Cooking with Carmelo: Roasted Vegetables “Antipasto”
Chef Carmelo Sortino and I are keen to promote some simple vegetarian recipes while we are confined at home and need to stay healthy and inspired in the kitchen. This is a theme that will run through the next series of recipes that I will be posting over the next…
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…
FOOD & TRAVEL IN 2020
FOOD & TRAVEL IN 2020 MAY – PROVENCE, S.FRANCE: Cooking with Chef Denis Fetisson at Restaurant L’Amandier de Mougins Cooking with Rosa Jackson at Les Petits Farcis in Nice Visits to: Menton, Cap d’Antibes, Villefranche-sur-Mer JULY – KELOWNA, BC: Wine tasting Gran Fondo Bike Race in Penticton (spectator only!) AUGUST…
Les Petits Farcis Niçois
Ingredients: 4 x Round courgettes (zucchini) for 2 people 2 x small white Onions 6 x Garlic cloves Tsp Curry powder 300g Spelt flour (can be substituted with wholegrain rice) 1 cup Split peas 1 cup Barley, 1 cup Lentils 1 cube Vegetable stock TbspPesto 150g Goat cheese cream 40ml…