Cooking with Chef Marco at Enoteca Properzio

Last night Chef Marco Gubiotti taught a class at Enoteca Properzio for a group of bicyclists who were in town on their trek across Italy.  Marco is a gifted chef, and teacher, and I've had the pleasure of being in on these classes to help translate (a bit) and to write out the recipes for the participants. Recently featured in the publication Gambero Rosso, Marco is the chef/owner of CucinaA in the nearby town of Foligno.  It's always a pleasure to watch him, to see the students interest in his work, and their delight in eating the final creation.  While the cooking class is going on, Roberto and his son Luca are pairing the wines that will be the perfect match for the foods that will be served.

First up was a poached egg with herbs wrapped in clingfilm, and poached

Wrapping it up

potatoes for mashing with olive oil 

Nest of mashed potatoes for the egg

Gently unwrapping the eggs after poaching

A dusting of bruschetta crumbs, and that's it

Next up asparagus risotto with organic goat cheese

A bit of green garlic sauteed in oil, then the rice, then stock

Adding thinly chopped asparagus

Add the goat cheese and parmigiano

A little parsley

Finish with salt and pepper

Pronto!

Spettacolare!

The main course was Bacala Perugina, cod in a tomato sauce with zucchini

The cod will cook confit style in herbed olive oil

zucchin for garnish

the skin of the cod is seared, then put into the oil

Tomatoes sauteed with green garlic, raisins, and chick peas

Final plating

An exquisite main course

Dessert was what Marco called Minestrone of fruit, building on pastry cream

Fruit and chocolate crumbles with mango and raspberry puree

edible flower garnish

It's always a pleasure to watch someone as talented as Marco put together an exquisite meal and to hear the diners exclaim in delight with each bite.  I'm grateful to Marco for allowing me to photograph and document his meals when I'm here.  Grazie Marco and Enoteca Properzio.

Asparagus Risotto with Goat Cheese

I posted this on Instagram last night before I devoured it, and thought I'd share the recipe before my post about Chef Marco Gubiotti's cooking class.  Marco is a 1 Star Michelin chef who teaches cooking at Enoteca Properzio upon request.  He owns a gastronomia in nearby Foligno, but his real gift is his teaching, and this risotto was a revelation.

Asparagus

Adding the stock

Adding finely chopped asparagus

Goat cheese and Parmigiano

Yep, that works

Finishing

Pronto!

Last night's students were in a for a treat, and I will write that post next, but thought I'd share this for those of you who asked for the recipe.  Buon appetito!

Asparagus Risotto with Goat Cheese

Serves 6

2 tablespoons extra virgin olive oil

1 tablespoon chopped shallot

1 teaspoon chopped green garlic

1 1/2 pounds asparagus

2 cups Carnaroli rice

6 to 7 cups vegetable stock, kept simmering on the stove

1 1/2 cups goat cheese

1/2 cup Parmigiano Reggiano cheese

Salt and pepper

In a Dutch oven, heat the oil, saute the shallot and garlic, for 1 minute. 

Cut off the tough stems of the asparagus, then cut off the asparagus tips, to set aside. 

Cut the remaining asparagus into 1/2-inch pieces. 

Saute the 1/2-inc pieces with the shallot and garlic, for 2 to 3 minutes. 

Add the rice, toss in the oil mixture. 

Add one ladle of stock, and stir until the stock is absorbed.  Continue to add stock until the rice is just short of al dente. 

Stir in the goat cheese, and continue to cook, then stir in the Parmigiano. 

Season with salt and pepper.  Decorate with the asparagus tips and serve.

A note about risotto:  It should take about 20 to 30 minutes to cook, and you may not use all the stock.