When Queen Latifah is really hungry for Italian food, she heads to her favorite restaurant in Los Angeles Il Piccolino – where she’s known the head chef for years. And today she is thrilled to have Chef Eddie Kerkhofs on the show to share some of his secret recipes!
“Yes, I still remember the first day you came and pulled up on your Harley!” says Chef Eddie. “It was hard to tell the Queen ‘no’ but I always refuse my recipes to anyone.” But on today’s show, Chef Eddie broke his rule and revealed his Gemelli Pesto Pasta recipe and one of Queen Latifah’s favorite desserts — Chocolate Mousse with Fresh Berries.
Chef Eddie’s Pesto
- Fresh basil
- Roasted pine nuts
- Pecorino cheese and parmesan
- Fresh garlic
- Olive oil
- Seasalt and pepper
Instructions: In a blender or food processor combine: basil, 4 garlic cloves, 2 teaspoons of roasted pine nuts, 1 soup spoon of pecorino, 1 soup spoon grated parmesan, pepper, coarse sea salt and olive oil.
Tip: Chef Eddie recommends gemelli pasta, a spiral pasta, for this recipe so the pesto will stick.
Chef Eddie’s Chocolate Mousse with Fresh Berries
- 10 ounces dark Belgian chocolate
- 4 egg yolks
- 8 egg whites
- 2 ounces sweet butter
- 5 ounces granulated sugar
- 3 soup spoons regular milk
Instructions: Melt chocolate with milk and butter in a Bain-marie or water bath. Add sugar and egg yolks, stir till smooth. Whip egg whites with dash of salt till stiffened. Little by little add egg whites into chocolate and stir till you obtain a runny smooth mousse. Refrigerate at least one hour or more. Add fresh berries and whip cream to the top.
Tip: Chef Eddie’s important trick is you HAVE to use dark chocolate.
About Il Piccolino
Il Piccolino firmly believes in using locally grown, organic and sustainable produce whenever possible. They cook only with extra virgin olive oil, 10-year aged balsamic vinegar, natural sea salt and imported Grana Padano aged at least 18 months. Their bread, is guaranteed 100% vegan and our salad dressings are made in-house. Il Piccolino is a small restaurant and their food is always fresh since we only buy quantities appropriate for each day, so it is possible that on occasion they may run out of certain products at night. Their renowned pesto sauce is made fresh, daily from an original Genovese recipe. Their Tarte Tatin and Chocolate Mousse are also made in-house daily, and like all their dishes, are created carefully following their traditional family recipes. Silvio De Mori and Eddie Kerkhofs are very proud and happy to share all of their delicious dishes with you.