Page 41 - Ramen News Today

Classic sicilian cuisine is hare necessarying the power of simple ingredients and allow them to shine. dont mistake uncomplicated for bland. you only need a little olive oil and salt to relooefl sublime qualities. in a seaside town an amazing self-taught chef has built his reputation on the boisks. basics. [ speaking foreign language ] >> he left school at 17 to work with his dad making stained glass for chumps, but he fell in love with food. and now owns a michelin starred

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>> you are not supposed to be making this stew. >> there is always this sort of battle whether you are from here or there, you can make the same thing but you cant call it. it may be a little bit different. cacciucco, it is a rich stew that dates back over 500 years. it was a way to use up whatever had not sold. >> it also uses lobster, it is not a poor fish obviously. hes taking this and amping it up a little bit.

And allowing them to shine. dont mistake on complicated. seafood and vegetables and pasta only need a little olive oil and salts to reveal their sublime taste. bagheria. he works with his dad making stained glass for churches but he fell in love with food and now owns a restaurant called ipupi.

Dont mistake uncomplicated for bland. seafood and vegetables and pasta only need a little olive oil and salts to reveal their sublime qualities. just outside the capital palermo in a seaside town called bagaria, an amazing self-taught shelf has built his reputation on the basics. tony la coco left school at 1 to work with his dad, making stained glass for churches. but he fell in love with food and now owns a michelin-starred restaurant called ipupi. i see. tony is fishing his version of the ita...

>> it seems some things are destined to remain roman myths. what everyone can agree on is that the carbonara here is incredible. >> are you ready? >> i know, i know. >> you have basically four ingredients -- pasta, eggs, the guanciale and cheese. thats it.

This is ludicrous simple food but its extraordinary. dont just take my word for it. where is karen? come here. >> all right. >> ok. this is karen, who works with us. one of the producers. shes from rome. so you tell us what you think, karen. >> ok. all right. >> go ahead. no pressure, no pressure. >> ok. >> hes not nervous at all. he doesnt care about our opinion. divine. yes. its so good. its perfectly creamy. its not too intense. its not overloaded with flavor. its very good. it really respect...

The four pastas. nice to see you. thank you for having me. simple but iconic dishes of staggering deliciousness. they are creamy pasta made with mainly sheep cheese and pepper. an ancient dish which has added pork. its luxurious cousin, carbonara, which is elevated with egg yolks. and finally, our lunch today, made with tomatoes. and this roman favorite, fatty pork cheek. theyre a base for a lot of different dishes in rome. we would normally use pancetta, but the taste is totally different. >> p...

[ speaking foreign language ] of course. another italian kitchen secret . [ speaking foreign language ] >> i know you may be thinking

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