Recipe
for :
Master
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.
Following
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
hundred restaurants.
More
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.
For
more information visit www.mattisons.com
Ingredients
Biscotti:
14 oz. Flour
9 oz. Sugar
5 oz. Almonds
2 oz. Butter
2 whole Eggs
1/2 tsp. Grated Lemon or Orange Rind
1 tsp. Baking Powder
Zabaglione:
3 Egg Yolks
4 oz. Granulated Sugar
3 oz. Champagne
Lemon Zest
Frangelico (dash)
Method
To
make Biscotti:
- Mix
the eggs with the sugar.
- Add
the grated rind and slightly melted butter.
- Slowly
add the flour and baking powder.
- Grease
an oven tray and form one or two small rolls of about
two centimetres high.
- Bake
at 350ºF for about 30 minutes.
- Remove
from oven and cut into slices. Return to oven for
a few more minutes.
To
make Zabaglione:
- Whisk
all ingredients in stainless steel bowl over a water
bath until white and frothy.
Master
Chef Paul Mattison
www.mattisons.com
©
Chef Paul Mattison Recipe
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