The hosts of 'One World Kitchen' give the ladies a lesson in global-inspired cuisine

Gusto Worldwide Media
Even if you love to cook, sometimes it can be pretty intimidating to try a new dish—especially if it's from a different culture. The hosts of Gusto TV's One World Kitchen, Hana Etsuko Dethlefsen and Vanessa Gianfrancesco, say it doesn't have to be that hard. 

They dropped by to show the hosts just how easy it is to prepapre authentic cuisine from various cultures. Take a look at some of their recipes below. 

Copyright of Gusto Worldwide Media.

Ricotta Polpetti
Serves 4-5


  • 2/3 pound (300g) ground veal
  • 2/3 pound (300g) of ground pork
  • 1 egg, beaten
  • ½ cup (120ml) ricotta cheese
  • ½ cup (120ml) parmesan cheese, grated
  • ¼ cup (60ml) fresh parsley, chopped
  • 1 small onion, chopped
  • 1/3 cup (80ml) breadcrumbs
  • 1 teaspoon (5ml) salt
  • 1 teaspoon (5ml) black pepper
  • ½ teaspoon (3ml) ground nutmeg
  • 2 cloves garlic finely chopped

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine the meat, egg, ricotta, parmesan, parsley, garlic, onion, salt, pepper, nutmeg and breadcrumbs. 
  3. Roll the balls (with your hands or using an ice cream scoop) to desired size.
  4. Place the meatballs on a baking tray lined with parchment paper.
  5. Bake for 20 minutes or until golden brown and firm.
  6. Serve immediately with your choice of sauce.

Short Ribs Braciole 
Serves 4-6

For short ribs:
  • 4 bone-in short ribs (about 3 pounds/1.4 kg), cut into thirds
  • 1 tablespoon (15 mL) kosher salt
  • 1/2 teaspoon (2.5 mL) freshly cracked black pepper
  • 3 tablespoons (45 mL) extra-virgin olive oil
  • 1/2 cup (125 mL) roughly diced pancetta, about 4 ounces (110 g)
  • 1 small onion, cut in medium dice (about 1 cup/250 mL)
  • 1 clove garlic, thinly sliced
  • 1/2 teaspoon (2.5 mL) red chili flakes
  • 2 cups (500 mL) red wine, preferably Barolo, plus more as needed
  • 1 cup (250 mL) canned tomatoes and their juice

For the topping:
  • 1/4 cup (60 mL) pine nuts, roughly chopped
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 1/4 cup (60 mL) breadcrumbs
  • 2 teaspoons (10 mL) dried oregano
  • 1/2 teaspoon (2.5 mL) coarsely ground black pepper
  • 2 tablespoons (30 mL) freshly chopped parsley
  • 2 tablespoons (30 mL) freshly grated Parmesan

  1. Preheat the oven to 325°F (160°C).
  2. Season the short ribs on all sides with the salt and pepper. Preheat a large ovenproof enameled cast iron pot or Dutch oven over medium heat, then add the olive oil. Cook the short ribs until all surfaces are a deep caramel brown, turning as necessary. Transfer the ribs to a plate and set aside.
  3. Add the pancetta to the pot, and cook for 3 minutes or until golden brown and most of the fat has rendered. Add the onion and cook until it softens, about 1 minute. Stir in the garlic and the chili flakes, and cook for 1 minute.
  4. Deglaze the pan with the wine, and use a wooden spoon to scrape up all the brown bits that are stuck to the bottom of the pot. Simmer the wine for 1 minute. Return the short ribs (and any juices left on the plate) to the pot. Crush the tomatoes over a bowl with your hands, then add to the pot along with their juice. The liquid should almost cover the ribs; add more wine if necessary. Bring the mixture to a simmer, cover, and transfer the pot to the oven. Cook for 2 hours or until the ribs are fork tender. Remove the lid, and cook another 30 minutes or so to reduce the sauce by half. Make the topping while the short ribs cook in the oven. Toast the pine nuts in a dry skillet over low heat, shaking the pan occasionally to avoid burning, about 8 minutes. Watch closely, as pine nuts have a high oil content and can burn quite easily. Add the olive oil and breadcrumbs and continue to cook, watching closely and stirring constantly, over low heat, until a golden toasted brown. Add the oregano and pepper. Cook a few seconds longer, then remove the skillet from the heat. Let cool. Stir in the parsley and Parmesan. When the ribs are done, let rest for 15 minutes in the flavourful liquid. Remove the ribs from the pot, and place on a plate loosely covered with aluminum foil. Remove some of the fat from the sauce—this step is optional, but it does makes the sauce taste better and less greasy. Tip the pot, and using a ladle, move aside the meat and slowly press down on the sauce so that it fills with only the clear fat. There will be at least 2 tablespoons (30 mL) of fat. Place the pot over medium heat, and season to taste with pepper. Add 1/2 cup (125 mL) of water to the sauce if it’s too thick.
  5. Place 3 to 4 pieces on a serving plate, and top with the sauce. Sprinkle a generous amount of the topping over the ribs.

Spinach Gomaae
Serves 4

  • 1 pound (450 g) fresh spinach, washed well, stems kept on
  • 1/4 cup (60 mL) sesame seeds, plus more for garnish
  • 2 tablespoons (30 mL) granulated sugar (optional)
  • 2 tablespoons (30 mL) sake
  • 1 1/2 tablespoons (22.5 mL) soy sauce

  1. Have ready a large bowl of ice water. Bring a large pot of water to a boil over high heat. Boil the spinach for about 30 seconds, or until it just wilts and is still a vibrant green colour. Using a slotted spoon or spider immediately plunge into the bowl of ice water. Allow spinach to cool completely.
  2. Drain the spinach, and squeeze it to remove excess water. Chop the spinach into 2- to 2 1/2-inch (5–6 cm) lengths, and set aside.
  3. Place the sesame seeds in a blender or food processor and grind until powdery. Add the sugar, if using, and blend. Add the soy sauce and sake, and then process until combined.
  4. In a bowl, coat the boiled spinach with the sesame-seed dressing. Serve drizzled with the dressing and garnished with whole sesame seeds.

Apricot and Nectarine Crostata
Serves 8


  • 2 ¼ cups (540ml) all-purpose flour
  • 1 cup (240ml) sugar
  • Pinch of salt
  • Pinch of baking powder
  • ¾ cup (180ml) of butter, cold and cubed
  • 2 eggs, beaten
  • 2 teaspoons (10ml) vanilla extract
  • 1 teaspoon (5ml) lemon zest
  • 1 teaspoon (5ml) orange zest
  • 1 cup (240ml) blueberries
  • 2 cups (480ml) nectarines
  • 2 tablespoons (30ml) cornstarch
  • 1 egg
  • 1 tablespoon (15ml) water
  • Powdered sugar, for garnishing (optional)

  1. Preheat oven to 350°F (180°C).
  2. In a food processor, blend flour, ½ cup (120ml) of sugar, salt and baking powder.
  3. Add butter, and blend again.
  4. Add eggs, 1 teaspoon (5ml) vanilla, orange and lemon zests and blend until it looks grainy.
  5. Remove from food processor, and form a ball with the mixture.
  6. Wrap dough and place in refrigerator for 30 minutes.
  7. Remove dough from refrigerator, place on a surface dusted with flour and roll into a 14-inch round.
  8. In a mixing bowl, combine blueberries, nectarines, remaining sugar, cornstarch and remaining vanilla.
  9. Mix ingredients together, and pour over the center of the dough, leaving 2-inch space around all edges to fold over.
  10. Fold dough over, pinching edges together so that it holds the filling in the center.
  11. Whisk together egg and water in a small bowl, and brush over the edges of the dough.
  12. Sprinkle coarse sugar over the dough.
  13. Place pie on a baking sheet, and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
  14. Let cool at room temperature before serving warm.
  15. Garnish with powdered sugar (optional)

Fried Noodles with Pork (Yakisoba)
Serves 2


  • 10oz. (280g) fresh ramen noodles
  • 2 tablespoons (30ml) toasted sesame oil
  • ½ medium onion, peeled and sliced
  • 8 ounces (225g) fresh pork tenderloin, thinly sliced
  • 6 leaves of green cabbage, julienned
  • 1 jumbo carrot, julienned
  • ½ cup (120ml) Yakisoba sauce
  • ½ cup (120ml) green onions, thinly sliced diagonally

  1. For ramen, bring a large pot of water to a boil over high heat. Add noodles to boiling water, stirring for a few seconds to separate noodles.
  2. Cook noodles for 2 minutes or until al dente. Drain noodles and rinse under cold water. Set aside.
  3. In a large skillet, heat sesame oil over medium heat.
  4. Add onion and pork to skillet, stirring constantly for approximately 2 minutes, until onions soften and pork turns white.
  5. Add cabbage and carrot to skillet, and cook until they start to soften and their color is vibrant.
  6. Add yakisoba sauce to skillet and cook, stirring constantly for 1 minute. 
  7. Add roman noodles and stir until the noodles have absorbed all the liquid, approximately 2 minutes. 
  8. Garnish with green onions, serve immediately.

*Serve with Yakisoba Sauce. See recipe below.

Yakisoba Sauce
Serves 2

  • ¼ cup (60ml) Worcestershire sauce
  • 2 tablespoons (30ml) oyster sauce
  • 3 tablespoons (45ml) ketchup
  • 1 tablespoon (15ml) soy sauce
  • 2 tablespoons (30ml) mirin

  1. Combine all ingredients in a small mixing bowl, and whisk together.
  2. Reserve in the refrigerator until ready to use.

Matcha Cheesecake 
Serves 8


  • 400g (14 oz.) cream cheese 
  • ½ cup (120ml) white sugar / Plus 1 tablespoon (15ml) sugar, for meringue
  • 5 tablespoons (75ml) room temperature unsalted butter, cubed  
  • 6 eggs, separated whites and yolks 
  • 5/6 cup (200ml) whipping cream
  • 2 teaspoons (10ml) lemon juice 
  • 6 tablespoons (90ml) all-purpose flour 
  • 2 tablespoons (30ml) cornstarch 
  • 2 tablespoons (30ml) matcha tea powder 
  • 12-15 strawberries, thinly sliced
  • Icing sugar, for garnish

  1. Preheat oven to 350°F (180°C), and grease the bottom and sides of a round metal baking dish with butter. If using a spring-form pan, line the base of the pan with aluminum foil before clipping the pan to avoid leaks.
  2. In the bowl of a stand mixer, whip together the cream cheese and ½ cup (120ml) of sugar until smooth.
  3. Add butter, and mix well.
  4. Mix matcha tea powder with equal amount of water in a separate small bowl, and mix until smooth.
  5. Add matcha tea liquid to cream cheese mixture, and mix.
  6. Add the egg yolks, lemon juice and whipping cream, and mix thoroughly.
  7. Sift the flour and cornstarch into the bowl of the stand mixer, and mix again.
  8. Remove bowl with cream cheese filling from the stand mixer and set aside.
  9. In a separate bowl, whip the egg whites and remaining sugar using a hand-held electric beater until they form stiff peaks.
  10. Fold the stiff egg whites into the cheesecake batter.
  11. Pour batter into the greased baking dish.
  12. Place baking dish in a large and deep baking tray and fill the bottom with water until it reaches half way up the cheesecake dish.
  13. Place in oven and cook for 30 minutes.
  14. Reduce heat to 300oF (150oC) and cook for another 45 minutes.
  15. Remove from oven and let cool in refrigerator for 2 hours.
  16. Remove cheesecake from baking dish.
  17. Lay sliced strawberries over the top of the cheesecake.
  18. Garnish with powdered icing sugar.
  19. Slice into 8 portions and serve cold.

Season 2 of One World Kitchen premieres Monday, November 14th at 10:30 p.m. ET on Gusto TV
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