The Rimini Diary - The Guerrilla Kitchen

The Guerilla Kitchen is born. For about three we've been trying to figure out what to call the kitchen at CAMERECHIARE. Finally, fuelled by gin and tonic, the name Guerrilla Kitchen has stuck. Given the new name, it seems appropriate that this meal is the post today. At first, Stefano would have none of it, "This is a single pan, Italian meal. Something you'd expect to find up north." I assumed he was referring to people from Milan. But this kind of cooking should never happen in Italy. He was, in fact, referring to anything north of the Italian border. As it turns out, our one pan meal was rather good, along with some interesting ingredients.

Start with a large wok. Fry up some thinly sliced onion and add a fist full of in-season asparagus.

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Add a splash of wine. Make sure it has a good nose.

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Give it a good few flicks to make sure the ingredients mix well.

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Add fresh strawberries...

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I wonder what she's doing?

 

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Egg with Grana Padano?

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Boom! Guerrilla pasta!

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Prosecco!

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And the most important ingredient to any Italian meal, good friends.

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