GOOD INGREDIENTS, GOOD FOOD, GOOD LIFE
A Gipsy in the Kitchen was created out of a love of sharing recipes and experiences with family and friends. In January 2015, partners Alice and Alessandro left their corporate jobs behind to chase after their wildest dreams, and thus A Gipsy in the Kitchen was born. The brand has grown and today consists of recipes, travel to exotic destinations, a magazine, online shop and supper club.
Follow along for a how-to on creating the perfect summer dish!
LuisaViaRoma x A Gipsy in the Kitchen Present: Seafood Fregula Risotto
*Ingredients for 4 people
500g fregula
300g mixed fish: clams, mussels, prawns, shrimp, squid
1L vegetable broth
100ml beer
100g butter
1 blade mace
1 leek
Dried garlic to taste
Salt to taste
First make your vegetable broth with the vegetables you love most, preferably in season and set it aside. In your Creuset, brown the leek in butter. Add the fregula and leave it to toast for a few minutes. Then add the beer and the fish you have previously cleaned. Add the dried garlic and nutmeg. Add salt and stir. As soon as the beer has evaporated, add some vegetable broth, and so on, alternating it with the beer, leaving the fregula always moist. When cooked, turn off the heat and stir in a little butter.
Serve warm, with a glass of rosè!
Our main purpose is all about comfort food.
Do you think the name “A Gipsy in Kitchen” has an influence on what you cook?
Absolutely – we are gipsy. We love to travel to different places and bring home ingredients so we can cook with them and give them our own personal touch. Our kitchen is a comfort food kitchen. We cook to create and bring comfort to our readers and followers.
What is your favorite ingredient to cook with?
All ingredients are kind of holy for me because I’m not a chef – I’m just a girl who cooks. Everything I know I learned from the women in my family and books (I love Martha Stewart). I can’t choose one ingredient, but I love cooking seasonal and my favorite season is Autumn.
Have you always had a passion for cooking?
No, but I have always been a big eater. I lived in New York for three years and sometimes my schedule was really tough and my only comfort was food, trying to create something that made me feel better. When we returned, we opened our apartment for supper clubs with our readers and followers; it is an absolute pleasure to open our home to all the people that support us.
Le Creuset are so versatile, what’s your favorite dish to make with them?
It’s very hard to pick a favorite as I always use them for cooking. It’d be easier for me to tell you what I don’t use them for!
They are really well known for pots and pans, but there was also a Le Creuset Tagine. Tell us about the recipe.
My fiancé and I went on a trip to Marrakech and stayed in this riad where a young woman taught us how to use the tagine. When I got home, I bought a tagine from Le Creuset and we started cooking vegetables with some spices that I always buy when we travel to a new place. I have so much fun mixing and matching that my husband says I’m the fairy of the spices.
A special thanks to A Gipsy in the Kitchen. This interview has been edited and condensed.
