My wife could probably live on pasta alone, and my kids are not far behind her. So, when they heard there is a new pasta recipe to test, they were well happy. The kids even more so when they realized that it would be a new shape and that the name translates to little ears. The orecchiette pasta comes from southern Italy. They are small round discs with a slight indent and have a very rough appearance. The indent and the roughness of the pasta helps all the oils and sauces stick to the pasta.
This is the tomato sauce I use in my galley. A good tomato sauce is one of the building blocks of a good kitchen. It is a base sauce used for many different dishes. I serve it with pasta, rice, meat, fish and vegetables. It is very simple to prepare. All you need is great quality produce and time. You need an hour for the tomato sauce to gently tick away, reducing and intensifying in flavour. The end result is a tomato sauce that's on another level.
In case you are not familiar, a thermomix is a very handy, albeit a very expensive, piece of equipment. It weighs, chops, stirs, heats... It is incredible. It is a robotic sous chef which doesn't talk back! You get the idea.
I have been in Portofino many times in my 12 years as a private chef. It was my first destination on board a superyacht and I still love it. It is tiny, but breathtakingly beautiful. It is also eye-wateringly expensive. The chef in me gets a bit snobby because I always feel the food offered in most restaurants is average, but l guess it's about the whole experience. Also, average food in Italy is still pretty nice by any standards. My current employer loves the trofie pasta witch is typical of this region of Italy. I usually have to go to a special shop and by loads of it. It is tricky provisioning in Portofino since it is so small, so you want to make sure you are well stocked for the period you spend there. The yacht is always full with guests when we come to Portofino, which means you need to be well organized too.
There is no rule book to being a chef on a yacht, at least there isn't one that works in every situation because, obviously, on each yacht you are working with different captains and different owners. If I am to offer any advice it would be to try and start with common sense and be prepared to learn as you go. Since I firmly believe in sourcing local produce whenever possible, when on Capri I use the fish, fruit and vegetables that are from the island and the surrounding sea. After 12 years of working on board superyachts I can now say with confidence that if you need food, good food, in Capri, I have you covered.
Here is the last part of this mini series. I think this one is more cinematic. The wife told me to put music over it with no singing. I listened.
This is a spectacular part of the world. I only discovered it through working on board super yachts, which makes me grateful for this job I do. Definitely going to come back with the family next year. The beaches are excellent, food good and cheap, very laid back lifestyle.