ICA: Flay vs. Angerer

October 12, 2008 at 10:46 pm

From New York Daily News:

Daniel Angerer

Daniel Angerer, owner and executive chef of Klee Brasserie, has traveled throughout Austria, France, Italy, Switzerland and Germany, cooking in a variety of elite resturants and working with such culinary stars as David Bouley, Tony May and Joel Robuchon.

He earned a degreee in hotel and restaurant management in Austria before becoming a professional chef, and soon was cooking in Paris under Joel Robuchon. After coming to the United States, he worked at San Domenico and later at Jean Georges before opening his own restaurant, Klee Brasserie, in 2006. Chef Angerer is currently at work on his first cookbook. His simple, elegant style of cooking focuses on seasonal ingredients and fresh herbs. Even the most basic pasta dish becomes a feast when prepared by Chef Angerer. This one, tailormade for home cooks, exemplifies his commitment to fresh, flavorful ingredients.

Spaghetti Carbonara

Serves 4


  • 1 cup mushrooms (porcini, shiitake or chanterelle)
  • 1 pound imported spaghetti
  • ½ cup diced pancetta
  • 1 garlic clove, sliced
  • 4 tablespoons heavy cream
  • Salt and cayenne pepper to taste
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon chopped fresh chives


Clean the mushrooms and slice them thin. Cook the pasta in boiling, salted water until al dente. Saute the pancetta and garlic in a large pan over medium heat for 2 minutes. Stir in cream and continue to cook for 2 minutes. Season with salt and cayenne. Add the pasta. Divide the pasta among 4 large bowls. Sprinkle with the cheese and the chives.


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Stuart is a celebrity chef and award winning food writer. Donald performs live cooking demonstrations and penned the cookbook Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor."



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