Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Rebolita

Master Chef Paul MattisonMaster 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 world’s 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

100g boiled barlotti beans
4 eggs
grated parmesan cheese
1 onion
2 sticks of celery
2 carrots
100g spinach
Stale bread
Broth

Method

  • Finely chop and sauté the onion, carrots and celery.
  • Add half of the beans and about half a litre of broth then blend until creamy.
  • Now add the rest of the beans, spinach and more broth to make a soup like consistency, season now and boil for a few minutes.
  • Line an oven dish with slices of the stale bread and cover with the soup mix so the level of the liquid is well above the level of the bread.
  • Whisk the eggs and add two tablespoons of parmesan then spread the mixture evenly over the surface of the liquid. Now re-heat in a medium oven for 20 minutes.
  • Serve with a little olive oil poured over the hot dish at the last moment.

Master Chef Paul Mattison
www.mattisons.com

© Chef Paul Mattison Recipe

EMAIL US