Antonio Causo

Antonio Causo, after preparing our Editor-in-Chief a great vegan dish

Cosimo: This job, you do it for passion or for money?

First of all, I do it for passion even though in life money is indispensable: we build families, we do everything with it, but the main reason I do what I do, is for passion. I have been cooking since I was 15 and I can say I fell in love with it. I prepare everything with the greatest pleasure and I try to incorporate the 5 continents in my cooking. But honestly, the main cuisine that truly represents me is the Italian cuisine, the flavors and spices of “my land”.

Cosimo: Where did this passion for cooking come from?

Well, my first passion, to be quite honest, was working in the bar. I had so much fun working as a barman…Then while working there, I started having new experiences. I discovered new things, and fell in love with cooking. Living together, my sister and I had to learn to do everything around the house; and one of the things that I learned as a kid, was cooking.

Cosimo: Which is your main dish that represents you and why?

I don’t really have a main dish that represents me. I have a lot of them; but most of all, I can say that products, spices and ingredients that I use are what really represent me. Products and flavors from my land, Puglia; but also from other parts of Italy. Rediscovering and creating new dishes, that when you have it in front of you, it gives you emotion, and in the same time, satisfaction. That’s my main dish and what really represents me. Antonio worked in many top restaurants and he built a prestigious reputation for being one of the greatest chefs in Europe. He is currently living in the French part of Switzerland and continues to amaze his clients with different creations that he calls “my dishes”. Let`s see what kitchen advice and tips we can get from a TOP European chef today!

MORE MUSTHAVES

I love using the traditional wooden spoons

Cosimo: Is it true what they say about “never trust a skinny chef”?

No, I don’t believe it is true. Also, because in the kitchen and being a chef, you have to try and taste everything you’ re cooking. So there are those who assimilate more and those who assimilate less, and obviously those who eat more and those who eat less.

Having fresh Basil in my kitchen is almost vital

KITCHEN TIPS

Cosimo: Which are the ingredients that are indispensable to a chef?

Well, I think that the main ingredient that should never be missed in a chef’s kitchen is the cold-press extra virgin olive oil (evoo). Why cold press? Because it is a high quality olive oil. The process does not ruin the texture, taste, nor aroma of the oil and Italy is one of the biggest producers of its kind. Other ingredients that a chef should always use are the flavors, spices and products of his territory and buying them from farmers markets and local producers.

Cosimo: What kind of chef would you call yourself, a chef that loves a molecular, fusion or traditional Cuisine?

I like to describe myself as being a simple, genuine person. Therefore, I represent a cuisine that is not fusion or molecular, but a simple, bio-traditional one. I love working with simple, fresh ingredients that represent my country; ingredients that come from local producers.

Bruschetta is a typical Italian apperizer

Ever since I was a kid, I learned that cheese is very important for us. It gives structure to the skin and improves digestion.

Kitchen ARTIST

Cosimo: Do you have somebody that buys your products for you or you do it yourself?

No, I purchase everything I need to use in my kitchen myself. Like every Saturday, I visit my local farmer`s market and pick up the ingredients I need to create my dishes. It’s up to every chef to use the ingredients the way they think it’s best.

Cosimo: Which are the do’s and don`ts of some ingredients?

In my opinion, there is no such thing as do’s and don`ts in the kitchen. We all know that everything is about creativity. Discovering NEW dishes and rediscovering old ingredients in combination with others that 7, 8, 10 years ago, we didn’t know was even possible; but it is all about innovation and creativity.

Cosimo: Tell me this then , would you ever use ingredients such as oregano in a spaghetti with traditional tomato sauce like many Americans do? Or grated parmesan sprinkler over pizza? How about basil in a fish recipe?

No, I honestly would never do that. I would definitely use the basil with the tomato sauce pasta (spaghetti al pomodoro), oregano on a bruschetta and so on. THIS, I wouldn’t change, no matter how creative and openminded one is. Let’s call them “rules” when it comes with the traditionalist Italian cooking!

Cosimo: So, using parmesan sprinkled on the pizza is an anti- traditional thing?

Yes indeed, it is! It is also a pity for the cheese itself!

Cuisine SECRETS

Cosimo: Do you have many secrets that make your cuisine so excellent?

No secrets. I prepare all my recipes, my dishes under the daylight and if somebody needs any advice or simply wants to learn how to cook certain dishes, I am open and ready to help and even teach them step by step how to do it.

Cosimo: For you, is it fundamental the way a dish is presented?

Yes, it is. The way a dish is presented for me is fundamental. Also because, we eat with our eyes first and then we use the rest of our senses to finish the dish. So yes, decorating the plate is very important to me.

Cosimo: What are your favorite plate decorations? Do you add more ingredients to the main recipe, or you make sure to arrange the food the best way you can only with what you have cooked and no add-ons?

Well for example, with the pasta dishes I like to stay on the simple side, adding only engraved vegetables that I prepared myself in advance. For the risotto dishes, I try to elaborate more, like preparing the cocotte di parmesan that gives the plate an elegant or joyful style. It depends what you want to transmit with your decorations. Being a chef is being an artist. The plate is our canvas and we create, decorate and express ourselves through our dishes.

Cosimo: Could you tell us quickly how to make the cocotte di parmesan?

Parmesan baskets/ boats In a non-stick pan, add some parmesan, enough for a full circle, on medium heat. Let it melt a little and with the help of two pliers, turn it on the other side and wait another 2 or 3 minutes. Once it is ready, again, with the help of the pliers put it on top of a bowl, turn it upside down and let it cool. You can use it for your risotto dishes, or even some pasta dishes.

Bruschetta al pomodoro

MORE MUSTHAVES

This is my all-time favorite. Easy, fresh and delicious. Let’s get started.

My kitchen`s Healthiest Ingredients

Olive Oil fights photoaging, offers vitamin E and is more powerful than Green Tea

Tomatoes are best for indigestible fiber and great skin

Ingredients: 8 Roma tomatoes diced 5/6 basil leaves 3 garlic cloves (minced) 1 pinch of dried oregano 1 dash of crushed pepper 1 pinch of salt 2/3 tbs olive oil 1 French or Italian bread Onion - optional Mozzarella - optional

Directions: First thing, preheat the broiler. In a mixing bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. I like to add also a little bit of diced onion. It gives more flavor. Let is marinate in the refrigerator for 10-20 min. Slice the bread. On a baking sheet, arrange the slices in a single layer and sprinkle them with a little bit of olive oil. Brown both sides of the bread slightly in the oven. Remove the pieces from the oven. Spread the tomato mixture on the pieces of bread. I like the fresh taste of tomatoes, but if you want more ingredients on your bruschetta, add the tomato salsa and mozzarella slices on top of the toasted bread and broil for a few minutes. It’s a wonderful appetizer!

Garlic prevents inflammation, contains vitamin C and protects against wrinkles and cancer

Paparotta of Puglia

This dish is originally from Salento, a region of Puglia and it also called “poor man’s dish” . Years ago, it was the farmer’s breakfast and a way for the housewives to use the stale bread. Nowadays “PAPAROTTA” is a much requested dish in the restaurants from Salento and a perfect meal for the vegans out there.

Multigrain bread lowers your risk of heart-disease, fights breast cancer and gallstones, and improves digestion and detoxifies

Ingredients: 1 onion 2 garlic cloves Extra virgin olive oil Stale bread Cooked beans or peas ( let’s say left over beans or peas you cooked a day before) Boiled turnip greens

We start by cutting the stale bread , give it a rough cut. If it’s too hard try breaking it with the help of a meat tenderizer. Soak the bread in water for a few minutes.

RECIPES

Meanwhile, cut the onion and the garlic. In a large pan, add the oil and heat it up. Add the bread, (from which you squizeed very well the water), the onion and garlic and let them cook stirring from time to time. Cook for 5- 8 minutes. When you see the bread turning golden brown, add the beans or the peas and the cooked turnip greens and stir. Cook for another 10 minutes. Serve warm with a sprinkle of olive oil and fresh parsley. If you want to make it more fancy, transform the dish by serving it in a cocotte di parmesan.

You can add cherry syrup and mint leaves on your

vegan ice-cream.

Vegan strawberry and banana ice cream

1 cup frozen strawberries 3 ripe frozen bananas 2 tablespoons of almond/soy/ rice milk

Blend the strawberries and the milk together until you obtain a smooth cream. Add the bananas and blend again until all is creamy and fluffy. Make sure your bananas are well ripe and frozen for at least 24 hours. Easy as 1, 2, 3! Serve right away. Store the ice cream in the freezer.

Interview by: Cosimo DeGiorgi Translated by Adriana Oancea Restaurant “ Aux 5 Continents”, Delemont, Switzerland www.au5continents.wifeo.com