I’m known as the queen of leftovers in my house because I love to repurpose food and give it new life. However, these days I’ve evolved into working more with comfort foods that use simple ingredients and touch the soul. WHAT CONCEPT, INGREDIENT, OR FOOD TREND ARE YOU EXPERIMENTING WITH OR ENJOYING THESE DAYS?Īs a classically trained chef, I specialize in French and Italian cuisine. Those were some of my best memories growing up. I was seven years old and already helping them in the kitchen. We made a lot of Cassatta Cakes and to this day I still remember being given the spatula to lick the bowl. My great-grandmother and aunt used to own a bakery and wedding cake business. WHAT WAS THE FIRST DISH YOU REMEMBER COOKING? Garlic is life for me, and I love the super finely shaved garlic slices it creates, which make it even easier to add it to everything. I currently use the slicer from Pampered Chef. I have used a lot of fun kitchen tools and gadgets in my career, but my life was forever changed the day I bought a garlic clove slicer. WHAT IS ONE TOOL YOU USE THAT YOU WOULD RECOMMEND TO EVERYONE? I wanted to take this mindset with me forever. It made me realize how simple food can transform you when prepared with love. Her ability to transform a vegetable into a culinary work of art was simplistic and yet so rewarding. The few remaining bites at the end of all the labor were heaven in my mouth. I was literally giddy with anticipation as I ate each leaf. I couldn’t wait to get to the center of them and use the fallen breadcrumbs to make an Italian artichoke sandwich. The tradition involves stuffing each leaf with seasoned bread crumbs, topping them with good olive oil and parmesan, and then carefully steaming them to perfection. The process was lengthy, and the end result was packed full of robust flavors. However, to this day, I still crave my great-grandmother's Sicilian Stuffed Artichokes. Growing up in a Sicilian family, we ate a lot of staple traditional items. WHAT WAS THE FIRST DISH YOU HAD THAT CHANGED YOUR PERSPECTIVE OF FOOD? If you buy something through a link, Tucson Foodie may earn a commission. Mafia Kitchen (Photo by Hannah Hernandez) Her pop-up and catering business, Mafia Kitchen, has brought the flavors of her Sicilian heritage to Tucson, and she's proud of the opportunity to show us all how impactful food that's cooked with love can be. To learn more about how and for what purposes Amazon uses personal information (such as Amazon Store order history), please visit our Privacy Notice.From family recipes to combinations all her own, Andrea Rifenberick has been making cannolis for most of her life. You can change your choices at any time by visiting Cookie Preferences, as described in the Cookie Notice. Click ‘Customise Cookies’ to decline these cookies, make more detailed choices, or learn more. Third parties use cookies for their purposes of displaying and measuring personalised ads, generating audience insights, and developing and improving products. This includes using first- and third-party cookies, which store or access standard device information such as a unique identifier. If you agree, we’ll also use cookies to complement your shopping experience across the Amazon stores as described in our Cookie Notice. We also use these cookies to understand how customers use our services (for example, by measuring site visits) so we can make improvements. We use cookies and similar tools that are necessary to enable you to make purchases, to enhance your shopping experiences and to provide our services, as detailed in our Cookie Notice.
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