CHEF'S PROFILE AND RECIPE – DECEMBER 2018

GIANNI FAVRO

GIANNI FAVRO

PATRON/CHEF

A large and imposing man with a commanding presence, Gianni Favro has been splitting his time between the kitchen and dining room of his eponymous restaurant near Bangkok's central business district for over ten years. He constantly monitors his staff, insuring that the food and service meet his high standards. He moves around the restaurant talking with customers, answering questions and recommending dishes and wines. Gianni Ristorante is very much a reflection of Gianni the man. Gianni, the man, can initially be a bit intimidating, but this is just a facade. Underneath there is a complex, but warm and caring individual who loves riding his 1200 cc BMW around Thailand. He has strong feelings about social responsibilities and will not use any endangered species in the dishes he prepares. When it comes to cooking, he says, “my job is to find the best ingredients and then not to spoil them.” The result is sublime: authentic Italian food made with the finest ingredients available, a formula that has led to the success of this restaurant.


GIANNI FAVRO SHARES A RECIPE

CASARECCE WITH RAW RED TUNA AND ITS BOTTARGA

CASARECCE WITH RAW RED TUNA AND ITS BOTTARGA

For 4 persons

Ingredients:

320g Casarecce Pasta 

280g Raw Tuna Tonno fresco

60g Extra Virgin Olive Oil

12g Tuna Bottarga

1/2 Organic Lemon

10g Fresh Fennel Leaves 

10g Fresh Oregano Leaves

10g Fresh Parsley 

Colatura d’alicidi Cetara (Anchovy Sauce)

Salt & Pepper

 

Method:

In abundant water start cooking the pasta.

In the meantime, cut the tuna into 1 cm large cubes and place it in a bowl.

Add the finely chopped herbs, lemon zest, olive oil, anchovy sauce and salt and pepper.

Drain the pasta “al dente” and toss it in another bowl previously chilled in the refrigerator with a bit of olive oil to let it cool down a bit, it should not be too hot otherwise it will cook the tuna.

Once at the right temperature pour the pasta into the tuna mix bowl and mix properly. 

Pour the pasta on a room temperature plate, slice some tuna bottarga, few leaves of fresh oregano and a bit of extra virgin olive oil.