Enoteca La Torre presented this eyepopping plate at Cooking For Art - Chef Emergente last evening. The rules were simple...but challenging. Create a pasta dish using only three ingredients. The chef chose rigatoni and paired it with parsley, salt cod, and black garlic...
One of the reasons the chef was recognized as giving value to agricultural products.
Congratulations, Chef Stile!
Sunday, June 26, 2016
Friday, June 24, 2016
He discussed the chef's inspiration for this dish, inspiration from the nearby beaches where the sand's temperature can reach up to 100 degrees Celsius! Inspiration derived from the sea as he prepared a cod fillet ringside complete with steam, aromas, and emotion.
Sunday, June 19, 2016
Sweetbreads glazed with a bell pepper sauce.
Cubes of green apple.
Foamy smoked provola cheese.
Thursday, June 16, 2016
The scene - a sunny Saturday afternoon on the isle of Ischia. I followed Chef Nino Di Costanzo down the small trail through the garden that led to his brand new restaurant Dani’Maison.
Dani’ Maison, an exclusive restaurant in the chef’s home – one that he opened up less than a month ago after ten years at Il Mosaico – where he earned 2 Michelin stars.
A total of six tables-two located right in the kitchen. And it must have been my lucky day since one of them was set for me. It was there in the kitchen where I was handed a glass of champagne...
and given strict instructions for the day from the chef…
and given strict instructions for the day from the chef…
Divertiti! Enjoy yourself!
|Chef Nino Di Costanzo|
And with a quick smile, Di Costanzo joined his young brigade and went to work.
It wasn't long that an exciting array of dishes took the short trip from the pass to my table. Beginning with Di Costanzo's corral reef filled with crunchy color.
Snacks such as basil chips and fried red shrimp - the head only, though, because that's the best part!
Cool courses like braided zucchini stuffed with a bonito tartare...
Or a mini caprese...
Fake mozzarella including instructions such as pick them up with your fingers and pop them in your mouth...divertente!
Purple potato chips topped with a pizzaiolo tomato sauce...divertente!
Next up - Di Costanzo's crudo...his fresh seafood platter. A giant puzzle packed with color, coolness, and complex flavors. Each piece of this seafood platter puzzle was placed down in front of me in a particular order. An order which I should so all the pieces would play perfectly on my palate...
The first piece - scampi, lemon pasta, and mini micro vegetables...
Next, white shrimp with ginger wrapped in a clear cool cornstarch sheet...
Red shrimp, frisella, mandarin, and a cream made with buffalo milk...
Caramote prawns, black olives, caper powder and tomatoes cooked at a very low temperature...
Cuttlefish with squid, lime, chives with crunchy carrots...divertente!
Bonito with cesar sauce, black croutons, parmigiano cheese and cucumber...
Sunday, June 12, 2016
And it was there that Di Costanzo, one of the hardest working chefs I know, taught me how to do one very important thing...
Grazie, chef. In bocca al lupo!
Saturday, June 11, 2016
an assaggino/ taste of spaghetti with zucchini and fresh shrimp.
Then a surprise. A dry pasta that the chef made himself using coffee!
He placed it gingerly on top of a flavorful tomato sauce with black olives and capers. A swirl of ricotta cheese on top...
Friday, June 10, 2016
And now? I asked.
Now, the chef said, now you'll have to come and try it at Maxi.
He didn't have to ask me twice.
Part 2. Monday evening, back in Vico, but this time in the kitchen next to the chef at the pass as he plated and discussed this dish right before my eyes. His candele spezzate alla genovese...
Il piatto della genovese ormai in carta fissa al Maxi è un po una mia filosofia cioè quello dei due opposti che si attraggono nel senso di cucinare in piatto che non ha nulla a che vedere con il contesto che ti sta intorno .....il mare !!!!!! Li nasce la sfida di renderlo quanto più curioso possibile restando sempre legato ai parametri della tradizione e quindi pensai di renderlo più fresco con la strepitosa ricotta di Vico e queste e poi il croccante delle cipolle fritte rende tutto più armonico e simpatico. Nel caso di Festa a Vico invece confrontandomi con Jack e Leopoldo pensai che visto il tema dell'edizione 2016, ovvero il gioco delle mani amiche, non potevo non portare un qualcosa che ci legasse alla memoria al concetto di festa. Quindi quale cosa più giusta ricordare le tavole della nostra amata Napoli nei giorni delle feste quando tante mani si aiutano in cucina e non solo è poi l'appartenenza al nostro territorio ci porta verso questa moda che a Napoli e sempre esistita il cibo da strada .....e allora riprendemmo in mano il piatto della nostra tradizione cioè le candele spezzate alla genovese e le abbiamo riprodotte in versione cibo da strada, ovvero ripiene del sugo classico fatto con carne di manzo e maiale con le cipolle cotte per lungo tempo a bassa temperatura come si usa dir oggi!!!! A questo punto le impano e le friggo per poi servirle con la ricotta e le cipolle marinate che danno quella freschezza nello sgrassare il tutto .
Pasta all Genovese has been part of the Maxi menu for awhile and represents a bit of my philosophy, that is, that in cooking, opposites that have nothing to do with the environment around you attract on a plate .....this environment is the sea !!!!!! So there came the challenge - to make the dish as interesting as possible while remaining tied to its traditional parameters. I thought of making it fresher by adding an amazing ricotta cheese from Vico Equense and crispy fried onions to make it more harmonious and friendly. In the case of Festa a Vico instead, after discussing ideas with Jack and Leopoldo (members of the chef's brigade) I thought about the theme for 2016,- mani amiche/ helping hands. I thought about bringing something that binds our memories to the concept of celebration ...like the dinner tables of our beloved Naples during the holidays when so many hands help out in the kitchen. Add to that a trend that has always existed in Naples -street food. So, getting back to our traditional dish made with broken candele pasta alla Genovese and we made a street food version filled the classic genovese sauce made with beef, pork with grilled onions which had been cooked for a long time at a low temperature. It was then breaded, fried, and served with ricotta cheese and pickled onions that gave the dish a freshness that cleans the palate.