Midwinter cooking

Chef Giorgio writes: I was very busy during midwinter. Every day I prepared a different evening meal for the themes we had chosen. They varied from Arabic to Roman flavours. On midwinter day itself we had a gourmet meal themed around … Continue reading →

“Pizzudos di Ovodda”
Chef Giorgio writes: I was very busy during midwinter. Every day I prepared a different evening meal for the themes we had chosen. They varied from Arabic to Roman flavours. On midwinter day itself we had a gourmet meal themed around polar explorer Ernest Shackleton. I made a specialty from Sardinia where I grew up. Called “Pizzudos di Ovodda” it is a large ravioli, stuffed with melted soft cheese and Pecorino, served with potatoes and a simple basil-tomato sauce and flakes of Parmesan.
Sometimes, if I am lucky, I have time for a siesta where I dream up new recipes. Down here in Concordia our dreams are extremely vivid and they have often been inspirational to my cooking.
During midwinter I did not have much time for naps but everyone on the base helped out whenever possible and ensured it was a week that none of us would ever forget.
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