| Zutaten | 4 Pers | 6 Pers | 10 Pers |
| Butter | 40 g | 60 g | 100 g |
| Mehl | 1 EL | 1.5 EL | 2.5 EL |
| Vollrahm | 180 ml | 270 ml | 450 ml |
| Parmesan gerieben | 50 g | 75 g | 125 g |
| Salz | 0.5 KL | 0.75 KL | 1.25 KL |
| Pfeffer | 0.5 KL | 0.75 KL | 1.25 KL |
| Muskatnuss | 1 MS | 1.5 MS | 2.5 MS |
| Eiernudeln | 400 g | 600 g | 1 kg |
Archiv des Autors: Pit Zünd
Risotto Sitges
| Zutaten | 4 Pers | 6 Pers | 10 Pers |
| Peperoni in Streifen | 0.5 | 0.75 | 1.25 |
| Zwiebeln grob gehackt | 1 | 1.5 | 2.5 |
| Knoblauchzehen grob gehackt | 1 | 1.5 | 2.5 |
| Olivenöl | 3 EL | 4.5 EL | 7.5 EL |
| Tomaten/Pelati in Stücken | 200 g | 300 g | 500 |
| Hühnerbouillon Dora | 1.2 lt | 1.75 lt | 2.9 lt |
| Reis parboiled | 320 g | 480 g | 800 g |
| Erbsli | 50 g | 75 g | 125 g |
| Safran | 0.5 KL | 0.75 KL | 1.25 KL |
| Salz | 0.5 KL | 0.75 KL | 1.25 KL |
| Tabasco | 1 KL | 1.5 KL | 2.5 KL |
| Zitrone in Achtelsschnitzen | 1 | 1.5 | 2.5 |
Spaghetti Aglio, Olio e Peperoncini (mit Knoblauch, Öl und Pfefferschötli) Aldo
| Zutaten | 4 Pers | 6 Pers | 10 Pers |
| Olivenöl kaltgepresst | 80 ml | 120 ml | 200 ml |
| Knoblauchzehen fein gehackt | 2 | 3 | 5 |
| Pfefferschötli entkernt, fein gehackt | 1 | 1.5 | 2.5 |
| Salz | 1 MS | 1.5 MS | 2.5 MS |
| Peterli fein gehackt | 1 EL | 1.5 EL | 2.5 EL |
| Spaghetti | 400 g | 600 g | 1 kg |
Dörrbohnen Elsbeth
| Zutaten | 4 Pers | 6 Pers | 10 Pers |
| Dörrbohnen | 100 g | 150 g | 250 g |
| Zwiebeln gehackt | 1 | 1.5 | 2.5 |
| Knoblauch gehackt | 1 | 1.5 | 2.5 |
| Butter | 1 EL | 1.5 EL | 2.5 EL |
| Gemüsebouillon | 250 ml | 375 ml | 625 ml |
| Bohnenkraut | 1 KL | 1.5 KL | 2.5 KL |
| Salz, Pfeffer | q.s. | q.s. | q.s. |