Chef Vito Gnazzo Recipes – The Leopard at des Artistes, New York, NY, USA

Luxury Experience:

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?

Chef Vito Gnazzo:

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.

Luxury Experience:

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?

Chef Vito Gnazzo:

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.

Luxury Experience:

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?

Chef Vito Gnazzo:

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.

Luxury Experience:

Chef Vito Gnazzo:

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!

Luxury Experience:

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?

Chef Vito Gnazzo:

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…

Luxury Experience:

Every Chef Vito Gnazzo has their favorite "to-go" items. What are yours?

Chef Vito Gnazzo:

I’m typically very simple when it comes to tools in the kitchen. Good knives and good pans go a long way…

Luxury Experience:

As a chef, who has most influenced and inspired you throughout your career?

Chef Vito Gnazzo:

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.

Luxury Experience:

When not working in the kitchen, how do you like to spend your time?

Chef Vito Gnazzo:

Luxury Experience:

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.

8

Small

Green Zucchini

1

Egg

2

Ounces

Flour

1

Ounce

Milk

2

Tablespoons

Oil

2

Ounces

Tomato Sauce

4

Ounces

Smoked Mozzarella di Bufala, chopped

2

Ounces

Parmigiana, grated

1

Bunch

Basil

1

Ounce

Extra-Virgin Olive Oil

Salt and Pepper, to taste

18

Ounces

Ground Beef

6

Ounces

Ground Veal

1

Egg

2

Ounces

Bread Crumbs Soaked in Milk

1

Small

Red Onion

1

Clove

Garlic

1

Small Bunch

Italian Parsley

1

Ounce

Pecorino Romano, grated

12

Leaves

Savoy Cabbage, blanched

1

Tablespoon

Olive Oil

Baby Greens, for garnish

2

Tablespoons

White Wine

0.25

Cup

Veal Stock

1

Bunch

Fresh Thyme

0.25

Cup

Olive Oil