CHEF'S PROFILE AND RECIPE – SEPTEMBER 2017

NINO SCOGNAMILLO

NINO SCOGNAMILLO

HEAD CHEF

La Casa Nostra Wine Bar & Restaurant is the brainchild of Global Vineyards in collaboration with Chef Alessandro Frau of legendary Acqua Restaurant in Phuket and Marc Bittner, an accomplished international hotelier. Their credos are simple: unpretentious cuisine, effortless service and distinctive wines at affordable prices. Executing these exacting standards is Chef Nino Scognamillo, a Sicilian native who cut his teeth in some of London’s top kitchens.

Hailing from the timeless city of Palermo in Sicily, Chef Nino Scognamillo realized his vocation from an early age. After completing culinary school he embarked on an international career bringing him to London, where he worked with the Jamie Oliver Group; Sydney, cooking for the city's iconic and eponymous Yacht Squadron, and finally, Thailand, initially in Phuket and now overseeing culinary operations at La Casa Nostra.

 

 

 


NINO SCOGNAMILLO SHARES A RECIPE

Roasted Mediterranean Octopus Spiced with Smoked Paprika on a White Truffle Velouté

ROASTED MEDITERRANEAN OCTOPUS SPICED WITH SMOKED PAPRIKA ON A WHITE TRUFFLE VELOUTé

Serves: 4

Ingredients:

1 whole Spanish octopus

15 gr Smoked sweet paprika

3 pcs Bay leaves

500 gr Potatoes

30 gr White truffle paste

15 gr Parmigiano Reggiano

50 gr Mixed Australian salads fines

Fresh milk

Extra virgin olive oil

Salt

Black pepper

 

Preparation:

Cook the octopus in the sous vide in a vacuum pack with the paprika and bay leaves, for 6 hours at 61 degrees.

Boil the potatoes and make a mash, than add the Parmigiano Reggiano, and the truffle paste, add some milk to make very smooth.

After the octopus it is ready, cut into pieces and pan-fry in a teflon pan with extra virgin olive oil until you get a crispy skin, then when ready place it on top of the white truffle mashed potato and garnish with the mixed Australian salads fines.