Original on Transparent.png
  • Home

    • Personal Chef
    • Social Dinners
    • Cooking Classes
  • About me

  • Events Calendar

    • ama.mi.kitchen class group
  • Blog

  • Instagram

  • More...

    Use tab to navigate through the menu items.
    • Home

      • Personal Chef
      • Social Dinners
      • Cooking Classes
    • About me

    • Events Calendar

      • ama.mi.kitchen class group
    • Blog

    • Instagram

    • More...

      Use tab to navigate through the menu items.
      • BLOG
      • RECIPES
      • LIFESTYLE
      Search
      PESTO ALLA GENOVESE
      Amalia Brusati di Settala
      • Aug 7, 2020

      PESTO ALLA GENOVESE

      INGREDIENTS: (4 servings) 50 g basil 70g Parmigiano Reggiano 30g pecorino 100ml Extra Virgin Olive Oil 16g pine nuts half garlic clove a pinch of coarse salt INSTRUCTIONS: We should use a mortar but we will use a mixer... Sorry to purists I usually put my mixing jar and mixer blades in the freezer before starting to avoid overheat that might impact the color of our pesto Clean the basil leaves with paper towel Put half basil into the mixer with garlic, salt and pine nuts Star
      81 views0 comments
      PESTO CON FOGLIE DI RAVANELLO|RADISH LEAVES PESTO
      Amalia Brusati di Settala
      • May 10, 2020

      PESTO CON FOGLIE DI RAVANELLO|RADISH LEAVES PESTO

      I bought so many radishes yesterday and had so many leaves that I decided to try to make a pesto with them. I loved it! I will make a lot of it and freeze my mini pesto. Jace won’t be very happy as he hates pesto😂 I do traditional pesto with a mortar but in this case the leaves were big and not as soft as the basil ones so I used a mixer. I didn’t weight ingredients so I can’t give a very precise recipe but you can have an idea and adjust it to your taste. 2 SERVINGS: 2 cups
      13 views0 comments
      CACIO&PEPE
      Amalia Brusati di Settala
      • May 6, 2020

      CACIO&PEPE

      It looks easy but is not. Simple recipes are the most difficult to cook. In this one the perfect balance between each ingredient is key and you have to be quick enough to keep the Pecorino creamy and smooth. 2 SERVINGS: 200g Spaghetti/Bucatini/Rigatoni (I used Benedetto Cavalieri Pasta I brought from home but there is Pasta Gentile at Fresh Market that is amazing too) 100g shredded Pecorino Romano 6g Black Pepper Salt INSTRUCTIONS: Toast the pepper in a pan medium heat 3/4' G
      110 views0 comments
      unnamed.png

      CONTACTS

      ama.mi.kitchen@gmail.com

      +1 (646)9204684

      ​

      SIGN UP

      Welcome to ama.mi.kitchen!

      FOLLOW ME

      • Instagram

      © 2019 by ama.mi.kitchen.

      Proudly created with Wix.com

      ​