You Said, He Said -- A Recap of the Chat with Stefano

You Said, He Said -- A Recap of the Chat with Stefano

The Facebook chat with Stefano was just as fun as expected, thanks for all of you who joined us. There were a couple of questions we didn't get to, so we're addressing them now. And if you were with us, we might have pulled your question as one of the highlights below.

There was a lot of recipe talk--everyone wanted to know about Stef's favourites.

Vanessa asked Stefano what his favourite recipe EVER was. He sent her here --one look and you'll know why.

Bonnie asked for fish dish suggestions and he said his favourite was Olive-Oil-Poached Halibut--we didn't even know that!

Terri had a great question about purple potatoes. "Do they taste the same as white potatoes?" "They do taste similar," said Stef. And we all think they'd be good in a potato-packed frittata.

Besides food, a lot of you asked about his new restaurant Here's the website www.impastomtl.ca.

Find a link to the whole chat here and, as promised, here are the answers to some of the questions we ran out of time for.

"Do you have a good pulled pork recipe?' asked Shayne. Oh yes. It's delicious and braised in beer. Hearty Pulled Pork Sandwiches.

Pierre asked about the difference between Parmigiano Reggiano and Pecorino Romano, and when to use each one. Great question. Pecorino Romano is made with sheep's milk and Parmigiano with cow's milk. Pecorino tends to be saltier and tangier than Parmigiano, which is sweeter and nuttier. Use Pecorino when you want that extra salty flavour, or use it with other bold flavours like we do in this Spaghettini with Anchovies and Bread Crumbs.

Esther was looking for a recipe for homemade pasta sauce. We've got many, but here's one of our faves. Spaghetti with Tomato Sauce & Pancetta.

Stefano had a great time chatting with you all and if you missed it, we hope you can join us for the next one. Stay tuned!