10 delicious Continental dishes

1. Spaghetti Carbonara
Ingredients:
400g spaghetti
200g pancetta or bacon, diced
2 large eggs
1 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley for garnish
Instructions:
Cook spaghetti according to package instructions. Drain and set aside.
In a large pan, heat olive oil. Add pancetta or bacon and cook until crispy. Add garlic and sauté for a
minute.
In a bowl, whisk together eggs and Parmesan cheese.
Add cooked spaghetti to the pan with pancetta. Remove from heat.
Pour egg and cheese mixture over the spaghetti, stirring quickly to create a creamy sauce. Season with
salt and pepper.
Garnish with fresh parsley and serve hot.
2. Chicken Alfredo
Ingredients:
500g fettuccine
2 chicken breasts, sliced
1 cup heavy cream
1 cup grated Parmesan cheese
3 cloves garlic, minced
Salt and pepper to taste
2 tbsp butter
Fresh parsley for garnish
Instructions:
Cook fettuccine according to package instructions. Drain and set aside.
In a large pan, melt butter. Add chicken and cook until golden brown. Remove from pan and set aside.
In the same pan, add garlic and sauté for a minute. Add heavy cream and bring to a simmer.
Stir in Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper.
Add cooked fettuccine and chicken to the sauce. Toss to coat.
Garnish with fresh parsley and serve hot.
3. Caesar Salad
Ingredients:
1 large romaine lettuce, chopped
1/2 cup croutons
1/4 cup grated Parmesan cheese
2 anchovy fillets, minced (optional)
1 clove garlic, minced
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 egg yolk
2 tbsp lemon juice
1/3 cup olive oil
Salt and pepper to taste
Instructions:
In a bowl, whisk together garlic, anchovies, Dijon mustard, Worcestershire sauce, egg yolk, and
lemon juice.
Slowly drizzle in olive oil, whisking constantly until the dressing is thick and creamy. Season with
salt and pepper.
In a large bowl, combine romaine lettuce, croutons, and Parmesan cheese.
Pour dressing over the salad and toss to coat.
Serve immediately.
4. Beef Stroganoff
Ingredients:
500g beef sirloin, sliced into thin strips
1 large onion, finely chopped
2 cups mushrooms, sliced
1 cup sour cream
1 cup beef broth
2 cloves garlic, minced
2 tbsp flour
2 tbsp butter
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
In a large pan, melt butter. Add beef strips and cook until browned. Remove from pan and set aside.
In the same pan, add onions and garlic. Sauté until soft.
Add mushrooms and cook until they release their juices.
Stir in flour and cook for a minute. Gradually add beef broth, stirring constantly.
Return beef to the pan and simmer for 10 minutes.
Stir in sour cream and cook until heated through. Season with salt and pepper.
Garnish with fresh parsley and serve hot over egg noodles or rice.
5. Ratatouille
Ingredients:
1 eggplant, diced
2 zucchinis, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 large onion, finely chopped
2 tomatoes, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste
Fresh basil for garnish
Instructions:
Preheat oven to 375°F (190°C).
In a large pan, heat olive oil. Add onions and garlic, and sauté until soft.
Add eggplant, zucchinis, bell peppers, and tomatoes. Cook for 10 minutes.
Season with thyme, salt, and pepper.
Transfer vegetables to a baking dish. Cover with foil and bake for 30 minutes.
Garnish with fresh basil and serve hot.
6. Coq au Vin
Ingredients:
1 whole chicken, cut into pieces
200g bacon, diced
2 cups red wine
1 cup chicken broth
1 large onion, finely chopped
2 carrots, sliced
2 cloves garlic, minced
2 tbsp flour
2 tbsp butter
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
In a large pot, cook bacon until crispy. Remove and set aside.
In the same pot, add chicken pieces and cook until browned. Remove and set aside.
Add onions, carrots, and garlic. Sauté until soft.
Stir in flour and cook for a minute. Gradually add red wine and chicken broth, stirring constantly.
Return chicken and bacon to the pot. Add bay leaf and season with salt and pepper.
Simmer for 45 minutes to an hour until chicken is cooked through and tender.
Garnish with fresh parsley and serve hot with crusty bread.
7. Quiche Lorraine
Ingredients:
1 pie crust
200g bacon, diced
1 cup Gruyère cheese, grated
3 large eggs
1 cup heavy cream
Salt and pepper to taste
1/4 tsp nutmeg
Instructions:
Preheat oven to 375°F (190°C).
In a pan, cook bacon until crispy. Drain on paper towels.
In a bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.
Place pie crust in a pie dish. Sprinkle bacon and cheese evenly over the crust.
Pour egg mixture over the bacon and cheese.
Bake for 35-40 minutes until the quiche is set and golden brown.
Let cool for a few minutes before serving.
8. Shepherd's Pie
Ingredients:
500g ground lamb or beef
1 large onion, finely chopped
2 carrots, diced
1 cup peas
2 cloves garlic, minced
1 tbsp tomato paste
1 cup beef broth
2 tbsp Worcestershire sauce
4 large potatoes, peeled and mashed
1/4 cup milk
2 tbsp butter
Salt and pepper to taste
Instructions:
Preheat oven to 400°F (200°C).
In a large pan, cook ground lamb or beef until browned. Drain excess fat.
Add onions, carrots, and garlic. Cook until vegetables are soft.
Stir in tomato paste, beef broth, and Worcestershire sauce. Simmer for 10 minutes.
Stir in peas and season with salt and pepper.
Spread meat mixture in a baking dish. Top with mashed potatoes.
Bake for 20-25 minutes until the top is golden brown.
Serve hot.
9. Margherita Pizza
Ingredients:
1 pizza dough
1 cup tomato sauce
2 cups fresh mozzarella, sliced
Fresh basil leaves
2 tbsp olive oil
Salt and pepper to taste
Instructions:
Preheat oven to 475°F (245°C).
Roll out pizza dough on a floured surface.
Spread tomato sauce over the dough, leaving a border for the crust.
Arrange mozzarella slices on top of the sauce.
Drizzle with olive oil and season with salt and pepper.
Bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
Garnish with fresh basil leaves and serve hot.
10. Beef Wellington
Ingredients:
1 beef tenderloin, trimmed
200g mushrooms, finely chopped
2 cloves garlic, minced
1 tbsp thyme, chopped
1 tbsp Dijon mustard
8 slices prosciutto
1 sheet puff pastry
1 egg, beaten
Salt and pepper to taste
2 tbsp olive oil
Instructions:
Preheat oven to 400°F (200°C).
Season beef tenderloin with salt and pepper. Heat olive oil in a pan and sear the beef on all sides. Let
cool.
In the same pan, sauté mushrooms, garlic, and thyme until the moisture evaporates. Let cool.
Spread Dijon mustard over the beef. Wrap beef with prosciutto slices.
Spread mushroom mixture over the prosciutto.
Roll out puff pastry and place the beef in the center. Wrap the pastry around the beef, sealing the
edges.
Brush with beaten egg and bake for 25-30 minutes until the pastry is golden brown.
Let rest for 10 minutes before slicing and serving.