Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Archive for the tag “cheese”

Alessandra Palotti

My new and dear friend, Alessandra Palotti is a great tattoo artist and a great cook! Alexandra is Italian from Bologna, Italy where she has been tattooing for over 6 years. Alessandra and her husband, Koji Ichimaru, run their private studio in Bologna, what a beautiful place to live, definitely on my go-to list!

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Alessandra and I got to cook together one day. I made beef Milanese and she made Bolognese sauce. I had never had traditional, authentic Bolognese before and had a completely different idea in my head on how it is made. I learned so much from her that day.

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Here is a mix of Alessandra’s tattoo photos, her recipe and photos of the process. Please enjoy and try out her recipe, it will become a staple in your culinary repertoire!

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Alessandra’s Bolognese Sauce

makes about 4 servings

To be served with pasta of your choice and garnished with a good grated parmesan cheese!

1 carrot, finely chopped

1 onion, finely chopped

1 celery stalk, finely chopped

2 fresh basil leaves, chiffonade

1/4-1/2c olive oil

1 pound ground beef

1/2 tsp sugar

salt and pepper if desired

26-27 oz crushed tomatoes

15-26 oz water

2-3 TBLS butter

Brown carrots, celery, onion over medium heat in the olive oil for about 10 minutes.

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Add the ground beef and cook until the beef is cooked. Then add the basil, salt and pepper (if desired) and sugar. Let it simmer for a few minutes, then add the tomatoes and 1/2 the water.

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Let the sauce lightly simmer for about 2-3 hours. If the water starts to evaporate too much, add more water little by little.

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You will want to end up with a very thick sauce, you want most of the water to be reduced in the cooking process. Add the butter at the end, before serving. Eat with pasta and parmesan. Enjoy!!

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Grazie Mille, Ale!!  Thank you for coming out to visit and for showing us all this amazing recipe!!!!!!!! We can’t wait till you come out next time!

You can catch more of Alessandra on her Instagram, @ale1126

If you are a tattooed chef or foodie tattooer and want to be featured on this blog or Instagram, email us at knivesandneedles@gmail.com

@knivesandneedles

Ciao!!

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Wilhelmina

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Wilhelmina is one of our first international chefs to interviewed for knivesandneedlesblog! Thank you Wilhelmina for taking the time to share your thoughts, tattoos and yummy recipe! Read on to see what Wilhelmina has to say…
Molly: So tell us a bit about yourself
Wilhelmina: My name is Wilhelmina, I’m 23 years old and live in Leiden, Holland. Since February I’m working as garde manger at the Hilton Garden Inn in Leiden/Oegstgeest, Holland.
M: I love Holland! The food there is so great, what are some of your favorite things to cook?
W: My favorite thing to cook is without a doubt cheesecake. I love, love, love cheesecake! But I don’t bake them. Just let them stiffen up in the fridge. In every flavor you can imagine.
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M: who doesn’t love cheesecake! So on to tattoos. When did you get your first tattoo and what was it?
W: I got my first tattoo when I just turned 15. I had a boyfriend [who is now my ex-husband] who had some tattoos and I really loved that kind of art. So I wanted something too. My mom didn’t agree, but when I said I’d love to have the Chinese character for ‘Mother’ she just sighed and said ‘Okay, love you’. Two weeks later I got my first tattoo and my mom even paid for it. It’s still there in my shoulder, but now I’ve got ‘The Big Wave’ from the Japanese painter Hokusai all around it.
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M: Hokusai… yes! So do you ever go to any tattoo conventions?

W: Tattoo conventions are so awesome and I really want to go to every convention I can go to. Love to get tattooed on conventions, but also hanging out with the artist and making some new friends. Unfortunately I can not go everytime because of my work. The conventions are mostly in the weekend, and I’m working almost every weekend. On top of that I only go to Dutch conventions, and one time went to Antwerp. But I really, really want to go abroad. I would love to go to London, Paris, Rome, Munchen-Gladbach and many more.

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M: Those are some good shows! Who do you admire in the tattooing and/or culinary industries?
W: In the culinary industry I really admire Sergio Herman, Ricardo van Ede, Brandon Baltzley, Heston Blumenthal, Jamie Oliver, Roderick Rijsdam, Jean Beddington and lots more!
In the tattoo industry I really admire Gerrit Termaat, Rob Deut, Maximo Lutz,  Lyz Diephuis, Leslie Reesen, Hankey Jee, Nikko Hurtado, Ade Itameda and many more.
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M: Nice! If you could get tattooed by anyone in the world right now, who would it be and why?

W: If I could get tattooed by any tattooer in the world right now I would probably go for Ade Itameda. I have an elephant tattooed on my back and my shoulder blades and everything around the elephant are still empty. I would love for him to get that covered with his amazing dotwork.

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M: Magazines. Food or tattoos, which ones do you read?
W: I really enjoy reading, or actually just looking at the pictures, food magazines. My absolute favorite is ‘Patisserie&Desserts’. I really just love all the sweetness. Tattoo magazines, same story. Love the pictures. Sometimes I feature in ‘Tattoo Planet’, a Dutch monthly magazine.
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M: Ah so you tattoo model as well, cool! Let’s end with some advice… Any cooking advice for beginners?

W: The only cooking advice I can give is just do your own thing. Go crazy, experimenter and taste. Taste everything. Go to the basis of the food, take a trip to your local farmer. Love your food ❤

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Great advice! I always say cook with feeling too!

As with weekly tradition, Wilhelmina has given us her over-the-top Oreo cheesecake recipe! Check it out….. I promise you wont regret it!

Oreo cheesecake

Oreo Cheesecake

Crust

2 cups Oreo crumbs (from about 20 Oreos)
1/4 cup butter, melted
 Filling
24 oz (three 8-oz packages) cream cheese
1/2 cup sugar
1 tsp vanilla
8 oz whipped cream
1 1/2 cups Oreo crumbs (from about 16 Oreos)
7-10 Oreos, chopped, optional
Instructions
1. Combine Oreo crumbs (for crust) with melted butter.
2. Press into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm.
3. Mix cream cheese, sugar and vanilla together in a large bowl until smooth and well combined.
4. Gently stir in whipped cream.
5. Add Oreo crumbs and chopped Oreos and gently mix until well combined.
6. Pour filling into crust and smooth the top.
7. Top with additional Oreo’s, if desired.
8. Refrigerate for about 4 hours or until firm.

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Thank you Wilhelmina! Your tattoos are amazing and I want to try your cheesecake recipe like yesterday!

You can catch more of Wilhelmina on IG: @WillayWilhelmina

If you are a tattooed chef or foodie tattooer and have any recipes or food tattoos, send them to us at knivesandneedles@gmail.com or tag us on IG: @knivesandneedles – we would love to feature you!

Cheers!

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