The chef behind Sydney’s beautiful new Italian hideaway Bottega Coco has revealed its kitchen secrets and techniques – and the recipes which are certain to take your subsequent banquet to the subsequent degree.
The new ‘must-visit’ hub in Barangaroo gives an genuine Italian expertise from breakfast to dinner, full with a fantastic bar and cellar, connected wine bar, present store and in depth patisserie.
At the helm is Chef Pier Davide Maiuri, whose Italian roots, sustainable method to eating and meticulous consideration to element have earned him accolades and the admiration of foodies all over the world.
“I strive for a harmonious balance between traditional dishes with a modern influence and a stylish ambiance,” Maiuri, previously of Rome’s Michelin-starred Imàgo restaurant, advised FEMAIL.
“Our goal is to create a space that honors Italy’s rich culinary heritage while providing a luxurious, sophisticated and sustainable dining experience for our guests.”
The chef behind Bottega Coco, the beautiful new Italian hideaway in Sydney, has revealed his cooking secrets and techniques – and the recipes which are certain to take your subsequent banquet to the subsequent degree
At the helm is chef Pier Davide Maiuri (proper), whose Italian roots, sustainable method to eating and meticulous consideration to element have earned him accolades and the admiration of foodies all over the world
Heroic dishes on provide embrace Gnocchi alla Sorrentina, Champagne risotto, Carre di Agnello (lamb) and Tonno Pizza (Tuna Carpaccio), whereas Maiuri’s private favourite is the lamb and Jerusalem artichoke.
The eatery additionally has a strict dedication to sustainability, utilizing solely sustainable components and merchandise.
They additionally implement revolutionary vertical farming practices and guarantee a wholesome, moral and clear meals provide for its friends.
Maiuri says there are 5 key parts to cooking nice Italian meals and suggested house cooks to at all times respect seasonal greens, use high-quality olive oil, and select good-quality pasta.
LINGUINE ALLA MARINARA: Seasonal blended seafood, cherry tomatoes and recent parsley
Simple pasta recipe to fulfill folks: Pasta Siciliana (Pasta alla Norma)
Ingredients
• 340 g penne pasta or spaghetti
• 1 giant eggplant, diced
• Salt, for eggplant
• Olive oil, for frying
• 1 onion, finely chopped
• 2-3 cloves of garlic, finely chopped
• 1 can (400 g) diced tomatoes
• 1/2 teaspoon purple pepper flakes (modify to style)
• 1 teaspoon dried oregano
• Fresh basil leaves, torn
• Salt and black pepper, to style
• Ricotta salata cheese, grated or crumbled, to serve
Method
1. Start getting ready the eggplant: Put the eggplant cubes in a colander and sprinkle with salt. Let them sit for about half-hour. This will assist take away extra moisture and bitterness. After half-hour, rinse the eggplant cubes and pat them dry with kitchen paper.
2. In a big skillet, warmth a beneficiant quantity of olive oil over medium warmth. Bake the eggplant cubes till they’re golden brown and comfortable. Remove the fried eggplant cubes and place them on a plate lined with kitchen paper to soak up extra oil.
3. In the identical frying pan, add a bit of extra olive oil if essential and fry the chopped onion till translucent.
4. Add the chopped garlic and purple pepper flakes to the skillet. Cook for a minute till aromatic.
5. Pour within the tomato cubes and dried oregano. Cook the tomato sauce for about 10-Quarter-hour to permit it to thicken and develop flavours. Season with salt and black pepper.
6. Meanwhile, cook dinner the pasta in a big pot of salted boiling water till al dente. Drain the pasta and put aside.
7. Once the tomato sauce has boiled and thickened, add the fried eggplant cubes to the sauce and blend gently.
8. Add the cooked pasta to the skillet and toss to coat in order that the pasta is coated with the sauce and eggplant.
9. Tear recent basil leaves and add to the pasta, reserving some for garnish.
10. Serve the Pasta Siciliana in particular person plates, garnish every portion with extra torn basil leaves and a beneficiant quantity of grated or crumbled ricotta salata cheese.
“Also make a good vegetable stock for risotto and use fresh herbs – we use them from our vertical farm garden,” he stated.
When it involves errors made, nevertheless, Maiuri stated the largest mistake is overcooking pasta, adopted by utilizing an excessive amount of olive oil and over-seasoned meats.
“Also an imbalance in flavours, which is usually from using too much garlic and too much onion,” he added.
Attached to the restaurant lies one other model new hidden gem within the type of Cardeaa cocktail and leisure bar embellished with classic furnishings, velvet interiors and personal cubicles.
TORTELLINI IN BRODO: Tortellini stuffed with burrata and buffalo mozzarella, served with vegetable consomè
Recipes on a funds: Pier’s simple but scrumptious dinner choices
Classic Spaghetti Aglio e Olio
Ingredients
• 340 g spaghetti
• 1/4 cup further virgin olive oil
• 4-6 cloves of garlic, thinly sliced
• 1/2 teaspoon purple pepper flakes (modify to style)
• Salt and black pepper, to style
• Chopped recent parsley, for garnish
Method
1. Cook the spaghetti in a big pot of salted boiling water based on bundle instructions till al dente. Reserve about 1/2 cup of the pasta cooking water and drain the pasta.
2. While the pasta is cooking, warmth the olive oil in a big skillet over medium warmth. Add the chopped garlic and purple pepper flakes. Cook for about 1-2 minutes, or till the garlic is aromatic and calmly golden. Be cautious to not burn the garlic.
3. Add the cooked pasta to the skillet and toss to coat the pasta within the garlic-infused oil. If the pasta appears dry, add a bit of of the reserved pasta cooking water to create a silky easy sauce.
4. Season the pasta with salt and black pepper. Toss properly to mix.
5. Serve the pasta in particular person plates, garnished with chopped parsley. If desired, provide grated Parmesan cheese on the aspect for folks to sprinkle on high.
Caprese salad
Ingredients
• 3-4 ripe tomatoes, sliced
• 225 g recent buffalo mozzarella, sliced
• Fresh basil leaves
• Extra virgin olive oil
• Balsamic vinegar (non-compulsory)
• Salt and black pepper, to style
Method
1. Arrange the tomato and mozzarella slices alternately on a serving platter.
2. Tuck recent basil leaves between the tomato and mozzarella slices.
3. Drizzle further virgin olive oil over the salad.
4. If desired, you can too drizzle a small quantity of balsamic vinegar for further taste.
5. Season the salad with some salt and freshly floor black pepper.
6. Serve the Caprese salad instantly as an appetizer or gentle aspect dish.
Next door to the restaurant is one other model new hidden gem within the type of Cardea, a cocktail and leisure bar adorned with classic furnishings, velvet interiors and personal cubicles
The speakeasy is the results of a collaboration between Maiuri and mixology pioneer George Bekarian
The speakeasy, which is the results of a collaboration between Maiuri and mixology pioneer George Bekarian, gives a rare cocktail and bar menu that mixes cutting-edge mixology with a globally impressed culinary journey.
The intimate nook of the town invitations friends into what they describe as an ‘enchanted world’ the place they will relax, calm down and revel in themselves whereas listening to dwell music.
The bar takes its identify from the Roman goddess Cardea, who fearlessly guards doorways in opposition to evil spirits.
Bottega Coco is open on daily basis from 7am till late for breakfast, lunch and dinner, and Cardea is open from 4pm till late Tuesday by means of Saturday.