Cooking Kuki

Culture day.
Today, together with that Russian girl alredy well-known to all of you beloved readers I have visited the new Museum of the '900 in Milan and in the evening we are going to Alla Scala theater as well for Wagner's "The Valkyries" opera.

After the museum (it was lunchtime) we were very hungry and the nearby Japanese restaurant was closed. So it ended up for a Kukiburger!

For 2 people:

• 2 demi-baguettes (or nearly whatever sandwhich you do prefer!)
• 3 beef burgers
• a few big leavesof radicchio (or salad, if you prefer)
• 2 pachino tomatoes (or a normal size tomato)
• 1 mozzarella
• 2 sweet and sour pickles
• a few slices of onion
• french mustard (I prefer Maille's "a l'ancienne"), barbecue sauce, ketchup, chili sauce, mayonnaise

Roast the burgers and the radicchio alongside (not necessary if you are using the salad). In the meanwhile cut tomatoes, onion, pickles and mozzarella in very thin slices so that the sandwhich will not be excessively thick. Cut the baguettes in two halves and toast them slightly on a pan or whatever.

Let's fill in the sandwhich! That's the toghest part: in my opinion the secret for a perfect Kukiburger as well as for any sandwhich is to find out the best order to pile up the ingredients. I proceed in this order.



First, spread on lower half of the sandwhich the french mustard, then put on it the sliced tomato and the roasted radicchio or the salad. After that, put on it the burgers (since I used 2 baguettes and 3 hamburgers I disposed 3 halves of hamburger per baguette along its lenght). That's time for mozzarella to lie on the hot meat, then put the onion and the pickle slices. Finally, sauces! Whatever you want, as much as you want! Personally, I have a crush for the barbecue sauce (so difficult to find and so expensive in Italy, even in Milan!).

Enjoy your Kukiburger!!!


P.S. It may appear so stupid to post a recipe for a burger but believe me, I have personally attended a lecture of a famous cuisine school on "how to do the perfect California burger". And mine is far better than theirs.

A sensory experience.

Forced to go in a frozen and snowy Rotterdam for some friends' graduation party, on Saturday we had an amazing dinner experience at Toko, a new (for me, at least) kind of fusion restaurant, a mix of caribbean and asiatic cuisine. Thanks alot to Shehera and Janutska for taking us there.

Jerk Beef: tenderloin marinated in Jamaican spices with sweet potatoes, snow peas, peppers and carrots.
Veal Spareribs di Mami: spareribs with baked sweet potatoes, spicy mango sauce, fresh ginger carrot sauce and a green dip.
Simply delicious.