Zucchini Blossoms

In celebration of Mother’s Day we would like to share one of our favorite recipes:

Fried Zucchini Flowers

Growing up in the small rural village of Massa Lubrense (just outside of Sorrento), Chef Angelo spent countless hours in the kitchen with his mother (who is now referred to as Nonna) and his grandmother; this is where he developed his passion for food.

Chef Angelo returns to Italy as often as he can, and cherishes every moment he spends with his mother in the kitchen.

What makes the food in Italy so flavorful is the absolute freshness. It is very common for families to grow their own produce. Chef Angelo’s father, affectionately known as Gigetto, is well known for his ability to cultivate outstanding fruit and vegetables. Gigetto brings the bounty to Nonna, who expertly prepares all of the dishes.

Fresh Zucchini Flowers

Gigetto’s produce is renowned for its quality and flavor

Zucchini Blossoms

Chef Angelo enjoys harvesting the produce in his father’s garden

Zucchini Blossoms

Fresh produce yields the best flavor

Zucchini

Begin by cutting the zucchini into cubes and sauteing in olive oil

zucchini blossom recipe

Add fresh buffalo ricotta and mozzarella

Zucchini Blossom Recipe

Add grated Parmesan cheese

Zucchini Flower recipe

Fill the zucchini flowers with the cubed zucchini and cheese mixture

Zucchini Recipe

Nonna has mastered this technique

Classic Italian Recipe

Using your favorite batter recipe (ours includes flour, milk, Parmesan cheese, eggs, and yeast), dip the filled zucchini blossoms, coating completely

Italian Restaurant Palm Beach

Lightly fry in olive oil

Mother's Day Palm Beach

Serve and Enjoy!

We wish you a very HAPPY MOTHER’S DAY!

Paradiso Fall Recipe Series- Fig and Chestnut Risotto

As Summer ends and we welcome Fall, we begin our Fall recipe series continues with a seasonal take on a true classic; Risotto. We are creating a fall inspired dish with an array of complimenting flavors; perfect for a unique lunch or seasonal entertaining.

The fall ingredients we are using are figs and chestnuts combined with parmesan cheese to create a fall inspired risotto.

4 cups imported arborio rice

1 lb cooked chestnuts

1/2 lb fresh or dried figs

1 shallot

5 tbs virgin olive oil

2 tbs unsalted butter

1 gl. vegetable or chicken broth

5 tbs grated parmesan cheese

To prepare the broth:

- bring the broth to boil and keep hot

To prepare the risotto:

  • finely chop shallot
  • braise until golden brown with virgin olive oil in risotto pan
  • add the rice to the shallot and virgin olive oil in the risotto pan
  • slowly add broth, keeping broth just covering the rice
  • as the rice absorbs the broth, slowly add more
  • repeat and continue until the rice has cooked for a total of 20 minutes

To prepare the chestnuts & figs

  • puree half of the chestnuts and figs

To incorpate the chestnuts & figs

  • after 10 minutes into the rice cooking stir in the pureed chestnuts and figs

To incorporate the parmesan, butter and remaining chestnuts

  • stir in the 3 tbs of parmesan, 1 tbs of butter and 1/2 of the remaining whole chestnuts while rice is still over the heat
  • the flavors are slowly released during 5 additional minutes of cooking

Remove from the heat and add remaining butter and parmesan cheese and chestnuts in what we call mantecare.

Mantecare: Italian word to describe the last process of making risotto to bind the butter and parmesan, done while rice is removed off of the heat to avoid breaking the butter and creating the creamy texture.

To finish the risotto:

- If using fresh figs decorate the risotto with remaining figs.

You have now created a classic Chef Angelo recipe using some of his favorite fall ingredients

Paradiso Summer Recipe Series- Peach and Mascarpone Risotto

Before we begin our fall recipe series we bring you the last of our summer recipe series. We are creating a Summer Risotto. This dish is perfect for a flavorful lunch or dinner or a unique new item for your summer entertaining menu.

The summer ingredients we are using are peaches; combined with mascarpone and parmesan to create a fresh, light summer risotto.

4 tbsp mascarpone

2 cups rice

2 tbsp butter

2 tbsp parmesan cheese

2 fresh peaches, ripe but firm

shallot

1 gallon of vegetable broth

To prepare the broth:

- bring the broth to boil and keep hot

To prepare the risotto:

  • thinly chop the shallot
  • braise until golden brown with 1 tbsp of butter in a risotto pan
  • add 2 cups of rice
  • stir into braised onions
  • slowly add broth, keeping broth just covering the rice
  • as the rice absorbs the broth, slowly add more
  • repeat and continue until the rice has cooked for 20 minutes

To perpare the peaches

  • dice into cubs slightly larger than the cooked rice grains

To incorpate the mascarpone and peaches

  • stir in the mascarpone and peaches while rice is still over the heat
  • the flavors are slowly released during 5 additional minutes of cooking

Remove from the heat add remaining butter and parmesan cheese in what we call mantecare.

Mantecare: Italian word to describe the last process of making risotto. It is the binding of the butter and parmesan, done while rice is removed from the heat to avoid breaking the butter. This is what creates the creamy texture of risotto.

You have now created a classic Chef Angelo risotto recipe using one of his favorite summer fruits.

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.