Cooking for a chef | Keep it simple
Have you ever had to cook for a chef, a real one? It happened to me a few days ago and I seriously started to panic at the thought as my friend is really top-notch in the kitchen.
Desperately, a few days in advance, I started consulting cookbooks and practising few recipes (a disaster considering the mounting pressure…).
In the end I decided to keep it simple and go for my favourites.
The first “must have” on an Italian table is my beloved bruschetta. The traditional one consists in a slice of grilled bread, rubbed with a clove of garlic and drizzled with olive oil. As I was cooking for a special occasion I wanted to make a little bit more sophisticated. My bruschetta was made with grilled bread, a slice of Parma ham, burrata cheese on top, black pepper and a generous drizzle of our extra virgin bio Organic. It was yummy.
As a main I cooked paccheri al dente (remember: al dente is the most important thing) with fresh pachino tomatoes, scamorza cheese, grated Parmisan and basil. All finished with olive oil dop Lametia.
I ended the dinner with a selection of great Italian cheeses (caciocavallo Ragusano DOP, pecorino Calabrese, Gorgonzola and caciotta di Norcia) paired with apples, grapes and honey.