Chef Paolo Dodaro, the most famous Italian Chef in China

di corriere canadese del July 26, 2022

SHANGHAI - Chef Paolo Dodaro, from Roccelletta di Borgia in Calabria to the most famous Italian Chef in China: to describe Paolo and his entire life and work path, one must necessarily first talk about passion and the heart that he has known and knows how to put into all his cuisine that unites, almost in an embrace, both the Mediterranean taste and oriental spices.

After his victory at Masterchef China in 2016 and 3 years as a judge in the same competition and the consequent climb to success, also the satisfaction of the title of ambassador of the Europe-Asia Food & Beverage.

His passion was born in Calabria, in the family, his innate talent took him everywhere in the world: Dubai, Germany, for 18 years, the United States and then China, to Shanghai, where he was able to carry out all his life plans. and working with his family, a wife of Chinese origin and a son.

China, a country in his heart for a long time, due to a distant friendship, even if, understandably, it was not easy, obviously and above all for the language, but which did not prevent him from receiving many awards and recognitions.

He lacks the scents and flavors of Calabria, as well as his family of origin, from which he genetically inherited the proverbial stubbornness as well as the frustration of having to go far in order to realize his dreams.

He has also been awarded as an ambassador of Calabrian culture and celebrity to the world.  And it is precisely in these days that a project is being born that is very important to, together with the management of Casa Calabria International, the new association of Calabrians in the world, committed to identifying growth and development paths in the area by promoting interchange with distant Calabrians, a series of initiatives with meetings scheduled for this autumn-winter in Vancouver, Calgary and Toronto in Canada, thus also giving new life to its other peculiar and personal aspect, the entrepreneurial one.

Here is one of his recipes!

PANNA COTTA AND RASPBERRY TARTLET 

Panna cotta ingredients: vanilla pods 1, food gelatin 4, fresh liquid cream 700 gr., sugar 40 gr.

Panna cotta preparation: put the saucepan on the stove; when the cream reaches the boil, turn off.  Remove the berry (it was only used to intensify the vanilla flavor), add the food gelatin squeezed well (or drained with a strainer) and stir for 1 minute.  Pour the mixture into 6 molds of 70 g each that you will put in the refrigerator for at least 4 hours.

How to turn it out: when you need to serve it, get ready to turn it out in this way: heat some water in a saucepan and when it boils, turn off the heat and dip the mold up to the edge for a second (be careful not to let water get into the panna cotta!), Then turn it upside down. mold directly into the glass of chocolate with the raspberry sauce inside, if you need to help get the panna cotta out with a small knife (this step is to eliminate the air gap), being careful not to damage it.  If, on the other hand, you will use a silicone mold, freeze the cooked cream and then unmold them, letting them revive before serving.

The little glasses of chocolate: melt and temper the chocolate.  Pour the melted chocolate into the silicone mold cups.  Rotate the glass so as to cover the entire surface with the chocolate, then let the excess chocolate drain away.  Let it rest in the refrigerator for 15 minutes.

For the chocolate cups: 300 gr. 75% dark chocolate. For the raspberry sauce: 250 gr. raspberries, 60 gr. sugar, 30 gr. lemon juice,  q.s. vanilla, 1 / Gelatin.

Preparation: in a pan, pour the raspberries, sugar and lemon juice.  Put the pan on the stove and cook everything for a few minutes, just long enough for the raspberries to wilt (5-7 minutes will be enough). Remove the pan from the heat, pour the contents into the blender and blend until a smooth cream is obtained (if desired, it can also be blended with an immersion blender).  And immediately after insert a gelatin sheet. At this point the raspberry sauce is ready.  If you want a more delicate sauce, you can pass it in a narrow mesh colander, in order to eliminate some seeds left inside and make the classic coulis less "opaque" and more "transparent". As soon as it has cooled, place it in the glass of chocolate and immediately add the panna cotta, decorating with good quality fresh pistachio with a diced chocolate and a hint of raspberry sauce on top. Decorate with red colored tips of raspberry sauce on the plate as in the photo, making a 1cm circle of chocolate in the center of the panna cotta and fresh raspberry and insert fresh pistachios around the panna cotta.

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