Chef Fulivio Pierangelini – The Best of Tuscany

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Fulvio Pierangelini is known for so many things and one of them is his Gambero Rosso (Red Prawn), one of the most famous restaurants in Tuscany, Italy. In fact, with the best Italian chef cooking behind the stove, this restaurant may also be considered the best restaurant in the whole country. It is here that this jovial chef repeatedly stuns people with his amazing culinary skills.

A trip to Tuscany wouldn’t be complete if you don’t’ visit Gambero Rosso. It will be a momentous experience indeed. Every bite will fill you with sublime pleasure. You will not get your fill with just one dinner. You will want to go back for more and more of the same delicious dishes. This famous Italian restaurant did not start as a three Michelin star restaurant. In fact, it was a simple eatery. It first opened its doors to the public in 1980. With his wife as his partner, Fulivio Pierangelini bought that quaint little eatery and then created a world-renowned restaurant. For over 20 years, Chef Pierangelini created his mark in the culinary world with his mind-blowing recipes and masterpieces.

The Chef’s Recipes

Chef Pierangelini’s recipes are quite spectacularly different. They are fairly modern but with an edgier quality. He is one of those chefs who do not stick to classic. He ventures forth into the unknown areas of the world of gastronomy. He does not list his creations. On the contrary, he prefers to anticipate changes and accordingly invents new tastes. The ingredients he uses are of perfect quality. He is very particular about the kind of meats, herbs, seafood that he uses. Everything must pass through his inspection and approval before they can be use. The words that can be used to describe his creations are these – lightness, delicate, texture, balance, and flavors. Indeed, his creations are absolute perfection. With these things, it is not at all difficult to comprehend why he became quite famous and why he is globally well-known.

The Chef

An eccentric chef with a seemingly brusque character, Pierangelini was born in Rome in 1953. He did not start his career as a chef. In fact, he pursued a college degree in Political Science and excelled on it. He first started out as a researcher. It was only after he moved to Tuscany and opened a restaurant with his wife that he discovered his real passion – cooking. As they say, the rest is history. Today, Chef Fulvio Pierangelini is one of the world’s best chefs. He is considered the best chef in Italy by some. He is inarguably the best in Tuscany.

Fulvio Pierangelini’s Scallop with Mortadella, Apple and Fennel

Ingredients:

Scallops

Cider

Mortadella

Apples

1 Fennel bulb

Ginger

Cinnamon

Sea salt

Extra-virgin olive oil

Cider

Method

Clean the scallops, discard the shells and marinate them for 5 minutes in cider.

Using a small knife, make three holes in one side of each scallop and one more on the opposite side. Cut the mortadella into triangles and insert them into the holes. Cook 2 apples and 1 fennel bulb in a smoked tea syrup with ginger and cinnamon. Puree.

Cut thin slices of apple and cinnamon, then dry them in the oven until crispy.

Brown the scallops in oil, adding the remaining pieces of mortadella for flavor.

Spoon the apple and fennel puree into the plate and sprinkle a few small pieces of dried apple and fennel over top. Season with sea salt and a generous emulsion of extra virgin olive oil and cider.

Image Credit Kataweb

Recipe via Lomejordelagastronomia

Popularity: 8% [?]

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Posted on Sunday, May 31, 2009 at 12:04 pm
Filed under Chef Chef, Top Chef · Tagged with Chef, chefjobs, cook, Culinary, Food, Kitchen, kitchenfood, padding, prochef, Recipe, Restaurants

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Fulvio Pierangelini – The Man Behind Gambero Rosso says:

December 3, 2010 at 2:13 am

[...] Chef Fulvio Pierangelini is the man behind one of the most famous restaurants not only in Italy but worldwide as well, and this is the Gambero Rosso. Gambero Rosso was established in 1980, and it was still far cry from its glamorous three-Michelin star status. However, one could already clearly see and taste the culinary expertise of its head chef, Chef Pierangelini. [...]