From pasta to chicken skin–eight salted egg dishes you can try
“Everything is better with salted egg yolks,” Max Falkowitz of the food website Serious Eats (www.seriouseats.com) declared last year.
“Everything is better with salted egg yolks,” Max Falkowitz of the food website Serious Eats (www.seriouseats.com) declared last year.
The Viva Italia promotion at the Sofitel Philippine Plaza Hotel was billed as “north versus south.” That was meant to show how, even with the same basic dishes (pasta, risotto, pizza), there will be differences in preferred ingredients and even methods of cooking.
It’s chef Luciano Paolo Nesi’s angel hair pasta with sun-dried tomatoes in spicy extra-virgin olive oil.
In 1986, Margarita “Gaita” Fores packed her bags and flew to Italy for a crash course on Italian cooking. In a span of six months, she moved from Florence, Milan and Rome, soaking up as much as she could in Italian culture as well as learning about local markets, local ingredients and the home-style cuisine of three signoras.
There are some restaurants that take shape longer than others. Rumors about Margarita Fores’ new flagship restaurant began swirling almost five years ago, when everyone said it couldn’t be done—local suppliers, organic produce, farm-to-table.
In the early days, pasta was made from durum flour, which Sicily in Italy specialized in. There’s even an Italian law that says all dry pasta must be manufactured using that specific ingredient.
It was great to finally meet Michelin-star chef Nicolas Isnard during his recent stint at The Tivoli, Mandarin Oriental’s fine dining restaurant. Previously we had only “met” him while he was still in France, via Skype, when we interviewed him before his arrival in Manila.
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
Thin-crust gongonzola cheese pizza, rolled and dipped in honey with fried garlic bits, may seem strange, but it works like eating pancake with maple syrup.
The conventional wisdom of cutting carbs and calories generally has meant that pasta is a no-go.
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