Ceci e Vongole- Chickpeas & clams

Enjoying a quick lunch break with the film crew

Ten minutes is all you need, from start to finish. Preparation is key to be able to put this dish together with impressive ease.
One of the most elegantly simple dishes I know, and perfect for our hot impending days. Nobody wants to be sweating it out in a hot kitchen, trust me I know!
Impress your guests with effortless style as you present this majestic dish.
It really is the perfect dish to add to your repertoire.
I personally love watching them dance open in the pan, and adds in-house theatrics for your quests to watch.
This is one of my favourite short films, as it truly captures the theatre that takes place in my mind when I prepare this dish! Enjoy xo

Click this link to watch the film:
https://www.youtube.com/watch?v=Ux96t2UjdYc

Re-Repost from instagram @basile_imports
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Some of the most beloved Italian dishes comprise of just a few simple ingredients and ones that are readily available in our pantry just like this next short film featuring the humble canned Chick peas and Clams. Clever @kara.privatechef and super festive.
Chickpeas & Clams.
Cooking instructions:
1: Prepare all of your ingredients in advance, set aside so you are then ready to prepare the dish all in one saucepan.
- finely chop parsley - cut tomatoes in half
- smash garlic cloves
- can of Capriccio chickpeas rinse well under cold water - rinse the vongole thoroughly under cold water for a few minutes, using your hand to swirl them around.
2: Andiamo (let's go)! Add Colavita extra virgin olive oil to pan with garlic cloves, heat for a minute to release and infuse the garlic flavour.
3: Add the tomatoes to the pan, a little salt, and parsley.
4: When the tomatoes turn soft, add the vongole. Stir around coating them in the oil juices.
5: Add Valdo prosecco, squeezed lemon juice and rind.
6: Cover the saucepan with a lid, and wait for them to start opening which will only take about 5 minutes.
7: When the first vongole start opening, add the Capriccio chickpeas, stir, and cover! Wait for the remaining vongole to open.
8: Add to a serving platter and top with fresh parsley!
Buon appetito.
Chef: @kara.privatechef
Styling: @kara.privatechef
Film Director :@kara.privatechef
Videographer: @indiefilmstudios

#Capriccio #Valdo Prosecco #Colavita Extra #SOSALT #onmytable#foodinpsiration #eatfamous #italianfood #beautifulfood #inmykitchen

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Lasagna di carciofi- Artichoke lasagna

Mercato in Catania, Sicily

Seriously the quickest, easiest and tastiest version of lasagna. It is a much lighter option in respect to the typically heavy meat version from Bologna. Making it perfect for our typically hot weather during the summer months. I also think it is quite a sophisticated dish, making it a wonderful option for a ladies lunch or a fancy dinner party with multiple courses. However I first tasted this unique delight in a very humble country shack in the hills of Tuscany. Of course, it needs to be served with a white wine, perhaps a vermentino?

Yes, I saved my back by using dried pasta sheets from La Molisana. They are really quite impressive in quality and texture, and save so much time when having to prepare multiple courses or you just want to make a quick meal.

Since originally posting this film on instagram, I have received so many messages from around the globe. One lady shared that this lasagna was served at her wedding in Italy over 20 years ago! 

Click here to view the film:

https://www.youtube.com/watch?v=Z55J34_r3NM

Repost from instagram @basile_imports

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Short Film no 2 featuring a twist on an Italian Festive favourite, LASAGNA. 

@kara.privatechef has truly made it easy to entertain at home this Christmas with a few of our pantry essentials. 

LASAGNA with ARTICHOKES

Cooking instructions:

1: Pre-heat oven to 180 degrees.

2: Heat milk in a pan but do not boil, set aside. Use a whisk.

3: To make the bechamel melt butter in a saucepan and add Caouto Flour. Mix together well over a low heat for a minute. 

4: Take saucepan off the heat and slowly start adding warm milk to roux (flour and butter). It is vital at this early stage that there are no clumps. Add small amounts of milk at a time, and whisk continuously and fast to prevent clumps. When the mixture is smooth, add the remaining milk. Slowly simmer mixture whilst stiring continuously, until thick and smooth. 

5: Add freshly grated nutmeg, salt and pepper. 

6: Blend one jar of Colavita Artichokes in blender until it becomes a smooth paste. 

7. Cut the artichokes from other jar in quarters.

8: Grate the Auricchio pecorino cheese, and the Auricchio parmigiano reggiano.

9: To assemble the lasagna line the lasagne tray with a drizzle of olive oil and start with:

- layer of bechamel.

- layer of La Molisana lasagna sheets. (no precooking required – so fabulous)

- layer of bechamel.

- layer of artichoke paste and so on

10: Bake for 25-30 minutes or until golden brown.

Buon Appetito! 

Chef: @kara.privatechef

Styling: @kara.privatechef

Film Director :@kara.privatechef

Videographer: @indiefilmstudios

Crostini with buffalo mozzarella & anchovies

The film crew have taken over my kitchen

It really is a Buona Domenica!

I'm super excited and proud of this collaboration with Basile Imports and Indie Film Studios.

It's been a long and exciting process in producing a series of six short foodie films.

Today, I am overwhelmed with joy to present the first one with you all. 

To be able to truly love what you do as a profession is so soul enriching, and I feel so fortunate to have been able to collaborate with like minded people. To open my home, my mind and my heart and share my love of cooking with you all.

Grazie mille especially to Patrizia from Basile Imports for believing in my vision, giving me autonomy and providing me with the amazing opportunity. To be able to articulate what goes through my mind when cooking in the way of short film is something quite surreal. 

Click here to view the film:

https://www.youtube.com/watch?v=TeEDUJMhNfY

Instagram #Repost FROM @basile_imports

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CHRISTMAS.... Often for the season that brings so much joy, hope and love its the lead up, the planning, the preparation, the care and effort in cooking something truly special for family and friends that makes it all the more meaningful and exciting.

This year the incredibly talented @kara.privatechef lets us into her world and prepares beautiful heartwarming and authentic Italian festive recipes featuring a selection of our quality ingredients to show just how easy it really is to entertain at home this Christmas.

Short Film No 1.

CROSTINI with buffalo mozzarella and anchovies:

Cooking instructions:

1: Pre-heat oven to 180 degrees.

2: Cut the rustic baguette into even slices and place on an oven tray lined with baking paper.

3: Drizzle bread slices with Colavita Extra Virgin olive oil and place in oven for about fifteen minutes until golden brown and crispy. Remove and allow to cool.

4: Slice Auricchio buffalo mozzarella balls into even slices.

5: Prepare Capriccio anchovy fillets by placing them individually on paper towel to remove excess oil.

6: Place one slice of mozzarella and one anchovy fillet on the crostini.

7: Add edible flowers for decoration or enjoy without!

Chef: @kara.privatechef

Styling: @kara.privatechef

Film Director :@kara.privatechef

Videographer: @indiefilmstudios

Products Featured: Auricchio Bufala mozzarella DOP, Colavita Extra Virgin Olive oil and Capriccio Anchovy Fillets in olive oil served with Valdo Prosecco DOC Etichetta Nera

Buon Appetito !