Corrections and revisions

content/cinque-pi.md

@@ -17,16 +17,16 @@ This is a nice simple dish made up of five ingredients: panna, pomodori, parmigi
 
 - pasta: 800g | 1 1/2 lb
 - Cream: 4dl | 1 1/2 cups
-- Tomato purée
+- Tomato paste 2 TS
 - Parmigiano (grated)
 - Parsley
 
 ## Directions
 
 1. Start cooking the [pasta](/pasta).
-2. Mix the cream with the purée and bring to a boil.
-3. Turn the heat down to medium and add the grated parmigiano.
-4. Let it cook on medium to low heat until the pasta are done.
-5. Add chopped up parsley and pepper.
-6. You can either add the sauce to the pasta ore serve separately.
+2. Mix the cream with the tomato paste and bring to a boil.
+3. Turn the heat down to medium and add as much grated parmigiano as you like.
+4. Let it cook on medium to low heat until the pasta is done.
+5. Add chopped parsley and pepper.
+6. You can either add the sauce to the pasta or serve separately.
 7. Serve with some additional parmigiano and a leaf of parsley.

content/roesti.md

@@ -26,15 +26,26 @@ Can be useful to get rid of leftover potatoes from the day before.
 
 ## Directions
 
-1. If you don't have cooked potatoes from the day before: Cook them and let them cool. It is important to use cold potatoes. You can also use raw potatoes. The cooking time will increase though.
-2. Shred your potatoes with a grater. The shreds should be quite large so don't use your typical cheese shredder.
-3. Dice the first onion and mix together with potatoes. You can also add diced bacon if you want to. Add your seasonings here.
-4. Heat up some butter in a large pan. Add your mix to the pan on high heat. Let the mixture get warm for a few minutes under constant stirring.
-5. Reduce heat to medium-high. Form the Rösti into a round puck. It should fill out the whole pan. I recommend a thickness of around 1 - 1.5cm (~1/2") for a softer Rösti.
-6. Add some more butter flakes around the inside of the pan to get it under the Rösti.
-7. It can take quite a while for a nice crust to form. Check after roughly 5-10 minutes for browning.
-8. While the Rösti is cooking dice the other onion and the carrots. Steam everything in a pan with a bit of water. Use a lid to get the temperature up.
+2. Shred raw or cooked (but cool) potatoes with a grater. The shreds should be
+   quite large so don't use your typical cheese shredder.
+3. Dice the first onion and mix together with potatoes. You can also add diced
+   bacon if you want to. Add your seasonings here.
+4. Heat up some butter in a large pan. Add your mix to the pan on high heat.
+   Let the mixture get warm for a few minutes under constant stirring.
+5. Reduce heat to medium-high. Form the Rösti into a round cack. It should fill
+   out the whole pan. I recommend a thickness of around 1 - 1.5cm (~1/2") for a
+   softer Rösti.
+6. Add some more butter flakes around the inside of the pan to get it under the
+   Rösti.
+7. It can take quite a while for a nice crust to form. Check after roughly 5-10
+   minutes for browning.
+8. While the Rösti is cooking dice the other onion and the carrots. Steam
+   everything in a pan with a bit of water. Use a lid to get the temperature
+   up.
 9. Alternatively you can use fresh or creamed spinach.
-10. When you're satisfied with the browning, flip the Rösti and set the heat to medium-low. A plate can be useful here to put on top of the Rösti in the pan.
-11. When the Rösti crispness is to your liking, remove from pan and fry two eggs. A runny yolk adds quite a bit to the potatoes.
+10. When you're satisfied with the browning, flip the Rösti and set the heat to
+    medium-low. A plate can be useful here, put it on top of the Rösti in the
+    pan and flip. Then gently put the whole cake back in the pan.
+11. When the Rösti crispness is to your liking, remove from pan and fry two
+    eggs. A runny yolk adds quite a bit to the potatoes.
 12. Top Rösti with eggs and serve with the peas or spinach.