Romeo Giacomotto - A violinist and pedagogue with a passion for cooking. Romeo’s love for the culinary arts was cradled in his grandma’s kitchen. Working on yachts as a deckhand and skipper, Romeo would double behind the stoves, preparing meals for passengers and crew alike. Through the years, this was further enhanced by various stages in local kitchens and collaborations with fellow chefs, culminating in the preparation of delectable menus for a number of celebrities who visited the Island. The uniqueness of his dishes stems from an infusion of passion and artistic skill. As an artist, Romeo brings a fresh aesthetic flair to his creations which are as delightful to the eye as they are to the palate. www.facebook.com/romeogiacomottochef
Extract taken from July's 2022 Il-Bizzilla Magazine | Read more here
Chef Romeo is back in the kitchen, combining a cacophony of Mediterranean flavours in this sumptuous dish. However, don’t be tempted to skip the carob molasses. They offer an almost pungent, roasted, sweet-ish aroma with intense caramely, jammy dried fruit flavours. The carob tree itself (il-Ħarruba) is iconic within the Maltese Islands.
Bellota iberico pork sirloin
Sautéed Maitake, sous vide baby carrots and fennel, charred onion petals, carob and wine jus
Ingredients and method For Sous Vide Baby Carrots and Fennel
2 Baby Carrots, 2 Baby Fennel, Butter
In a sous vide bag seal your baby carrots cut lengthwise, together with a knob of butter a sprig of thyme, salt and pepper. Cook sous vide at 85ºC for 25 mins. Remove the carrots from the bag and drain on kitchen paper. Toast the carrots cut side down before serving. The same process is used for the fennel.
Ingredients and method For SautÉed Maitake
1 Maitake Mushroom, Butter, Dry Vermouth
Portion your Maitake mushroom and sautee in butter over medium heat until golden brown. Season with salt and pepper. Increase the heat and add a splash of dry vermouth. Once the alcohol evaporates turn the heat off.
Ingredients and method For Charred Onion Petals
1 Red Onion, Olive oil
Peel and half your onion lengthwise. In a heavy based pan drizzle some olive oil and toast the onion cut side down over medium heat until charred. Transfer to a preheated oven until cooked through but still rigid. Once out of the oven, flip the onion cut side up, season with salt, allow to cool down and separate into individual petals.
Ingredients and method For Carob and Red Wine Jus
2 Chopped Shallots, A clove of Garlic, 1 Bayleaf, 4 Sprigs of Thyme, 500ml Red Wine, 500ml Beef Stock, 1tsp Carob Molasses, 1 Knob of Butter
In a saucepan drizzle olive oil and brown the onions over medium heat. Add the garlic and herbs. Increase the heat, add the wine and reduce by half. Add the beef stock and reduce by half. Pass through a sieve and continue reducing to the desired taste and consistency. Add the carob molasses, season with salt and pepper and whisk in a knob of butter.
Ingredients and method For Grilled Pork Sirloin
1.2kg of Bellota Iberico Sirloin Steaks, A pinch of Fleur de sel
Being one of the tastiest and richest pork cuts, Bellota Iberico is best appreciated undisturbed by additional flavours. Simply season your steaks with fleur de sel and grill on medium to high heat for as least as possible while rendering the outer fat layer. Allow to rest and serve together with the side vegetables.