Share

The recipe for artichoke cappuccino by chef Nicola Bandi, a refined appetizer with solid flavours

A very original artichoke cappuccino by chef Nicola Bandi of the Osteria Il Moro of Trapani which does not tend towards sensationalism in the slightest but in a modern and innovative vision enhances the flavors of the Sicilian artichoke and those of a cheese of rare value, the Ragusano, which brings with it genuine flavors of herbs and fields, better said of the heart of Sicily

The recipe for artichoke cappuccino by chef Nicola Bandi, a refined appetizer with solid flavours

Only 6 years have passed since two enthusiastic and determined Sicilian brothers, Enzo and Nicola Bandi, started a gourmet restaurant, Osteria il Moro, in the heart of the historic center of Trapani, all just a few steps from the seafront. They didn't have a cursus honorum with high-sounding names in the restaurant industry as usually happens in these cases, but they were animated by great willpower and what they managed to achieve in a short time is undoubtedly exemplary.

Nicola, the chef, is self-taught but had very clear ideas about his mission: to give life to a place aimed at enhancing the territory with the aim of being able to make it a laboratory of signature Sicilian cuisine, increasingly raising its quality standards and of service.  

He studied, confronted himself, documented himself but above all he spent "many hours in the kitchen, experimenting, studying, trying and trying again". And after six years his efforts have been amply compensated: the important recognition of the dish from the Michelin Guide arrives. The Red Guide authoritatively acknowledges that Osteria Il Moro in Trapani has successfully carried out “the proposal of a cuisine linked to the roots of tradition but capable of proposing dishes rich in taste and personality. All associated with an attentive service and an interesting proposal from the cellar which offers about 300 labels, with particular attention to regional realities”.

Nicola Bandi's secret? It is immediately said, let's hear it from his words: “I love tradition but above all innovate; day after day I continue to experiment, in order to improve myself and raise the level of my cuisine. I interpret the traditional recipes of Trapani and aim to mix the best local ingredients and extra-territorial excellence, being very careful to avoid any waste in the kitchen. I think sustainability and anti-waste are the future in the kitchen, together with the territory and biodiversity to be preserved. I plan to bring to light forgotten recipes to propose them in a more modern and light way but faithful to tradition as always".

Adds his brother Enzo Bandi, responsible for the service in the dining room and the cellar. “We have always wanted this attention which makes us proud and also gives us greater motivation to do our best, without ever lowering the level of quality we offer in Trapani”. And in the name of quality, the two brothers have also decided to reduce the seats in the dining room to offer greater comfort to patrons by creating a relaxation area where guests "can sit down, chat, have a dessert, thus prolonging the gastronomic experience". A total of 35 seats which extend in the summer when it is possible to take advantage of an outdoor dehor

Attention to territoriality was said, well this also reverberates in the precious cellar curated by Enzo which has over 300 international and national labels with particular attention to Sicilian wine. The paper, together with labels from well-known brands, in fact, also includes small discoveries and small productions, with the aim of making known a movement of small producers of high quality”. The menu obviously follows the seasonality of local raw materials, from Nubia garlic to Mazara red prawns to products from the garden that the brothers manage in their countryside where they stock up on organic vegetables and aromatic herbs.

The recipe proposed this week by chef Nicola Bandi to the readers of Mondo Food explains the great work that the chef does in his dishes: a very original artichoke cappuccino that does not tend to sensationalism in the slightest but in a modern and innovative vision enhances the flavors of Sicilian artichoke and those of a cheese of rare value, Ragusano, little known in Italy but with a centenary history behind it and which brings with it genuine flavors of herbs and fields, better said of the heart of Sicily

Artichoke Cappuccino recipe

Ingredients for 4 people:

For the artichoke cream:

4 artichokes

2 spring onions

10 gr pine nuts

10 gr raisin

1 sprig of parsley

extra virgin olive oil

sale

pepper

Chili pepper

water

2 slices of stale bread

1 g of licorice powder

For the Ragusano foam:

15 gr flour 00

15 gr butter

250 gr milk

100 g semi-seasoned Ragusano

100 gr cream

Procedure:

Clean the artichokes and put them in acidulated water to prevent them from oxidizing.

Toast the artichokes with the spring onion, garlic, pine nuts, raisins and parsley. Then cover with water and cook until the artichokes are tender. At that point, blend the artichokes with a little cooking water and sift to obtain a smooth cream.

Take the two slices of stale bread, cut them into cubes and toast them in the oven and set aside.

In a saucepan, combine the milk, cheese and cream. Bring to a gentle heat and melt the cheese.

Melt the butter in another saucepan and add the flour, obtaining a white roux. Add to the previous mixture and cook for a few minutes. Leave to cool.

Pour the cold mixture into a siphon and insert a gas charge.

Get a transparent hood cup, make a layer of artichoke cream, one of crusty bread and a siphon of Ragusano, sprinkle with licorice and serve.

Restaurant: Osteria il Moro

Via Garibaldi, 86

91100 Trapani (TP)

Phone: 0923 23194

Reservations: superbexperience.com, thefork.it

comments