Savory seafood smorgasbord, Italian style
Try this mouthwatering lobster cacciucco from NYC’s Giovanni Ristorante
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Giovanni Ristorante in New York City is where you will find chef Patrick Nuti, who allowed us to steal the delicious recipe for a traditional Tuscan soup prepared with a variety of fish. The menu at Giovanni is full of mouthwatering, rustic Italian dishes that can be enjoyed in one of the many dining areas of the restaurant: the trompe l’oeil-painted Pavilion Room; the Card Room, with its painted playing cards watching over the diners; the more private Club Room; or the main dining room or marble-topped bar. The ambience and the delicious northern Italian fare make this the perfect stop for lunch or dinner on your night out in the Big Apple.
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About the chef: Patrick Nuti was born and raised in Florence, Italy, and was 12 years old when he started to cook in his uncle’s restaurant during summer vacations. At age 14, he enrolled in the Florentine Culinary Institute, Aurelio Saffi. There he studied under the master chef-teacher, Leonardo Romanelli, who is today a renowned gourmet TV personality.
During summer and winter vacation, Nuti worked in restaurants around Florence, increasing his knowledge of how a kitchen operates.
After military service, he took a position as sous chef for the internationally renowned Cibreo restaurant. He spent seven years at the esteemed Florentine restaurant as executive chef. From there his work took him from Tokyo to Denmark and to New York.
Currently Nuti is collaborating with famous restaurateur Giovanni Francescotti to manage and revamp Giovanni Ristorante, New York City and to open a new Giovanni restaurant in Nashville, Tenn.
Giovanni Ristorante
47 West 55th Street
New York, NY 10019
212-262-2828
www.giovanni-restaurant.com
Lobster cacciucco is served at Giovanni Ristorante for $35 for two people.
2 restaurant servings
INGREDIENTS
Start with a large casserole with olive oil and the sliced calamari, the head of the lobster and the heads of the shrimp.
Let them get golden and add the tilapia in cubes, the garlic and parsley.
Let the fish sauté for a minute or two until the garlic reaches a golden color.
Add the white wine and let the alcohol evaporate for three minutes.
Add the tomatoes and let the fish sauce cook for 20 minutes.
In the meanwhile, add salt, pepper and red pepper to taste. When the sauce is ready remove the lobster and shrimp heads.
Add the most delicate ingredients like mussels, clams, lobster tail, cloves, shrimp tails and scallops.
Let it cook over a low heat and simmer for 10 to 15 minutes then let them sit in the sauce for 15 minutes more.
Gently heat again and serve with warm bread in a deep, large terracotta dish.
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Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.
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