bring roast to room temperature (about 1 hour).
Preheat oven to 350°F with rack in lower third.
Pour wine and water around lamb and add herb sprigs. Cover roast with a sheet of parchment. Cover pot with lid or cover roasting pan tightly with heavy-duty foil. Braise lamb in oven until tender but not falling off the bone, about 3 hours.
Increase oven to 450°F and remove parchment, then braise lamb, covered with lid (or foil), until very tender and top is browned, about 1 hour more. Carefully transfer lamb to a platter and loosely cover with foil. Let it stand 10 minutes.
Pour braising liquid through a fine-mesh sieve, then spoon off and discard fat remaining on liquid (you should have about 2 cups liquid; reserve pot). Whisk together flour and 1 cup liquid in a small bowl until smooth. Bring remaining liquid to a boil in uncleaned pot, then whisk in flour mixture and boil, whisking, until thickened, about 4 minutes. Stir in thyme and rosemary and season with salt and pepper.
Remove and discard strings. Meat is too tender to slice with a carving knife; use a meat fork to pull meat into serving pieces.
Sautéed Spicy Dandelion Greens and Onions

Ingredients:
4 pounds dandelion greens, tough (lower) parts of stems discarded and leaves cut crosswise into 2-inch pieces
2 tablespoons extra-virgin olive oil, plus additional for drizzling
2 tablespoons unsalted butter
2 large onions, halved and thinly sliced
4 large garlic cloves, coarsely chopped
1 fresh hot Italian cherry pepper, seeded and minced, or 1/2 teaspoon crushed red pepper
Salt and freshly ground black pepper

Instructions:
Cook greens in 2 batches in an 8-quart pot of well-salted boiling water, uncovered, until ribs are tender, about 10 minutes per batch. Scoop out each batch of greens as cooked with a skimmer or slotted spoon into a colander, then rinse under cold water to stop cooking. Drain well, gently pressing out excess water, and transfer to a bowl.
Heat oil and butter in cleaned pot over medium heat until foam subsides, then cook onions with garlic, cherry pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper, covered, stirring occasionally, until pale golden, about 8 minutes. Add greens and cook, covered, stirring occasionally, until onions are tender, 4 to 6 minutes. Transfer dandelion green mixture with a slotted spoon to a serving bowl and drizzle with additional oil.
Salted Butter Caramel–Chocolate Mousse

Ingredients:
1/2 cup (100g) granulated sugar
3 tablespoons salted butter, cubed
3/4 cup (180ml) heavy cream
6 ounces (170g) bittersweet or semisweet chocolate, chopped
4 large eggs, separated
Rounded 1/4 teaspoon flaky sea salt
preferably fleur de sel

Instructions:
1. Spread the sugar evenly over the bottom of a wide saucepan. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
2. When the caramel is a deep amber color and starts to smoke, wait for a moment for it to smell just slightly burnt, then remove it from the heat and quickly whisk the butter, stirring until melted. Gradually whisk in the cream and stir until the little bits of caramel are completely melted. (A few can be stubborn, so be patient. You can strain the mixture if they simply refuse to budge.)
3. Once smooth, add the chocolate, stirring gently until it's melted and smooth. Scrape the mixture into a large bowl and let it cool to room temperature. Once it's no longer warm, whisk in the egg yolks.
4. In a separate bowl, whip the egg whites until stiff. Fold one-third of the whipped whites into the chocolate mixture, sprinkling in the flaky salt. Fold in the remaining beaten egg whites just until no streaks of white remain. Divide the mousse into serving glasses, or transfer it to a decorative serving bowl, and chill for at least 8 hours. While it might be tempting to serve this with whipped cream, I prefer to serve it pure, straight up with just a spoon.
Lemon-Pistachio Israeli Couscous

Ingredients:
1 preserved lemon
1/2 cup (30g) chopped fresh flat-leaf parsley
2 tablespoons salted or unsalted butter, at room temperature
1/2 cup (80g) diced dried fruit (any combination of cherries, cranberries, apricots, prunes, or raisins)
1/2 cup (65g) unsalted (shelled) pistachios, very coarsely chopped (almost whole)
3/4 teaspoon sea salt or kosher salt
1/4 teaspoon ground cinnamon
1 1/4 cups (225g) Israeli couscous or another small round pasta
Freshly ground black pepper

Instructions:
1. Trim the stem end from the lemon and cut it into quarters. Scoop out the pulp and press it through a strainer into a medium-sized bowl to extract the juices; discard the pulp. Finely dice the preserved lemon rind and add it to the bowl along with the parsley, butter, dried fruit, pistachios, salt, and cinnamon.
2. Bring a pot of salted water to a boil over high heat. Add the couscous and cook according to the package instructions. Drain and add it to the bowl of fruits and nuts, stirring until the butter is melted and all the ingredients are well mixed. Season with black pepper and serve.
Strawberry-Elderflower Cake

Ingredients:
1/2 cup (1 stick) unsalted butter, melted, slightly cooled, plus more, room temperature, for pan
1 cup granulated sugar, plus more for pan
1 1/2 cups all-purpose flour, sifted
1/4 teaspoons kosher salt
6 large eggs
1 pound strawberries, hulled, quartered
1/4 cup granulated sugar
3 tablespoons elderflower, raspberry, or unseasoned rice vinegar
2 large egg whites
A pinch of kosher salt
2 1/2 cups powdered sugar
Elderflowers (optional; for serving)

Instructions:
Preheat oven to 350°F. Butter a 9"-diameter cake pan and sprinkle with granulated sugar. Whisk flour and salt in a small bowl; set aside.
Whisk eggs and 1 cup granulated sugar in a heatproof bowl and place over a saucepan of simmering water (bowl should not touch water). Heat, whisking constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes. Remove bowl from heat and, using an electric mixer on high speed, beat egg mixture until it is pale and tripled in volume, about 5 minutes.
Gently fold reserved dry ingredients into egg mixture in 3 additions, then fold in melted butter. Scrape batter into prepared pan and smooth top. Bake cake until golden brown and a tester inserted into the center comes out clean, 25–30 minutes. Transfer pan to a wire rack and let cake cool in pan before turning out.
Bring strawberries, granulated sugar, and 2 tablespoons vinegar to a simmer in a medium saucepan. Crush berries with a spoon to release more juices and simmer until berries are completely soft and mixture resembles a coarse jam, 5–8 minutes. Transfer to a medium bowl; let cool.
Using a long serrated knife, slice cake in half horizontally. Spread strawberry mixture over bottom layer of cake and place top layer over strawberry mixture.
Whisk egg whites, salt, and remaining 1 tablespoon vinegar in a medium bowl until frothy. Gradually whisk in powdered sugar; thin icing with water as needed (it should be pourable).
Place cake on a wire rack set inside a rimmed baking sheet and pour icing over cake. Spread with an offset spatula to smooth top and cover sides. Let stand at room temperature until set, at least 30 minutes. Decorate with elderflowers, if using, just before serving.
DO AHEAD: Cake can be made 1 day ahead. Store covered at room temperature.
Asparagus with Mussel Beurre Blanc

Ingredients:
1/2 medium onion, chopped
1 small carrot, peeled, chopped
1/2 cup dry white wine
1 pound mussels, debearded, scrubbed
2 bunches asparagus (about 1 1/2 pounds), trimmed, stalks peeled
Kosher salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
1 tablespoon Sherry vinegar
1 cup locust (acacia) flower (optional)

Instructions:
Bring onion, carrot, and wine to a boil in a medium saucepan. Add mussels and return to a boil. Remove from heat, cover, and let sit 10 minutes.
Meanwhile, cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 5 minutes. Using tongs, transfer to a bowl of ice water. Let cool, then drain and set aside. Reserve pot with water.
Strain mussel mixture through a sieve into another medium saucepan (you should have about 1/2 cup). Discard (or eat!) mussels and vegetables. Bring cooking liquid to a boil, reduce heat, and simmer until reduced to 1/4 cup.
Whisking constantly, add butter, a piece at a time, incorporating before adding the next piece. Whisk until sauce is emulsified. Whisk in vinegar; season with salt.
Just before serving, warm asparagus in reserved pot of hot water. Drain, pat dry, and transfer to a platter. Gently mix locust flowers, if using, into sauce and spoon over asparagus.
Cod with Potatoes and Preserved Lemon Relish

Ingredients:
1/2 medium onion, unpeeled, halved
1/2 head garlic (halved crosswise)
1 lemongrass stalk, trimmed, tough outer layers removed, finely chopped
4 sprigs thyme
1 tablespoon black peppercorns
4 cups low-fat milk
1 1/4 pounds Yukon Gold potatoes (about 4 large), scrubbed
Flaky grey sea salt or kosher salt
1/4 cup plus 3 tablespoons olive oil
1 1/2 pounds skinless cod fillet, cut into 2" pieces
1/2 preserved lemon, finely chopped
1/2 cup finely chopped chives (from about 1 large bunch)
2 tablespoons fresh lemon juice
1 tablespoon hot smoked Spanish paprika

Instructions:
Bring onion, garlic, lemongrass, thyme, peppercorns, and milk to a boil in a large saucepan. Reduce heat to low and simmer 20 minutes. Strain infused milk into a medium saucepan. Discard solids.
Meanwhile, cook potatoes in a large pot of boiling salted water until tender, 25–30 minutes. Drain, then peel potatoes and coarsely mash in a large bowl with 1/4 cup oil; season with salt.
Bring infused milk just to a boil. Add cod, reduce heat, and simmer until flesh begins to flake and is cooked through, about 5 minutes. Remove cod with a slotted spoon and transfer to a plate.
Combine preserved lemon, chives, lemon juice, paprika, and remaining 3 tablespoons oil in a small bowl; season relish with salt.
Mix 1/4 cup infused milk into potatoes. Place cod over potatoes; spoon relish over.
DO AHEAD: Relish can be made 2 days ahead. Cover and chill.