Culinary Session With Chef Alessandro Breddo

Despite being an ardent food lover, I prefer eating more than cooking. But when I got an invitation from The Westin Gurgaon to attend a culinary class by their new Italian chef Alessandro Breddo, who will be heading the kitchen at Prego, I decided not to miss the opportunity. The main idea behind attending the class was to make cooking look like a less frightening task.

As usual I reached a bit late and to my surprise, the class was full of cooking enthusiasts who possibly knew everything about cooking from ingredients to utensils. Their active participation, added to my fear. I sat quietly in a corner and started observing everything. Things changed when chef Alessandro Breddo took the centre stage and started describing the ingredients and cooking methods with such an ease that I forgot my fear and started learning with great zeal.

Culinary Session With Chef Alessandro Breddo

He started with Millefoglie di Melanzane (eggplant mille feuille), Carbonara di Mare (seafood carbonara), Saltimbocca di Pollo (chicken, saltimbocca with turkey ham and sage) and winded up with sweet delicacy Millefoglie Sfogilato (crushed mille feuille). His cooking style was so impressive that I decided to try my hands on these recipes as soon as I reach home. The cooking class was followed by lunch comprising of the same menu.

Before picking knife and fork, I managed to steal a few moments with the chef where he revealed that he has learnt cooking from his grandmother. He used to observe her and as he grew up, he experimented with the old traditional recipes as he feels it was the need of the hour as eating preferences are changing over the period of time. People now prefer to light and avoid fried stuff. Keeping this in mind, he has revamped the entire menu at Prego. The dishes in the new menu that will be available from November 01 onwards will be fresh, healthy and light.

If you can’t wait till the launch of their new menu, here are a few recipes from the chef:-

Millefoglie di Melanzane

Culinary Session With Chef Alessandro Breddo

Ingredients
100 gms eggplant
60 gms buffalo mozzarella
60 gms tomato
5 gms basil leaves
5 gms dry oregano
2 gms garlic
3 gms parsley
10 ml extra virgin oil
Salt and pepper to taste

Method

  • Cut eggplant into ½ centimetre thick slices and sprinkle oregano, parsley, garlic, virgin oil, salt and pepper on it.
  • Grill the eggplant from both sides on a hot grill.
  • Blanch tomatoes in a pot of boiling water. After that put them in a pot full of iced cold water and now remove the skin.
  • Cut tomatoes and buffalo mozzarella into ½ centimetre thick slices.
  • Stack eggplant, tomatoes and buffalo mozzarella on over each other and then cook it in the oven at 180ºC for 4 minutes.
  • Serve hot.

Carbonara di Mare

Culinary Session With Chef Alessandro Breddo

Ingredients
100 gms of spaghetti
20 gms shrimps
20 gms sole
20 gms octopus
20 gms calamari
50 gms cherry tomatoes
5 gms parsley
1 gm chilli
2 gms garlic
1 egg yolk
20 gms bread crumbs
20 ml extra virgin olive oil
40 ml soya oil
Salt and pepper to taste

Method

  • Clean the seafood and cut them into 1 centimetre thick slices.
  • Cut cherry tomatoes into halves. Chop garlic and parsley also.
  • Heat oil in a pan. Roast garlic and parsley and then add all the seafood and cherry tomatoes. Cook it for 2-3 minutes and add seasoning.
  • Cover the egg yolk with the bread crumbs and deep fry it.
  • Boil water in another pan, add salt and blanch spaghetti.
  • Add pasta in seafood and toss it.
  • Sere it in a bowl and garnish it with egg yolk on the top.

Saltimbocca alla Romana

Culinary Session With Chef Alessandro Breddo

Ingredients
3 chicken legs
20 gms sage
50 gms turkey ham
30 m extra virgin olive oil
Salt and pepper to taste

Method

  • Sprinkle sage leaves on chicken leg and place a slice of turkey ham on it. Add seasoning on it.
  • Heat oil and fry first from the turkey ham side and then the other side.
  • Serve hot.

Millefoglie Sfogliato 

Culinary Session With Chef Alessandro Breddo

Ingredients
Pastry puff
500 ml milk
6 egg yolks
120 gms sugar
60 gms flour
1 vanilla bean
Whipped cream
Chocolate sauce

Method

  • Boil milk in a pot and add 60 gms sugar and vanilla bean.
  • Take another bowl and mix rest of the sugar, flour and egg yolk. Add this mixture to the boiling milk and let it boil for 2-3 minutes on a low flame.
  • Remove the bean and the mixture aside to let it cool.
  • After that add equal amount of whipped cream to it.
  • Cut pastry puff into 5 cm thick square cubes and keep it inside the oven at 180 ºC for 7-8 minutes.
  • Take it out and let it cool.
  • Crush the pastry puff and make mille-feuille mixing one layer of cream and other of crushed pastry puff.
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