Chef Federico Alessandri © 2025
Recipes, Cooking Tips and Choosing the Right Ingredients and Supplies
Stay tuned for the latest uploads of creative plate presentations and exciting new recipes, all accomplished by the hand of the master Chef Federico Alessandri!
Learn the tips only a ‘pro’ knows- how to cut perfectly, how to coordinate time, how to cook in your own home incorporating the professionalism of an Italian chef!
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Fettuccine Alfredo
PREPARATION Heat the water in a pot and bring it to131 degrees fahrenheit. Turn off the burner and add the parmigiano cheese and whisk . To melt these aged cheeses ( parmigiano , pecorino ) into a cream, it is v.. 
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Saltimbocca alla romana
PREPARATION: On each scaloppini add a pinch of salt ( little) , black pepper, the sage leave and on the top the prosciutto slice. With a toothpick fix the meat with the sage and the prosciutto. Put flour on eac..
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Tagliolini with Asparagus
Preparation- Peel the asparagus starting one inch below the tip til to the bottom, then cut off the end, hard part of the asparagus. Save the skin and the hard part to make the stock. In a pot with cold wa..
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Cappelletti Pecorino and Parmigiano, Fava Beans and Speck
Preparation Work the dough for the pasta as demonstrated during the class, and then let it rest wrapped in transparent plastic paper in the fridge for 1 hour. Heat the fresh cream in a pot on a gentle..
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