CHEF’S CHOICE: Executive Chef Massimo Giannattasio of Cibo Wine Bar

on Apr 30, 15 in Taste of Town by with Comments Off on CHEF’S CHOICE: Executive Chef Massimo Giannattasio of Cibo Wine Bar

Screen Shot 2015-04-30 at 8.14.47 AMExecutive Chef Massimo Giannattasio of Cibo Wine Bar

Born and raised in Salerno, Italy, Chef Massimo Giannattasio started his culinary journey at a young age in his family kitchen, helping his mother prepare traditional Italian meals with simple fresh ingredients. It was here he realized his passion for Italian culture and cuisine. As an executive chef, he has spent the last few years creating wonderful culinary masterpieces for notable celebrities and royalty alike.

Cibo Wine Bar

Cuisine: Authentic Rustic Italian            

Ambiance: A relaxed and inviting atmosphere with stone and glass walls, rustic wood finishes, exposed brick, and butcher block tables. This rustic elegance makes Cibo ideal for a casual relaxed meal yet sophisticated enough for a special night out.

45 Miracle Mile

Coral Gables

Cibowinebar.com | 305.442.4925

 

200 South Pointe Drive

Miami Beach

Cibowinebar.com | 305.987.6060

 

RECIPE

Fettuccine with Shrimp in a Mascarpone Pesto Sauce

1 lb dry fettuccine

1 lb black tiger shrimp (about 6 pieces per person)

1 clove chopped garlic

2 oz dry white wine

20 oz crushed Italian tomatoes

3 tbsp mascarpone cheese

6 tbsp basil pesto

2 oz. extra virgin olive oil

Salt and pepper to taste

 

1)    Set a salted pot of water to boil to cook pasta.

2)    Place large skillet on medium to high heat and add half of the extra virgin olive oil. Add shrimp and allow to brown on each side. Add garlic and deglaze pan with white wine. Remove shrimp and set aside. Add crushed tomatoes. Let simmer for 10 minutes.

3)    Once the water has come to a boil, add the fettuccine and stir until all pasta is submerged in the water. Cook as per instructions on packaging.

4)    Add mascarpone to the sauce and let it continue to simmer for another 5 minutes.

5)    Add the shrimp and half of the basil pesto for 2-3 minutes to allow the shrimp to finish cooking.

6)    Strain the pasta and add it to the sauce. Toss with the last ounce of extra virgin olive oil until well combined.

7)    Use remaining pesto for garnish. Serve.

 

WINE PAIRING

Villa Rosa Gavi di Gavi Black Label 2014, D.O.C.G.,Piedmonte, Italy, $16.99. A beautiful white medium bodied “dry” wine made of the Cortese grape. Crisp, clean, slightly effervescent, with touches of minerals, salt, green apples and fruit, fermented cold and in stainless steel. A perfectly balanced wine made for pasta, shrimp, and other shell fish. Sante! Nora Adler, Wine Professional-WineAfterDark@aol.com.

 

 

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