Tag: Chef

Chef Giuseppe Bruno, Italian heritage in New York – Italian Cuisine

Giuseppe Bruno invented a whole world for himself. Indeed, two have been invented: Sistina and Caravaggio. Both located on the Upper East Side, many illustrious guests

A heritage.
A heritage of taste, art, humanity.
Italian cuisine that mixes with New York, with million-dollar Matisse, with a cellar of 200 thousand bottles of wine that, who knows, maybe they are worth even more.

Giuseppe Bruno he invented a whole world.
Indeed, he invented two: Sistine And Caravaggio.
Originally from Battipaglia, province of Salerno. Emigrated in the early 1980s, to the American office together with his brothers. Ambassador of the good, but also of the beautiful.

Two restaurants that almost deserve the quotes: they are, in fact, two museums in all respects. Both located inUpper East Side, a handful of steps from each other and moreover just a handful of steps from another museum, perhaps the most famous in the world, that Metropolitan with which they somehow merge, in a fascinating, interesting whole and exquisite.

Entering means entering another dimension.
If you are looking for the atmosphere of the myth of Manhattan, it is here.
If you are looking for authentic Italian cuisine, it is always here.

Prices are certainly not a caress, but you are in the chicest neighborhood of the Big Apple and, above all, you are seated where they usually sit. Michelle and Barack Obama, Hillary and Bill Clinton, Melania and Donald Trump, also passing through Hollywood and its surroundings Martin Scorsese, Robert De Niro, George Clooney, up to the monsters of high finance such as Larry Fink (CEO of the BlackRock fund), John Mack (former CEO of Morgan Stanley) e Fabrizio Freda (CEO of Estée Lauder). In one word, then? The summit.

It's the same Henri Matisse, in fact, it is … just one of many. Donald Baechler he decorated an entire wall by Caravaggio with his own hand. Frank Stella he traced his precious geometries. Ellsworth Kelly showed off its minimalism. And finally Sandro Chia, very Italian, has impressed his neo expressionism.

In short, defining Giuseppe Bruno as the Executive Chef of Sistina and Caravaggio is obviously an understatement. Bruno is a genius who in forty years has never stopped working, collecting and dreaming. In a big way, for himself and even more so for his guests.

Landmark. For the many young people who observe it. For all of us who are looking for Italy in America.

Side note, complete with a recipe.
As I write, I eat steamed seafood salad garnished with sun-dried tomato, lemon and fennel vinaigrette sauce.
Triumph of lobsters, shrimps, baby squids, scallops, mussels and clams.
Of course, with a touch of raw extra virgin olive oil, "I don't mention names because I don't like advertising, but that oil costs me more than an excellent bottle of wine!" Shouts Giuseppe amused from somewhere.
Delicious, light and healthy.

Cin. And life served.

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Photo by Luigi Gallo Artist

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Pistachios in the kitchen, the tricks of chef Andrea Berton – Italian Cuisine

Pistachio in the kitchen: a healthy and greedy resource. The starred chef explains it to us Andrea Berton of the Berton restaurant in Milan, which also reveals the secrets to enhance the taste of this green gold to the maximum.

Healthy, why?
"From a nutritional point of view, I am one valuable source of protein, contain all 9 essential amino acids in adequate quantities and are also rich in carbohydrates and fats for the most part monounsaturated and polyunsaturated (ie healthy fats). This is why they are also excellent snacks for a snack, also because they fill without weighing you down.

Is in the kitchen?
They have many virtues. Starting from an aesthetic value. In fact they give the dishes one nice touch of color with a natural green, without the addition of synthetic dyes. If you are an advocate of beauty, even chromatic, in recipes, surely its use will help you. Chopped add crunchiness to the recipes, giving an extra touch and adding a chewy note that definitely makes the xxxxx dish.

What type of pistachios do you prefer?

American pistachios are versatile and crunchy and have a very elegant and aromatic flavor, which makes them ideal for both sweet and savory recipes.

In what prepractiumcan you use them?

They are very versatile: they can use in both sweet and savory recipes and also, thanks to their savory note, which can be enhanced by using already salted pistachios and creating a pleasant note of contrast in cakes and desserts.

What is the piact that best enhances their taste?

Definitely ice cream, to be enjoyed naturally. Or even a Sicilian granita. Only in these desserts does the marked flavor of pistachio emerge in all its flavor. The important thing is to never go below 40% of pistachio.

Buying advice?
Always choose fresh pistachios, because they keep the authentic flavors better and are much more versatile to use in the kitchen: you can in fact decide the degree of roasting according to your taste, whether to reduce them to powder for a cream or make a grain. The important thing is to toast them in the oven, even briefly because they need to be dried so that they lose internal humidity before use in the kitchen: the heat of the oven makes them crunchy.

"Prawn tails, American pistachio cream and grilled aubergine"

Recipe for 4 people

Ingredients for the eggplant:

2 long eggplants
10 gr. of mint leaves
100 g of extra virgin olive oil
6 gr. of salt
pepper

Method:

Divide the aubergine into 2 cm slices. thick. Marinate the aubergines with mint leaves, salt, pepper and extra virgin olive oil. Vacuum them and cook them in a steam oven at 100 ° for 10 minutes, cool them and cut them into parallelepipeds and roast them in a pan.

Ingredients for the pistachio cream:

200 gr. of peeled and toasted American pistachios
4 gr. of salt
150 gr. of ice

Preparation:

Blend the pistachios with ice and salt until you get a smooth and homogeneous cream, if necessary add water until you get the necessary consistency.

Ingredients for the reduced shellfish sauce:

1 kg of red prawn heads and shells
200 g of San Marzano tomato cut into quarters
1 onion, peeled and julienned
2 sticks of celery cut into julienne strips
1 carrot, peeled and julienne
extra virgin olive oil

Method:

Toast the shellfish heads in a large saucepan with extra virgin olive oil, add the onion, celery, carrot and tomato. Pour plenty of ice until the shells are covered, bring to the boil, skim and let it simmer for 45 minutes. Filter and allow to reduce until a concentration of crustaceans is obtained.

Ingredients for the shellfish sauce:

200 g of reduced shellfish sauce
100 g of water
200 g of pachino cherry tomato compote (obtained from 1 kg of pachino tomatoes)
Blend the Pachino cherry tomato compote with the reduced shellfish sauce e
the water. If necessary, add water until the density is reached
necessary.

Plating:

12 red prawns from Mazzara of first choice
extra virgin olive oil
salt and pepper
fine fresh herbs (basil, parsley, dill, tarragon, fennel, mint,
chervil)

Clean the prawns by removing the head, carapace and intestines. Roast the prawns on a plate / grill only on one side already salted and seasoned with extra virgin olive oil, pepper. Place the fresh herbs seasoned with oil, salt and pepper on the roasted aubergine, add the prawns, the aubergine to the plate, finish with the pistachio cream and the shellfish sauce.

December 2021
Camilla Rocca

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Winning tribute to chef Serusi's Sardinian trout – Italian Cuisine

Born and raised in a mountain village on the island, the young chef won over the jurors of the Mesa Award with his gourmet trout dish

He hates food waste and loves the lesser known part of his own Sardinia: the mountainous and unspoiled hinterland where he was born and raised. Andrea Serusi is a young chef eager to give prominence and dignity to Sardinian mountain cuisine, starting from indigenous ingredients that are little considered or have fallen into disuse. Coming first in the 2021 edition of Mesa Award, a regional competition dedicated to young emerging chefs promoted by Cantina Mesa, a winery founded by Gavino Sanna in Sulcis Iglesiente, Andrea Serusi has earned a master's degree at the Niko Romito Academy, proposed with the aim of increasing the heritage of skills that can be returned to the territory. His dish Tottu trout won over the jurors, an unexpected tribute to trout, a native species, once very consumed in the Sardinian hinterland, and today on the road to extinction. Here's what the young chef from the Pizzeria Triku restaurant in Olbia told us.

How did you find out about this award?

«I have to say thanks to my uncle Giuseppe, who after hearing about the competition sent me the link to the registration form, inviting me to participate. I remember being struck by the intention to highlight the new Sardinian cuisine. Cantina Mesa was right, intercepting a real need for us young chefs on the island ".

How did the idea for your dish come about?

«My wish was to propose a dish that was out of the ordinary. I wanted to find a local recipe capable of representing the mountain tradition without banality. And here is the intuition of giving new life to trout. Years ago this stream fish was very present in the Sardinian hinterland. Its very sweet flesh, with a mineral flavor given by the aquatic and stone-rich environment in which it lives, has definitely convinced me to make it the star of my dish ".

What are the strengths of the preparation that made you finish first?

"Trout is the main element and I wanted to make the most of the fish. I started with the fillet, which I first cooked at a low temperature, then blanched the skin with a torch to give it a roasting tone and finally lacquer it with its narrow fumet to accentuate the flavor. To accompany the fillet I prepared a cream, obtained from the liver of the same fish, which I first steamed and then emulsified always with its comic. Over the liver I grated the trout bottarga, which I left to dry completely, giving flavor to the dish. I continued with the osmotic carrot with bitter strawberry tree honey and a small onion native to my country, Fonni, prepared in sweet and sour. I accompanied everything with a sweet and sour sauce with Rosa Grande from Cantina Mesa and with navel of Venus, a sweet, mineral and watery herb, always indigenous, to give more roundness to the dish ".

What are the most recognizable Sardinian elements in your way of cooking and understanding the table?

"I like to use local ingredients, starting with the immense variety of wild herbs that the island is rich in. I always keep my eyes turned to the mountains and, in particular, to the territory of my country, which is located at an altitude of 1000 meters .

What do you hope to learn at the prestigious Niko Romito school?

«Given that Niko Romito is a legend, I am sure that the course will exceed all expectations. I will learn the art of baking from those who, like Romito, know how to make bread a prominent element. I would like to learn as many secrets and processing techniques as possible, also because that of bread is a world that fascinates me a lot. My favorite, of course, is pane carasau, thin and able to keep for a long time, born as a food that wives prepared for her shepherd husbands during the period of transhumance .

What are your dreams in the drawer from a professional point of view?

«I would like to have my own place, where I can express my idea of cooking. If I succeeded in my Folli, then, it would be the best. Enhancing the lesser known territories of the island is my goal. And his recipes, born from a poor tradition, but rich in taste and substance .

Are there Sardinian chefs you are inspired by?

«Roberto Petza and Stefano Deidda are two great starred chefs whom I consider mentors and masters. Having had the opportunity to work with them has allowed me to learn a lot. I have great esteem for chef Mauro Ladu of Abbamele Osteria, a forerunner in the enhancement of the Sardinian territory with contemporary recipes and a lot of research. And then Roberto Paddeu of the Frades clubs, so brilliant that he introduced a highly sought-after shop in his restaurants selling the best and least known Sardinian products .

Opening photo: Andrea Serusi and Gavino Sanna.

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