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Cooking With Bamboo 

Bamboo is more than just a versatile plant—it’s an incredible ingredient that adds unique flavors, textures, and nutritional benefits to your dishes. From tender bamboo shoots to innovative bamboo-based products, this eco-friendly food has been a staple in many cuisines around the world for centuries.

About The Chef 

Giuliano Tassinari 

Chef Giuliano Tassinari is an internationally acclaimed chef and ambassador of Italian and Emilian cuisine, celebrated for his ability to blend tradition with innovation. With a career spanning five continents, he has exported the secrets of Italian cooking to the farthest corners of the globe, opening elegant restaurants and starting culinary trends in Canada, China, India, the United Arab Emirates, and beyond.

Tassinari’s illustrious career includes serving as a private chef to stars and magnates, including Naomi Campbell, Kevin Costner, Tommy Hilfiger, and Flavio Briatore. His culinary expertise has graced iconic settings, such as the legendary yacht Savarona, where he cooked for royalty, fashion icons, and Hollywood stars during unforgettable Mediterranean summers.

An alumnus of Alma, the prestigious school founded by the legendary Gualtiero Marchesi, Tassinari has shared his knowledge as an educator and mentor. Today, he continues to elevate Italian cuisine as part of the esteemed BICE Group, bringing authentic flavors to a global audience. With his wealth of experience and unparalleled passion for gastronomy, Giuliano Tassinari remains a true icon of culinary artistry.

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Veal chop with Bamboo

Ingredients (Serves 4)

  • 4 veal chops (14 oz each, bone-in)

  • 200 g grilled bamboo, sliced

  • 100 g gorgonzola or blue cheese

  • 100 g heavy cream (36%)

  • 60 g fresh black truffle, thinly sliced

  • 100 g veal demi-glace

  • Salt and freshly ground black pepper, to taste

  • 100 g extra virgin olive oil (EVOO)

  • 50 g truffle cream

Instructions

  1. Prepare the Veal Chops:

    • Season the veal chops generously with salt and freshly ground black pepper on both sides.

    • Heat a large pan over medium heat and add the EVOO.

    • Place the veal chops in the pan and sear on one side until golden brown (about 3–4 minutes).

    • Flip the chops and sear the other side for an additional 3–4 minutes.

  2. Add Bamboo:

    • Add the sliced grilled bamboo to the pan, arranging it around the veal chops.

    • Allow the bamboo to roast alongside the veal, absorbing the flavors.

  3. Finish Cooking the Veal:

    • Cook the veal to your desired doneness (medium is recommended, about 135°F/57°C internal temperature). Remove the veal and bamboo from the pan and set aside to rest.

  4. Prepare the Sauce:

    • In the same pan, add the veal demi-glace and let it reduce slightly over medium heat.

    • Stir in the heavy cream and truffle cream, mixing well to combine.

    • Add the gorgonzola and stir until the cheese has melted and the sauce thickens to a smooth, creamy consistency.

  5. Plate the Dish:

    • Arrange the veal chops and roasted bamboo slices on serving plates.

    • Spoon the creamy truffle and gorgonzola sauce generously over the veal chops.

  6. Garnish:

    • Top each veal chop with freshly sliced black truffle for an aromatic and elegant finish.

  7. Serve:

    • Serve immediately, pairing with your choice of sides such as mashed potatoes, roasted vegetables, or a fresh green salad.

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​Duck Breast with Red Onion, Bamboo, Honey, and Mustard Sauce

Ingredients (Serves 4)

  • 4 duck breasts (10 oz each)

  • 1 fresh red onion, thinly sliced

  • 2 tablespoons Dijon mustard

  • 2 tablespoons honey

  • 1 glass (about 150 ml) port wine

  • 400 g sautéed bamboo shoots (Get some today)

  • Zest of 1 orange

  • 2 tablespoons extra virgin olive oil (EVOO)

  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Duck Breast:

    • Score the skin of each duck breast in a crisscross pattern, being careful not to cut into the meat.

    • Season both sides with salt and freshly ground black pepper.

  2. Cook the Duck Breast:

    • Heat a skillet over medium heat (no oil needed; the duck will release its own fat).

    • Place the duck breasts skin-side down and cook until the skin is golden brown and crispy, about 5–7 minutes.

    • Flip the duck breasts and cook for an additional 4–5 minutes for medium doneness. Adjust cooking time if you prefer it more or less done.

    • Remove the duck breasts from the pan and place them on a warm plate to rest.

  3. Make the Sauce:

    • In the same pan, discard excess duck fat, leaving about 1–2 tablespoons.

    • Deglaze the pan by adding the port wine and simmer over medium heat, scraping up any browned bits from the pan.

    • Stir in the honey, mustard, and orange zest. Reduce the sauce until it thickens to a creamy consistency (about 5–7 minutes).

  4. Prepare the Red Onion and Bamboo:

    • In a separate pan, heat the EVOO over medium heat.

    • Add the sliced red onion and sauté for 2–3 minutes until softened.

    • Add the bamboo shoots and season with salt and pepper. Continue to cook until everything is slightly caramelized, about 5 minutes.

  5. Plate the Dish:

    • Arrange the sautéed red onion and bamboo on each plate as a base.

    • Thinly slice the duck breasts and place them over the onion and bamboo.

    • Drizzle the reduced honey-mustard sauce generously over the duck slices.

  6. Serve:

    • Garnish with a touch of fresh orange zest if desired.

    • Serve immediately with your choice of sides, such as roasted potatoes or a light green salad.

Fagottini with Pecorino and Pear Filling, Gorgonzola Cream, and Bamboo Sauce

Ingredients (Serves 4)

  • For the Pasta:

    • 600 g fagottini filled with cheese and fresh pear

    • Salt, for boiling water

  • For the Gorgonzola Cream Sauce:

    • 150 g crumbled gorgonzola cheese

    • 400 g fresh heavy cream (36%)

    • 50 g unsalted butter

    • 100 g diced bamboo shoots

  • For the Red Wine Reduction:

    • 2 glasses (about 300 ml) simple, inexpensive red wine

    • 1 shallot, finely chopped

    • 1 dl (100 ml) extra virgin olive oil (EVOO)

    • Cornstarch (optional, mixed with cold water for thickening)

Instructions

Step 1: Prepare the Red Wine Reduction

  1. Heat the olive oil in a small pot over medium heat.

  2. Add the finely chopped shallot and sauté until softened and lightly golden, about 2–3 minutes.

  3. Pour in the red wine and let it simmer gently. Reduce the liquid to about one-third of its original volume (it should have a syrupy consistency).

    • Tip: If the sauce is too thin, mix a small amount of cornstarch with cold water and stir it into the reduction. Cook for 1–2 more minutes until it thickens slightly.

  4. Set the reduction aside and keep warm.

 

Step 2: Prepare the Gorgonzola Cream Sauce

  1. In a large skillet or sauté pan, melt the butter over medium heat.

  2. Add the diced bamboo shoots and cook for 2–3 minutes, stirring occasionally.

  3. Pour in the heavy cream and bring it to a gentle simmer.

  4. Add the crumbled gorgonzola cheese and stir until it melts and the sauce thickens to a creamy consistency.

    • Tip: Keep the sauce warm over low heat, stirring occasionally to maintain its texture.

 

Step 3: Cook the Fagottini

  1. Bring a large pot of salted water to a boil.

  2. Add the fagottini and cook for 5 minutes, or until al dente, following the package instructions.

  3. Drain the pasta, reserving a small amount of pasta water in case you need to adjust the sauce consistency.

 

Step 4: Combine and Plate

  1. Add the drained fagottini directly into the gorgonzola cream sauce. Toss gently to coat the pasta evenly, allowing the flavors to meld for 1–2 minutes.

    • Tip: Add a splash of reserved pasta water if the sauce is too thick.

  2. Plate the fagottini, making sure to spoon plenty of the gorgonzola cream sauce over each serving.

  3. Drizzle a generous spoonful of the red wine reduction over the top of the pasta for a striking presentation.

​

Serving Suggestion

  • Garnish with a sprinkle of freshly cracked black pepper or a small drizzle of olive oil for added flavor.

  • Pair with a crisp white wine or a light red to complement the rich flavors.

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Tagliatelle with Bamboo, Mushrooms, and Thyme Perfume

Ingredients (Serves 4)

  • For the Sauce:

    • 100 g unsalted butter

    • 200 g fresh mushrooms (e.g., cremini, porcini, or button), sliced

    • 200 g cooked bamboo, diced

    • 100 ml veal demi-glace

    • ½ glass (about 100 ml) white wine

    • 20 g fresh parsley, finely chopped

    • 1 garlic clove, peeled and slightly crushed

    • 5 g fresh thyme leaves

    • 100 ml extra virgin olive oil (EVOO)

    • Salt and freshly ground black pepper, to taste

  • For the Pasta:

    • 400 g fresh handmade tagliatelle

    • Salt, for boiling water

Instructions

Step 1: Prepare the Sauce

  1. Heat the olive oil in a large skillet over medium heat.

  2. Add the garlic clove (lightly crushed) to the pan and sauté until golden brown, allowing it to infuse the oil. Discard the garlic once it is browned.

  3. Add the fresh thyme leaves and sauté for 30 seconds to release their aroma.

  4. Add the diced cooked bamboo and sliced mushrooms to the pan. Season with salt and black pepper to taste.

  5. Cook, stirring occasionally, until the mushrooms and bamboo are golden brown and slightly caramelized, about 5–7 minutes.

Step 2: Deglaze and Build the Sauce

  1. Pour in the white wine and cook until it has evaporated, scraping any browned bits from the bottom of the pan to enhance the flavor.

  2. Stir in the veal demi-glace and chopped parsley. Reduce the heat and simmer for 2–3 minutes to let the flavors meld.

  3. Set the sauce aside, keeping it warm over low heat.

Step 3: Cook the Tagliatelle

  1. Bring a large pot of salted water to a rolling boil.

  2. Add the fresh tagliatelle and cook for 1–2 minutes, or until al dente.

  3. Reserve ½ cup of the pasta cooking water, then drain the tagliatelle.

Step 4: Combine Pasta and Sauce

  1. Add the drained tagliatelle to the skillet with the bamboo and mushroom sauce.

  2. Add a small ladle (about 2–3 tablespoons) of reserved pasta cooking water and a small knob of butter (about 20 g).

  3. Toss the pasta continuously over low heat until the sauce thickens slightly and coats the tagliatelle evenly.

Step 5: Plate and Serve

  1. Divide the tagliatelle among serving plates.

  2. Drizzle a small amount of extra virgin olive oil over each plate for added richness and flavor.

  3. Garnish with a sprinkle of freshly chopped parsley or a small sprig of thyme, if desired.

Serving Suggestion

  • Serve immediately with a side of freshly grated Parmesan or Pecorino cheese, if desired.

  • Pair with a light white wine such as Sauvignon Blanc or Pinot Grigio to complement the earthy mushroom and bamboo flavors.

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Bring Bamboo to Your Table!

Ready to try these delicious recipes at home? Visit our shop to get high-quality bamboo shoots and start cooking with this versatile and nutritious ingredient today. Your next culinary adventure begins with a click!

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