Milan born and raised, Ale (Alessandra) Gambini now lives and works in Los Angeles, where she actuates her love of Italian food through a spectrum of cuisines (sweet and savory from the entire peninsula) and vehicles (cookbooks, blogs, web series, instruction, appearances). The Italian Food Ambassador of I Love Italian Food and the author of the recently published book, No Ketchup on Spaghetti—traces her varied food inspirations back to Milan in general and her mother and grandmother in particular. Here, in her own words, are the five Italian dishes that influenced Ale Gambini's career.
Risotto Alla Milanese
I was born and raised in Milano, where this delicious northern Italian dish comes from. My childhood memories are linked to Milanese cuisine, to which I dedicated my first cookbook, A Queen In The Kitchen. Best-quality Italian rice (arborio, carnaroli, vialone nano), saffron, butter, Parmigiano-Reggiano are always in my pantry. I make Risotto Alla Milanese regularly.
ROYAL Tiramisù
Tiramisù is the most iconic Italian dessert; no wonder it is also one of the most loved desserts in the world. I learned to make it from my mom, and then I started to experiment with different ingredients. Royal Tiramisù (my signature Tiramisù) is made with a base of savoiardi (Italian ladyfingers) briefly dipped in black tea infused with rose petals. For the cream, I use imported Italian mascarpone; the crushed pistachios give it a crunchy touch. I top the tiramisù with edible gold and dried rose blossoms. I’m also a proud founding member of the Tiramisù Academy California, the Californian branch of a non-profit organization that aims to promote the real Made in Italy.
Lasagne
I love Lasagne alla Bolognese, and I make it for every special occasion. Some of my friends call me the Queen of Lasagne. I like to prepare them the Bolognese way, with spinach egg pasta sheets (homemade). For the ragù and bechamel sauce, I follow my Nonna Fernanda’s recipes, and I only use Parmigiano-Reggiano DOP, no parmesan whatsoever! No ricotta either because the traditional Lasagne alla Bolognese does not call for it. As I always say during my cooking classes, Italian cuisine is first and foremost about the best-quality ingredients. Less is more, and this is a perfect example.
Focaccia
Simple things are always the best, and focaccia is one of them. I love to make bread, to teach people how to make it, and, yes, I love to enjoy it along with a tagliere di salumi (Italian cold cuts). Focaccia was my favorite mid-morning snack from elementary to high school. The smells of freshly baked bread and focaccia coming from the panetterie (Italian bakeries) is probably my favorite ever. It is also very easy to make, but you’ll need the right ingredients, like the flour type 00 and extra virgin olive oil (I love the Riviera Ligure DOP), and some patience of course. Bread making is both an art and a therapy.
Cotoletta alla Milanese
I think that the word Milanese is often misused here in the U.S. It is common to find this term on the menu of many restaurants, but it rarely refers to the right dish. Cotoletta alla Milanese is a bone-in veal chop, dipped in beaten eggs, and coated with simple and plain breadcrumbs. It might sound strange, but there are no “Italian breadcrumbs” in Italy (like the ones sold here in the U.S.). The chop is fried in clarified butter. That is it. Simple as it gets. This recipe I’ve included in my new book, No Ketchup on Spaghetti: The complete guide on how to shop, eat, and cook like an Italian. I grew up with Colette alla Milanese, Risotto alla Milanese, Melanzane alla Milanese, and Asparagi alla Milanese. All of these dishes are the pride of my beautiful hometown.
