Easy-peasy Spaghetti with Parmigiano Reggiano Cheese, Fresh Ground Black Pepper and Sausage
By Chef Vittorio from Angelini’s at Kowloon Shangri-La
- Spaghetti 80g
- Parmigiano Reggiano 20g
- cheese, thinly sliced
- Ground black pepper 2g
- Pork sausage, minced 30g
- Olive oil 30ml
- Salt and pepper to taste
- Cook the spaghetti in boiling water for 11 minutes.
- Heat the olive oil in a frying pan, add the minced pork sausage and fry until brown and crispy. Set this aside.
- Pour olive oil into a hot frying pan, stir in the spaghetti, Parmigiano Reggiano cheese and ground black pepper.
- To serve, place the spaghetti onto a soup plate and top with the fried crispy minced pork sausage and some salt and pepper.
Rhubarb Soup with Campari (Serves 4)
by Jaakko Sorsa, FINDS Executive Chef
- Rhubarb 500g
- Sugar 200ml
- Water 700ml
- Cornstarch 1 tbsp
- Campari 25ml
- Cinnamon 1 stick
- Fresh vanilla pod Half
- Fresh mint cut “julienne” to garnish
- Wash and peel rhubarb stalks and cut into pieces.
- Cook the rhubarb in a pot with the water, sugar, vanilla and cinnamon.
- Stew until soft. If desired, add a little cornstarch mixed with a splash of water to thicken.
- For a smoother soup, puree in a blender, return to the heat, add cornstarch and season with Campari.
- Serve warm or chilled.
Posh Buffalo Cheese and Tomato Salad
By Chef Liu Chi Ming from Café 8 Degrees at Hotel Harbour Plaza 8 Degrees
- Fresh tomato 1
- Buffalo mozzarella cheese 150g
- Pinch of sea salt
- Handful of salad leaves
- Balsamic vinegar and olive oil to taste
- Soak tomato in boiling water for approximately 20 seconds. Remove and immediately plunge into ice-cold water. Peel off skin.
- Cut buffalo mozzarella cheese into cubes and season with thyme.
- Slice tomato into thin squares.
- Use a cup or a mold to wrap the thinly sliced tomato around the cubed buffalo mozzarella cheese from top to bottom.
- Season salad leaves with sea salt, balsamic vinegar and olive oil for side dish.
Also see: Get Cooking for a list of places to get your kitchen equipments and ingredients you need to whip out these drool-worthy dishes.