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At Angela & i , every strand of pasta tells a story — one of passion, precision, and Italian traditions reimagined with exceptional ingredients. Our customers keep coming back, because from the very first bite, they can taste the difference . Discover what makes our fresh pasta truly unique and unmatched. Angela’s Fresh Pasta: The Art of Artisan Quality ! Exceptional Semolina It all begins with the base: certified durum wheat semolina , selected from the finest varieties grown in Western Canada. This origin ensures not only superior quality but also the perfect al dente texture  that makes every plate unforgettable. Bronze-Cut Craftsmanship We use traditional bronze dies  to shape our pasta, giving it a slightly rough surface  that holds sauces beautifully and brings out every subtle flavor. This detail makes all the difference: the result is generous, flavorful dishes that honor Italian tradition. Rigorous Quality Control Nothing is left to chance. Each batch is analyzed, test-cooked, and carefully inspected  before production even begins. This attention to detail ensures a flawless product with consistent taste and texture, every time. Preserved Texture, Perfect Cooking Contrairement aux procédés industriels, notre fabrication à basse température  respecte la structure naturelle des protéines. Cela évite la formation d’une croûte sèche à la surface des pâtes et permet une cuisson maîtrisée  selon vos préférences. Résultat : une pâte souple, qui absorbe l’eau comme il se doit et reste savoureuse jusqu’à la dernière bouchée. Angela’s Fresh Pasta: The Art of Artisan Quality, and an Authentic Flavor Our pasta has personality. To fully appreciate its depth and aroma, we recommend tasting it with a drizzle of extra virgin olive oil , or even plain , to experience its true essence. Our Artisan Varieties Treat yourself to our handcrafted selection: Rigatoni Spaghetti Fettuccine Linguine Fresh Lasagna Sheets Pasta Shapes Designed to Elevate Every Recipe At Angela & i, even the shape of our pasta is intentional . Each variety has been carefully designed to pair beautifully with traditional Italian recipes , while also serving as the perfect canvas for modern, creative dishes . Take rigatoni —with their wide tubes and deep ridges, they’re ideal for hearty meat sauces or rich vegetable ragù. Spaghetti , fine and flexible, are perfect for simple tomato sauces, homemade pesto, or infused oils. Fettuccine  wrap beautifully around creamy sauces like Alfredo or sage butter. Linguine , with their flat profile, are a refined choice for seafood or lemon-based sauces. And our soft, fresh lasagna sheets  are perfect for layered dishes, whether classic or vegetarian. Each shape invites inspiration : whether you're cooking like nonna  or reinventing the classics, our pasta adapts to your creativity and brings every dish to life.ies et magnifient chacune de vos préparations. Dive into Angela’s Culinary World On our website, you’ll find tips, recipes, and Angela’s personal secrets  for preparing mouthwatering pasta with all the finesse of authentic Italian cuisine. Treat yourself to an unforgettable flavor journey — without leaving your kitchen. Angela’s Fresh Pasta: The Art of Artisan Quality ! Buon appetito

Red wine has long been associated with bold flavors, a dense texture, and room-temperature service. But a new trend is emerging — or rather, returning to its roots: light red wines , low in alcohol, free from preservatives, and served slightly chilled. At Angela & i, we love to break the mold — and it all starts with what’s in your glass. Rediscover red wine… like you’ve never tasted it before. Fresh, light, natural — it has everything to surprise you! Fresh, light, natural: red wine like you’ve never tasted before! Yes, some red wines are meant to be chilled Yes, some red wines are meant to be chilled Contrary to popular belief, many red wines are best enjoyed between 12 and 14°C  — just like certain white or rosé wines. Why? Because they’re low in tannins , often fruit-forward, lightly oaked or not at all, and crafted to be approachable, refreshing… and delicious. A few French gems to discover: Beaujolais-Villages (Gamay grape):  light, fruity, smooth Alsace Pinot Noir:  subtle, elegant — ideal for summer Saumur Rouge (Loire, Cabernet Franc):  vibrant and light Natural wines from Languedoc or Rhône:  no added sulfites, expressive and alive These red wines can be served chilled without losing any aromatic depth . A pure pleasure worth rediscovering! Sugar in wine: what you don’t see One often overlooked point: the sugar content in wine , which comes in two forms: Residual sugar This is the natural sugar from grapes that hasn’t been fermented. A dry wine typically contains less than 4g/L  of sugar. But in some mass-market wines, that number can rise to 20–30g/L , weighing down both flavor… and your body. Sugar turned into alcohol To produce 1% alcohol, about 17–18g/L of sugar  is needed in the grape juice (must).→ So, a wine at 14% alcohol comes from sweeter grapes  than one at 12%. Even though that sugar is "converted," its initial presence is usually due to very ripe or enriched (chaptalized) grapes , often leading to a heavier, more difficult-to-digest wine. And what about preservatives? Most wines contain sulfites (sulfur dioxide) , which help stabilize the wine and prevent unwanted fermentation.→ The problem? In sensitive individuals, sulfites may trigger headaches, migraines, or digestive discomfort . That’s why many winemakers now turn to natural wines  — or wines made with minimal added sulfites , often from organic or biodynamic farming . Why choose a light, dry red wine? Here are just a few (delicious) reasons: Less sugar  = lower impact on blood sugar levels Lower alcohol  = easier on the liver and heart Fewer sulfites  = better tolerance for sensitive drinkers Lighter texture, fresher taste, easier to digest Chill-friendly  = perfect for summer or lighter dishes For those who find red wine "too heavy"... Try a chilled light red ! At Angela & i, we’ve selected natural, French light reds  that are flavorful yet easy to drink — no heaviness, just pleasure. They’re even perfect as an aperitif ! This summer, rediscover red wine… like you’ve never tasted it before. “Wine is the answer. What was the question again?”

Grandma's Blueberry Pie – Reimagined by Angela Having settled in Québec in the 1950s, Angela quickly felt at home, thanks to the warm welcome of the people around her. Over the years, she formed lasting friendships with wonderful Québécoise women who passed on more than just their language — they shared traditions, memories… and cherished family recipes. One of these dear friends taught Angela how to make this blueberry pie, a beloved classic in Québec kitchens. Angela fell in love with the recipe’s simplicity, generosity, and comforting feel — it brought back memories of old-fashioned, homemade desserts. Since then, she’s made it often for her family, adding her personal touch: a hint of freshly grated ginger and a bit of lime zest to make the blueberries sing. The crust, made with cold butter, turns out perfectly flaky and tender. The filling, while rustic, overflows with flavor. It may not look picture-perfect — and that’s exactly what makes it so charming. For Mother’s Day, Angela is sharing this heartfelt recipe with you: Grandma's Blueberry Pie – Reimagined by Angela. A pie that’s both bold and comforting, born from friendship and crafted to be savoured during life’s sweetest moments. DÉTAILS Prep time: 20 minutes + 1 hour to 3 days refrigeration Bake time: 1h30 Yield : One 9" pie Difficulty level: Average INGREDIENTS FILLING 5 cups fresh blueberries (ideally from Lac Saint-Jean — they release less juice) ¾ cup brown or white sugar ¼ cup cornstarch 1 tbsp lime zest 1 tbsp freshly grated ginger 1 9-inch Pyrex pie dish INGREDIENTS CRUST 1 cup + 1 tbsp unsalted cold butter 2 ¼ cups all-purpose flour 1 tbsp brown or white sugar 1 tbsp salt 1 tbsp apple cider vinegar 3 tbsp ice water 1 whole egg (for brushing) 2 tbsp brown or white sugar INSTRUCTIONS FOR CRUST 1 - Cut the butter into 1-inch cubes and return it to the fridge to keep it cold. 2 -In a large bowl, sift the flour, then add the sugar and salt. Mix well. 3 - Add the cold butter pieces and, using your hands, work them into the flour. The dough should remain coarse, with visible chunks of butter. Work quickly to keep the butter cold. 4 - In a small bowl, mix the ice water and vinegar, then pour it into the flour mixture. Gently combine with your hands until a dough forms. It might feel slightly dry — don’t add more liquid. 5 - On a floured surface, knead the dough just enough to smooth it out without overworking it (over-kneading will activate gluten and cause shrinkage when baking). Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour or up to 3 days. You can also freeze the dough for up to 1 month. INSTRUCTIONS FOR FILLING 1 - In a large bowl, mix the blueberries, sugar, cornstarch, lime zest, and grated ginger. Set aside. 2 - Preheat the oven to 350 °F (175 °C). 3 - On a floured surface, roll out the first disc into a 13-inch circle, about ¼ inch thick. Gently place it into the pie dish, pressing it into the bottom and sides. 4 - Pour the filling into the center, spreading it out without overflowing onto the edges. 5 - Roll out the second disc and place it over the filling. Use a fork to seal the edges. 6 - In a small bowl, whisk the egg with 1 tbsp of water. Brush the top of the pie with the mixture and sprinkle with 2 tbsp of sugar for a golden, crunchy crust.   7 - Place the pie dish on a baking sheet lined with aluminum foil to catch any drips. Bake for 1h30 — yes, the full time! It’s essential for a golden crust and thick, luscious filling.   8 - Let the pie cool for at least 4 hours before serving. We know — it’s hard to wait, but this step ensures the filling sets properly. And if you have the patience to let it rest overnight, it’ll be even better the next day! Angela's suggestions Swap it out : Replace the blueberries with strawberries for a fresh twist. Add a little indulgence : Stir ¼ cup of mascarpone cheese into the filling for a rich and creamy texture.

Tiramisu, a true icon of Italian pastry, captivates with its perfect balance of creaminess and indulgence. This emblematic dessert consists of savoiardi biscuits soaked in coffee, layered with a light mascarpone cream made with eggs and sugar, then delicately dusted with cocoa. Both soft and intense, tiramisu plays on contrasting textures: the tenderness of the biscuits, the airy cream, and the subtle bitterness of cocoa. Each bite is an invitation to travel to Italy, where this dessert is synonymous with conviviality and pleasure. Easy to prepare, it is best enjoyed well chilled, ideally after resting overnight to allow the flavors to blend harmoniously. A timeless classic that delights every time. DETAILS Preparation time: 30 to 35 minutes + 5 hours refrigeration Cooking time: 3 to 4 minutes Servings: 6 Difficulty level: Easy INGREDIENTS 20 ladyfinger biscuits Cocoa powder For the mascarpone cream 4 eggs, separated (yolks and whites) 4 tablespoons of sugar 1 tablespoon (5g) of vanilla extract 275g (7 ounces) of mascarpone cheese, at room temperature 3 tablespoons of sugar 1 pinch of salt For the coffee mixture 1 cup of espresso or regular coffee 1 tablespoon of coffee liqueur, Kahlúa, Tia Maria, or another liqueur of choice (optional) 3 tablespoons of sugar PREPARATION STEPS 1 - For the mascarpone cream, separate the egg yolks from the whites (keep the whites at room temperature). Place the yolks in a bain-marie with 4 tablespoons of sugar, stirring for 3 to 4 minutes or until the sugar is completely dissolved (be careful not to cook the egg yolks). 2 - Remove from the bain-marie, add 1 tablespoon of vanilla extract, and mix well. Transfer to a cold bowl and let the mixture cool. Once the egg yolk mixture is cooled, add the mascarpone. 3 - Using a mixer, beat for 3 to 4 minutes until smooth. Add 3 tablespoons of sugar and a pinch of salt to the egg whites. Using a mixer, beat until soft peaks form. 4 - Gently fold the mascarpone mixture into the egg whites until fully combined. Refrigerate for 1 hour. 5 - Meanwhile, prepare 1 cup of espresso or filtered coffee. Add 2 tablespoons of Kahlúa liqueur and 2 tablespoons of sugar, mix well, and let cool. 6 - To assemble the tiramisu, preferably use a square dish. Spread a layer of mascarpone cream on the bottom. Then, add a layer of ladyfinger biscuits (10 biscuits), lightly soaked in the coffee mixture. Cover with another layer of mascarpone cream and spread evenly. 7 - Add the remaining 10 ladyfinger biscuits, soaked in the coffee mixture. Finish with a final layer of mascarpone cream, spreading it evenly. Refrigerate for at least 4 hours. 8 - Take the tiramisu out of the refrigerator and serve.

Spaghetti alla Puttanesca  — literally “spaghetti in the style of the whore”  — is a zesty, rustic dish born in Southern Italy in the mid-20th century. Its name may raise eyebrows, but its bold, savory flavors speak for themselves. Combining pantry staples like tomatoes , olives , anchovies , capers , and garlic , this dish is surprisingly simple to prepare — and irresistibly tasty. Get ready to fall in love with this vibrant, umami-rich sauce that comes together in minutes. This is Angela’s Spaghetti alla Puttanesca recipe — a bold, zesty classic from Southern Italy that’s bursting with flavor. DÉTAILS Prep time: 5 minutes Cooking time: 17 minutes Servings: 2 Difficulty: Easy INGREDIENTS 250 g fresh or dried egg spaghetti 14 oz (400 g) canned whole tomatoes (or jarred) 4 anchovy fillets ½ cup black pitted Sicilian olives 2 cloves garlic, finely chopped 1 tbsp small capers, rinsed 2tbsp (30 ml) olive oil ¼ cup pasta cooking water (reserved) 1 whole dried chili pepper (or flakes, to taste) 3 tbsp fresh parsley, chopped Salt and freshly ground pepper, to taste Optionnel :  Grated Parmesan cheese, for serving Angela's Tip No need to add salt to the sauce — the anchovies, olives, and capers already bring plenty of briny punch. Just taste and adjust at the end if needed. INSTRUCTIONS Bring the water to a boil : Fill a large pot with salted water and bring it to a boil. Sauté the aromatics : In a large skillet or wok-style pan, heat the olive oil over medium heat. Add the chopped garlic, anchovies, and capers. Cook for 1–2 minutes, stirring gently. Break the anchovies : As they heat up, mash the anchovies with a wooden spoon or spatula until they dissolve into the oil. Add olives and chili : Toss in the olives and the whole dried chili pepper (or chili flakes if using). Stir well and let the flavors infuse. Add tomatoes : Pour in the canned tomatoes and crush them gently with the spoon. Simmer the sauce over medium-low heat for about 10 minutes, stirring occasionally, until it thickens. Cook the pasta : While the sauce is simmering, cook the spaghetti until al dente (about 4 minutes for fresh pasta, or according to package instructions). Combine pasta and sauce : Once the pasta is cooked, reserve about ¼ cup of the cooking water. Drain the pasta and transfer it directly into the pan with the sauce. Finish the dish : Add the reserved pasta water and toss everything together until the pasta is evenly coated and glossy. Serve : Divide the pasta between two bowls. Garnish with fresh chopped parsley, a grind of black pepper, and, if desired, a sprinkle of grated Parmesan. Enjoy immediately  – bold, briny, and utterly satisfying!

A Roman classic, creamy and full of flavor ! Spaghetti alla Carbonara  is a traditional Roman pasta dish made with simple yet refined ingredients: eggs, cheese (typically Pecorino Romano or Parmigiano Reggiano ), pancetta  or bacon, and freshly cracked black pepper. Although spaghetti is the classic choice, you can also use fettuccine, rigatoni, or linguine. Created in the mid-20th century, this creamy, savory dish  is beloved for its rich flavor and silky texture. Made without cream, the magic lies in the perfect emulsion of eggs, cheese, and pasta water. A true delight for the taste buds! DETAILS Prep time: 5 minutes Cooking time: 5 to 7 minutes Servings: 2 Difficulty: Easy INGREDIENTS 250 g dried oe fresh egg spaghetti 150 g pancetta, sliced ½ cm thick and cut into ¼ inch cubes 2 whole eggs + 2 egg yolks ¼ cup Pecorino Romano, grated ¼ cup Parmigiano Reggiano, grated 2 tbsp (30 ml) olive oil 2 tbsp (30 ml) dry white wine ¼ cup pasta cooking water Freshly cracked black pepper, to taste Angela's Tip The key to the perfect carbonara is to work quickly once the eggs hit the pasta —the residual heat will gently cook the eggs into a silky sauce without scrambling them. INSTRUCTIONS Boil the pasta water : Bring a large pot of salted water to a boil. Prepare the pancetta : Cut pancetta into small cubes (about ½ x ¼ inch). Make the egg mixture : In a bowl, whisk together the eggs and yolks. Add most of the Pecorino and Parmesan (reserve a bit for garnish), mix until smooth, and set aside. Cook the pasta : Add the spaghetti to the boiling water and cook until al dente (about 4 minutes for fresh pasta). Cook the pancetta : While the pasta cooks, heat olive oil in a large pan over medium heat. Add pancetta and sauté until golden and crisp, but not too crunchy. Deglaze : Pour in the white wine and let it simmer for 1–2 minutes on medium-low heat. Combine pasta and pancetta : Once pasta is cooked, reserve ¼ cup of the cooking water, then drain. Add the pasta to the pan with pancetta. Create the sauce : Turn off the heat. Add the reserved pasta water and immediately pour in the egg and cheese mixture. Toss quickly and thoroughly to coat the pasta and create a creamy, velvety sauce. Season : Add freshly cracked black pepper to taste. Serve immediately : Plate the pasta, sprinkle with the remaining cheese, and enjoy while hot!

Table setting is much more than just arranging plates and cutlery. It reflects a keen attention to detail and helps create a warm and refined experience for your guests. From service organization to the placement of utensils, here are some tips for setting an inviting and well-arranged table. 1. Service: A Thoughtful Organization Good service starts with careful planning. Make sure everything is ready before your guests arrive: Plan the menu : Choose dishes suitable for the occasion and ensure the right number of place settings. Coordinate the service : Arrange plates near the table and plan a smooth flow for meal service. Create a warm atmosphere : Soft background music, dim lighting, and a beautiful presentation enhance the dining experience. 2. Placement of Utensils and Glassware The table arrangement follows simple but essential rules: Plates : Place the main plate in the center, with a smaller plate if an appetizer is included. Cutlery : The fork goes on the left of the plate. The knife and spoon go on the right (knife blade facing the plate). Dessert utensils are placed above the plate (fork below, spoon above). Glassware : The water glass is placed directly above the knife. The red wine glass is set to the right of the water glass. The white wine glass is placed to the right of the red wine glass. 3. An Inviting and Elegant Table A beautifully set table is above all a harmonious and welcoming one: Choose a tablecloth and matching napkins  to bring a touch of elegance. Add simple yet refined decorations : a floral centerpiece, candles, or seasonal accents. Focus on symmetry  and leave enough space between guests for optimal comfort. 4. The Small Details That Make a Difference A printed menu can add a sophisticated touch. Personalized place cards make the moment more welcoming. Providing a water carafe and a bread tray makes service more practical. By following these tips, your table will become a true asset for hosting successful meals and leaving a lasting impression on your guests. Table setting is an invitation to sharing and conviviality—so have fun and let your creativity shine!

Pairing a dish with wine is an art that enhances flavors and creates a unique gastronomic experience. Here are some simple rules to help you master pairings and impress your guests! 1. The Harmony of Flavors A good pairing is based on balance between the aromas of the dish and those of the wine. The goal is to prevent one element from overpowering the other. Light and delicate dishes  (fish, seafood, white meats) pair best with dry and fresh white wines like Sauvignon Blanc or Chardonnay. Red meats and rich dishes  (beef, game, saucy meals) go well with full-bodied red wines like Bordeaux or Syrah. Spicy and exotic dishes  find balance with aromatic white wines (Gewurztraminer, Riesling) or soft, fruity reds (Gamay, Pinot Noir). 2. Regional Pairings A simple principle: a dish typical of a region often pairs well with wine from the same region. For example: Mushroom risotto with an Italian Barolo Bouillabaisse with a white wine from Provence Cassoulet with a wine from the South-West of France 3. Playing with Contrasts and Complementarity Some pairings rely on opposing flavors to create harmony: A sweet wine with blue cheese : the acidity and sweetness of the wine contrast with the saltiness of the cheese. A sparkling wine with fatty foods : Champagne or Crémant brings freshness to dishes like foie gras or fried foods. 4. Don't Forget Desserts! Sweet and fortified wines are the kings of dessert pairings. Some ideas: A fruit tart with a sweet wine like Sauternes A chocolate dessert with Banyuls or Port Crème brûlée with Muscat By following these simple rules, you can create harmonious food and wine pairings that will delight your taste buds and those of your guests. And you, what is your favorite food and wine pairing?

A crowd favorite from our menu! Due to the enthusiasm of our loyal customers, we’ve decided to reveal the recipe for this irresistible dish. Imagine perfectly al dente rigatoni coated in a creamy sauce made with Italian sausage and flavorful mushrooms, all enhanced by a generous touch of pecorino. A true delight for your taste buds! You'll be amazed at how easy it is to recreate this specialty at home. Follow our steps and treat yourself to a culinary journey to the heart of Umbria! DETAILS Preparation time: 10 minutes Cooking time: 15 minutes Servings: 2 Difficulty level: Easy INGREDIENTS 250g rigatoni, fresh or dried 1 sprig fresh parsley, chopped 3 white mushrooms, sliced Meat from 2 mild Italian sausages 1 garlic clove, chopped ¼ cup extra virgin olive oil 1 dried red chili, deseeded 150 ml 35% cream ¼ cup white wine ¼ cup pecorino cheese Salt and pepper to taste PREPARATION STEPS 1 - For the pasta, bring a large pot of salted water to a boil. Add the rigatoni and cook for 4 minutes or until "al dente." Drain (reserve ¼ cup of cooking water), drizzle with a little olive oil, and set aside. 2 - In a pan over high heat, heat the olive oil, garlic, and dried chili until the garlic turns golden. 3 - Add the sausage meat and sliced mushrooms. Continue cooking over high heat for about 7 minutes, stirring constantly to break up the sausage meat. 4 - Deglaze with the ¼ cup of white wine and let it evaporate for 1 to 2 minutes. Season with salt and pepper to taste. 5 - Add the cream, mix well, and cook for another 1 to 2 minutes. Add the reserved pasta cooking water to adjust the consistency if needed. 6 - Stir in the rigatoni, pecorino cheese, and fresh parsley. Season with salt and pepper to taste, and mix well. 7 - Serve immediately and enjoy.

Discover a light, refined summer recipe. Tataki, a Japanese technique, enhances fish or meat by briefly searing it over high heat while preserving a tender, flavorful center. Here, this method highlights the tenderness and richness of the tuna. The secret? Quick cooking: a very hot pan and a rapid sear on each side. For extra flavor, the tuna is brushed with wasabi, a Japanese condiment from the horseradish and mustard family, then coated in toasted sesame seeds before being seared for 1 to 2 minutes per side. DETAILS Preparation time: 15 minutes Cooking time: About 1 minute Servings: Appetizer for 2 or meal for 1 Difficulty level: Easy INGREDIENTS For the tuna 170g (6oz) ahi tuna 1 tbsp ready-to-use wasabi paste 1 tbsp toasted sesame seeds For the vinaigrette Juice and zest of ½ lemon 4 fresh basil leaves Salt and pepper to taste For the Niçoise 2 hard-boiled eggs 4 endive leaves 3 to 4 Kalamata olives A handful of young romaine lettuce leaves 3 to 4 blanched yellow beans, cut in half PREPARATION STEPS 1 - For the vinaigrette, add all ingredients to a small bowl. 2 - Whisk well to emulsify, set aside. 3 - Brush one side of the tuna with wasabi paste. 4 - Coat the same side with toasted sesame seeds. 5 - Heat a pan with a drizzle of olive oil, place the tuna in the hot pan, and sear for 30 seconds on each side. 6 - Arrange the Niçoise ingredients on a serving plate and place the sliced tuna on top. 7 - Drizzle with the vinaigrette, serve, and enjoy.

The Cioppino , or Ciuppin , gets its name from the Ligurian dialect and simply means "fish soup." This stew has become a staple of Italian-American cuisine , originating from the influence of the many Genoese immigrants  who settled in San Francisco . Inspired by various traditional regional Italian soups and stews , it celebrates the freshness of seafood . Traditionally, Cioppino  is prepared with the catch of the day — Dungeness crab, clams, shrimp, scallops, squid, mussels, and various fish—simmered in a sauce made with fresh tomatoes and white wine. In our version, we take a different approach , omitting tomatoes to highlight the delicate flavors  of the seafood. The base consists of a fragrant clam broth , enhanced with finely sliced leeks, shallots, and cream , in which tender potatoes  simmer. As a final touch, sea bream fillets, mussels, clams, and shrimp  are gently poached for perfect cooking. The result? A rich, aromatic broth  that enhances every bite of this seafood feast! DETAILS Preparation Time: 10 minutes Cooking Time: 30 to 35 minutes Servings: 2 to 4 Difficulty Level: Easy INGREDIENTS 2 fresh sea bream fillets (about 150g each) 8 to 10 fresh clams 8 to 10 fresh mussels 4 to 6 jumbo shrimp 4 to 6 small potatoes, halved 1 leek, finely sliced 1 shallot, finely chopped 2 cups of clam or chicken broth ½ cup of 35% cream ½ cup of dry white wine 2 tbsp of butter ½ tsp of Cayenne pepper Fresh dill Salt and pepper to taste PREPARATION STEPS  1 - In a large pot over medium heat, melt the butter, then add the shallot and leek. Cover and let them sweat for about 10 minutes. 2 - Add the white wine and let it evaporate over medium-high heat for about 2 minutes. 3 - Add the broth and potatoes, cover, and let simmer over medium heat until the potatoes are tender but still firm, about 10 minutes. 4 - Add the cream and Cayenne pepper. 5 - Gently add the fish and seafood. 6 - Sprinkle with fresh dill, season with salt and pepper, cover, and continue cooking over medium-low heat for about 12 to 15 minutes, or until the fish is perfectly cooked. 7 - Serve and enjoy.

Is it French or Italian? The debate should not be intense because this dish is actually American—yes, an Italo-American dish. According to food experts, Chicken Francese (Pollo alla Francese) was introduced in the New York area, specifically in Brooklyn, after World War II. The first documented mention of this dish appeared in a restaurant review published in The New York Times in the 1970s. Before this publication, the dish simply did not exist, at least on paper. The chicken cutlets are floured, dipped in beaten eggs, and sautéed. Served here with a lemon, butter, and white wine sauce along with avocado wedges, they can also be accompanied by sautéed potatoes, green vegetables such as broccoli, asparagus, green beans, or even pasta or rice. Easy and delicious, it is irresistible. DETAILS Preparation time: 5 minutes Cooking time:10 minutes Servings: 2 Difficulty level: Easy INGREDIENTS boneless chicken breast (300 g), cut in half lengthwise and tenderized 2 beaten eggs Juice of half a fresh lemon 1 cup of flour ¼ cup of white wine 2 tablespoons of olive oil 2 tablespoons of butter, divided 2 tablespoons of fresh parsley, chopped, divided 1 clove of garlic, crushed Salt and pepper to taste PREPARATION STEPS 1 -  If not already done, tenderize the chicken with a meat mallet. 2 -  Place the eggs in a bowl and beat them with 1 tablespoon of chopped parsley, salt, and pepper to taste; place the flour in another bowl.  3 -  In a skillet, heat 1 tablespoon of butter and 2 tablespoons of oil over medium-high heat for one minute or until the butter melts. 4 -  Coat the cutlets in flour, then dip them in the egg mixture. 5 -  Cook the cutlets over medium-high heat for about 3 minutes on each side. 6 -  Remove the cutlets from the skillet and set them aside. Add 1 tablespoon of butter, the juice of half a lemon, the crushed garlic, and the white wine, season with salt and pepper to taste, and let reduce for 2 minutes over medium-high heat.  7 -  Return the cutlets to the skillet and continue cooking for another 2 minutes. 8 -  Serve with avocado wedges. To add a spicy touch, serve with a whole chili pepper. This dish can be accompanied by sautéed potatoes, green vegetables, pasta, or rice.