Cooking with Carmelo: Risotto with Pork Sausage and Red Wine
From Carmelo’s Kitchen: Servings: 2 Sauce: 1 tbsp / 15ml olive oil 1 cup / 250ml large red onion, medium chopped 1 sprig fresh rosemary, finely chopped Pinch sea salt mixed with 1/4 cup / 50ml Herbs de Provence (savoury, marjoram, thyme, oregano) Sausages: 1/2 lb / 227g Sweet Italian…
Cooking with Carmelo
Sicilian-born Chef Carmelo Sortino has been cooking since he was 14 years old, starting in his uncle’s pastry shop where he became fascinated with baking and making marzipan. Two years later, he moved to Milan to work for the Ricci Company before being offered a place at Giuseppe Ciocca’s culinary…
