Chef Anthony Borgo來自加拿大Georgian大學
以一道 Pennette rigate with Borgonzola, mushrooms and peas 參賽
- Sep 05 Fri 2014 16:32
【義大利麵食譜】蘑菇碗豆古岡左拉芝士筆管麵(Pennette rigate with Borgonzola, mushrooms and peas)-from Chef Anthony Borgo
- Sep 01 Mon 2014 12:42
【義大利麵食譜】風乾蕃茄茄子醬貝殼麵(Conchiglie with grilled aubergines sauce and confit cherry tomatoes)-from Chef Gustavo Fonso Carrillo
Chef Gustavo Fonso Carrillo來自於阿根廷Buenos Aires的IAG Instituto Argentino de Gastronomía餐廳
以一道Conchiglie with grilled aubergines sauce and confit cherry tomatoes參賽
材料:
- Aug 29 Fri 2014 17:06
【義大利麵食譜】螃蟹時蔬天使麵 (Cappellini with crab and bottarga)-from Chef Lino Montaruli
- Aug 29 Fri 2014 16:00
【義大利麵食譜】牧羊人義大利麵 (Sheperd’s pastina, with Midolline Barilla)-from Chef Fabio Cappellano
- Aug 29 Fri 2014 14:53
【義大利麵食譜】兔肉醬吉他麵 (Spaghetti alla chitarra with rabbit sauce) from Chef Silvia Bernardini
- Aug 29 Fri 2014 11:24
【義大利麵食譜】小牛膝米型麵 (Risotto with ossobuco reduction)-from Chef Stefano Carta
Chef Stefano Carta來自西班牙馬德里的Trattoria Don Lisander餐廳
以一道小牛膝燉飯(Risotto with ossobuco reduction)參賽
材料:
- Aug 29 Fri 2014 10:42
【義大利麵食譜】欖香花枝時蔬義大利麵 (Spaghetti quadrati with garlic, extra virgin olive oil with raw squid, zucchini and bloody San Marzano)-from Chef Pietro Parisi
材料:
Recipe for 4 people
直麵400公克、蒜仁1瓣、特級冷壓橄欖油500毫升、巴西利100公克、辣椒、San Marzano品種蕃茄480公克、花枝1支、櫛瓜200公克、胡椒、辣椒醬、薄荷、檸檬、蘿勒