Chef Paul Mattison hails from upper New York
State. After listening to all his 'nonna' (who came
from Puglia in southern Italy) told him about Italian
cuisine he went to the prestigious Culinary Institute
of America to train as a chef.
success as chef in a noted Aspen restaurant Paul moved
to Sarasota on the Gulf Coast of Florida. Here in ten
short years he took 'The Summerhouse Restaurant' from
near dereliction to being, not only one of Sarasota
and Florida's top spots but to also being named by the
Wine Spectator as being in the worlds top two
recently he has opened his latest downtown Sarasota
meeting place Mattison's City Grille and more recently
Mattison's Steak House & Wine Bar on Longboat Key.
With experience gained from his TV cookery classes and
lessons at his home and around Florida his relaxed style
and charm is becoming legend. Since 1998 Paul has been
a regular traveller to Italy bringing a party of enthusiasts
on a cooking vacation to experience the real Italy.
more information visit www.mattisons.com
large Eggplant (to roast)
2 small Eggplant (to slice and grill)
1 oz. Fresh Basil
1 cup Ricotta
1 medium sized Zucchini, finely diced (seeded) sautéed
1/2 cup Roasted Peppers
Salt & Pepper
Red Pepper Coulis:
1 cup Red Peppers - Roasted
1 oz. Onions
1/2 tsp. Garlic
1 cup Tomatoes - Roasted
1 oz. Fresh basil
make the mousse:
whole Eggplant until very soft, cool and remove skin.
sautéed Zucchini, fresh Basil and Roasted Peppers.
Eggs and combine with Ricotta. Fold into eggplant
mixture and season to taste.
small eggplant lengthwise, season and grill until
baking dishes or ramekins with grilled eggplant (overlapping
the center with the mousse, fold the excess over to
prepare Red Pepper Coulis:
all ingredients except oil in blender or food processor.
blending, slowly add Oil.
out of ramekin (or baking dish) onto a roasted pepper
and tomato coulis
with fresh basil and shaved pecorino
Chef Paul Mattison
Chef Paul Mattison Recipe