Most designers offer perfume, shoes, sunglasses, clothes etc so what does Cavalli do? As part of the publicity campaign for Cavalli at H&M, H&M has posted on it’s blog Cavalli’s favorite recipes:
Pasta al Pomodoro
2 packages angel hair pasta
1/2 onion, chopped
1 cloves garlic, minced
2 cups roma (plum) tomatoes
2 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, simmer for about 8 minutes.
Stir in basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.
Risotto alla Milanese
A successful risotto can only be made using a particular type of Italian rice. The rice must be able to absorb lots of liquid to give it that creamy texture while still delivering an al dente firmness to the bite. The three types of rice Italians favor for risotto are arborio, vilano nano, and carnaroli.
2 tablespoons olive oil
6 tablespoons butter
1 medium onion chopped fine
1 teaspoon saffron threads
2 cups arborio rice
1/2 cup white wine
4 cups chicken broth
1/2 cup freshly grated Parmagiano-Reggiano cheese
In a heavy bottomed pot, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes. Add the saffron and cook, stirring, for 1 minute. Add the rice and stir with a wooden spoon until the rice is well coated and opaque, 3 to 4 minutes.
Add the wine to the rice, and then add a 4 to 6 ounce ladel of simmering broth and cook, stirring constantly, making sure to wipe the sides and bottom of the pot clean as you stir, until all the liquid is absorbed.
Continue adding the stock a ladle at a time, waiting until the liquid is completely absorbed before adding more.
After about 20 minutes begin to taste the rice. It is ready when it is tender and creamy, but still a little firm to the bite.
Stir in the remaining 4 tablespoons of butter and the Parmagiano-Reggiano cheese until well mixed. Transfer to serving plates and serve.
Seafood Spaghetti (Spaghetti allo scoglio)
175 gram Mussels
175 gram Small clams
350 gram Spaghetti
10 millilitre Extra virgin olive oil
25 gram Butter
1 small Red onion, peeled and finely chopped
2 Garlic cloves peeled and crushed
1 small Fresh red chilli seeded and finely chopped
2 Bay leaves
4 Cooked Mediterranean prawns in shell
4 Cooked crab claws in shell, thawed if frozen
15 ml Brandy
50 ml Dry white wine
50 ml Fish stock
30 ml Chopped fresh flat leaf parsley
15 ml Chopped fresh dill
4 Fresh sage leaves finely chopped
Salt and freshly ground black pepper
Scrub the mussels and clams, scraping off any barnacles and pulling off the beards. Discard any mussels and clams that remain open when tapped on a hard surface. Set aside until required. Bring a large pan of salted water to the boil. Add the spaghetti and cook for 7 minutes, or according to the directions on the packet. Heat the olive oil and butter in a large frying pan. Add the red onion and saut‚ for 2-3 minutes until just soft. Stir in the garlic, chilli, bay leaves and all the shellfish. Cook for 1 minute. Quickly add the brandy and ignite to flamb‚. Once the flames have died down, add the wine and stock. Cover the pan and cook for 3 minutes until the mussels and clams have opened. Stir in the chopped herbs and season to taste with salt and freshly milled black pepper. Drain the pasta, then either mix it into the shellfish sauce, or divide the spaghetti among the serving plates or bowls, piling it in a tall mound in the centre, and spoon over the shellfish sauce. Serve immediately, with more freshly ground black pepper.