Ricatelli Andrew - Riccatelli, Andrew

Andrew Riccatelli

Biography

Most people are lucky if they can find their one true passion in life. Chef Andrew Riccatelli is one of the exceptions- he found two. His love for cooking started with his Hungarian grandmother and his memories of cooking alongside her as a child. This appreciation was then perpetuated by the big gatherings of his mother’s Puerto Rican family and his father’s Hungarian family (which of course, resulted in massive amounts of food!) As he grew up, his musical talents grew with him, and ended up contributing heavily to who he is today. From the... READ MORE

Most people are lucky if they can find their one true passion in life. Chef Andrew Riccatelli is one of the exceptions- he found two. His love for cooking started with his Hungarian grandmother and his memories of cooking alongside her as a child. This appreciation was then perpetuated by the big gatherings of his mother’s Puerto Rican family and his father’s Hungarian family (which of course, resulted in massive amounts of food!) As he grew up, his musical talents grew with him, and ended up contributing heavily to who he is today. From the ages of 17-25, Chef Riccatelli was dividing his time between touring and exploring his skills in the kitchen. He’s a drummer who played in hardcore bands such as Brooklyn’s GRAIL, and it’s very clear that his love for hard- hitting music and his execution of edgy dishes are very much aligned. He eventually reached a point where he had to decide which of these two gifts he would pursue. Like any musician, he misses the rush of performing for venues packed with fans, but the kitchen was his calling, and his career path definitely shows it. He’s cooked alongside some great chefs in restaurants such as Bar Americain, Buddakan, Spice Market, Terroir, and now Bagatelle. His South Asian culinary influence helps him create dishes with a multifaceted flavor pallet, and of course, a little bit of heat.

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What is your favorite NYC restaurant? And what is your go-to dish? Tasty hand pulled noodles. House special #1What is your ultimate meal? anything home cooked where I can sit, relax and be fed for a change.What three things are always in your pantry? Fish Sauce, almond butter, cool whipIf you weren't a chef, what would you be? I would focus on music full time.If you could cook with anyone, who would that be? my grandmother. she taught me how to cook. she's no longer with us but I think she'd be pretty proud

Whole Roasted Cauliflower w/ Peanuts, Chili Oil and Mint

 

Ingredients:

1 head cauliflower
100g fermented black beans
60g garlic
200g canola oil
20g olive oil
20g star anise
20g cinnamon
10g all spice
60g smoked paprika
120g chile de árbol
250g peanuts
Fresh mint
Zest and juice of 1 lime
Kosher salt

 

Directions:

For the Cauliflower
Preheat oven to 400. remove leaves and most of the stem from the cauliflower. Rub with olive oil and salt and wrap in aluminum foil. Place in oven and set a timer for 15 minutes. After that time, open the foil to expose whole cauliflower and replace in the oven. Turn the oven up to 450 and roast for another 7-10 minutes until golden brown. Remove and rest

For the Chili Oil

Place the oil, chiles, paprika, star anise, cinnamon and allspice in a blender and blend until smooth and the oil starts to get hot. Pour the oil over folded cheese cloth to remove all sediment. Set aside.

For the Sauce
Chop the garlic in a food processor. Heat the oil in a nonstick pan and fry the garlic until golden. Remove and place in a bowl. Reserve the oil. Chop the black beans in the food processor then place in the bowl with the garlic. Repeat the process with the peanuts. Combine all ingredients with the chili oil and season with salt to taste.

To Plate
plate the cauliflower in a large bowl. pour the sauce over the cauliflower in the desired amount. 1/3 of a cup is probably enough. chop the mint and sprinkle over the cauliflower. zest a lime over the top and squeeze the juice of half.