– 200ml Chicken broth
– 100g Angel hair
– 1 Egg
– 50g Zucchini
– 50g Carrots
– 1 Dried kimchi
– 10g Soy sauce
– Seaweed
– Toasted sesame oil
– Salt and pepper
Cut the courgettes and carrots into julienne strips, in a pan heated with a little sesame oil, sauté them separately, lightly seasoned with salt and pepper.
Beat an egg and cook in a non-stick pan, lightly covered with oil, after cooking, cool and cut into julienne strips
Cook the pasta in salted water to the desired doneness, while heating the chicken broth seasoned with soy sauce and plenty of pepper. soak the Kimchi in water
Served in a deep dish pasta and broth garnish with sautéed vegetables, egg and seaweed
Education:
– Graduated from La Scuola Internazionale di Cucina Italiana (ALMA) Culinary School
Career:
– Work experience at Michelin 2-star restaurant ristorante seta by antonio guida (Michelin 2-star) in Mandine Oriental Hotel
– Wrote a book on pasta and risotto cooking and taught Italian home cooking and course cooking classes (Class 101), currently running YouTube channel “Kim Milan”
– Chef for the 2024 Korea-Italy 140th Anniversary Commemorative Event
– Currently Chef at Milan Korean Restaurant (Charcoal)
