by Kshitij Sharma | Jul 21, 2025
If using wooden skewers, soak them in water for at least 1 hour to prevent burning during grilling. However, I recommend using metal skewers for better heat conduction and durability. 2. Wash and cut all vegetables into uniform pieces for even cooking. Place each...
by Kshitij Sharma | Jul 15, 2025
Watermelon Caprese Thaw Torre Lupara Buffalo Mozzarella Bocconcini 24 hours prior to use. 2. Strain water and pat the bocconcini dry. While the bocconcini dries, ball your watermelon using a ½ inch scoop and set aside. 3. Lightly coat watermelon in mint infused...
by Kshitij Sharma | Jul 3, 2025
Clam Pie Preheat your oven to 550F. 2. Place your dough ball on a surface dusted with Caputo Semola. Stretch your pizza to 12 inches and then place it on a pizza peel lightly dusted with Semola. 3. Spread your Argentinian Chimichurri (instructions below) onto the...
by Kshitij Sharma | Jun 20, 2025
Wash all your fruits and pat them dry. 2. Slice your peaches into ¼ inch sized wedges. Place them in a bowl and coat with Olitalia Extra Virgin Olive Oil and a light sprinkle of salt. Mix well. 3. Heat your grill to a medium-high flame and place your peach slices...
by Kshitij Sharma | Jun 5, 2025
Defrost your Deliziosa Burrata overnight for 24 hours in the refrigerator. On the day of use, Chef Mimmo suggests leaving it out at room temperature for 1–2 hours. Remove it from the container, pour out the liquid, and pat it dry. 2. Preheat your oven to 425°F. 3....
