C H E F ’ S TI P S & TR I C KS
Cucina Italiana BY KEANE STRAUB
W
hen we think of Italian cuisine, pasta is the first thing that comes to mind, and for good reason: it’s delicious, easy to prepare, and there’s a variation for any taste, diet, and budget. But we would be wrong to assume that it is all Italian cuisine can offer. In this month’s Chef’s Tips, we gave six Alberta chefs one simple guideline when it came to choosing a recipe: no pasta. Here you’ll find everything from appetizers to main dishes, with nary a noodle in sight. From family recipes to new twists on tradition, you’ll be delighted with the simplicity of preparation that allows each ingredient to shine.
Jeremy Hube, owner and pizzaiolo at Calgary’s Pizza Culture YYC, has been working in restaurants since he was a teenager. Ten years ago, it was his dream to open a pizzeria - and today it’s a reality. Using a traditional wood-fired oven and long-fermented dough as the base of Neapolitan-style pizzas, Hube says, “We’re off to a pretty banging start.” The menu boasts more than just pizza. As Hube explains, “Italian food is very diverse, just like anywhere else in the world. A lot of people think it’s just pizza and pasta, but that’s just not the case.” No matter the dish however, the focus should remain on ingredients. “Italian food is simple, with only a few ingredients in a dish. So we look for the highest-quality ingredients. When treated properly, there’s no comparison.” Hube’s recipe for Lentils with Broccolini and Burrata is a take on more traditional dishes that use beans and sausage. “You get a nice contrast: a little bit salty with the lentils, and the creamy freshness of the cheese on top. It’s one of those things that you just need to eat.” 10 Culinaire | March 2022
Lentils with Burrata and Broccolini Serves 2-4
1 cup of beluga lentils ½ cup onion, fine dice ½ cup celery, fine dice ½ cup carrot, fine dice 3 large cloves of garlic, fine dice 2 Tbs (30 mL) olive oil 1 cup (250 mL) white wine 2 cups (500 mL) water 2 pieces of broccolini 2 Tbs (30 mL) extra virgin olive oil 125-200 g fresh burrata To taste salt and pepper 1. Rinse lentils in fresh water to remove any debris, set aside. 2. Sweat the onions, celery, carrots, and 2 cloves of garlic in a large saucepan with olive oil over medium heat until vegetables become soft.
3. Add lentils, wine, and water. Bring to a boil and then simmer with lid on until lentils are tender, about 30 minutes 4. Once lentils are cooked, season to taste. 5. Blanch the broccolini and drain well. Heat olive oil in a small saucepan over medium heat. Add broccolini and one clove of garlic, and sauté until warmed through. Season with salt and pepper. 6. Serve lentils topped with broccolini and fresh burrata.
