Tag Archives: Pasta

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.

 

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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.

 

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Instagram: @barbara_pollastrini

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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

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Chef Benjamin’s Ostrich Pasta Recipe

An exquisite addition to add to your chef repertoire is Chef Benjamin’s Ostrich Pasta recipe. This dish is full of delectable flavors that blend to create the ultimate spin on to your everyday Linguini pasta. Find it below!

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Ingredients

  • Ostrich Meat
  • Shallots
  • Garlic
  • Curly Parsley
  • Eggs
  • Semolina Flour
  • Linguini Pasta
  • Tomatoes
  • Greek Olive Oil
  • Green Onion
  • Italian Parsley
  • Danish Butter
  • Korean Basil

Directions

  1. Ground ostrich meat with shallots, garlic, curly parsley, eggs and Semolina flour.
  2. Cook Linguini pasta.
  3. Blend tomatoes, Italian parsley, Danish butter, Greek olive oil, green onions and reduce.
  4. Let it cool. Add Korean basil and serve as sauce.

 

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Instagram@chefbenjaminepicure

Chef Morghan’s Shrimp Pasta Recipe

Shrimp. Pasta. What could be better? How about shrimp pasta? Chef Morghan has shared a mouth-watering shrimp pasta recipe that is a perfect dish for either lunch or dinner. Get her recipe below, and give your taste buds a treat!

Shrimp Pasta 2.jpg

Ingredients

1 pack linguine pasta

1LB shrimp (peeled & deveined)

2 TBS EVOO

2 cloves fresh garlic

1 tomato chopped

Parsley bunch

1/2 lemon

Salt/pepper to taste

1 TBS red chili flakes

Sprinkle of shredded Parmesan

 

Directions

1. Boil pasta according to instructions on package.

2. Rinse and dry and season shrimp with salt, pepper and red chili flakes.

3. Heat a skillet to medium high heat and add 1-2TBS of a high heat oil (veggie, canola, grape seed).

4. Add 1TBS of minced garlic to the heated pan, then add shrimp and begin to sauté just until the shrimp become pink (careful not to overcook them).

5. Remove shrimp from pan and set aside. DO NOT RINSE PAN!

6. Leave all drippings from sautéing the shrimp in the pan and add 1 TBS of olive oil to pan.

7. Dice either a whole or 1/2 tomato depending on how much you like tomatoes.

8. Drain pasta and add to the pan. Begin to toss the pasta around in the drippings and EVOO. Then add the diced tomato and trim the heat to low.

9. Season Pasta with salt and pepper.

10. Add shrimp and toss everything around in the pan on low heat.

11. Garnish with chopped fresh parsley and the juice of the 1/2 of lemon. Plate and serve.

 

Connect with our October Chef of the Month:

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Instagram: @chefmorghan

Facebook: Morghan Medlock

Website

 

Getting to know Chef Lorenzo Boni – his birthplace, Italy

Bologna Italy - Birthplace of Chef Lorenzo Boni, blog.chefuniforms.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Italy is one of the most beautiful and romantic places in Europe and the world. It is a vibrant, rich and romantic culture and our current Chef of the Month, Chef Lorenzo Boni, hails from this popular location. When one thinks of Italy, images of art, fashion, great cuisine and a strong history comes to mind. Italy is one of the oldest countries in the world and the 5th most visited (47.7 million tourists, 2013 behind France, USA, Spain and China. Chef Lorenzo’s hometown is Bologna, Italy and located in the northern part of the country.

Here are some facts about Italy:

Population: 61.7 million (2014 estimate)

Capital: Rome

Official Languages: Italian as well as German, French and Ladin.

Currency: Euro

Popular Italian Brands:

BVLGARI: Jewelry and luxury goods brand

Giorgio Amani: fashion house

Barilla Group: food company that makes pasta, ready-made sauces and bakery products

Ferrari S.p.A: luxury sports car manufacturer

Other Facts:

  1. Italians love sports. Among the popular ones are cycling, skiing, soccer and motor racing.
  2. Family is very important to Italians.
  3. Italians love their food and they are known for pizza, pasta, pesto, gelato, lasagna and mozzarella cheese.
  4. Italy surrounds two of the world’s smallest countries. They are San Marino in Northern Italy, the oldest republic in the world and Vatican City in Rome, the smallest country in the world. Vatican City is led by the Pope and is the headquarters of the Roman Catholic Church, also led by the Pope.

Italy’s Flag

Italy's flag - Chef Lorenzo's Birthplace found on blog.chefuniforms.com

 

 

 

 

 

 

Italy’s Love for Food

Italy's flag made out of food found on blog.chefuniforms.com

 

 

Italian Antipasti found on blog.chefuniforms.com

 

 

Cà Shin Bologna Italy found on blog.chefuniforms.com

Cà Shin in Bologna, Italy

 

 

 

 

 

 

 

Sources: retrieved from

http://knowledge.allianz.com/demography/population/?379/key-facts-figures-about-italys-population

http://www.kids-world-travel-guide.com/italy-facts.html

 

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