Route to flavorsome delicatezza Italiana



Chef Rossano Renzelli



 Chef Rossano Renzelli started his culinary career in Germany as the Demi-Chef de Partie in 2 independent Italian restaurants. He spent eight years in Germany and it was here that he explored his entrepreneurial side by opening his own restaurant, Ristorante Roma in 1995. He travelled around the world and worked in countries like England, Kuwait, Jamaica and Indonesia. Soon he moved to India and joined as Executive Sous Chef in The Westin Mumbai Garden City. Chef Rossano is the front face for Prego, a fun dining Italian restaurant.

Chef Rossano says that his secret to delicious Italian food is good flavor blended with fresh ingredients. With the ‘Eat-aly on a platter’ promotion in Prego, Chef Rossano was happy to share his recipe to mouth watering Italian dishes. Share your thoughts on and successful attempts to replicate this recipe at home with us.

Pomodori con riso e formaggio caprino fresco di Napoli

Baked tomatoes stuffed with rice and goat cheese



Pomodori con riso e formaggio caprino fresco di Napoli

 Serve: 4

Ingredients

500g      Tomatoes

100g      Parmesan cheese

20ml      Extra virgin olive oil

100ml    Béchamel sauce

20g        Herb parsley fresh

50g        Lettuce lollo rosso

50g        Lettuce arugula

20ml      Balsamic dressing

5g           Salt

5g           Crushed black pepper

 

Method of preparation 

1. Preheat the oven at 180˚ c.
2. Take 8 tomatoes of even size and scoop it and season it with olive oil, salt and pepper.
3. Bake all tomatoes till they are cooked and then keep it aside.
4. In a clean pan add extra virgin olive oil and sauté garlic and onion and add risotto rice and then deglaze it with white wine and then cook on a slow temperature.
5. Keep adding vegetable stock in it and check seasoning. Add tomato sauce and let it cook.
6. Once rice is cooked finish it with goat cheese, parmesan cheese, butter and some chopped parsley.
7. Stuff tomatoes with this rice and bake it for 5 minutes at 180˚c.
8. In a pan take some béchamel sauce, heat it up and add some parmesan cheese and add chopped parsley before serving.
9. On a plate put this sauce and plate baked tomatoes with some mixed herb salad.
10. Drizzle extra virgin olive oil on it.

Risotto alla Milanese                                                                                        

Saffron risotto with vegetables

Risotto alla Milanese   

Serve: 4

Ingredients

400g               Arborio rice

100g               Parmesan cheese

20ml              Extra virgin olive oil

150ml            Vegetable stock

20g                 Herb parsley fresh

50g                 Green peas

200g               Butter

50g                 Zucchini

50g                 Carrot

50g                 Broccoli

5g                    Salt

5g                    Crushed black pepper

50                    Asparagus

Method of preparation

1. In a clean pan heat some extra virgin olive oil and some garlic and then add risotto rice and deglaze it with white wine and add some vegetable stock and saffron.
2. Adjust seasoning and cook on a low flame.
3. In a pan add some clarified butter and sauté diced vegetables for risotto. Adjust seasoning and before serving add chopped parsley.
4. When risotto is cooked take off the flame and finish it with butter and parmesan cheese.
5. In pasta plate put this creamy saffron risotto and put sautéed dice vegetables and parmesan shavings.

Pizza Gran Sasso dall’Abruzzo                                                                                 

Pizza with baby spinach, pork sausage, chili, garlic, cherry tomato and goat cheese

Pizza Gran Sasso dall’Abruzzo   

Serve: 4

Ingredients

420g               Pizza dough

100g               Goat cheese

100g               Mozzarella cheese

150ml             Tomato sauce

20g                 Cherry tomatoes

10g                  Garlic

400g               Pork sausage

500g               Baby spinach

10g                  Oregano

10g                  Salt

5g                    Crushed black pepper

Method of preparation

1. Take pizza dough and roll it.
2. Put tomato sauce, mozzarella cheese, pork sausage, cherry tomatoes and sautéed baby spinach in garlic and sprinkle goat cheese all over.
3. Bake it till it becomes crispy and serve it with fresh oregano.

Spigola alla griglia di Bari                                                                                         

Grilled sea bass with vegetable sautéed in butter, garlic and pumpkin mash

Spigola alla griglia di Bari  

Serve: 4

Ingredients

600g               Sea bass

300g               Pumpkin mash

20ml              Extra virgin olive oil

100ml                        Carrot

20g                 Herb parsley fresh

100g               Broccoli

100g               Baby corn

50g                  Lettuce lollo rosso

50g                  Lettuce arugula

20ml              balsamic dressing

5g                    Salt

5g                    Crushed black pepper

100g               Butter

Method of preparation

1. Marinate sea bass with olive salt pepper and garlic and grill it nicely.
2. Finish cooking it in the oven at 180˚c temperature.
3. Roast pumpkin in oven at 180˚c and once cooked pass it through sieve.
4. In pan take pumpkin mash and flavor it with rosemary flavored butter adjust seasoning and finish it with butter and serve this warm as fish accompaniment.
5. In a pan, sauté baby vegetables with garlic, extra virgin olive oil and add seasoning to it.
6. In a bowl mix lettuce and toss it with balsamic dressing.
7. In a pan take vegetable stock and add lemon juice and when it starts boiling add frozen butter in it so that it will be thick in consistency.
8. Serve grilled sea bass with lemon butter sauce.