2 ° - FIRST COURSE LUNCH FOR CHRISTMAS-bread dumplingsCARTECIPO OFTEN SOME COOKING, in August I attended a course on ITALIAN CUISINE IN THE KITCHEN "DUMPLINGS"THE TEACHER WAS THE CHEF DAVID NEGRIDAY OF FUN AND PERSON AVAILABLE TO SPEAK OF HIS LIFE FROFESSIONALE "I hope to find again."ABOUT 'THE CHEFPaolo Negro "from his page"
Ever since I was a kid I always wanted to be a chef, even then I had some serious problems ... after extreme fights with my parents I managed to make me subscribe to the Hotel School C. Port of Milan, where I graduated in 1995.Driven by a spirit of healthy curiosity I began to travel the world, New York, London, Paris and Kuala Lumpur. After this journey of flavors and colors, I decided to return to Italy to try to propose new ideas and flavors. Luck, who sometimes plays very subtle jokes, put me on the street what they consider to have been one of the greatest chefs of all time ever, Angelo Paracucchi. For 2 years in her kitchen I learned the importance of respect of raw materials, feeling born an insane love for the good things at this point I was at a crossroads: new techniques or large raw materials?My pilgrimage in 2002 to great restaurants leads me to Rein in Oil Bridge, this star-rated restaurant I have ever understood the importance of respect of raw materials, regressing to a primordial state of love for the ingredients of the highest quality. I was intoxicated by the discoveries made in 2004 opened the first restaurant serving beer, ales using basis only, the experiment allowed us to be appointed from among the 10 best new restaurants in Milan.After the experience in Milan, my journey continued to Australia, where, in a sort of mission trip, I worked in the kitchen to enjoy modern Italian Australians.
After six months in the land of kangaroos, the irresistible urge to Italian quality products brought me back home. A new fire burning inside me and a new challenge presented itself on the horizon.
 Bread dumplings
 INGREDIENTS
 250 g of bread1 / 2 l milk50 g of salami paste20 g of bacon30 g of Parmesan cheese40 g of white flour10 g of parsley10 chives1 egg, 1 clove of garlic1 liter of brothSalt and pepper
 PREPARATION
 Cut them bread and soak it in milk for half an hour.Cut the sliced ​​chives.Chop the bacon, the 'garlic, parsley and mix everything with bread squeezed, adding the egg, the dough salami, firin, Parmesan, salt and pepper.With floured hands, form into balls the size of a plum.Cook in a little broth simmering for 10 minutes.Season with plenty of Parmesan.Serve.HOT DISH EXCELLENT TASTE DECIDED