MEET THE CHEF: Silvio Zaccareo, chef de cuisine, Lucca Restaurant

Silvio Zaccareo, chef de cuisine, Lucca Restaurant, Villa Rosa Kempinski, Nairobi

How did you become a chef?

After completing my degree in engineering, I realised that I didn’t like it. I ran a bistro with a friend and realised that putting together different dishes is something amazing.

What would you be doing if you were not a chef?

 I would be a teacher or a psychologist

Who is your inspiration?

Chefs Ciaran Gantly, and Danie de Battista and my grandmother. My main inspiration is my love for food – you cannot be a chef unless you really love food.

Which celebrity would you like to cook a meal for?

 I have cooked for Forest Whitaker and recently former American President Bill Clinton. I would have liked to cook for the late Jimi Hendricks.

What is the secret to creating perfect pasta?

Pasta has to be “al dente” – consistent when you bite it. This can only be achieved if you respect cooking time.

What is an unusual hobby you enjoy?

Getting tattoos and listening to jazz.

What is the worst thing you have ever tasted?

Ten years ago, a Dutch lady tried to impress me with her pasta; it was terrible.

What are your three favourite restaurants in the world?

El Bulli in Spain and Osteria Francescana Modena and Trattoria Caterina Trecastagni, both in Italy.

What tips would you give our readers for their food preparation at home?

Use a few but high quality, fresh ingredients. A chef friend of mine used to say, “the less is the plus”, this is the philosophy of Italian food.

Which five ingredients are never missing from your kitchen?

Extra virgin olive oil, good quality peeled tomatoes, good quality pasta, garlic and onions.

Scaloppine di pollo al limone (lemon chicken)

Ingredients

  4 boneless and skinless chicken breast halves

  14 tsp salt

  18 tsp fresh ground pepper

  2 tbsp flour

  1tbsp butter

  1tbsp olive oil

  12 cup white wine

  12 cup chicken broth

  14 cup fresh parsley, chopped

  14 cup fresh lemon juice

Method

1. Flatten each chicken breast by pounding gently with a flat meat mallet. Sprinkle flattened breasts with salt and pepper. Then dredge chicken in flour; shake off excess.

2.Heat butter and oil over high heat; just before butter starts to brown, add the chicken pieces and sauté quickly to brown (three minutes). Flip and brown other side.

3. Remove chicken to platter but leave all browned bits in the skillet.

4. Add wine to browned bits in skillet and boil to reduce wine by almost half (three minutes). Add chicken broth and bring to a boil.

5. Add the lemon juice whisking constantly until sauce is smooth and a little thickened

6.Add chicken and any juices back into the sauce; allow to simmer about five minutes until chicken is cooked through, turning chicken once. Add chopped parsley.                                                    

                                – SILVIO ZACCAREO