New Chef at the Grand Hotel Continental
Chef Luca Ciaffarafà
The Tuscan origin of Ciaffarafà is reflected in his interpretation and expression he give to his cuisine. At the base of all is a great respect and dedication to what the tuscan territory has to offer. His expertise in cuisine is extended to a wide range of arguments, being a professional sommelier, pastry chef, certified ice cream maker and mastering an infinite amount of subjects such as sugar based decorations, ice sculptures and monumental cakes, extra virgin olive oil taster, fruit and vegetable décor.
One may truly consider Chef Ciaffarafà has highly professional chef and gastronomic expert.
Among his professional experiences, he has worked in Austria, Monte Carlo, Bangkok, Los Angeles, Boston, New York and Great Britain.
The future plans for the Sapordivino Restaurant of the Grand Hotel Continental will focus on rediscovering the typical and regional recipes, adapted to the modern cuisine and with dedication to the details of presentation. Emphasis will be placed on the selection of the single ingredients, the use of spices, fresh herbs and salts. Menùs will respect the seasonal products further to offering specifics on organic produce. Suggestions for vegetarians and any dietary intolerances will be attentively created.
Some example of dishes: “Necci” – chestnut crepes – filled with tuscan raw ham and Pecorino – sheep cheese, Black cabbage millefeuille with lard from Chianti, “Gnudi” – spinach and ricotta dumpling- with wild tender herbs and crisp sage, Wild boar stew with olives,
The Restaurant Sapordivino will present a dynamic menu for lunches and dinners, offer the possibility to create a special and private moment in the beautiful wine cellar with a tasting menu to match selected wines and furthermore, the magnificent function rooms of the Grand Hotel Continental will host cocktails, business lunches, gala dinners, wedding reception.
Fagottini di Cinta Senese alla piastra con mostarda del Chianti
(Grilled Sienese pork filled parcels with Chianti chutney and apple vinegar)
| Ingredients (3 people): | Method: |
| Melagre del Chianti – Chianti Apple vinegar or balsamic vinegar gr 9Extra virgin olive oil 60gr Red/Yellow peppers gr 90 Orange marmellade gr 45 Mixed flour gr 450 – rye, white, spelt and chestnut Eggs n4 Lemon juice gr 50 Parmesan cheese gr 15 Pork meet gr 300 Milk gr 60 Butter gr 30 Sugar gr 30 Minced celery, carrot and onion gr 50 Chilli pepper Spices: mace, cinnamon, horseradish |
For the parcels: mix the flour, eggs, lemon juice and oil into a smooth doughFor the chutney: cut the peppers into small dices, springle with sugar and putt to a side for 12 hours. Put the pepper in a pot with the orange marmellade, chilli pepper and spice and stir when needed until they are cooked.For the filling: cut in small pieces the pork meat, stir fry in a pan with the celery, carrot and onion until cooked. Grind all the ingredients with the parmesan cheese.Make a besciamelle with milk, butter and flour (15 gr.). Add to the filling.Roll out the dough thinly, form the parcels with the filling. Boil in water fro 2 min and then brill grill with a little oil.
Lay out the parcels on the plate with a spoon of the Chianti chutney. Décor with drops of Melagre of the Chianti or balsamic vinegar. |
For more information contact Barbara3@rogers.com
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| Print article | This entry was posted by Barbara Kingstone on October 4, 2011 at 6:19 am, and is filed under Cuisine, European. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site. |
