|Chef Massimo Zampar|
Cute bar tender + Manager Alex’s cocktail creation, the Teca – gin, Aperol & grapefruit juice shaken over ice – simple and refreshing
Chef Massimo at work and Chilled Tomato Soup with Burrata
|Carnaroli Risotto with Taleggio Cheese, Forest Mushrooms, Truffle Oil|
|Parma Ham And Melon, Aged Balsamic|
|Buffalo Mozzarella with Pesto Sauce|
|Cod Fish with Tapenade Sauce|
|Mini Ciabatta Sandwiches|
|Pork with crispy crackling|
|Pork Ribs with Apple Compote|
|Conchiglie with Fresh Tomato and Scamorza Cheese|
As if Sunday bubbly brunch, an intimate atmosphere, porky Italian and an enticing wine carte weren’t already enough reason to visit Neroteca, now there’s an even more compelling magnet. Chef Massimo Zampar from Italy has arrived bringing new expertise and knowledge to an already flourishing restaurant. Haling from the north east of Italy, traditional Mediterranean cuisine merged with Austro-Hungarian influences have a special place in his heart. Guests were introduced to Chef Massimo with an evening of wine and canapes and a cooking demonstration where we learnt the intricacies of making a fine risotto.
Carnaroli Risotto with Taleggio Cheese, Forest Mushrooms & Truffle Oil was the speciality for the evening and Chef Massimo kindly shared the recipe below. Making the stock from scratch with no artificial flavours or chemicals, toasting the risotto first, letting the wine evaporate before adding the stock and timing the introduction of vegetables and meat were some of the kitchen secrets he bestowed. The skill of ‘mantacare,’ the movement of the saucepan in an almost pancake flipping motion but with repeated fluidity to aerate and develop an even fluffy texture, was also demonstrated but not something I’m game to try at home unless myself and kitchen are covered ceiling to floor with protection. Here’s the recipe for the brave:
Carnaroli Risotto with Taleggio Cheese, Forest Mushrooms & Truffle Oil
80 GR Carnaroli Risotto
40 GR Taleggio cheese
30GR Forest Mushrooms
10 GR Parmesan Cheese
10 GR Butter
5 GR Truffle oil
10 GR Onions
10 GR Garlic
30 ml White wine
30 ml Olive oil
200 ml Vegetable stock
1) Cook the onions and garlic in olive oil, let it simmer.
2) Then add the rice and stir it constantly.
3) Put in the white wine and mushrooms and let it cook for 15 minutes ‘al dente’ (cooked
until firm but not hard).
4) When it is almost cooked, add the parmesan cheese, taleggio, butter, truffle oil.
5) Lastly, it is important to blend the risotto until it develops the right consistency.
Reason to visit: Handsome chef, bubbly brunches, Italian wines, authentic Italian food
8 Lorong Ceylon
50250 Kuala Lumpur
+6 03 2070 0530