Chef Lino Collevecchio
of
Via Allegro Restaurant
Wins Gold Spoon!
(View the winning recipe below)
Tuesday, February 24, 2004
Toronto - On Sunday, February 22, 2004 at Sala Caboto, Villa Colombo (40 Playfair Avenue), Chef Lino Collevecchio of Via Allegro Restaurant took home the Gold! A total of 19 chefs participated in the 2nd Brunello Gold Spoon Competition - and while the decision was a difficult one to make with so many mouthwatering risotti to sample - one chef and one risotto stood apart - and that was Chef Collevecchio's Risotto al anitra (Duck Risotto).
Guests in attendance each received a ballot to select the winner, as did a panel of special guest judges, which included:
John Allemang
Tony Aspler
Elizabeth Baird
James Chatto
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Christine Cushing
Anna Condotta
Rita De Montis
Senator Con Di Nino
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Joseph Internicola
Christopher McDonald
Sheila Swerling-Puritt
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Culinary students from George Brown College, coordinated by Chef John Higgins, were also on hand to assist the chefs in the preparation of their risotti creations, as were numerous Villa Charities volunteers who helped serve the dishes.
Special thanks were extended to the presenting sponsor, James Savona, President of Brunello Imports. All proceeds from the event went to Villa Charities.
AWARD WINNING RECIPE:
Risotto al anitra con balsamico
(Duck Risotto with BalsamicVinegar)
Preparation:
Use Vialone Nano Rice and simmer with a slow-braised tender duck confit and agro-dolce Trebbiano grape preserve. Top with sautéed Quebec foie gras. Finish with an extremely rare 50 year-old vinegar (balsamic) from Modena, Italy.
Ingredients:
(Makes four appetizer servings)
5 oz Vialone Nano Risotto (Primoriso brand)
1 ozDuck fat (can substitute with butter)
1 ozExtra virgin olive oil
2 tbspMinced shallots
2 ozDry white wine
32 ozFortified poultry consommé (well-seasoned)
2Duck legs (previously cooked in its own fat comfit style for 3 hours)
2 ozAgro-dolce grape confit (grapes cooked in a mixture of balsamic
vinegar, sugar and Trebbiano wine)
1 ozMascarpone cheese
1 ozGrated parmiggiano reggiano cheese
1 ozMedallion of seared foie gras (to garnish)
1espresso-spoon 50 year-old Balsamic vinegar of Modena
Add salt and pepper to taste
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