Lucas Chef

2. Bigoli With Duck Sauce Serves 4Cook: Lucas MignorelliLocation: Vicenza, ItalyIngredients1 tablespoon butter2 tablespoons olive oil1 onion3 cloves garlic1 carrot14 ounces duck meat, minced1 cup red wine1 cup brothFresh thyme or rosemary, to taste1 bay leafSalt, to taste4 tablespoons heavy cream or mascarpone cheese1 pound bigoli (thick spaghetti) Grana Padano cheese, to tasteMethod1. Heat the butter and olive oil in a pan and brown the onion, garlic and carrot. Add the duck meat and mix thoroughly. 2. Pour the red wine and the broth over the mixture and add the herbs. Allow the liquid to evaporate, then salt to taste. Add the cream or mascarpone. 3. Meanwhile, cook the pasta in plenty of boiling salted water. When the pasta is cooked al dente, drain it, put it in the pan with the sauce and toss. 4. Remove from the heat and sprinkle with grated Grana Padano.

Cutting board always out n ready

mise en place! everything in its place :)

16 Practical Ideas to Borrow From Professional Kitchens

Essential part of restaurant food prep is the mise en place, measuring, cutting and putting all ingredients in right amounts in place before actually starting to cook. Saves steps, mistakes and delays in adding ingredients at the right time, which affects quality of the dish.

An essential part of restaurant food preparation is the mise en place — literally, “putting in place.” It’s the practice of measuring out and making ready all the ingredients before you start to cook. This practice prevents frequent trips to the fridge and cupboards during rush hour. Try this process before you tackle a tricky dish or complex meal — you’ll find it’s a great time and energy saver.

mise en place — literally, “putting in place.” It’s the practice of measuring out and making ready all the ingredients before you start to cook. This practice prevents frequent trips to the fridge and cupboards during rush hour. Try this process before you tackle a tricky dish or complex meal — you’ll find it’s a great time and energy saver.

An essential part of restaurant food preparation is the mise en place — literally, “putting in place.” It’s the practice of measuring out and making ready all the ingredients before you start to cook. This practice prevents frequent trips to the fridge and cupboards during rush hour. Try this process before you tackle a tricky dish or complex meal — you’ll find it’s a great time and energy saver.