Andrea Sposini Chef

Andrea Sposini ©

Elevating Culinary Artistry Worldwide with Italian Flair. Currently, I am in Cologne, Germany, where I work as an Italian chef for restaurants throughout the German territory. About Me They have always said this about me: I curate and produce culinary events, menus, and training programs that pave the way for personal and professional empowerment through the art of living well and exquisite cooking. Consultancy Services My work extends across Italy and internationally. I serve restaurants, hotels, patisseries, trattorias, and wine shops globally, supporting new ventures and enhancing the competitiveness of established enterprises. I train chefs and dining staff, and teach at Italian culinary schools, also developing their curricula. Since 2000, I have consulted in numerous cities, including Milano, San Francisco, New York, New Delhi, Kansas City, and Berlin. I Offer the Following Services Study, planning, and start-up of new restaurants Restyling of existing restaurants, both architecturally and menu-wise On-site and remote assistance to restaurants in developing processes and protocols to ensure a distinct brand personality. Menu development with a particular focus on food and wine pairing. Creating menus with innovative combinations for both classic Italian cuisine and a more modern, creative approach. Training in advanced Italian culinary techniques for professional chefs Italian cooking classes and the creation of teaching plans for Italian professional cooking schools, both in Italy and abroad. Corporate cooking lessons for team-building activities Elevate your culinary experience with a touch of Italian excellence.

Fettuccine al caffè con salmone e ciliegie.

Fettuccine al caffè con ciliegie e salmone affumicato 
ingredienti 6 pax

Per le Fettuccine.
400 g farina 00
1 cucchiai di polvere di caffè
4 uova
5 g sale fino.

Per la salsa al salmone e ciliegie.

300 g ciliegie denocciolate
100 g salmone affumicato tagliato a piccoli pezzi.
40 g burro
1/2 scalogno
50 ml brodo vegetale
250 ml crema di latte
3 cucchiai di ketchup
5 cucchiai di vino bianco
3 cucchiai di brandy
parmigiano per il servizio

Procedimento.

Per la pasta:
Setacciare la farina, unire il caffè e il sale. impastare con le uova fino a che la massa è compatta. Far riposare per 30 minuti perfettamente coperta. Procedere alla realizzazione delle fettuccine.

Per la salsa:
In padella sciogliere il burro e far appassire lo scalogno. Aggiungere il vino, farlo evaporare completamente, quindi ripetere l’operazione con il brandy, unire il brodo e metà delle ciliegie tagliate in 4 parti. 
Versare la crema di latte e far addensare, quindi colorare la salsa con il ketchup e spegnere la fiamma. Unire il salmone e il rimanente delle ciliegie al momento del servizio a fiamma spenta e in guarnizione del piatto. spolverare di parmigiano.

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