For our first ever Chasing the Bib TV yacht chef interview, we had the pleasure of jumping in the kitchen with Chef Riccardo Parisse, head chef of M/Y Cloudbreak. Scroll down for the full video of this organic (pun intended), educational and highly entertaining afternoon!
Riccardo was born and raised in Italy and comes from a typical Italian culinary family. With his grandmother owning her own restaurant near Bologna and his weekends being filled with big family dinners and those long southern European lunches, he pretty much grew up between pan and pot.
Becoming a chef was a no-brainer for Riccardo. After graduating from culinary school he set sail to London where he worked in some of the best kitchens the city had to offer, Franco’s Restaurant, Shoreditch House and Signor Sassi to name just a few. When the rain had bothered him long enough, Riccardo packed up and made a pit stop in the two starred restaurant Uliassi in Senigallia, Italy for six months before moving to Barcelona, Spain to expand his horizons even further. When it was time to really head back home he did so by opening up a restaurant in his hometown Montefalco. But, as so often happens with world travelers, life in the small Italian village had indeed become too small for Riccardo. When The Four Seasons rang him with the opportunity to head a restaurant for them in Cairo, he jumped on it. From Cairo he moved to work for the hotel in Hawaii and from there chose the beautiful life at sea. Now Riccardo splits his time between London, Moscow and wherever the Cloudbreak yacht life takes him. Needless to say this Italian chef lives a very international life.
Despite all the global culinary influences and requests, Riccardo has always stayed true to his roots. It’s therefore that when we asked him to prepare his favorite dish, he chose a recipe given to his father by the mayor of Bologna. A true and beyond famous classic dish from the region he grew up in: Bolognese. In this case served with freshly made gnocchi.
Helping out with the preparation of this traditional master piece is Venezuelan treasure and fellow yacht chef, Sergio Marichales.
Have fun watching and learning from these talented chefs!
And, if you’d like to give Riccardo’s Bolognese recipe a go, below an outline of what the mayor of Bologna told his father to do with his tomatoes.
(Bolognese sauce can be enjoyed with any kind of pasta, this video is best enjoyed on your phone however, scuza.)
BOLOGNESEMarie-Thérèse Verbruggen For our first ever Chasing the Bib TV yacht chef interview, we had the pleasure of jumping in the kitchen with Chef Riccardo Parisse, head chef of M/Y Cloudbreak...
- 1 white onion
- 2 carrots
- 2 celery stalks
- 200gr pancetta
- 150gr minced beef
- 150gr minced veal
- 150gr minced pork
- 500gr pelati tomato (canned – Mutti)
- 500gr tomato prenata (canned – Mutti)
- 500gr cherry tomato pelati (canned – Mutti)
- 150gr fresh cream
- 250ml red wine
- Olive oil, salt, pepper
- 2 bay leaves
- 1kg red potatoes
- 330gr parmesan (24 months)
- 330gr flour
- 1 egg yolk
- 1 kg salt
Cut the pancetta into small pieces and place in a non-stick pan with a little bit of olive oil, fry on low fire until crispy. Remove the pancetta from the pan (keep the oil) and set aside. Cut celery, onion and carrots brunoise, add to pan and cook in the pancetta oil until golden and soft (about 10-15 mins). Add the minced meats and cook for about 10 mins. Deglaze with red wine. When alcohol is evaporated season the meat with salt and pepper. Stir the meat and be sure that it’s well separated. Add the tomato, bring to a a boil, cover and let simmer on low fire for about 3 hours. Keep stirring occasionally. At the end add the fresh cream and adjust flavor with salt and pepper.
Put 1 kilo of salt in an oven tray and place the potatoes on top. Cook them in the oven at 190C for about 40-50mins until they are soft (turn them halfway).
Peel and crush the potatoes.
Grate parmesan cheese.
In a mixing bowl add the potatoes and slowly add parmesan, flour and egg yolk while continuously kneading the mixture by hand. At the end add salt and pepper.
Roll the dough gently into a long string (make sure it is even all the way through to prevent uneven cooking) and cut into small gnocchi.
Boil for about 2 minutes, until gnocchi come floating up.
Plate gnocchi with Bolognese sauce and Buon Appetito!
Chef Riccardo Parisse