The Dishes These Chefs Have No Self-Control Around #2
These chefs would happily keep eating these dishes forever, part two. Read part one here.
Robert Kranenborg – Pasta Carbonara
I really love making pasta carbonara in its most original form with guanciale, egg and beautiful Parmesan. Then I keep going until the pan is empty. I make it by whisking eggs with some Parmesan. At the same time, the guanciale melts in a pan. When the pasta is ready, you mix it with the pork fat. Then you add the egg mixture and the sauce thickens on its own. A splash of olive oil and you’re done. You can’t often find guanciale (cured pork cheek) in the supermarket, but you can buy it at a specialty shop, such as Brandt & Levie or at L’amuse on Stadionplein in Amsterdam. I often bring the bacon back from Italy, because I go there at least once a year.
Make Robert Kranenborg’s carbonara recipe
Jonnie Boer – Skate Wing
The skate wing I ate at Agern in Grand Central Terminal in New York. An original and creative dish. The flavors were beautifully balanced and the fish was prepared extremely well.
Mounir Toub – ‘A Round of the Fridge and Freezer’
Usually, I ‘cook a round of the fridge and freezer’. Then I see what I still have at home and make something with it. I always have eggs, potatoes and onions at home, so it often becomes a tortilla: a kind of potato pie that you can add anything to.
Jaymz Pool – BBQ Ribeye
A beautifully marbled ribeye from the barbecue with salt, pepper, olive oil and arugula. Or actually: all meat from the barbecue.
Read the complete Q&A with Jaymz Pool here
Jet van Nieuwkerk – Cheese Board
A cheese board. Everything gets eaten.
This is the editors’ favorite cheese
Janny van der Heijden – Nuts
Anything with nuts. Nut cookies, nut cake or nut pesto. I absolutely love them.
Chris Naylor – Pizza atomica
Pizza atomica with tomatoes, cheese and spicy salami from pizzeria Yam Yam in Amsterdam. I can eat two of those. Easily.
These restaurants are on famous chefs’ wish lists
Text:
Nora van den Heuvel
