Chef: Ilaria Chiatti Per le croquette : per 500 grammi di anatra 150 grammi di patate 50 grammi di burro 50 grammi di farina 350 grammi di latte Noce moscata Sale e pepe Prezzemolo Per L insalata : 2 zucchine 3/4 acciughe Sale pepe un po’ di olio Per la crema di barbabietola: 500 grammi […]
Chef Costantino Nuzzo @chefcosty92 Courgettes Flower Gourmet: Make a mix stuff with Philadelphia, sauce anchovies, chopped anchovies and chives. With a paping bag fill the flower. brush with tempura the courgettes flower < tempura mix: corn flour, plain flour and sparkling water, salt> and fry them at 140 degrees. Boil the green courgettes and […]
Chef: Michele Vassallo Ingredients Pasta penne 1 potato 1 anchovy 3 artichokes Paprika Fresh rosemary Method Dice potato into cubes of potatoes then pan fry with 1/2 anchovy in a tablespoon of Olive oil till golden.sprinkle paprika powder on slices, rest. Then Slice artichoke and use grill to cook till lines appear turn over same […]
Chef: Michele Vassallo Ingredients Spaghetti 1/2 potato Olive oil Courgette 1 anchovy Fresh oreagno Rosemary Powder Lemon juice or lemon Method Slice the potato then boil till al dente Boil remove dry slices then pan fry with 1/2 anchovy in a tablespoon of Olive oil till with sprinkle of dry oreagno also till potatoes are […]
We are Partner of Association of Sommelier UK FIC UK is partner with UK Sommelier Association. Also this year will be participating to this event with our cooking show and our partners. For the fifth year running, on Monday 3rd June, the UK Sommelier Association and AIS UK will organise the Award that will pay homage to the best sommeliers working […]
Il 30 Maggio 2019 gli Chefs della Federazione Italiana Cuochi si sono riuniti per un evento alla Cucina Caldesi a Marylebone in London. 2 ore di Cooking Shows per presentare prodotti Piemontesi promossi dalla The Red Pot con il supporto degli Chefs FIC, del Presidente Enzo Oliveri e dello Chef Giancarlo Caldesi. 30 May 2019: […]
CHEF VINCENZO CATIZONE Procedimento: Soffriggere le patate e i cavolfiori e poi continuare la cottura con del brodo vegetale. Nel frattempo cuocere in forno una cialda di parmigiano per la nostra decorazione, e in una padella scaldare della curcuma in polvere e poi farne un olio alla curcuma. Quando i cavolfiori sono cotti aggiungere poco […]
FIC UK is partner with UK Sommelier Association. Also this year will be participating to this event with our cooking show and our partners. For the fifth year running, on Monday 3rd June, the UK Sommelier Association and AIS UK will organise the Award that will pay homage to the best sommeliers working in UK. […]
Chef Gianni Leone Frittata with spinach and cauliflower For 4 persons Boil separately 100g spinach and florets from half cauliflower Beat 3 whole eggs adding cucurma, paprika, Parmesan and salt/pepper. Add both vegetables to the egg mixture In a frying pan warm some EVO and a clove of garlic. When the oil is hot enough […]