Chef Francesco Di Marzio shares how to make the best out of tidbits from a great Christmas meal
It’s exciting to have the delicious truffle mac and cheese or smoked ham from Christmas dinner for brunch the next day, but sometimes it’s hard to find inspiration to remake it into something new. For the new chef de cuisine of the prestigious Raffles Hotel Singapore’s restaurant, La Dame de Pic, Francesco Di Marzio’s post-Christmas meal is easy comfort food you can make to stretch the cosy feeling of Christmas to last a little bit longer.
With over a decade of culinary experience in Michelin-starred restaurants across the globe, Di Marzio has a flair for nostalgia as he was inspired by his grandmother’s expression of love through cooking. Chef Di Marzio shares about the delectable array of classic Italian food his family loves to eat for Christmas that brings him back to his childhood days, and his tips on the best leftover recipes.
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What is your favourite Christmas food?
Di Marzio (DM): During Christmas, I love spending time with my family. I always look forward to my mother’s and grandmother’s cooking. For my family, we relish traditional dishes such as the classic cannelloni, lamb with roasted potatoes, and frittelli—a delicious vegetable fritter made from a batter using ice-cold beer and sparkling water.
Another quintessential dish that makes its appearance on our dining table is meatball with tomato sauce. This dish from my childhood brings back many beautiful memories and its aroma is something that is truly unforgettable for me. My grandmother slowly simmers the rich tomato sauce from as early as about 6 in the morning.
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