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
boiled barlotti beans
grated parmesan cheese
2 sticks of celery
chop and sauté the onion, carrots and celery.
half of the beans and about half a litre of broth
then blend until creamy.
add the rest of the beans, spinach and more broth
to make a soup like consistency, season now and boil
for a few minutes.
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.
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.
with a little olive oil poured over the hot dish at
the last moment.
Chef Paul Mattison
Chef Paul Mattison Recipe