Cooking with Carmelo: Fusilli with Cauliflower Puree and Black Olives
Chef Carmelo has designed an EXCLUSIVE recipe for you this week – a delicious cauliflower dish served with any pasta – fusilli, penne, rigatoni, fettuccine – its up to you! The variations on this dish are entirely up to your creative and personal tastes eg. you can add some pizzazz…
Cooking with Carmelo: Pesto alla Genovese
Spero che stiate tutti bene! Carmelo and I hope you are all well on this beautiful April morning here on the Sunshine Coast. We hope that wherever you are, you are enjoying some home cooking, trying out new, healthy recipes to share with your loved ones during this period of…
Cooking with Carmelo: Vegetarian
Polenta is quick and easy to make and a healthy alternative to pasta, especially if you are a diabetic and need to stay gluten-free. Polenta has a flour-type consistency and is made of corn meal. Ingredients: 100g Polenta 450g chicken or vegetable broth or semi-skimmed milk Salt 1 tbsp unsalted…
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…