Chef Vito Gnazzo of The Leopard at des Artistes located on the west side of Manhattan in New York, New York takes time out to speak with Luxury Experience about the restaurant's focus of Southern Italian cuisine and his culinary approach. He graciously shares his delectable recipes for Parmigiana of Zucchini with Smoked Mozzarella, Fresh Tomato Sauce and Basil, and Beef & Veal Meatballs Wrapped in Savoy Cabbage Leaves with Thyme Sauce, served over Mixed Greens. Buon Appetito from Chef Vito Gnazzo!
We dined at The Leopard at
des Artistes in late February 2017 and had the pleasure of getting to know the
partner and talented Executive Chef Vito Gnazzo through his culinary artistry.
He also took time to speak with Luxury Experience to share his passions and his
recipes. In a city, renowned for great restaurants, The Leopard at des Artistes
easily stands at the top of the list with its wonderful, sophisticated
ambience, impeccable service, and food that cries out "bravo" with each bite.

The Leopard at des Artistes
Luxury Experience:
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You have had a very
impressive career to date, beginning with working at the three Michelin star
restaurant, Antica Osteria del Ponte in Milan, Italy.
What or whom inspired you
to become a chef? Did you go to a
culinary or training school?
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Chef Vito Gnazzo:
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No, I never went to
culinary school. My culinary education
began when I was young, learning from family, and being around authentic
Italian cuisine, and then later learning from the very best Italian chef. My
"education" continues every day, and I don't intend to ever stop learning...
Aside from my experience in
the kitchen, I was always fascinated by the culinary traditions of Italy, by
the use of simple ingredients in authentic dishes, and by my own heritage;
all of these things are very well reflected in my cooking, and expressed in
my own culinary methods.
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Luxury Experience:
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Originally from Salerno,
Italy, your career as a chef took you to California, and later to New York
where you ultimately met and worked with Gianfranco Sorrentino.
As Executive Chef and Partner
at The Leopard des Artistes, together with partners Gianfranco and his wife,
Paula Bolla-Sorrentino, what is the culinary focus of the restaurant?
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Chef Vito Gnazzo:
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I created the Southern
Italian menu that finds its roots in the area once known as The Kingdom of
the Two Sicilies, in the mid-1800s, and in the culinary traditions of the
regions of Campania, Basilicata, Calabria, Apulia, Sardinia, and of course
Sicily, reaching a balance between dishes based on rural elements, such as pasta,
vegetables, cheese, and seafood ingredients from the Costiera.
A variety of the recipes
are influenced by the local aristocracy, in contrast from the popular
traditions of the time, containing commonly available yet authentic and
nutritionally healthy ingredients.
The core source of
inspiration, and the underlying culinary philosophy of the restaurant's
cuisine lies in authenticity and simplicity, which are the cornerstones of
Italian cuisine.
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Luxury Experience:
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In addition to the Seasonal
Three Course Dining Experience the restaurant also offers an a la carte menu.
How often do you change the
menu? Are there nightly specials as well?
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Chef Vito Gnazzo:
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We change the a la carte
menu twice a year - spring/summer and fall/winter. We're dedicated to using
the very highest quality seasonal ingredients, and putting dishes on the menu
that are a solid fit with the particular season.
Yes, we do offer a
selection of nightly specials - again, which dishes we offer are wholly dependent
on the season.
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Luxury Experience:
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What are a few of your
favorite items on the menu?
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Chef Vito Gnazzo:
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My favorite item on the
menu is the "Busiate Trapanesi with
shellfish ragout and cherry tomatoes" - it reminds me very much of Sicily,
where the dish originated. It's a traditional dish, full of seafood flavor -
the ragout includes mussels, clams, scallops and shrimp.
Another favorite of mine
from the menu is the signature pasta "Bucatini
alle Sarde with sardines, wild fennel, red pepper, garlic, pine nuts and
raisins". Again, it's another very
authentic, traditional southern Italian dish, with plenty of seafood (and
garlic) flavor, and with a bit of kick to it from the red pepper.
In terms of appetizers, my
favorite is the "Gnudi" - Buffalo
ricotta gnocchi, in butter and Parmigiano Reggiano sauce, with sage and wild
mushroom ragout. It's always been a guest favorite, and a must-have at The
Leopard!
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Luxury Experience:
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Chef, we experienced your "Busiate Trapensi" and "Gnudi" and can understand why they are
two of your favorites as they were incredibly delicious.
What culinary trend would
you like to see on its way out?
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Chef Vito Gnazzo:
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I really, really do not
like or appreciate these strange combinations that ultimately come to misrepresent
Italian cuisine. By this, I mean using
too many ingredients that distract you from the core flavor of the dish.
Again, simplicity = authenticity in Italian cuisine, and staying true to that
is what we aim to do here every day. Unpretentious, authentic and simple...
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Luxury Experience:
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Every Chef Vito Gnazzo has
their favorite "to-go" items. What are yours?
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Chef Vito Gnazzo:
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I'm typically very simple
when it comes to tools in the kitchen. Good knives and good pans go a long
way...
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Luxury Experience:
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As a chef, who has most
influenced and inspired you throughout your career?
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Chef Vito Gnazzo:
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The one, single person who
inspired me the most was the Executive Chef and owner Ezio Santin, of Milan's
world-renowned, three Michelin starred restaurant, Antica Osteria del Ponte. He shared with me his unique vision of how
to create authentic Italian cuisine; it's simply a much different way to cook
than I had seen before, and his work enlightened me, and inspired everything
that I do today.
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Luxury Experience:
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When not working in the
kitchen, how do you like to spend your time?
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Chef Vito Gnazzo:
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I love to travel (when I
can get out of the restaurant). My
passion, other than making food, is skiing! I love to hit the slopes whenever
I can - I've skied on the east coast, from New York state to Vermont, and
it's close to NYC, so it's convenient.
I love being out west, and have skied in California and Colorado, and
of course, I've been all over Europe.
I absolutely love being in the mountains. I also love to swim, and I
try to hit the pool every day; it keeps me young and in good shape...
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Luxury Experience:
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Thank-you Chef Vito for
taking time to chat with Luxury Experience. It was a pleasure experiencing
your restaurant and getting to know you and your vision through the wonderful
food at The Leopard at des Artistes.
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Executive Chef Vito Gnazzo
Chef Vito Gnazzo graciously
shares his recipes for Parmigiana of Zucchini with Smoked Mozzarella, Fresh
Tomato Sauce and Basil, and Beef & Veal Meatballs Wrapped in Savoy Cabbage
Leaves with Thyme Sauce, served over Mixed Greens to tempt your palate until
you can visit The Leopard at des Artistes in New York City.
The Leopard at des Artistes Recipes
from Chef Vito Gnazzo
Parmigiana of Zucchini with
Smoked Mozzarella,
Fresh Tomato Sauce and Basil
Beef & Veal Meatballs
Wrapped in Savoy Cabbage Leaves
with Thyme Sauce, served over Mixed Greens
Parmigiana of Zucchini with Smoked Mozzarella, Fresh
Tomato Sauce and Basil
Serves
4
Executive Chef Vito Gnazzo shares this recipe for his acclaimed appetizer - Parmigiana of zucchini with smoked mozzarella, fresh tomato sauce and basil -- it's a long-time favorite among the restaurants' guests, and is the perfect way to begin one of the chef's incredible Southern Italian feasts! The dish pairs perfectly with a glass of Falanghina/Biancolella 2014 Tramonti a delicious white wine from Amalfi, in the southern region of Campania, and one of the chef's favorite white wines.
Prep Time: 25 minutes, Cook
Time: 25 minutes, Total Time: 50 minutes (approx.)
Ingredients
8
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Small
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Green Zucchini
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1
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Egg
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2
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Ounces
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Flour
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1
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Ounce
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Milk
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2
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Tablespoons
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Oil
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2
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Ounces
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Tomato Sauce
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4
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Ounces
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Smoked Mozzarella di
Bufala, chopped
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2
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Ounces
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Parmigiana, grated
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1
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Bunch
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Basil
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1
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Ounce
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Extra-Virgin Olive Oil
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Salt and Pepper, to taste
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Method: Slice the zucchini in half lengthwise (or however you
prefer) and season with salt and pepper. In a mixing bowl, combine the
eggs, flour, and milk. Add the oil to a sauté pan over medium-high. Dip the
zucchini into the mixture and then place them in the sauté pan, frying them
until they are golden brown on both sides. Once fried, lay the zucchini on a
kitchen towel to dry.
In a serving terrine, add
enough tomato sauce to coat the bottom and place the zucchini wedges down side
by side. Add the tomato sauce, chopped mozzarella, Parmigiano, basil,
and drizzle with olive oil. Repeat for another layer. Bake for 20 minutes at
400° F (204° C) and serve hot.
Beef & Veal Meatballs Wrapped in Savoy Cabbage
Leaves with Thyme Sauce, served over Mixed Greens
4 servings (3 meatballs per
serving)
This recipe is Chef Vito
Gnazzo's beloved signature appetizer - his celebrity guests love it, and it's a
favorite during the holidays! These tender, juicy, flavorful meatballs are
wrapped in almost-clear Savoy-cabbage leaves that seal in the meat's juices,
and impart a most delicate flavor. This
dish pairs perfectly with a glass of Montefalco Rosso, a delicious red wine
from Umbria, and one of the chef's favorites.
Prep Time: 45 minutes, Cook
Time: 10 minutes, Total Time: 55 minutes (approximately)
Ingredients
18
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Ounces
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Ground Beef
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6
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Ounces
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Ground Veal
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1
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Egg
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2
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Ounces
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Bread Crumbs Soaked in Milk
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1
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Small
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Red Onion
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1
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Clove
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Garlic
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1
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Small Bunch
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Italian Parsley
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1
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Ounce
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Pecorino Romano, grated
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12
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Leaves
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Savoy Cabbage, blanched
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1
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Tablespoon
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Olive Oil
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Baby Greens, for garnish
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Ingredients for the Sauce
2
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Tablespoons
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White Wine
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0.25
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Cup
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Veal Stock
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1
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Bunch
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Fresh Thyme
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0.25
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Cup
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Olive Oil
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Method: Finely chop the onions, garlic, and parsley. Put the
meat in a large bowl with the egg, breadcrumbs, onion, garlic, parsley, Parmigiano,
and Pecorino Romano. Mix until smooth.
Make 12 little meatballs with
your hand (approximately 1-inch (2.5 cm) in diameter).
Blanch the cabbage leaves. Wrap
each meatball with one cabbage leaf. Fry them in 1-tablespoon of hot olive oil
for one minute on each side.
Place them in the oven for
approximately 5 minutes at 375° F (191° C). Take them out of the oven and remove
the existing oil.
Add the white wine, veal
stock, the thyme and the additional 2 ounces of olive oil. Cook for another
minute. Add salt and pepper to taste.
Serve them with mixed greens as garnish. Buon
Appetito from Chef Vito Gnazzo!

The Leopard at des Artistes
The Leopard at des Artistes
is open for Dinner: Monday through Saturday from 5:00 pm until 11:00 pm, and
Sunday from 5:00 pm until 10:00 pm. The restaurant serves Brunch on Saturday
and Sunday from 11:30 pm until 3:00 pm. The restaurant will now celebrate a
different region of Italy each month on its Three-Course Tasting Menu. Also
nice is the BYOB - no corkage fee on Sunday evenings at The Leopard. "Bring
Your Own Bottle Italian Sunday Supper - We Do the Cooking, You Bring the Wine."
Read
about our dining experience at The Leopard at des Artistes in the Restaurants
section where we provide an in-depth look and "taste" of the restaurant.
The Leopard at des Artistes
1 West 67th Street
New York, NY 10023
United States
Telephone: +1-212-787-8767
Fax: +1-212-787-9767
Website: www.TheLeopardNYC.com
Facebook: www.Facebook.com/TheLeopardatdesArtistes
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© March 2017. Luxury Experience www.LuxuryExperience.com
All Rights Reserved.
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