Tag Archives: Italian Food

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

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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. See her story below and shop her look!

 

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

 

Chef Ale’s Panzanella Recipe

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Panzanella or Tuscan Bread Salad is a delicious Italian dish that is commonly very popular in the Summer. The dish is usually made out of soaked stale bread, onions and tomatoes. Chef Ale, our July Chef of the Month has shared with us her special Panzanella recipe (perfect for July)! Find the recipe below!

Ingredients 

  • 4 slices stale Tuscan bread
  • 2 ripe tomatoes
  • 1 medium cucumber
  • 1 small red onion
  • White wine or apple vinegar
  • 8 basil leaves, hand chopped
  • Extra Virgin Olive Oil
  • Salt and pepper to taste

Directions

1. Cut the onion into thin slices, soak them in a small bowl with water and a tablespoon of vinegar for at least 1 hour.

2. Peel the cucumber with a potato peeler then cut into thin rounds.

3. Wash, dry and cut the tomato into small pieces.

4. With a serrated knife, remove the crust from the Tuscan bread slices, wet them with a water solution and 2 tablespoons of vinegar without soaking too much. Once softened, squeeze out liquid excess and chop it coarsely into pieces.

5. Place the bread in a large bowl, then add the drained onions, tomatoes, cucumber and basil leaves and mix all the ingredients with the help of a spoon.

6. Season with olive oil, salt and pepper and mix again.

7. Place the Panzanella in the fridge for at least 1 hour.

8. Return the Panzanella to room temperature before serving.

Connect with our July Chef of the Month: 

Instagram: @alegambinidt

Facebook: @aqueeninthekitchen 

Twitter: @alegambinidt

Website: https://aqueeninthekitchen.com/

Chef Ale’s Tiramisù Truffles recipe

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In for a treat? Chef Ale has shared with us her Tiramisù Truffles recipe! This classic Italian dessert is a definite crowd-pleaser and a perfect finish to any dish. Get the recipe below and stir things up!

Ingredients 

  • 16 savoiardi (Italian ladyfingers)
  • 3 tablespoons powdered sugar
  • 8 ounces mascarpone cheese, room temperature
  • 1 shot espresso coffee
  • cocoa powder, to dust

Directions

1. In a food processor, pulverize the savoiardi. Set aside.

2. In a large bowl, combine mascarpone cheese and powdered sugar. Blend in the espresso, then add the savoiardi and mix thoroughly.

3. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.

4. Shape the mixture into 1-inch balls then roll them into cocoa powder.

5. Store tiramisù truffles in an airtight container in the fridge.

6. Remove from fridge 10 minutes before serving.

Connect with our July Chef of the Month: 

Instagram: @alegambinidt

Facebook: @aqueeninthekitchen 

Twitter: @alegambinidt

Website: https://aqueeninthekitchen.com/

CHEF ALE’S POTATO & ZUCCHINI LASAGNA

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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

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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) and shop her look!

 

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/

Check Out Our 2018 Chefs of the Year!

This year, 2018, has come and gone in the blink of an eye- cliché but true. The year has been complete with great food, fresh styles & delicious recipes, all thanks to our wonderful 2018 Chefs of the Month! Read below to find out more about what inspires & motivates our chefs & feel free to try some of their recipes!

January 2018- John Charles

Chef John attended Le Cordon Bleu in Dallas and worked in various Italian restaurants in New York to perfect his craft. He is now located in Dallas/Ft. Worth, Texas, specializing in Italian cuisine.

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Shop his look! 

February 2018- Amy Irizarry

Chef Amy is the Executive Pastry Chef at Bite Bakery and Café in Downtown Utica, NY.

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Shop her look! 

March 2018- Patty Francis

Chef Patty has a passion for creativity. She loves to express her creative side through many avenues, and we are lucky that baking is one of them!

Patty Kitchen

Shop her look! 

April 2018- Simone Bridges

Chef Simone is a 12-year-old from Jacksonville, Florida who demonstrates excitement, drive and passion in everything she does. At such a young age, Chef Simone has been able to grow her business as the Goddess Food Factory including cooking classes and a subscription box!

View More: http://pinkshutterphoto.pass.us/foodgodess

Shop her look! 

May 2018- Will Staten

Chef Staten is the founder and head chef of Ragin’ Cajun Cookin’, Dubs’ Rubs Spice Line and Dubs’ Po’ Boy Shop. You can find him in Las Vegas cooking or working on special projects.

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Shop his look! 

June 2018- Julie Herrera-Lemler

Chef Julie Herrera-Lemler is an prize-winning baker as well as a jack of all trades! If she is not baking, you can find her teaching baking classes, public speaking or even officiating weddings!

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Shop her look!

July 2018- Andres Sen Sang

Chef Andres is a recent winner of Chef Showdown 8 with his signature Quinoa Latina and Chili 35 dish. If you do not find him in the kitchen as the Executive Chef for Suyo, a GastoFusion restuarant in the Bronx, you can find him with his family or working on his own business ventures – Eighty6Brand.

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Shop his look!

August 2018- Claude Luciani

After growing up in the Bronx, Chef Claude Luciani made the move to South Florida where he now owns the Pizza Rustica Hollywood location. His mouthwatering, cheesy pizza will not disappoint!

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Shop his look!

September 2018- Penelope Wong

Since childhood, Chef Penelope has spent her life in the kitchen, from working at her family’s restaurant to being the Executive Chef at Glenmoor Country Club in Colorado.

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October 2018- Morghan Medlock

Chef Morghan is one of a kind – she went from playing basketball to whipping up masterpieces in the kitchen. Chef Morghan has all aspects of the meal perfected from breakfast to dessert.

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Shop her look!

November 2018- Gina Sansonia

Chef Gina is the Executive Chef/Owner of Cucina Bambina, a mobile, gourmet Italian eatery that is located in Hollywood, FL. Gina is a driven and passionate chef, with a zest for life…and basil!

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Shop her look!

 

Happy New Year from Chefuniforms & a big THANK YOU to all of our amazing Chefs of the Month!

November 2018 Chef of the Month Gina Sansonia

 

Image 2We’re delighted to introduce our November 2018 Chef of the Month, Gina Sansonia! Chef Gina is the Executive Chef/Owner of Cucina Bambina, a mobile, gourmet Italian eatery that is located in Hollywood, FL. Gina is a driven and passionate chef, with a zest for life…and basil! We can’t wait to share her story and delicious recipes!  Read below to learn about Chef Gina Sansonia and her passion for food.

 

 

1. Where were you born? 

I was born and raised in New York.

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

I’m the Executive Chef/Owner of Cucina Bambina Inc. We’re a mobile, Gourmet Italian Eatery based out of Hollywood, FL. We travel all over the state participating in various festivals in addition to catering private events.

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

I have an obsession with spoons…. they’re just so handy!

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

I have a keen sense of smell.

5. What advice would you offer for aspiring chefs?

Don’t let anyone tell you that you can’t do something. If you have passion, drive, a strong work ethic and a vision….you can make it happen-you just have to put in the work

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

Work smarter, not harder.

7. What does good food mean to you?

I firmly believe that good food comes from the heart, along with quality ingredients.

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

COMFORT and style.

9. Favorite ingredient to work with? 

I’m OBSESSED with basil.😍

10. Favorite City to dine out in? 

NYC, baby! Although I would like to check out the Chicago food scene. I hear amazing things.

11. Best Dish you have ever made? 

I make a mean rice ball if I do say so myself and many call me “The Meatball Queen”. Both of those are always crowd pleasers.

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

I typically don’t sit down and eat structured “meals”. I’m content with a good old bag of Doritos surprisingly enough!

13. Person you most like to cook for? 

Hands down my nieces and nephews. I love how excited and engaged they become.  It really is special.

14. What made you decide to become a chef? 

After losing my father to cancer, and being diagnosed with Celiac Disease, it made me look at food differently and (not to sound cliché) made me realize that life is too short. I just went for it!

Connect with our November Chef of the Month: 

Instagram: @cucinabambinainc

Twitter: @CucinaBambina

Facebook: Cucina Bambina Inc

 

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