Chef Federico Alessandri © 2017

Recipes, Cooking Tips and Choosing the Right Ingredients and Supplies
Stay tuned for the latest uploads of creative plate presentations and exciting new recipes, all accomplished by the hand of the master Chef Federico Alessandri!

Learn the tips only a ‘pro’ knows- how to cut perfectly, how to coordinate time, how to cook in your own home incorporating the professionalism of an Italian chef!

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Vellutata : velvet potatoes and leek soup

Peal the potatoes and chop into little pieces, chop the leek in thin slices.
In a pot put some oil a piece of butter and the leek and cook without burning the leek until very soft.
Add the potatoes and the ..
Red peppers and sausages sauce

Preparetion

First marinate the sausages (minced with a fork) in red wine and live for 2 hours.
Roast the peppers and than pill them and clean as demonstrated during the class.
Cut and open the pe..
Puttanesca pasta

Preparation

In a pan add 3 tablespoon of oil the garlic, the anchovy fillet and the chilli and heat on a gentle flame. With the help of a wooden spoon mash the anchovy until melted and dissolved. Is import..
Artichoke, the Roman way

Preparation

Clean the artichoke as demonstrated. Prepare a paste putting all the ingredient together. Stuff the artichoke with a clove of garlic and push it to the bottom than fill with the paste you prep..
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