May 20, 2006

From Extra Virgin, Modern Italian Cuisine

Chef Rachid Amroune, who prefers to be called Niko, was born in Mount Pelier, France and knew from a very young age that he possessed a passion for food and the culinary arts. A career as a chef inevitable, he attended the Oxford Culinary School in Oxford, England at age nineteen and received an apprenticeship at the Ritz Carlton, Oxford. At twenty-one, Chef Niko moved to the United States launching his stateside career.

Almost immediately upon his arrival, Chef Niko began working with Roberto Donna at his award winning restaurant, Galileo. After a few years in the kitchen at Galileo, Chef Niko was swayed to join the culinary team at Teatro Goldoni with Fabrizio Aielli. After four years at Teatro Goldoni, Chef Niko headed to the kitchen at Tosca working with Chef Cesare Lanfranconi.

Chef Niko creates a masterpiece with each dish carefully presenting his craft, hand-made pasta that melts in your mouth, beef cheeks needing no knife, a risotto that is arguably the best in the city.

Shary’s Salad

Fresh Baby Spinach Tossed with Watermelon Relish, Red Onion Confit, Gorgonzola Cheese, Candied Pecans & Cherry Vinaigrette.
Serves Two

Method
Gently wash spinach and set aside

Watermelon Relish
2 Cups of Seedless Watermelon
¼-teaspoon of Salt
1 teaspoon of Sugar
Splash of Rice Wine Vinegar
Splash of White Wine
Juice of one Lemon

Combine all ingredients in a covered container and allow to marinate overnight.
Immediately prior to serving, blend until coarse.

Red Onion Confit
1 Medium Red Onion, sliced
¾ Cup of Red Wine
2 Tablespoon of Sugar
Splash of Extra Virgin Olive Oil

Sauté red onion over medium heat 2-3 minutes. Sprinkle with sugar and add red wine.
Simmer over low heat until onions are tender and liquid reduces by ½. Remove from heat and chill.

Cherry Vinaigrette
1 Clove Garlic
1 Whole Shallot
1 Tablespoon Extra Virgin Olive Oil
2 Each Pitted Black Cherries
1 Tablespoon Rice Wine Vinegar
Salt and Pepper to taste

Combine all ingredients in blender for 2 minutes

Candied Pecans
½ Cup Pecan Halves
½ Cup Light Corn Syrup

Toss pecan halves in corn syrup, place on baking sheet lined with parchment and bake @ 350 until toasted.

Assembly
Place clean spinach, watermelon relish, red onion confit and cherry vinaigrette in a large bowl and toss gently. Place even portions onto two plates and garnish with crumbled gorgonzola and candied pecans.