Tag Archives: italian chef

Chef Barbara’s Zucchini Pancakes Recipe

zucchini pancakes

The inspirational Chef Barbara has shared her delicious, vegetarian-friendly zucchini pancakes recipe. Now you can enjoy a simple treat without any added guilt- all with ingredients that can easily be found in your kitchen.

Ingredients

  • 2 Medium zucchinis
  • Grater
  • 1 TSP of salt
  • 2 Eggs
  • 1/3 Cup of flour
  • Canola oil

Directions

  1.  Grate the zucchini and squeeze to let out the water.
  2.  Add the salt, 2 eggs and mix.
  3.  Add the flour and mix.
  4.  Fry the zucchini mix in canola oil.

 

Connect with our April 2020 Chef of the Month

Instagram: @barbara_pollastrini

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Chef Barbara’s Pollo Alla Cacciatora Recipe

chef barbara chicken

Our April Chef of the Month, Barabara Pollastrini, has shared her mother’s delicious chicken recipe: Pollo Alla Cacciatora. Chef Barbara’s dish rendition is created using basic items that you can find in your refrigerator and pantry. We’re sure it won’t disappoint. Find the recipe below!

Ingredients

  • Organic Chicken
  • 2 TBSP of extra virgin olive oil (EVOO)
  • Rosemary Garlic
  • Salt and Pepper
  • 1/2 cup of white wine
  • 1/2 cup of white vinegar

Directions

  1. Sautee EVOO, rosemary and garlic for 2 minutes.
  2. Add the chicken, then salt and pepper.
  3. Cook chicken for 10 minutes.
  4. Add the wine and vinegar to the chicken.
  5. Cover and cook until the chicken is completely done. Add some water if needed.

 

Connect with our April 2020 Chef of the Month

Instagram: @barbara_pollastrini

FacebookBarbara Pollastrini

Chef Barbara’s Santa Barbara Pasta Recipe

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If you’re looking for a different twist to a classic pasta dish, then Chef Barbara’s Santa Barbara Pasta recipe is ideal for you. Not only is this dish tasty, but her use of colors & food styling instructions make it an eye pleaser. Get the recipe below.

Ingredients

  • 80 grams of Rustichella blue spirulina pasta
  • 2 grams of salt
  • 3 tablespoons of homemade butter with sea urchins
  • 1 pinch of minced garlic
  • Shrimp coral (obtained by squeezing the head)

For dish decoration:

  • 1 Santa Barbara Prawns
  • 1 Tablespoon of Beluga caviar
  • 1 Sea urchin
  • 1 violet

Directions

  1. Cook the spaghetti in plenty of boiling salted water, drain al dente.
  2. Cut the top cap over the sea urchin curls and gently remove the internal eggs with a teaspoon, placing them in a bowl with ice.
  3. Prepare the homemade butter and blend the eggs previously obtained from the sea urchin, leaving a hedgehog tongue for the final decoration.
  4. In the meantime, in a frying pan, soften the urchin butter at room temperature, add the garlic and the prawn’s coral and mix everything together.
  5. Meanwhile fry the head off the prawn until it becomes crunchy.
  6. Brown the prawn tail on a pan for a few moments with a little salt and pepper
  7. Drain the spaghetti and pour into the pan, stir gently for a minute with the heat off, until the butter melts completely.
  8. Serve the pasta, place the shrimp and its head on the side of spaghetti, add the urchin’s eggs and caviar.
  9. Decorate with a flower

 

Connect with our April 2020 Chef of the Month

Instagram: @barbara_pollastrini

FacebookBarbara Pollastrini

 

APRIL 2020 CHEF OF THE MONTH- BARBARA POLLASTRINI

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Born in the beautiful city of Rome, and now residing in sunny Los Angeles, we’re proud to introduce our April 2020 Chef of the Month- Barbara Pollastrini! Chef Barbara is an impressive, creative chef with an incredible talent for food styling. She even worked as a food stylist for movies! She attributes her love of cooking back to her mom, who would create unforgettable meals with the simple things she had in her fridge. Now, due to COVID-19, she is giving back and serving food to hospitals, caregivers, law enforcement and first responders along with Domingo Deli in Encino. We’re so honored to feature Chef Barbara. You find out more about her and see her story below.

 

 

1. Where were you born?
I come from the Mediterranean world; where eating is the highlight of the day, looked forward to and enjoyed as if it were a sacred ritual.
Italy is my home. I was born and raised in Rome, one of the most beautiful cities in the world.

2. Where do you work and where are you based?
I worked as a personal chef for many years and as a food stylist for movies. I am also the only Italian ambassador of The Taste USA and I am an Executive Chef. Currently during this COVID-19 crisis, I am giving back and serving our heroes: children hospitals, general hospitals, law enforcement and first responders with Domingo Deli in Encino. I love this initiative.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
A sharp knife can help you accomplish a number of tasks quicker and more efficiently than any machine. I also use my hands a lot (with gloves, of course).

4. What is your sharpest sense out of all the 5 senses?
As a chef, it would have to be the sense of taste. However, learning to trust all your senses in the kitchen takes time and practice, but definitely smell is my sharpest sense. You can distinguish over 1 trillion unique scents. Most of the eating experience is actually experienced by your sense of smell.  Any flavors you perceive beyond the basic flavors (Salty, Savory, Spicy, Sour and Sweet) are perceived nasally.

The sense of Sight, for me as a chef and food stylist, is super important : your sense of sight is not as broad as your sense of smell, but can still distinguish several million shades of colors. Ugly food turns people off fast!

5. What advice would you offer for aspiring chefs?
Work ethic and attitude is everything. Never stop learning, from anybody and or anything.

6. What is one culinary tip every chef should know and perfect?
Consistency is the key for a successful career

7. What does good food mean to you?
Good food means love, passion and dedication.

8. What features are important to you when selecting your chef outfit?
Style and comfort. Short sleeves is a must.

9. Favorite ingredient to work with?
I can’t live without Sicilian Sea Salt Sea, sun and wind are the only ingredients used to obtain this unrefined sea salt.

10. Favorite City to dine out in?
Naples.

11. Best Dish you have ever made?
Recently, I created Pasta with Santa Barbara Spot prawns, uni and caviar. Its different flavors and texture make it delicious.
12. What you like to eat most often on your days off?
I love trying new restaurants, there are so many talented chefs in Los Angeles!
If I am home, I enjoy pizza and take-out food (Chinese food is one of my favorites ever)!

13. Person you would most like to cook for?
Keanu Reeves. I am sure he will appreciate my cooking skills

14. What made you decide to become a chef?
My mother, she was my inspiration. I would say I started my love of cooking just by watching her create unforgettable meals with only what was available in her refrigerator.

Connect with our April 2020 Chef of the Month

Instagram: @barbara_pollastrini

Facebook: Barbara Pollastrini

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CHEF ALE’S POTATO & ZUCCHINI LASAGNA

Potato & Zucchini Lasagna.jpg

Lasagna is one of the tastiest dishes out there. Potatoes and Zucchini make the world go ’round. Together, they create a recipe for satisfaction! Chef Ale has shared her delicious Potato & Zucchini Lasagna recipe, and once you try it, you’ll crave it every single day! Get the recipe below:

Ingredients 

  • 1 package (12 oz) fresh lasagna sheets
  • 3 tbsp Extra Virgin Olive Oil
  • 1 garlic clove
  • 2 large zucchini
  • 2 medium potatoes
  • 1 cup water, warm
  • 2 cups whole milk, warm
  • 4 tbsp unsalted butter
  • 4 tbsp flour
  • 1 pinch ground nutmeg
  • salt and pepper, to taste
  • 1 cup Parmigiano-Reggiano, grated

Directions

1. Preheat oven at 350 F degrees.

2. Wash, dry and cut the zucchini into thin rounds. Peel, wash, dry and cut  the potatoes into thin rounds.

3. In a large skillet, brown the garlic with Extra Virgin Olive Oil. Remove the garlic and add zucchini and potatoes. Sauté for a couple of minutes, then add 1 cup of warm water, salt and pepper to taste and cook at medium heat until tender.

4. In the meantime, prepare the béchamel sauce by melting the butter in a medium sauce pan over low heat. Remove the butter from heat then add the flour and stir until smooth. Slowly pour in the warm milk, whisking continuously. Return the mixture over medium heat, add nutmeg and cook until just thick. Set aside.

5. Boil the lasagna sheets on a large skillet of salted boiling water for a couple of minutes, then remove and lay on a kitchen towel to dry.

6. To assemble the Lasagna, grease the bottom of a rectangular baking dish with a knob of butter, then spread over a couple of tablespoons of béchamel sauce. Place the first layer of lasagna sheets then some zucchini and potatoes, spread over some béchamel sauce and sprinkle with Parmigiano Reggiano.

7. Repeat (lasagna sheets, béchamel sauce, zucchini and potatoes, Parmigiano Reggiano) for 3 more times or until all the ingredients are gone. (I usually prepare my lasagna with no more than 4 layers).

8. Cook for 35 minutes.

9. Allow to cool for 10 minutes before serving.

 

Connect with our July Chef of the Month: 

Instagram: @alegambinidt

Facebook: @aqueeninthekitchen 

Twitter: @alegambinidt

Website: https://aqueeninthekitchen.com/

 

July 2019 Chef of the Month- Ale Gambini

We are proud and ecstatic to introduce our July Chef of the Month- Ale Gambini, also known as a Queen in the Kitchen! Chef Ale is not only a cookbook author and a cooking instructor, but she’s also a LA-based food writer AND an Italian food ambassador! Chef Ale also frequently travels the United  States and Italy as Keynote speaker for food-related events, a Queen in the Kitchen indeed! Read below to learn more about Chef Ale (prepare to be fascinated).

 

 

 

 

 

 

1. Where were you born?

100% Italian, born and raised in beautiful Milan (Italy).

2. Where do you work and where are you based?

I’m a LA-based food writer, Italian food ambassador, cooking instructor and chef in online food programs. I also travel the U.S and Italy as a keynote speaker for food related events.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

I’m a huge fan of the Kitchen Aid stand mixer, such a great help but as I always say to my students, your hands are your best tools in the kitchen.

4. What is your sharpest sense out of all the 5 senses?

The smell! Everything about my cooking starts from the smell. I want my dishes to be a bouquet of flavors through the nostrils first and then to the palate.

5. What advice would you offer for aspiring chefs?

Passion and hard work are the key ingredients to succeed in the food industry.

6. What is one culinary tip every chef should know and perfect?

I don’t have a tip, but a suggestion: always use the BEST quality ingredients.

7. What does good food mean to you?

Family, health and love. I grew up in a typical Italian family watching my Nonna prepare food for the whole family every single day. Cooking is one of the greatest acts of love. For us Italians, it is much more than fuel for the body, is sacred.

8. What features are important to you when selecting your chef outfit? 

The fabric is the most important thing, I love lightweight coats made with natural fibers. The colors hot pink and black are A Queen in The Kitchen colors.

9. Favorite ingredient to work with?

Flour. I love to bake especially bread and baked goods.

10. Favorite City to dine out in?

Bologna in Emilia Romagna region (Italy), the capital of the Italian food: fresh egg pasta, lasagne, ragù, gnocco fritto, Prosciutto di Parma, Mortadella and so much more.

11. Best Dish you have ever made?

People say that my Lasagne alla Bolognese is to die for.

12. What you like to eat most often on your days off? 

I try to eat as good as possible every day, but if I have to choose something not Italian, I would say ceviche de pulpo.

13. Person you would most like to cook for? 

My daughter, when she cleans her plate I’m the happiest person on this planet. Mangia, mangia is my motto!

14. What made you decide to become a chef?

The love for the good food.

 

Connect with our July Chef of the Month: 

Instagram: @alegambinidt

Facebook: @aqueeninthekitchen 

Twitter: @alegambinidt

Website: https://aqueeninthekitchen.com/

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