Bio
Executive Chef Marco Porceddu is an author, restaurateur, teacher, sommelier, artist and master chef. Hailing from Sardinia, Italy, an island steeped in a rich culinary history, he grew up working in his family’s restaurant, learning the business from his father and culinary finesse from his mother. Porceddu left Italy for the U.S. to launch his career in Las Vegas, at two of Franco Nuschese’s restaurants at the MGM Grand Hotel and Casino. He was then tapped by Steve Wynn to run Francesco, where he spent eight years before leaving to open his own award-winning Las Vegas restaurant, Bella Luna. His passion for both food and wine led him to become a regular contributor for KVVU-TV, a Fox affiliate in Las Vegas. He also launched his own iPhone cooking app, iEats, which delivers his recipes, techniques and tips to the public. Currently owner and operator of eddu&chef.
Company - Restaurant: eddu&chef.
Location: Aspen Colorado
Jack Daniel's Butternut Squash Soup
Prep. time: 15
Cook Time: 20
Difficulty: 2 out of 5
Ingredients:
1 cup chopped White Onions
4 cups diced butternut squash
Salt
Pepper
1/2 cup Parmigiano Grated
For the Tofu:
1 tbs Extra Virgin Olive Oil
1 tbs finely chopped green onions
1 cup diced firm tofu
1/4 Cup Jack Daniel
Recipe:
Cook and Stir the onions in a pot.
When ready, add the squash and enough water to just to cover the squash.
Then add curry powder, salt and pepper.
Cook for about 10 minutes at medium heat.
When the squash is tender enough for a fork to pass through it easily, it,s done.
Place the squash and onions in a mixer, add parmigiano cheese and pure.
In a sautee pan at medium heat, cook and stir the green onions and tofu with olive oil, flambe with Jack Daniels.
Tern off right away.
Pour the soup into the bowl then decorate with tofu in the center.
Sprinkle with curry powder on the rim for decoration, top with olive oil and some grated parmigiano.
Wine pairing:
California Chardonnay
Ribolla Gialla
Beaujolais
Check more recipes from Chef Marco Porceddu
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