Now that winter is officially here, and we are winding down 2014; I thought this would be the perfect opportunity to introduce you all to a remarkable and (recently awarded) Michelin starred chef, along with one of his unique and delicious signature recipes. It would be a perfect addition to your New Year’s Eve celebration!
On my last trip to the Aeolian Islands in Southern Italy, I had the good fortune to meet and sit down with the amazing, cutting edge executive chef Crescenzo Scotti of the restaurant Il Cappero (located at the Therasia Resort and Spa on the island of Vulcano).
Crescenzo Scotti and I
At the age of thirteen, when many children on Ischia (an Italian island also in the Tyrrhenian Sea) were challenging themselves on the soccer field; Scotti was working in the kitchen of a local hotel, cleaning dishes. He quickly moved on to helping the chef prep– peeling the vegetables and assisting with small tasks. Honing his skills and discovering his true passion for food, Scotti became a full-fledged chef in his 20’s and worked at different hotels throughout Italy including the cities of Rome, Padova, Milan and the über posh ski town of Cortina.
Three years ago he became the executive chef at the Therasia Resort and Spa. He is the mastermind behind each dish, all of which are created solely from his own cooking experiences. He designs the menus with thoughtful food pairings, and the food is served magnificently, with eye-popping originality and colorful presentation. Scotti has done this successfully (Il Cappero was named the best restaurant in the Sicilian region of Italy in 2013) and creatively on an island where restaurants are at the mercy of mother nature for timely deliveries of ingredients. Leading Scotti to his Michelin Red Guide recognition and his newly awarded Michelin Star.
What can I say? A picture speaks a thousand words (see below)! My dinner at Il Cappero was one of the most memorable I have ever had. A meal from Scotti should definitely not be missed!
Bring a little bit of the celebrated Sicilian, slow cooking into your kitchen this holiday with this mouth-watering recipe for Linguine of Gerardo of Nola. This dish is composed of linguine with a ragù of red onion and cream, served over a bed of creamed pistachios and baccala (dried cod-fish), as seen in the photo below. 🙂
Linguine of Gerardo of Nola
Linguine of Gerardo of Nola
Serves four
For the ragu:
1 3/4 cups unsalted baccala (unsalted dried cod-fish)
2/3 cup of red onion
15 capers
2/3 of a cup of water
2/3 cup of white wine
Salt and pepper to taste
Olive oil to taste
Directions:
Julienne the red onions. Warm the olive oil and add onions. Cook until soft. Add capers and season with salt and pepper. Slowly add white wine and gently boil until the wine has evaporated. Add water and cook until reduced by 2/3 and the temperature drops to 40 degrees.
Skin and cube baccala, mix with onion sauce and steam at 125 degrees for 15 minutes. Lightly stir 3-4 times to combine ingredients and reduce to 40 degrees and let sit.
Baccala Mantecato
1 lb of baccala (unsalted dried cod-fish)
2 cups of fresh cream
Salt and pepper to taste
Directions:
Mix skinned baccala, fresh cream, salt and pepper. Steam at 120 degrees for 30 minutes. Remove from steam and gently mix.
Pesto Pistachio
2/3 cup of pistachio
¼ cup of almonds
Olive oil, salt and pepper to taste
Handful of fresh basil
½ cup of parmesan cheese
Directions:
Mix all ingredients together in mixer until creamy. Boil water and add 1 lb of linguine. Cook until al dente. Place a serving of pasta in bowl and mix with fish sauce and a drop of olive oil. Place a bed of pesto on the plate with a serving of creamed baccala around the pesto bed, and arrange the linguine in a cone shape on top. Finish with a dollop of pesto pistachio and ragù at the peak of the linguine cone to add artistic presentation.
Photos by photojournalist Vittorio Sciosia
