Ferraro Michael - Ferraro, Michael

Michael Ferraro

Biography

As early as childhood, Chef Michael Ferraro’s interest in food took flight revolving around his family’s kitchen table. With Southern Italian parents, Michael was exposed to a style of cooking that fused fine Mediterranean flavors with the quality and freshness of Southern Italy’s ingredients. This authentic Italian home cooking experience paved the road for Michael as he went on to graduate from the Culinary Institute of America at the young age of 20. His driven zeal for the kitchen sparked many prominent opportunities fresh out of the CIA.

In 2008, Ferraro landed in the renowned... READ MORE

As early as childhood, Chef Michael Ferraro’s interest in food took flight revolving around his family’s kitchen table. With Southern Italian parents, Michael was exposed to a style of cooking that fused fine Mediterranean flavors with the quality and freshness of Southern Italy’s ingredients. This authentic Italian home cooking experience paved the road for Michael as he went on to graduate from the Culinary Institute of America at the young age of 20. His driven zeal for the kitchen sparked many prominent opportunities fresh out of the CIA.

In 2008, Ferraro landed in the renowned kitchen at the popular Soho restaurant, Delicatessen, where he elevated the cuisine and continues to keep things fresh and fun season after season. Ferraro’s vast menu of whimsical comfort food is one you’ll want to select from again and again, including such offerings as Duck, Duck, Goose Dumplings with smoked duck breast, duck confit, foie gras, cherry chutney, brown butter vinaigrette, Tuna Tartare with wasabi tobiko, crème fraiche and taro root chips and Ferraro’s Award Winning Pan Roasted Chicken Thigh Sandwich with cerignola olive pesto, sweet pepper aioli and burrata cheese.

Ferraro’s culinary experience branches well beyond New York City. He has traveled around the world, dining and cooking in a number of countries such as France, Italy, Spain, Russia, Taiwan, Colombia, Iceland, the Caribbean Islands as well as throughout the United States, in addition to other locations. He has experienced a number of cultures and culinary staples in their place of origin. He continually seeks to expand upon his culinary adventures.

His elegantly casual approach to cooking has brought him acclaim from journalists and diners alike. He has also been featured on many national TV networks such as CBS, NBC, VH1, WPIX, Fox News, Travel Channel, Discovery Channel, Iron Chef America, Chopped, and Beat Bobby Flay on Food Network, Good Morning America on ABC, and the Cooking Channel. In 2011, Zagat honored Ferraro as one of New York City’s “30 under 30” up and coming chefs to watch. In 2013 Michael paired up with globally recognized brand, Orgreenic, where he then developed and designed his own knife line, Fire & Ice, launched to sell worldwide in 2014.

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What is your favorite NYC restaurant? And what is your go-to dish? This is too difficult to decide! NYC is filled with too many exceptional restaurants!What is your ultimate meal? First course: traditional caviar set Second course: bacon cheeseburger with French fries Third course: cacio e pepe.What three things are always in your pantry? Salt, risotto and olive oilIf you weren't a chef, what would you be? DentistIf you could cook with anyone, who would that be? Elvis PresleyWhat’s your favorite NYCWFF memory? Winning back to back trophies!

Shrimp & Crab Stuffed Lobster

 

Ingredients:

1, 3lb Maine lobster
½ lb shrimp, peeled and deveined
½ lb lump crabmeat
6 cloves garlic, minced
3 tbsp minced shallot
¼ tsp red chili flakes
½ cup heavy cream
3 tbsp butter, divided
¾ cup panko bread crumb
2 tbsp freshly chopped parsley
1 tbsp freshly chopped thyme
2 tsp freshly chopped chervil
Juice of 1 lemon
1/2 cup fish fumet or vegetable stock, divided
3 tbsp white wine
1 tbsp olive oil
Sea salt and freshly ground pepper, to taste

 

Directions:

 

LOBSTER PREP
Turn the lobster onto its back and carefully split it down the middle from its head to just above the tail fin, being sure not to completely cut through the back of the lobster.

Discard any roe or vein in the lobster belly.

Transfer to a baking sheet and refrigerate until ready to stuff.

STUFFING
Preheat oven to 350F.

Preheat a large sauté pan over medium heat. Add 1 tablespoon each butter and oil, along with the thyme, garlic, shallots, and chili flakes. Sauté for 1 minute.

Season the shrimp with salt and pepper. Add shrimp to the pan and gently sauté for 1 minute.

Turn heat up to high. Deglaze the pan with white wine.

Remove only the shrimp from the pan and set aside. At this point, the shrimp do not need to be completely cooked through.

Continue cooking the wine and allow to reduce by half.

Add the heavy cream and ¼ cup stock; cook until reduced by half. Once reduced, transfer the liquid to a large mixing bowl and chill over an ice bath.

Once shrimp have cooled, chop them into a small dice and transfer to the chilled liquid bowl.

Add the crab meat, parsley, chervil, panko bread crumbs, lemon juice, and remaining butter (chilled and small diced).

Gently mix the stuffing until fully combined. Adjust seasoning with salt and pepper to taste.

ASSEMBLY
Evenly stuff the lobster cavity with the shrimp and crab stuffing.

Pour remaining ¼ cup stock onto the bottom of the roasting pan.

Bake the lobster stuffing side up for 35-40 minutes, or until stuffing is golden brown.

Serve with drawn butter and lemon wedges.