3 Fantastic Italian Dishes In New York City By Chef Michele Casadei Massari

Close your eyes. Imagine you are enjoying the beautiful skies with eating delicious food made by the best Italian chef in the dynamic metropolis of food. Yeah, your thinking is right, we are talking about the best Italian chef Michele Casadei Massari made food in New York. He is a man who has highlighted New York’s food industry to the world. The main reason for his success is hard work and deep love in cooking.

Michele is an unparalleled Italian chef in the world because he believes passionately is that the beauty in sensory experiences, the power of self- expression, the importance of creativity, and the truth in science.

One of the example on his success is that when he founded Piccolo Cafe, the restaurant becomes so popular that another restaurant had to open in the New York Times Building in the next six months. However, this article will provide a complete guide to making fantastic Italian three dishes as like Chef Michele Casadei Massari.

1. Cacio E Pepe Recipe

Cacio E Pepe Recipe

To make this Cacio e Pepe, the ingredients you need are 1 tbsp freshly ground black pepper, 60g butter, 100g Parmesan, 400g bucatini, or 400g spaghetti, and grated. First, you boil the pasta in boiling salted water in a large pan and store up to 300 ml of water, but here it is noticeable that the pasta is cooked until al dente. In the second step you set the high temperature with butter in a clean pan and when the butter is melted add black pepper and keep stirring for 10 seconds.

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In the third step, mix 250 ml of stored water and healthy water, and keep boiling until the sauce is formed. Finally, you mix a pinch of salt, pasta, and the remaining water, and keep stirring so that the whole sauce does not stick the pasta. Now you can serve it nicely.

 

2. Italian Pot Roast Recipe

To make this Italian pot roast, the ingredients you need are 40g dried porcini mushrooms, 7.5cm pieces two carrots, 8cm pieces two onions, 2 tbsp olive oil, 5cm pieces two celery stalks, 300ml Italian red wine, two bay leaves, four garlic cloves, two sprigs rosemary, potatoes, 2 tbsp tomato purée, 125g pancetta, 250ml beef stock, 1.5kg beef brisket, and two sprigs thyme.

First, heat the oven to 130 0 c – 150 0 c, rub the brisket with seasoning and olive oil. And continue to fry in the pan until all parts of the brisket are brown. In the second step, soak the porcini mushrooms in boiling water for ten minutes, remove the meat from the pan and set aside and fry the pancakes as fast as possible until golden.

In the third step, you add garlic, celery, carrots, onions, and all ingredients on top the brisket and mix, and cook covered with a lid for about 3 hours. Finally, after finish the cooking allows the room to cool for about 20 minutes, and serve with potatoes and sauces as you needed.

 

3. Crusty Italian Roll With Balsamic Tomatoes Recipe

Crusty Italian Roll With Balsamic Tomatoes Recipe

The ingredients you need to are four slices Italian Milano salami, 5-6 fresh basil leaves, cherry tomatoes, 1 tbsp balsamic vinegar, 1 tbsp spreadable butter, 1 tbsp olive oil, ½ tsp Dijon mustard, one ciabatta roll, handful rocket, and two slices mozzarella.

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Fist apply the butter on ciabatta and cover the base adequately with salami pieces. In the second step, you add the balsamic, rocket, and cheese on the top of the Milano salami pieces. In the third step, add half the bread, wrap it bread paper and put it in the lunch box with the number of tomatoes. Lastly, you add the dressing ingredients to small portable containers to serve nicely.

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