DeBerardinis Adrian - De Barardinis, Adrian

Adrian De Barardinis

Biography

Adrian began cooking at just 8 years of age. Growing up in an Italian foodie/restauranteur household, he developed a love and passion for authentic regional Italian cuisine. Since then, Adrian’s career has taken many forms, from working in a few of NYCs hip and trendy restaurant kitchens to starting his own catering company, traveling all over the country to cater big events. But none as exciting and unexpected as when he released is now world renowned web series where he cooks the food he loves in nothing but a little apron. His series, The Bear-Naked... READ MORE

Adrian began cooking at just 8 years of age. Growing up in an Italian foodie/restauranteur household, he developed a love and passion for authentic regional Italian cuisine. Since then, Adrian’s career has taken many forms, from working in a few of NYCs hip and trendy restaurant kitchens to starting his own catering company, traveling all over the country to cater big events. But none as exciting and unexpected as when he released is now world renowned web series where he cooks the food he loves in nothing but a little apron. His series, The Bear-Naked Chef has become a global phenomenon and now he takes gigs teaching cooking classes in Rome, hosting food and wine tours in Puglia and teaching recipes on European Gay Cruise Ships with Rupaul and other iconic Pop Acts.

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What is your favorite NYC restaurant? And what is your go-to dish? My go-to dish is a homemade pasta with a simple tomato sauce with fresh Campari tomatoes and instead of basil I use fresh rosemary. Yum! What is your ultimate meal? Lemon & Garlic Roasted Chicken with fresh cut French fries and delicious Arugula and Granny Smith Salad with mustard vinaigrette. What three things are always in your pantry? Lots of Dried Pasta, Parmigiano Reggiano Cheese, Top quality olive oil from Italy. If you weren't a chef, what would you be? Maybe an interior designer. If you could cook with anyone, who would that be? Chef Art Smith, which has happened, Ina Garten.

Recipe Name:
Paccheri con Gamberi

Recipe Ingredients:
1 lb of cleaned, shelled and deveined tiger shrimp
1 package of paccheri pasta, or mezzi rigatoni
5-6 ripe pearl tomatoes, or 1/2 cup of ripe cherry tomatoes
3/4 cup finely chopped italian parsley
2-3 cloves of finely chopped garlic
1/2 cup of good drinking white wine
1 teaspoon finely chopped jalepeno pepper
Olive oil
1 pat of salted butter
Kosher or sea-salt

Recipe Instructions:
In a large pot, begin to boil 1 gallon of cold water on high heat.
Remove 4-5 shrimp and set aside. Finely mince the remaining shelled and deveined shrimp. Set aside.
Squeeze the seeds out of the tomatoes, keeping them mostly in-tact. Set aside.
In a large saute pan, heat enough olive oil to coat the bottom of the pan over medium/medium high heat. Wait a few minutes for the oil to heat up, then add the chopped garlic. Saute for a minute until softened. Add the minced shrimp and stir in the oil and garlic in the pan. Add the chopped jalepeno pepper to the mixture and whole shrimp and move it all around the pan while the shrimp cooks and changes color, to bright orange. Season with about 2-3 pinches of salt, or to taste. Once the shrimp is cooked through about 3-5 minutes. Add the 2/3 of the chopped parsley and set aside the rest. Add the white wine and deglaze the pan. Stir continuously to reduce for about a minute and then add the tomatoes. Stir and let simmer on low heat.
Add about 3 heaping tablespoons (a palm full) of salt to the boiling water. Add pasta and cook according to directions on package to ‘Al Dente’. (Usually about 7-8 minutes). Leave the pot lid off.
While the pasta cooks add the pat of butter to the shrimp sauce, melt and incorporate.
When ready, drain the pasta in a colander and add to the sauce stir so that sauce marries with the pasta (about 1 min on low heat). Remove from heat, plate, sprinkle and garnish with the rest of the chopped parsley and serve.