A most unusual and special stuffed tomato recipe comes from a up-and-coming Italian chef. His choice of stuffing: spaghetti.
Chef Eandi brings his Michelin-trained talent to this sweet, cozy Italian hideaway near Meatpacking in NYC (SORRY, THIS RESTAURANT HAS CLOSED, BUT YOU CAN ENJOY CHEF EANDI’S FANTASTIC RECIPE BELOW). The menu at this place is so wine-driven that guests are first asked to choose from the 100-bottle wine list before selecting their food, so that a perfect match can be made. For our holiday issue, Eandi shares a recipe for a traditional pasta served in an untraditional way. He confits a tomato, then stuffs it with spaghetti, and sets it atop a parmesan crisp. HOBNOB suggests this recipe would make a wonderful first course for a glamorous sit-down dinner. (see our plan for hosting weekend guests for the holidays here)
Chef Eandi’s enthusiasm for cooking pushed him to start his career early, at the age of 14, and by the age of 16 was already working at a Michelin-status kitchen in Combal.Zero, in Rivoli, Italy, under the tutelage of Davide Scabin. He then went on to London to work at ARBUTUS, before joining 3-Michelin-starred Gordon Ramsey. Just before his move to the New York, he returned to Combal.Zero as Chef de Partie when it was awarded 28th place out of the top 50 restaurants in the world. “…my mind was opened to new ways of seeing food through constant experimentation…and really grasped what rules needed to be respected and where freedom could come into play.”
The wine list has been carefully curated by wine aficionado and owner Paolo Meregalli, who has assembled selections of both esoteric and more-known Italian wines. All wines are available by the glass, thanks to the Coravin system, and are poured at the table. Offerings range from $13 up to $500, for some very hard to come by vintages from their special collection. Meregalli has traveled extensively—London, Paris, Bejing, Geneva, Dubai, and chose NYC as the spot to open this intimate venue. “It was my move to the States that truly invigorated me… I found the energy, open-mindedness and diversity amongst the people living here inspiring.” Wines are categorized by their flavor profiles ‘Bright & Lively’ or ‘Clean & Earthy’ to help with the decision making, and dishes can be ordered in small, medium, and large portions to match appetites.
The cozy space, is designed by SGS Architetti Associati, and lends an industrial feel with soft lighting throughout. There is a private dining room in the back which houses a wine cellar, plus an adjacent lounge outfitted with comfortable leather chairs, for those interested in having events.
Here’s how you can make Mulino a Vino’s PASTA+POMODORO 2 at home.
FOR THE TOMATO CONFIT
4 nice heirloom tomatoes
1/2 cup EV olive oil
1 oz granulated salt
1 oz granulated sugar
1 sprig rosemary
1 clove garlic
Preheat oven to 280ºF. Cut off the top of the tomato, and scoop out the pulp with a spoon, taking care not to break the skin of tomato. Set the pulp aside for the sauce.
Season tomato shells and tops with oil, salt, and sugar. Break up the rosemary sprig and clove and sprinkle across a baking sheet. Place tomato shell and tops on the baking tray, leaving about 2-3 inches between each tomato. Place in the oven and bake for 20 min.
FOR THE SAUCE
pulp of 4 tomatoes (from above), blended
1 oz soy sauce
2 oz concentrated tomato paste
1/2 cup EV olive oil
1 pinch sugar
20 basil leaves
4 oz tomato puree (canned or fresh)
Blend all ingredients together in a blender, and then pour sauce into a big pot. Cook for 20 minutes on medium fire.
FOR THE PASTA
7 oz spaghetti
3 oz parmesan, grated
1 oz butter
salt, to preference
Bring an abundant amount of salt water to a boil. (I recommend about 2 teaspoons of salt for every quart of water.) Cook spaghetti for 8-10 min until it is al dente. When the pasta is done, remove from water with tongs, put in the pot with tomato sauce and stir.
Continue to cook tomato sauce and pasta on medium heat for two min. After 2 min, add parmesan cheese and butter. Stir for 1 min. With tongs, place the pasta and sauce inside the confit tomato and close with the tomato top.
FOR THE PARMESAN CHIP
To make parmesan chips: grate parmesan cheese on a sheet of baking paper the size of plate. Microwave on high for about two min. Place tomato on top.
See the entire plan and recipes for hosting weekend guests with panache in our 20 Holiday Comfort