The Italian/Nordic pantry

My kitchen has one foot in Italy and the other in Denmark


My kitchen has one foot in Italy and the other in Denmark. In the simplicity of the Italian dishes, combined with seasonal Nordic ingredients, my gastronomic freedom unfolds, a freedom that we in this country pride ourselves on.

The charm of simple Italian cuisine appeals to me in the same way as certain elements of New Nordic cuisine. However, I think it all gets a bit out of hand when there’s too much foam, ash, hay, bloat, smoke and dirt.

It can work really well as an element of surprise and as a communicator of flavors and experiences. But at the end of the day, it’s all about tasting things as they are, which in a way is also fundamental to traditional Nordic cuisine.

Cooking should be met with a bit of reverse Jante Law. It’s okay to be proud of what you do and believe that you can cook. And above all, don’t be afraid to break new ground. Not just because, but because that’s how new things happen. It’s always been that way – even for me. Food should be approached open-mindedly and playfully, but also thoughtfully and with a sense of rightful tradition.

It’s okay to borrow, be inspired and try to emulate what thousands of others have done before you, but also personalize dishes by combining and adding new flavors. However, traditions are important and good: The coolest thing in the world is being able to make the perfect steak et frites, which in all its simplicity only succeeds when you know the techniques that give the strictly classic result, but also open up endless possibilities to play with and develop the dish in a personalized way.

The purpose is to inspire, give tips and tricks based on some of my favorite dishes. My way of cooking is not necessarily the “right” way. Many of the recipes are without weights and measures, and that’s no coincidence. How much salt, sugar, chili or lemon juice to add is a matter of taste. I can only encourage you to taste while you cook.

I hope that with this book I can help expand your gastronomic toolbox and make your play in the kitchen freer, easier and more fun.

Take the plunge and cook with an open mind!


If you want cooking to be a breeze, and it should be, it’s a good idea to have some basic ingredients in the house. There’s nothing worse than spending two hours shopping for a daily meal that may take no more than half an hour to prepare.

Having different things in stock also makes it more tempting to experiment.

You don’t have to invest in everything at once. Most things have a long shelf life, so when you see a good deal on quality goods, you should go for it.


Nuts: Pine nuts, cashews, almonds, hazelnuts and walnuts

Rapeseed oil: Deliciously nutty and Nordic
Olive oil: Preferably a young, strong one and a slightly more mature, round and full-bodied one
Olives: Preferably two different kinds, without stones for tapanades, with stones as a snack and for salads
Anchovies: Either canned or jarred are great for stews
Capers: Both salted and pickled
Dried tomatoes: Preferably semi-dried in oil, they are deliciously juicy, sweet and salty
Tomato paste: Canned or in a tube
Peeled tomatoes: Indispensable in my kitchen, buy good quality
Grilled artichokes: In jars in oil, keeps for a long time after opening in the fridge
Pickled pearl onions: Home-pickled (see Miss Jensen) or bought by the jar
Cucumber salad: The homemade one tastes best and costs next to nothing
Easy in a bottle: Heinz Ketchup, English Sauce, HP Sauce and soy
Apple vinegar: Delicious and smooth, I use gallons
Balsamic vinegar: I boil the cheap one down to half with a little honey for a glace/syrup, great for salads, especially tomato salad
Wine: Both red and white, cheap but good for cooking
Beer: preferably dark, which is not only good for the chef, but also in food
Rum: For flambéing and the chef’s palate
Pasta: Here it really pays off to spend that extra 5, you can taste it
Rice: Arbori for the risotto
Pearl barley or spelt: For the Nordic answer to risotto
Flour: Tipo 00 and coarse-rolled durum

Spices: whole pepper for the grinder, flag salt, saffron for the risotto, bay leaves for the compote and pork roast, curry, nutmeg, because sometimes you can’t resist making a silky smooth and airy mashed potato that tastes like grandma, vanilla, because the angels should sing in a dessert
Mustard: Coarse-grained and Dijon
Cocoa powder: Always the best quality without sugar
Chocolate: Dark with 60% cocoa content
Honey: For that nice, round sweetness


Butter: Because it’s a vegetable’s best friend
Mascarpone: As a substitute for cream and just on its own
Cheese: Parmesan, the real thing or grana padano
Chili: Until the hairs on the back of your neck stand up
Lemon: Always organic and a delight for the balance of many dishes


Chicken stock: In 1/2 liter portions, home-cooked with lots of root vegetables, make a proper portion, a hundred times better than bouillon cubes

Berries: Any kind from your or grandma’s garden, or from the supermarket freezer


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