Executive Chef Massimo Sola of MAMO restaurant, located in the SOHO section of New York City dazzles the eye as well as the palate with his inspired creations. Born in Milan, Italy he grew up in Varese, and traveled extensively throughout Italy from the north to the south, and brings his heritage and culinary expertise to the kitchen of MAMO restaurant. Executive Chef Massimo Sola graciously shares his delectable recipes for Peperoni Dolci Grigliati Con Farcia Al Tonno (Grilled Red Peppers Stuffed with Tuna) and Trancio Di Branzino, Pappa Al Pomodoro, Patate (Wild Sea Bass, Pappa Al Pomodoro, Fingerling Potatoes) to tempt your palate into dining at MAMO restaurant.
I had the opportunity to speak with Chef Massimo Sola before having dinner at MAMO restaurant in early April 2016 and his enthusiasm was contagious. He grew up inspired to cook from his grandmother who had a restaurant in Varese (34 miles north of Milan) and his mother whom he proudly referred to as a very good cook. At age 16, he spent a winter in Switzerland and worked as a dishwasher in a club, and later worked as a waiter where the appeal of the kitchen attracted him like a siren song. From there he enrolled in a 5-year cooking school in Liguria where he honed his culinary craft.
Chef Massimo Sola worked his way up the culinary ladder working in prestigious restaurants such as Eataly Roma and Ristorante Quattro Mori in Italy where he earned a Michelin-star before coming to the United States for the opening of MAMO restaurant, on May 7, 2015 where the focus is on Italian cuisine with Provençal influences. MAMO restaurant is owned by Mike "Mamo" Mammoliti, son of Herve Mammoliti, the owner of the longtime Riviera staple, MAMO Le Michelangelo in Antibes, France.
Chef Massimo Sola
He loves cooking with fish, and when he had his own restaurant in Varese, he would travel to buy fresh fish for the restaurant. His recipes are inspired from his grandmother from Piedmont, Italy, as well as from his time spent in Liguria, as he wants to retain his culinary origins from his family and continue the tradition, yet make it different.
When I asked Chef Massimo what he likes to do in his free time, he said that he loves cooking at home and inviting friends over as he loves to be with people. He also enjoys walking in New York City and taking photographs of his new city, and also loves running. Having just completed a half-Marathon in New York City, he is excited that he will have the opportunity to run in the New York Marathon in November 2016; Luxury Experience will be cheering for him!
Executive Chef Massimo Sola graciously shares a delectable taste of MAMO restaurant with his recipes for Peperoni Dolci Grigliati Con Farcia Al Tonno (Grilled Red Peppers Stuffed with Tuna), and Trancio Di Branzino, Pappa Al Pomodoro, Patate (Wild Sea Bass, Pappa al Pomodoro, Fingerling Potatoes).
Chef Massimo Sola Recipes – MAMO restaurant
Peperoni Dolci Grigliati Con Farcia Al Tonno
(Grilled Red Peppers Stuffed with Tuna)
Trancio Di Branzino, Pappa Al Pomodoro, Patate
(Wild Sea Bass, Pappa al Pomodoro, Fingerling Potatoes)
Peperoni Dolci Grigliati Con Farcia Al Tonno
Grilled Red Peppers Stuffed With Tuna
4 servings
Grilled Red Peppers Stuffed with Tuna Ingredients
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1
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Red Pepper
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1
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Yellow Pepper
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|
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Mixed Green Salad
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Ingredients for the Stuffing
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2
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Ounces
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Tuna, in Extra Virgin Olive Oil (EVOO)
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1
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Teaspoon
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White Vinegar
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3
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Teaspoons
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EVOO
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25
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Grams
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Capers
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25
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Grams
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Anchovies
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1
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Ounce
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Mayonnaise
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Italian Dressing Ingredients
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1
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Teaspoon
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Red Vinegar
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1
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Teaspoon
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EVOO
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1
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Pinch
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Salt
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Method: Place the peppers in an oven-safe pan and put in the oven at 375° F and cook them for 1-hour.
Remove the skin from the peppers and let them cool down. Once cold, cut them vertically in 4 pieces, removing stems and seeds too.
Drain the tuna from the can and place it in a bowl. Add chopped capers and anchovies, olive oil and vinegar, and mix it together. Continue by slowly adding the mayonnaise until the stuffing thickens.
Presentation: Fill each pepper with tuna and roll. Put 2 pieces of pepper on each plate with a small green salad for serving. Finish by adding the Italian dressing.
Trancio Di Branzino, Pappa Al Pomodoro, Patate
Wild Sea Bass, Pappa Al Pomodoro, Fingerling Potatoes
4 servings
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4
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4-ounce
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Wild Seas Bass Fillets
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2
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Ounces
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Fingerling Potatoes
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Ingredients for the Pappa Al Pomodoro
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2
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Ounces
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Old Bread
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1
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Quart
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Tomato Sauce
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Basil
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1
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Small
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Onion
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3
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Tablespoons
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EVOO
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1
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Pinch
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Salt and Pepper
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Method: Put some EVOO in a saucepan, add the diced onion and cook it until caramelized.
Add the pieces of bread and the tomato sauce. Cook on medium heat and reduce the sauce to 1/3. Using an electric mixer directly into the sauce pan, mix all the ingredients to obtain a smooth texture, adjust with salt and pepper and if needed add two table spoons of home made veggie stock. Keep it warm.
Start cooking the sea bass by placing the fillets on the side of the skin in a nonstick frying pan. After two minutes turn it on the other side and add 3 table spoon of hot water and cook them for 6 minutes.
Poach the potatoes in salty boiling water for 6 minutes. Place them in an oven safe pan and bake in the oven at 375° F for 25-minutes (you can add a bunch of rosemary if you like).
Serving suggestions: Place the fillets on the pappa al pomodoro (warm temperature), add the potatoes to the plate, and finish with a touch of EVOO.
MAMO restaurant is open for dinner Monday through Thursday from 5:30 pm until 11:00 pm, Friday and Saturday from 5:30 pm until 11:30 pm, and Sunday from 5:30 pm until 11:00 pm. The restaurant is open for lunch Monday through Friday from 12:00 pm until 3:30 pm, and for brunch Saturday and Sunday from 11:30 am until 4:00 pm.
MAMO Restaurant NYC
Read about our dining experience at MAMO restaurant in the Restaurants section.
If you are traveling to the South of France, you might like to experience Mamo restaurant’s sibling, Mamo Le Michelangelo, a staple for more than 20 years on the French Riviera: 3, rue de Cordiers, Vieil Antibes, France where the focus is on Italian specialties in Old Antibes.
MAMO restaurant
323 W Broadway between Canal Street & Grand Street
New York, NY 10013
United States
Telephone: +1-646-964-4641
Email: reservations@mamonyc.com
Website: www.MAMONYC.com/
Facebook: www.facebook.com/MAMOrestaurant
Twitter: https://twitter.com/Mamo_NYC
Instagram: https://www.instagram.com/mamo_nyc/
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© April 2016. Luxury Experience. www.LuxuryExperience.com. All rights reserved.
