GABRIELE CASTIELLO CHEF
Gabriele Castiello born in 1987, of Campane origins. My passion for cooking has roots in my childhood, it lasts forever. Since I was a child I couldn’t wait to stay at the stove and test myself preparing, together with my mother, the Sunday lunch. My mom is a great cook, she was the one who gave me the love for cooking. But, perhaps, even more, it was my predilection for good food. I love to eat, my sense is taste, I love to discover flavors.
After attending the hotel school I arrive in a starred in the province of Siena next to Chef Salvatore Quarto. Then I had the opportunity to make some experiences in Europe, once back in Italy, more precisely in Puglia, I joined the team of “Borgo Egnazia” where I had the pleasure of working with the chef Andrea Ribaldone. In March 2015 I take on the role of Chef at Acaya Golf Resort & Spa where I have the pleasure of coordinating the entire catering offer.
What is the secret of my cuisine? The products offered by this land are many and go from the sea to the hinterland. The secret is to find the balance to tie them together and enhance them, combining them creating different dishes, new and complex taste, from which emerges originality and uniqueness. My idea of cooking is to create clean dishes built on a few essential elements of the territory. The purpose of my kitchen is to start from the simplicity and work on the right contrasts of flavor, those that leave guests a good feeling…a nice memory related to taste.
I’ve prepared a recipe for you.
ORECCHIETTE WITH TURNIP GREENS
Ingredients for 6 people.
PASTA
- 200 g durum wheat semolina;
- 400 g of flour.
FOR SEASON
- 1 kg turnip lines;
- 4-5 anchovy fillets;
- 2 cloves of garlic;
- 1 dl of oil;
- chilli;
- salt;
- pepper.
PROCEDURE
If you want to prepare orecchiette with turnip tops you start of course from homemade pasta. Mix the two flours, arrange them in a fountain, in the center put a pinch of salt and warm water enough to obtain a smooth and consistent mass.
Cut into rolls thick one finger and cut into thin disks. With the tip of a knife crush them on the floured table, then turn each disk on the thumb giving it the shape of small concave ears, so as to follow until the pasta is exhausted.
Let the orecchiette dry, boil for about 15 minutes, drain and keep aside.
Clean the turnip tops by eliminating the hardest stems and the largest leaves (for those who prefer, can hold the flowers).
Blanch for 1 minute in salted water the most tender leaves and the turnip tops florets, drain for a few moments, sauté in a pan with a little oil, season with salt and pepper. In a pan, heat the oil with half a chilli pepper, brown the garlic and then remove it. Then, add the anchovies and let them dissolve. Finally, chop the orecchiette together with the turnip tops, stir, pass on the serving plate and serve the orecchiette with turnip tops still warm.
