January 14, 2016

Learn how to cook like a chef in your kitchen!

In My Kitchen partners with La Belle Assiette


In my kitchen

6 of La Belle Assiette’s finest chefs were set a challenge from Giselle from In My Kitchen.

The challenge:

  • Cook a 2 course meal for 6 people
  • Only using the ingredients in Giselle’s kitchen + one magic ingredient
  • Using the equipment already there
  • All in front of cameras and a foodie audience!

Watch the first episode to see chef Gio Renzo Fioraso make Spaghetti Carbonara and Tarta De Santiago. 

Spaghetti alla Carbonara:

History:  The whole story of the origin of this dish and its place in cucina romana is vague. The origin of carbonara is much discussed, yet no one really knows. There are several competing theories, but all are anecdotal.

First, although thought of as a typical Roman dish, the name is said to come from a dish made in the Appenine mountains of the Abruzzo by woodcutters who made charcoal for fuel. They would cook the dish over a hardwood charcoal fire and use penne rather than spaghetti because it is easier to toss with the eggs and cheese.

Second, is the obvious one that given the meaning of alla carbonara, coal worker’s style, that the dish was a dish eaten by coal workers or that the abundant use of coarsely ground black pepper resembles coal flakes.

Ingredients :(for 4 persons)

3 tablespoons Extra-Virgin Olive Oil
8 ounces Guanciale (the real carbonara is with Guanciale, not pancetta and not bacon )
1 pound Spaghetti
1 1/4 cups freshly grated Parmigiano-Reggiano
4 large Eggs
Freshly ground Black Pepper

Directions:    Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts. (we don’t need a lot of salt, becouse the Guanciale is very Salty)

Meanwhile, combine the olive oil and guanciale in a 12- to 14-inch saute pan set over medium heat, and cook unti the guanciale has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).

Cook the spaghetti in the boiling water until just al dente. Scoop out 1/4 cup of the pasta cooking water and set aside. Drain the pasta.

Add the reserved pasta water to the pan with the guanciale, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the eggs, and pepper to taste, and toss until thoroughly mixed.

Divide the pasta among four warmed serving bowls.

Season  with more pepper and sprinkle the remaining 1/4 cup Parmigiano over the top. Serve immediately.

Tarta De Santiago :


Tarta de Santiago is a delicious cake which belongs to Spanish cuisine. This sweet delicacy is mostly prepared in Santiago de Compostela. Saint James was one of the Spanish saints. After his death, he was buried in the city of Santiago de Compostela, Galicia. Christians considered the city as holy and many of them went there for the pilgrimage. Today also many Christians visit the place to witness its cultural, religious and historical abundance.

The origin of Tarta de Santiago recipe happened in Galicia is yet not confirmed as it is also possible that the cake came along with the pilgrims. In the present day, this dish is eaten globally.


  • 250 grams of Ground almonds
  • 250 grams of sugar
  • 5 eggs
  • Zest of 1 orange or 1 lemon, you can choose
  • 4 drops of vanilla extract
  • Icing sugar for dusting

Directions: (on my recipe I serve the cake with a strawberry cream, but you can serve it with all the things that you like )

  1. Preheat the oven to 160C/315F/Gas 2 ½. Grease with butter an 8in tart shell, preferably nonstick, and dust it with flour or line with greaseproof paper.
  2. With an electric mixer, beat the eggs with the sugar to a smooth pale cream. Add the ground almonds, zests and the vanilla extract, mix gently to combine.
  3. Pour in the cake batter into the prepared cake tin and bake for 45 minutes, or until firm to the touch and pale golden brown.
  4. Let the tarta cool before dusting the top of the cake with confectioners’ sugar. Or, if you like, cut a St. James cross out of paper. Place it in the center of the cake, and dust the cake with confectioners’ sugar, then remove the paper.
  5. As you serve the cake, slosh a bit of brandy over it. You could finish with some cream.

In my kitchen

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