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Giancarlo Caldesi on Muck Rack

Giancarlo Caldesi

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Articles

Korean-inspired beef bowls with cucumber salad recipe

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By Matt Tebbutt, Giancarlo Caldesi, Giancarlo Caldesisalad recipes, Giancarlo Caldesi Caponata
| BBC Verified
• None To make the beef bowl, mix the beef and baking powder together in a bowl and leave for 20 minutes. • None Meanwhile, to make the salad, toss all of the ingredients together in a large bowl. Leave to marinate for 20 minutes. • None Place the beef and oil in a wide pan or wok over a medium heat and fry for 5 minutes, or until coloured and cooked through. • None Add all of the other beef bowl ingredients, reserving the greens of the spring onions for the garnish. Cook for a further 2 minutes.
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Bacon, Chestnut and Barley Soup

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By Giancarlo Caldesi
| Nigella
Introduction Barley and chestnuts were staple winter foods at one time as they could be kept for months, often saving people from famine across Europe. Both, in my opinion, need a bit of a kick with flavour. In the Veneto you would be able to add the end of a leg of prosciutto but we have replaced that with bacon. With the addition of a Parmesan rind this becomes a flavourful, creamy, risotto-like soup that will bring comfort on the chilliest of days.
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Cut ‘n’ come again espresso cake recipe

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By Nadiya Hussain, Giancarlo Caldesi, Nikki Lilly, Rick Stein
| BBC Verified
Preheat the oven to 190C/170C Fan/Gas 5 and grease and line a 20cm/8in deep round cake tin. Whisk together the flour, sugar, cocoa powder, baking powder and bicarbonate of soda in a large bowl. Make a well in the centre of the dry ingredients and pour in the milk. Crack in the eggs, pour in the oil and whisk to a thick batter. Mix the boiling water with the coffee granules and pour into the cake mix. Mix until it forms a very runny cake batter.
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