September 22, 2015
Alfio Celia has added a little olive oil, a little chili oil and some vegetable stock to the skillet with the zucchini and penne regina, just enough to make it creamy.
Stories this photo appears in:
In the Kitchen: Carluccio’s Chef Celia Keeps it Simple, Fresh, Italian...
Carluccio’s Chef Alfio Celia juggles an industrial stove full of boiling kettles, one for the eggs that will go in the Nicoise salad and one for the chicken that will be brined for the chicken salad.
Comments
Use the comment form below to begin a discussion about this content.
Sign in to comment
Or login with:
OpenID