Gino and China’s Saffron Pappardelle Al Nero


For the saffron pasta:

Pinch of saffron

1 large egg

1 c flour

1 tbsp olive oil

1/3 tsp salt

Drops water, if needed

For the squid ink:

1/3 c squid ink

2 pc  shallots, sliced

½ c white wine

½ pc bay leaf

Salt and black pepper to taste

3 tbsp olive oil

1 tbsp onions, chopped

1 tsp garlic, minced

4-5 pc  cherry tomatoes, halved and deseeded

½ pc roasted bell pepper, cubed

½ pc yellow bell pepper

100 g squid, cubed

2 tbsp white wine

½ tsp Korean chili flakes
1 tsp fresh basil, chopped

Salt and pepper to taste

For the pasta:
Place flour in a bowl. Make a well in the center and add the salt. Then break in an egg, beating with a fork and incorporating a little of the flour. Add olive oil and water. Knead into a dough adding flour if needed. Roll the dough out with a pin until it is as thin as you can make it or run it through a pasta machine to get desired thickness. Cut into Pappardelle.

Sauté onions, garlic and red bell pepper in olive oil. Add squid and white wine. Season with salt and pepper. Set aside.

Using the same pan. Put cooked squid ink and add pasta. Sprinkle ½ of chili flakes and season with salt and pepper.

Put in a bowl. Top with the sautéed mixture. Sprinkle with chili flakes and top with basil.

Asian Beef Short-Ribs Stew

1 k US beef short ribs

¼ c oil

1 tbsp garlic, minced

½ pc medium white onion, sliced

20 g ginger, julienned

2 tbsp chili-garlic sauce

½ c oyster sauce

½ c soy sauce

Zest of 1 orange

Juice of 1 orange

2 tbsp brown sugar

1 pc bay leaf

4 pcs star anise

½ tsp five-spice powder

2 tbsp cilantro leaves and stems, chopped

1 ½ tsp sesame oil

8 c beef broth (stock)

salt and pepper


1 tbsp cilantro leaves

2 tsp sesame seeds

Julienne of orange zest

Season beef with salt and pepper. Heat oil. Brown beef and set aside.

In the same pan, sauté garlic, onion and ginger. Add chili garlic sauce and return beef. Mix in oyster sauce, soy sauce, brown sugar, star anise, five spice powder, orange juice, orange zest and beef broth.

Boil covered until beef is fork tender but still attached to the bone. Add in sesame oil to finish. Mix.

Garnish with cilantro and sesame seeds.

Toblerone Fondue

Taisan, cut into 2 inch cubes





Champola or any wafer sticks

½ c light corn syrup

1 c cream

4 c Toblerone dark chocolate

¼ c amaretto

Heat cream and light corn syrup. Pour over chocolate. Set aside for 5 minutes then whisk. Let it boil once. Add liqueur.

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