Eight o'clock in the evening.

Hell's Kitchen, Yukihira Dinshiya.

There were many diners sitting in the restaurant, and it looked particularly lively.

Souma Yukihira had a white towel draped over his shoulders, and he was carrying a dinner plate in his left hand as he walked between tables with ease.

Gang was also there to help with the chores, but because his hands and feet were not flexible, he always seemed to be busy, making everyone very busy.

"Agang, dad wants to drink tea. Go and get him a cup of tea."

Dad stuck his head in front of the checkout counter and raised his finger.

"And one more thing."

"Dad wants to eat a green bean sandwich."

Gang just handed the hot tea to his father. After hearing the follow-up request, a look of embarrassment suddenly appeared on his face and he scratched his head. How could he make a mung bean sandwich?

"give it to me."

Xing Ping Soma took the initiative to take over the matter.

After a while, the fragrant mung bean sandwich was freshly baked. Dad drank hot tea and ate his favorite mung bean sandwich. He felt comfortable now.

Different from the bustle here, at this moment Yukihira Joichiro is busy cooking in the kitchen.

Delicious dishes often require seasoning.

Add some olive oil to the water, but don't add too much, otherwise it will be very greasy and sticky.

Then grind the rye corn into flour, pour it into water and stir it. After the grains have successfully turned into corn syrup, add some salt and pepper, a tablespoon of butter and a large amount of Parmesan cheese.

Stir evenly and the whole store will be filled with the aroma of corn soup.

That’s it for perfect, smooth, unadorned traditional Italian polenta.

"smell good!"

A Tsuna looked at the polenta in Uncle Yukihira's hand, and saliva flowed from the corner of his mouth inadvertently.

Although this Italian polenta looks a bit similar to the corn soup my mother once made, it smells extremely fragrant and extremely tempting.

"Here, let's try it first."

Yukihira Joichiro looked at Tsuna in a funny way, then he took a bowl and pushed it to Tsuna.

"Thank you, uncle!"

A Gang took it excitedly, his eyes shining.

"fine."

Yukihira Joichiro rubbed Tsuna's head, feeling indescribable emotions in his heart.

Chuangzhen has been like him since he was a child, he likes to cook, and he also likes to see the happy smiling faces of the guests after tasting the delicious food.

Gang's expression just now reminded him subconsciously of Soma's appearance when he was a child.

He suddenly felt as if he had raised a little son again, but this boy was always messy.

Yukihira Joichiro laughed and shook his head, then lowered his head and went back to the matter at hand.

Let the polenta stand for five minutes to set it slightly. Apply a thin layer of oil evenly on the baking sheet, pour it into the baking sheet, then put it in the oven and let it rest again so that it can solidify into blocks.

While the oven was working, Yukihira Joichiro turned around and picked out a few small tomatoes of good quality in the vegetable basket.

Roasting tomatoes makes the tomato flavor more intense.

The slightly sour taste of roasted tomatoes can bring out the sweetness of roasted polenta.

The combination of the two will enhance the taste.

Add more virgin olive oil to the tomatoes, and then pinch the tomatoes with scissors to prevent them from exploding due to heat after being placed in the oven.

Sprinkle salt and pepper evenly, and then squeeze out the garlic juice. The garlic juice will be absorbed into the tomato the moment the tomato surface is roasted and bursting.

In order to give the tomatoes an almost perfect sweet and sour taste, you also need to add the magic weapon to win - a pinch of sugar, a few drops of balsamic vinegar, and a little thyme as a decoration.

The tomatoes only need a brief roasting of 10 minutes, and now the polenta is ready.

Yukihira Joichiro carefully knocked the baking pan lightly, and the polenta was poured onto the chopping board with a "pop" sound, and even jumped twice with great elasticity.

First divide the polenta into several pieces evenly, sprinkle salt and pepper on the surface, cover with a layer of olive oil, and place it on the baking sheet.

"Stab~"

In the scorching heat, Polenta makes an intoxicating and beautiful sound.

After waiting for 30 seconds, turn it over from the bottom. The beautiful cross-grilled patterns make the polenta look more fragrant.

After the polenta is roasted, the roasted tomatoes on the other side can also be baked.

Then place the tomatoes on each piece of polenta, and sprinkle the remaining grilled juice evenly on top.

But if you think this is done, you would be totally wrong.

The most important finishing touch appears.

——Goat cheese cheese.

It's a salty, creamy texture, with goat cheese placed on top of each piece of polenta and tomato, then sprinkled with some basil.

This [Grilled Polenta with Roasted Tomatoes] is officially completed.

…

He had already heard that Mr. Thompson, the supplier, was very interested in Italian food recently, so he specially prepared this staple dish.

For traditional Italian dishes, the importance of polenta goes without saying.

but……

After all, I am asking for help from others. This dish alone may not be enough, and I should prepare a few more dishes.

How about making another dish of beef cheek with wide egg noodles? This can be regarded as a little surprise for Mr. Thomson.

Yukihira Joichiro thought to himself.

It just so happened that he specially stewed the beef cheek at noon today. Now it is probably completely tender and flavorful. It is just right to make a dish of slow-braised beef cheek with wide egg noodles.

"Chuangzhen!"

Just at this time, Soma Yukihira walked in with the guests' clean plates. Yukihira Joichiro quickly called out to his son.

"Bring out these three portions of polenta. Gang and Dad have been busy all night, so let them rest their stomachs first."

"I know, Dad."

Yukihira Soma nodded, carefully placed three portions of grilled polenta on the tray, and took them out.

"tasty!"

Tsuna ate the grilled polenta in his hand and was so happy that he almost cried.

After entering the mouth, the light crispness with the aroma of corn and the sweet and sour taste of tomatoes seem to bring about some kind of chemical effect, blooming on the tip of the tongue.

This is a completely different taste from the previous corn soup-like polenta.

Being able to be picked up by the uncle really used up all the luck in his life!

Regardless of whether it is cooked by the uncle or Chuangzhen, they are all super delicious and delicious.

In the back kitchen, Yukihira Joichiro listened to the voice coming from the front hall, smiled slightly, and continued to work on the "main event" in hand.

To match the slow-cooked beef cheek, he chose pappardelle, which is an Italian wide egg noodle.

Boil boiling water, sprinkle in a pinch of salt and a small amount of olive oil, put the wide egg noodles in and cook for 3 to 4 minutes.

He didn't rest while cooking the noodles. Instead, he asked A Gang to help bring in some parsley from outside, wash it and chop it into pieces.

After the wide egg noodles are cooked, drain the water from the inside, then sprinkle salt and pepper on the noodles, add a little olive oil, and add fresh parsley leaves.

Then put a spoonful of the slow-cooked beef cheek sauce into a plate, then put the wide egg noodles on top of the sauce, and finally put three beautiful pieces of beef cheek on top of the wide egg noodles, and continue

Pour sauce on top.

[Slow-braised beef cheek with wide egg noodles] officially completed.

…

The next dish to make is the espresso panna cotta with an Italian flavor.

First, soak two pieces of white gelatin in water, then add a large amount of sugar, cream, milk and a small cup of espresso into the pot, then slowly simmer until it is about to boil, then turn off the heat.

Squeeze out the water from the soaked gelatin, then put it into the hot cream and stir until it is completely melted. Then pour the cream mixture into the cup and fill it to the edge of the cup.

These cups, which were used as temporary molds, had also been specially treated by him before - they were washed with cold water.

This will make it easier to separate from the custard later, so as not to destroy the overall shape.

Pick up the cup and shake it gently on the table twice. This can drive out the bubbles in the milk jelly and prevent honeycomb-like holes from appearing, thus achieving a rounded feeling.

Then start making cinnamon crunchy hazelnut caramel chips.
To be continued...