Food is necessary for life, but in Italy, so is beauty—and why shouldn't eating be a beautiful experience?

There's always something cooking in Pino's kitchen. It's a place where rich flavours collide with artistry and tradition. Here, Pino shares some of his favourite recipes, bringing the taste of authentic Italy right into your home. Buona apetit!


rotolo di pollo

(Chicken roll)

Ingredients:

Chicken breast, with skin
Two sun dried tomatoes, softened
The pulp of two green olives
A small branch of a rosemary and one salvia leaf
One garlic clove
Port wine—just a dash
Salt + pepper
Extra virgin olive oil
A cooking string

 

Open the chicken breast with a knife and remove any bones. Add a pinch of salt and pepper. Spread the sun dried tomatoes over the chicken breasts, along with the green olive pulp and rosemary. Roll up the breast and tie together with string.

In a metal pan, brown the chicken with olive oil, garlic, rosemary and a salvia leaf. Cook until the chicken is brown on all sides, adding a little port to the pan as the meat simmers. Once the alcohol has evaporated, take the chicken roll along with the garlic, rosemary, and salvia and transfer it into a baking dish. Bake at 200 celsius for 10 minutes, lowering the temperature to 180 until the chicken is cooked. Add hot water and a dollop of butter to the bottom of the pan to form a sauce. 

To serve, remove the string, slice the roll, and gently and place it on a plate, adding the sauce on top. For sides, toast a slice of bread with some vegetables of your choice and drizzle with extra virgin olive oil, salt, and pepper.


Risotto ai funghi e piselli

(Mushroom & pea risotto)

Ingredients:

Vialone nano rice (280 grams)
Peas (200 grams)
1 shallot
Extra virgin olive oil
1 teaspoon of butter
Parmesan (enough to sprinkle)
Vegetable broth (1-1.5 litres, use carrot, onion, salt, and celery boiled in water)
White wine

Prepare the vegetable broth. Heat up a non-stick pan, add oil and brown the shallot. Add rice to the pan for browning, all the while sprinkling the pan with white wine. Let the mixture simmer until the liquid has evaporated. Add your broth to the pan little by little as it simmers until the rice is soft. Once the rice is cooked, add butter and parmesan. Season to taste with salt and pepper. Serves 4.


Pesto

Pesto Genovese

Ingredients:

18-20 leafs of basil
1 table spoon ‘pecorino sardo’ (sheep's milk cheese from Sardinia)
One table spoon of parmesan (make sure it’s parmiggiano reggiano)
A handful on pinenuts
Garlic
Salt
Extra vergin olive oil

 

 

 

Delicately wash the basil leaves and drain them without squashing them. Add leaves to a mixer (Ligurians traditionally used a marble mortar). Add pine nuts, garlic, and salt. Add olive oil little by little as you mix on low—avoid overheating the mixture. Turn the mixer on and off in short bursts to avoid oxidation. Add the cheese, mix again. Salt & pepper to taste. Flavours 300 grams of pasta.


Focaccia col formaggio

Focaccia col formaggio

(Cheese bread)

Ingredients:

Manitoba flour (300 grams)
White wine (just a little)
Stracchino or crescenza cheese (500 grams)
Extra virgin olive oil
Salt

 

 

 

 

 

Knead the flour with water, white wine, olive oil, and salt. The dough needs to be soft. Form two dough balls and leave the to set for two hours. Drizzle olive oil in a large circular baking tin, spreading the dough to form a soft puff pastry.

Place the cheese in big chunks (about the size of a walnut) across the surface of the dough. Salt and oil. Cover the entire tin with another layer of very thin dough.

Once covered, tear small holes across the surface of the top layer of dough (this will allow steam to escape while baking). Salt and oil. Put in the oven at max temperature until the pastry is lightly browned. Et voila! Serves 4-5.

Watch a video of Pino making this delicious dish!


Pane dolce al cocco, senza glutine 

(Gluten-free sweet coconut bread)

Ingredients:  
Sugar (150 grams)
Butter (125 grams) 
Shredded coconut (100 grams)
Potato starch (40 grams)
Whole eggs (3) 
Salt (2 pinches)
Kirsch, or fruit brandy (2 centiliters)

Pane dolce


Mix coconut with half the amount of sugar. In a separate container, work the butter until creamy, add the remainder of the sugar. Work until the whole mixture creates a cream. Continue to mix as you add coconut/sugar combination to the butter. Add one egg at a time, then flour and salt.

Butter and flour a very flat cooking tin and pour the batter in. Bake for 40 minutes at 180 degrees. Serves 5-6.