Chef Fabrizio Schenardi on Decades of Experience and the Importance of a Recipe
Hamachi Crudo Recipe
In this episode of Chef AF, I talk with Executive Chef Fabrizio Schenardi from Four Seasons Resort Orlando at Walt Disney World. Schenardi shares how he became interested in becoming a chef, takes us through his journey over the years, and we dive into his insights on the food and beverage industry.
Chef Schenardi trained in Torino, Italy in the 1980s and during that time it was hard and intense work. He had several mentors that have helped him along the way, including Franco Seletti and Raffaele Trovato, says Chef Schenardi.
Chef Schenardi shares with us his vast experience and takes us on a tour through the restaurants that have impacted his knowledge. We get an understanding of his role with Four Seasons Resorts over the years and Chef Schnardi’s connection to Ravello, an authentic Italian restaurant.
Chef gives us an inside look at one of his recipes, Hamachi Crudo which is on the menu at Ravello. Chef Schenardi talks about the taste profile, the color and presentation of the dish, and its playful mix of three distinguished cooking techniques. This Hamachi Crudo recipe brings all the goods, including an arugula-pistachio pesto!
Tune into the podcast to learn more about Chef Schenardi’s advice for young cooks, consumer insights, and his dining predictions on Chef AF “It’s All Food” or you can listen at iTunes Now!
Recipe: Hamachi Crudo
Orange | Arugula-Pistacchio pesto | Strawberry cured balsamic
Arugula-Pistacchio pesto
3 Packed Cups Fresh Arugula Leaves
2 Garlic Cloves, Peeled
1 Teaspoon Lemon Juice
1/3 to 1/2 Cup Extra Virgin Olive Oil
Salt & Pepper to Taste
Dash of Red Pepper Flakes (very little)
1/2 Cup Lightly Toasted Unsalted, Peeled Pistachio Nuts
INSTRUCTIONS
Place the arugula, garlic, lemon juice, salt, pepper, and pepper flakes into your food processor or blender and pulse until finely chopped.
Begin to add the olive oil, pulsing to blend well.
Taste, and adjust seasonings as needed.
Add the pistachio nuts and pulse until finely chopped but not blended.
Store in an airtight container in your refrigerator until needed, up to 3 days.
Strawberry cured balsamic
pint ripe strawberry
tablespoons sugar
tablespoons balsamic vinegar
DIRECTIONS
Hull the strawberries and cut them into quarters lengthwise.
Place in a bowl and toss with the vinegar and sugar.
Cover and allow to rest on the counter for about an hour so that the berries will "juice" then chill in the fridge for another hour.
Toss again before serving.
(I like a little more vinegar sprinkled on before serving but do this to your own taste.
These strawberries do not keep well so they should be prepared and eaten the same day
For the dish
Slice 2 oz of Amachi (thin), serve in a long plate, garnish with: pesto, strawberry and orange section, baby arugula, sea salt and white pepper.