Posts Tagged ‘Giovanni Pilu’

Giovanni Pilu & ILVE: A Recipe For Success

Giovanni Pilu, the renowned Owner and Executive Chef of northern Sydney Italian restaurant Freshwater, has been announced as the official ambassador for high-end kitchen appliance brand ILVE.

Sharing a rich Italian heritage, unquestionably high standards, and a passion for all things food, the likeness between Giovanni and ILVE is undeniable.

Ever the innovator, Giovanni’s name has become synonymous with Sardinian and Italian regional cuisine in Australia for years. His passion for using locally sourced ingredients and quality appliances inspires him to create modern and inventive Italian dishes.

 

Giovanni Pilu

Giovanni Pilu

“I am delighted to be on board with ILVE. I love the products and use them every day in my own home kitchen. ILVE’s desire to create products that integrate the latest technology, while also maintaining authentic Italian craftsmanship, is something I certainly identify with,” says Giovanni.

Giovanni’s role will include taking part in ILVE’s latest advertising campaign, showcasing his expertise in Italian culture and cuisine by leading cooking classes using ILVE’s handcrafted products, and sharing how ILVE has made a difference to his life in the kitchen.

There really is no better spokesperson, especially as Giovanni’s gorgeous home kitchen has been given the ILVE makeover treatment.

Giovanni's Kitchen

Giovanni’s Kitchen

Giovanni’s favourite product in his revamped kitchen is his Nostalgie Oven – one that is famous for its traditional country style and excellent performance, a feature that ILVE is particularly known for.

Giovanni's Kitchen

Giovanni’s Kitchen

ILVE has over 60 years of heritage to its name and is dedicated to bringing its unique brand of Italian craftsmanship to a variety of chefs, from the passionate home cook to professional commercial chefs like Giovanni.

“We are thrilled to have Giovanni as our official Brand Ambassador and are thrilled that he loves the ILVE brand as much as we do. Just like us, Giovanni employs the latest technology and trends in his cooking, while also keeping his Italian flair,” says Daniel Bertuccio, Marketing Manager of ILVE.

Check out Giovanni’s restaurant here, and check out the Nostalgie oven range here

Giovanni Pilu’s Slow Roasted Spring Lamb with Broccolini

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(Agnello arrosto con broccolini)

 

Ingredients

 

• ½ baby spring lamb leg, approx 3kg

• 12 garlic cloves

• 4 sprigs rosemary

• 3 tbsp olive oil

• ½ cup white wine

• ½ cup water

• 2 bunches broccolini

• 1 clove garlic, thinly sliced

• 3 tbsp extra virgin olive oil

• Salt and pepper

 

Serves 6-8

 

Method


- Remove lamb from the refrigerator two hours before cooking

- Stud the lamb all over with garlic and rosemary

- Preheat oven to 160°C (mode 7 on ILVE ovens)

- Place lamb on a roasting rack and into a large baking tray

- Drizzle lamb with olive oil and season with salt and pepper

- Add the water and the wine to the tray

- Join two sheets of foil together and cover tray tightly**

- Roast for approx two hours

- Remove the foil and cook for a further 30 minutes

- When ready the lamb should be well done and fall away from the bone

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- Allow to rest for 10 minutes then cut into serving pieces and serve on a platter with the broccolini*

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*For the broccolini.

 

- Blanch

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the broccolini and sauté with sliced garlic in extra virgin olive oil

- Season with salt and pepper

 

ILVE TIP:

 

** Do not allow aluminum foil to touch any enamel surface as this will

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cause irreparable damage to the oven.

 

This Recipe is featured in the DVD/podcast section of ilve.com.au

If you like this recipe, you can purchase it on DVD along with 10 others for just $14.95

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Giovanni Pilu’s Harvey Bay Scallops with Fennel Puree and Bottarga

(Capesante con purea di finocchio e bottarga)

Ingredients

• 12 Harvey Bay scallops

• 3 baby fennel bulbs, sliced (retain top)

• 2 garlic cloves

• 1 small desiree potato, peeled and cubed

• 2 sprigs thyme

• 600ml fish stock

• 2 tbsp Cinzano

• 4 tbsp olive oil

• 12 slices bottarga*

• Salt and pepper

Serves 4

Method

  • In a heavy
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    based pan heat three teaspoons of olive oil and crushed garlic.

  • Add the fennel and cook on a low heat for about 6 minutes until soft and caramelized.
  • Next combine the potatoes and thyme leaves before adding the cinzano and allowing the alcohol to evaporate.
  • Season with salt and pepper, add fish stock and cook for approx 20 minutes until soft.
  • Remove from the heat, add the blanched fennel tops and blend whilst adding the remaining olive oil. Blend until smooth.
  • Pass through a drum sieve.
  • Heat one teaspoon of oil on the ILVE tepanyaki plate or in a non stick pan.
  • Season scallops with salt and pepper and cook the scallops for about one minute on each side.
  • To serve, arrange three teaspoons of fennel puree on each plate and top with the scallops finishing with a slice of bottarga*.

ILVE TIP:

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*Bottarga is the salted, dried roe of either mullet or tuna and widely available in fine food stores and fish markets.

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Giovanni Pilu’s Suckling Pig with Pinzimonio

Giovanni Pilu’s Suckling Pig with Pinzimonio

(Porcetto arrosto)

Ingredients

• 1 pork shoulder

• 40gm sea salt

• Extra virgin olive oil

• Rosemary sprigs

 

Pinzimonio (tuscan raw vegetables)

• 1 carrot

• 2 baby fennel bulbs

• 2 tender celery sticks

• Juice of one lemon

• ¼ cup olive oil

• Sea salt and

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pepper

 

Preparation Time: Allow 15 minutes

Servings: 6

Cooking Time: Allow 2 hours 30 minutes

Pre Heat Oven 175°C

 

Method

Place pork shoulder skin side up in a lightly oiled, large roasting dish.

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Drizzle oilve oil liberally over skin and rub in well then cover generously with sea salt and thoroughly press into the skin.

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Leave for 15 minutes or until skin becomes moist.

Roast suckling pig on the lowest oven shelf at 150°C (mode 7) for about 2 hours or until skin starts to come away from the top of meat and becomes crisp.

Remove from oven and brush dirtifybonus.org away salt before crisping for approx 10-15mins at 220°C (mode 6).

Transfer the suckling pig to a large chopping board.

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Cover loosely with foil and stand for 15 minutes before cutting into large pieces.

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Serve suckling pig with sprigs of rosemary and pinzimonio.

 

For the Pinzimonio

Cut all vegetables into batons.

Dress with olive oil and lemon juice.

Season to taste with sea salt and black pepper.

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This Recipe is featured in the DVD/podcast section of ilve.com.au

If you like this recipe, you can purchase it on DVD along with 10 others for just $14.95

CLICK HERE TO PURCHASE THE ILVE COOKING DVD

 

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INFORMATION

This is what ILVE is all about. We are passionate about cooking, about food, about cooking great food and maybe failing in the first efforts. Everything to do with cooking and eating is an experience to be celebrated and shared. We believe in getting lost in a food moment and making sure as many people know about is as possible. From recipes to kitchen design, live with ILVE will feature guest content, reviews, images, tips and more from many walks of life.