Cooking School: Risotto with Fresh Scampis, Buffalo Ricotta and a Sorbet of Mandarins

Risotto undoubtedly is one of trickiest things in italian cuisine! There’s many details to look after, starting off with the right kind of rice and finishing with the appropriate cooking time: The rice needs to remain some kind of crunchy even though well cooked… It’s something for ambitious beginners – following our Maizza chef Vito Giannuzzi you won’t have any problems though.
Here’s our Maizza Summer Risotto: A combination of the southern italian lightness of being and combining ingredients like scampis and mandarins with the tasty northern italian rice (Cannaroli) from Pavia, known for its high quality.
Note: You won’t need an icemaker for the sorbet, just use an ordinary ice machine to prepare the frozen mandarins.

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Cooking School: Cacao Pasta with a Salsa of Scampis, Cacao Beans and Fresh Peas

Ever tried chocolate brown pasta that doesn’t only look like chocolate but actually contains 250 g of (bitter) cacao? Pietro Sgaramella, 28, pasta & primi expert at Masseria Torre Maizza/Puglia and therefore part of Vito Giannuzzis team of chefs, shows how to prepare this special kind of noodles and combines his “bitter-sweet” invention with a brilliant salsa out of scampis, cacao beans and fresh peas.

Cooking School: Altamura Bread Icecream & White Chocolate Cream Meet Vegetable Garden

No kidding, he’s an artist: Coccaro pastry chef Martino Neglia, 26 (stations & stages: Bulgari Milan; Sadler Milan; Locanda Solarola Bologna), sure knows how to surprise! He loves simplicity and detests a big show around nothing.For creating a heavenly dessert like our sweet signature dish (Coccaro Summer Menu 2012), it doesn’t take him much more a brief walk through the vegetable garden and a look in the fridge, where he will always find favorite ingredients like cream or milk. “There’s no use knowing how to manipulate if you don’t know the principles“, he wrote in his thesis (“An interpretation of Leonardo da Vinci’s Last Supper“), where he claims a return to pure nature in the kitchen, for what concers the preparation of a dish as well as the ingredients.

Here’s what he came up with for the summer season 2012: A dessert like a fresh vegetable garden, fresh and light as well as creamy, crunshy and sweet, with a couple of pure natural ingredients and a few interesting taste twists. Impressing, isn’t it? And not hard to imitate. “See, it’s as simple as that: All it takes are pure and fresh ingredients and dedication during the preparation. This way you won’t miss your Wow Effect!

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Cooking School: Tuna Fillet in a Pistachio, Sesame and Pine Nuts Crust

Here’s Luigi Giannuzzi, our Coccaro Beach Chef, preparing a piece of tasty tuna, lightly fried in a crust of pistachio, black sesame seeds and pine nuts. Nuts ands seeds as well as the fried vegetables on top are giving some kind of “winter feel” to the light and lean summer recipe; soy and shrimp oil will leave a pleasant idea of far east.
Here’s all the ingredients for 1 person.
For the preparation of the anipasto dish just follow our chef.

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Cooking School: Fillet of monkfish on a bed of broccoli, artichokes and the poached egg of a guinea fowl

Here’s Vito Giannuzzi, chef of our “Le Palme” restaurant/Maizza, preparing a very delicate, elegant and tasty starter: Fillet of monkfish (“pescatrice”), on a bed of broccoli, artichokes and the poached egg of a guinea fowl.

Ingredients:
100 g monkfish fillet
30 g broccoli
10 g Vincotto
5 g mixed greens/salad
5 g artichokes, dried
1 poached egg of a guinea fowl
2 g nero di seppie

For the preparation and decoration of the antipasto follow the video.

Gardening Tip & Recipe: Prickly Pears

Todi Tagani, chef gardener of Masseria Torre Coccaro and Maizza, explains why and how to cut cactus plants in the winter: “The plants seem to actually long for this kind of treatment: It gives them space to breath and refresh before the next long and hot summer. Another reason to cut them down every winter (while the plants are kind of “sleeping”) is the quality of the fruit: Only well treated, regularly cut plants will develop a big and tasty, juicy prickley pear.”

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