Italian Chef Roberto Di Biase

From 25-10-2004 to 08-11-2004 Ristorante Perbellini** Via Muselle, 130 – 37050 Isola Rizza -ITALY- Commis Chef (Stage) basic preparation From 01-03-2005 to 21-03-2005 Ristorante L’oste Scuro Vicolo San Silvestro, 10 – 37122 Verona -ITALY- Demi Chef (Stage) basic preparation From 01-06-2006 to 31-08-2006; from 11-06-2007 to 31-08-2007 Hotel San Marco Via Longhena, 42 – 37138…

Seafood Risotto

  Ingredients: (4 Servings) 14 oz. (1 ¾ cups) VIALONE NANO RICE 1.5 lbs. clams 2 lbs. mussels, scrubbed and debearded ½ lb. shrimp tails 2 medium carrots (1 whole, 1 diced) 1 medium diced zucchini 1 celery stick 1 medium onion EXTRA VIRGIN OLIVE OIL 1 cup dry white wine 2 cloves crushed garlic…

Ricotta and Amaretti Cake

  Ingredients (6 Servings) 2 eggs ½ cup sugar 7 tbsp. unsalted butter ¼ cup milk 1 cup of Amaretto liqueur Salt 7 oz. (1 5/8 cup) flour 1 tbsp. baking powder 8 oz. ricotta cheese 7 oz. crumbled AMARETTI ½ cup coarsely chopped almonds   Directions:  Preheat oven to 350 °F In a mixer…

Red Radicchio Risotto

Ingredients: (4 Servings) 14 oz. (1 ¾ cups) VIALONE NANO RICE or CARNAROLI RICE 1 cup chopped Red radicchio 1 cup of dry white wine 1 celery stick cut in half 1 ½ yellow onion (cut 1 in half, chop other in half) 1 carrot cut in half EXTRA VIRGIN OLIVE OIL 2/3 cup grated…

Pumpkin Risotto

Ingredients:  (4 servings) 14 oz. (1 ¾ cups) CARNAROLI RICE 1 lb. peeled and diced butternut squash 1 cup of dry white wine 6 ¼ cups water 1 medium celery stick 1 ½ medium onion 1 medium carrot EXTRA VIRGIN OLIVE OIL Grated Grana Padano (alternative Parmesan cheese) Unsalted Butter Salt Pepper Rosemary   Directions:…

Rotini with broccoli and anchovies

Ingredients:  (4 servings) 14 oz. ROTINI PASTA 1 lb. broccoli 3-4 canned anchovies ½ chopped red onion ½ cup toasted breadcrumbs (toast on a non-stick sauce pan for 2-3 minutes or until light brown stirring frequently) EXTRA VIRGIN OLIVE OIL Grated Grana Padano cheese (alternative Parmesan cheese) Salt   Directions: For the sauce: boil broccoli…

Eggplant Rigatoni

Ingredients: (4 servings) 14 oz. RIGATONI PASTA 16 oz. TOMATO SAUCE 1 Large oval eggplant cut into ½ inch cubes 2 tbsp. rinsed capers (in dry salt) 1/3 cup Grated Grana Padano cheese (alternative Parmesan cheese) ½ finely chopped red onion EXTRA VIRGIN OLIVE OIL 1 cup of water Salt Fresh basil   Directions: For…

Salmon Pasta

Ingredients (4 Servings) 14 oz. PENNE PASTA 5 oz. smoked salmon 2 cups of milk 2-3 tablespoons EXTRA VIRGIN OLIVE OIL ½ yellow onion, finely chopped Rinsed capers (in dry salt) Salt Fresh parsley   Directions: Bring a large pot of salted water to a boil. Heat the olive oil in a saucepan over medium…

Zucchini and Carrot Farfalle

Ingredients: (4 Servings) 14 oz. FARFALLE PASTA 2 medium zucchinis, finely chopped 2 medium carrots, finely chopped 3.5 oz. cubed speck (alternative smoked diced bacon) ½ red onion Grated Grana Padano cheese (alternative Parmesan cheese) EXTRA VIRGIN OLIVE OIL Salt Pepper   DIRECTIONS: Bring a large pot of salted water to boil. For the sauce:…