Chef Angelo makes Homemade Casciotta

Chef Angelo’s latest appetizer specials are inspired by homemade cheese.

After a trip down i95 to Boynton Beach’s Heritage Farm, Chef Angelo takes cow milk and creates melt in your mouth Casciotta, this is his “cheese story”.

Bring 100% raw cow milk to 38° C (100.4°F).

 

 

 

 

 

Remove from heat.

Add tablespoon of culture and stir.

Allow the cheese to cool slowly by covering while cooling.

 

 

 

 

Allow to cool for 1 1/2 hours.

The cheese will have separated from the whey.

 

 

 

 

 

Slice the cheese diagonally to create small pieces.

 

 

 

 

 

Transfer into small cheese baskets.

 

 

 

 

 

 

 

Be sure to fill the baskets completely.

 

 

 

 

 

 

 

After 1 hour of resting, the cheese will have densified and the excess whey will have drained.

Increase or decrease rest time based on desired density.

 

 

 

 

 

Remove cheese from basket by gently shaking.

 

 

 

 

 

 

Plate with salted sliced tomatoes, arugula or your preferred greens.

Drizzle with extra virgin olive olive.

Indulge and enjoy.

 

 

 

Experiment at home with homemade cheese or come to Paradiso and enjoy a Casciotta special.

 

Paradiso Summer Recipe Series- Cherry Tomato and Arugula Pasta Salad

Our summer recipe series continues with a take on our favorite classic Italian pasta dish, Scialateilli. We are creating a fresh tomato and arugula pasta salad. This dish is perfect for both a quick flavorful lunch or as a bright and fresh component of your summer entertaining menu.

The summer ingredients we are using are cherry tomatoes and arugula; tossed into warm spaghetti, these flavors create a crisp, refreshing pasta salad.

To prepare the spaghetti:

- Salt your water and bring to boil

  • Add spaghetti and cook until al dente
  • Strain and allow to cool

To prepare the tomatoes and arugula:

  • Simply chop the cherry tomatoes in half
  • Roughly chop the arugula leaves
  • Drizzle with extra virgin oil olive and salt

The final touches:

- Toss the cherry tomatoes and arugula into the warm spaghetti and serve

Your Paradiso inspired dish incorporates tomatoes at their peak and the bold flavor of one of our favorite greens to create the perfect summer pasta salad. See you next time for more of our summer recipe series.

Paradiso Wine Pairing Series- Pecorino with Branzino

It is almost instinctual for us foodies and wine connoisseurs to pair seafood pasta with white wine and skirt steak with red wine; but for most of us, we are faced with the question of which white or which red. After reading our wine pairing series you will not only have a newfound insight but also a deeper understanding of flavors and pairing techniques, both while dining out and at home.

The first wine we are selecting is Pecorino.

Produced by Marchesi de Cordano in the Abruzzo region of Italy, named the green heart of the Mediterranean for its environmental protection and largest nature area within Europe.

Flavor Characteristics:

  • Clean
  • Dry
  • Crisp
  • Lemon zest
  • Touch of almond

Paring Notes:

  • Compliments the smoky flavor created from the cooking using the grill
  • Enhances the flavors of fresh herbs and grilled vegetables

When pairing at Paradiso:

  • Perfect with Branzino al Sale

Mediterranean Farm raised Sea Bass baked in salt, lemon-garlic and virgin olive oil infusion. Served with grilled vegetables and grilled fennel.

When pairing at home pair:

Stay tuned for more of Chef Angelo’s pairing techniques while dining out and at home.

Paradiso Summer Recipe Series- Zucchini, Mango & Fresh Catch


Summer is vegetables; summer is orchards. Being at their optimum flavor; there is no better time to play and experience with these fruits and vegetables than now. Our summer recipe series will provide you with tips and techniques for food preparation, summer entertaining and much more.

Our first two summer ingredients are zucchini and Florida’s local treasure, mango. Paired with a fresh catch these ingredients and flavors are the foundation for creating a perfect summer dish.

To prepare the zucchini:

  • Ensure that the grill is hot
  • Slice the zucchini, then place it on the grill
  • Seasoning is not necessary prior to cooking; we want to allow the natural flavors to develop while grilling before we season.

To season the zucchini:

We recommend none other than Chef Angelo’s Amalfi Coast traditional seasoning recipe.

  • Sprinkle with salt and pepper
  • Drizzle with extra virgin olive oil and red wine vinegar
  • Add a touch of fresh mint

To prepare the mango:

  • Dice the fresh mango
  • Lightly sauté with red onions and red wine vinegar to create chutney

To prepare the fresh catch:

We are using a snapper filet for this summer recipe.

  • Ensure that the grill is hot
  • Place the filet on the grill and cook until your desired temperature

To season the fresh catch:

  • Drizzle with extra virgin olive oil
  • Top with garlic and parsley, or your preferred fresh herb choice
  • Drizzle with a squeeze of fresh lemon juice

Using the season’s richest and most flavorful ingredients, paired with Chef Angelo’s grilling and seasoning techniques, you have created the perfect summer dish. Check back for more from our summer recipe series.