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Zafferano & Co. Friends: Chef Marco Steri


Bio

Chef Marco Steri was born in Sardinia, Italy, in a small village called San Sperate near Cagliari, famous worldwide for its murals. Both his parents are Italian and his father was also a Chef. From the age of four he followed his father to work to watch him and his entourage cooking in their massive kitchens, whilst his mother was at home looking after and cooking for their large family (five brothers and two sisters). Food has always been a major part of Marco’s life: in his early days his parents would serve meals with all the family around the table and, as soon it was finished, they were already talking about the next meal. At the age of thirteen he left home to go and study as an apprentice chef on the Costa Smeralda. He continued his schooling during the winter and worked in five-star hotels during the summer, continually honing his skills. In 1993 Marco decided to move to London to gain experience of working abroad. He arrived in London at the right time when everything culinary was happening. He went to work at several Michelin star restaurants, where he gained experience of some more exotic styles of cooking. m In December 1998 Marco was introduced to 42 Berkeley Square to run the kitchen. During his time there Marco also had the opportunity of gaining further experience in other restaurants, including Chez Maxim’s in Paris. After several years and having cooked for a considerable number of top businessmen, royalty, prime ministers and actors, Marco has produced his own signature dishes, which have been highly acclaimed by his customers. His cooking style, whilst heavily influenced by his Italian and French background, is an eclectic mixture of traditional and modern European and Asian cuisine.

Company - Restaurant: Marco Steri Catering

Location: London England

Insalata di polpo con vegetali in agrodolce/Octopus Salad With Potatoes and Vegetables

Prep. time: 30

Cook Time: 60

Difficulty: 2 out of 5

Serve: 4/6

Ingredients:

2lt water

2 tablespoons salt

1 pound waxy potatoes

1/4 cup extra-virgin olive oil

1 kg octopus tentacles Pinch red pepper flakes

4 cloves garlic, sliced Salt and pepper

3 scallions,sliced on the bias

1/2 bunch Italian parsley, finely chopped.

1/2 cup extra-virgin olive oil freshly squeezed lemon juice

3 cloves garlic, crushed

1/2 red onion, finely chopped

Recipe:

Bring the water to a boil and add 2 tablespoons salt. Add the potatoes and cook until tender but not falling apart. Drain and allow to cool for 10 minutes, then peel and slice potatoes into 1/2-inch thick slices. In a hot casserole add a cup of olive oil, add octopus, red chilly flakes, and garlic. Cook over high heat for about 40 minutes or until octopus is tender and has released its juices. Season octopus with salt and pepper. Allow to cool and then slice into 1/2-inch pieces. Sprinkle with the scallions and parsley. Mix together the olive oil, lemon juice, garlic, red onion, salt, and pepper. Taste and adjust the seasoning, then pour the dressing over the octopus and still warm potatoes. Cover with a piece of foil and leave aside in a cool place to marinate for several hours before serving.

Wine pairing:

California Chardonnay

Vermentino di Gallura

Savignon Blanc

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