MIAMI – Award-winning Chef Giorgio Rapicavoli’s motto for his Luca Osteria was clear.
The phrases “Good pasta, Good people,” have been displayed on the again of his tee shirt.
“That’s what you’re about, right?,” requested CBS4’s Lisa Petrillo.
“That’s what we’re all about,” mentioned Rapicavoli.
Located on Giralda Avenue in Coral Gables, Luca Osteria is Rapicavoli’s imaginative and prescient of recreating his family’s timeless Italian dishes with his personal particular twists.
“It’s my dream,” he mentioned. ” I’m Italian American. I’m a first-generation American in my family. I grew up eating these foods and these flavors and traveling to Italy. To open an Italian restaurant was always a dream of mine. We named the restaurant after my son Luca.”
Rapicavoli knew he needed to be extra forward-thinking when it got here to opening one other Italian restaurant in Coral Gables. So each the menu and the vibe are recent and totally different.
On a busy Saturday evening, you would possibly hear basic hip hop music.
“It has this bustling bistro kind of environment. The restaurant is usually quite full. It’s loud and boisterous and quite fun,” Rapacavoli mentioned.
He’s additionally properly conscious of the occasions we’re in.
“It’s tough for a lot of people to go out and spend money on dinner now,” mentioned Petrillo.
“Absolutely. I think the most important thing is to provide a complete experience. It goes to the service, drinks, the atmosphere, the food, and the value in the food. It’s just like a great neighborhood spot and I think it is,” Rapicavoli mentioned.
There are eight varieties of pasta on the menu that are all first pressed, then made recent nightly.
Lisa Petrillo sat down with Rapicavoli for a sampling of the menu. They started their tasting with their signature dish, Pasta al Limone with butter, cream, cheese, and a complete lemon.
“It’s clean and light and fresh,” mentioned Rapicavoli.
“That’s what I was going to say. I saw you put the butter and the cream in it, and you don’t taste the heaviness. You just taste that its light, fresh, and an unbelievable pasta,” mentioned Petrillo.
Next, Pasta alla Nina with roasted purple pepper, Calabrian chilis & burnt breadcrumbs.
“The pasta is shaped like a radiator. This pasta is named after my mom. She’s a big fan of spice,” mentioned Rapicavoli.
“You should keep your day job,” mentioned Petrillo
“I will try,” mentioned Rapicavoli. “This is also like one of the first times I’ve actually sat down and eaten in my own restaurant.”
“You see that’s why you’re on Taste the Town today,” laughed Petrillo.
“Yeah that’s cool,” he mentioned.
They then sampled a inventive twist on Panzanella, made with hand smashed heirloom tomatoes, olive oil, croutons, and inexperienced basil earlier than ending with Anto’s Tiramisu, named after his Aunt Antonello’s do-it-yourself recipe.
“Vanilla bean mascarpone, Italian ladyfingers, soaked in coffe and marsala,” Rapicavoli mentioned.
“What a way to end it, that’s all I have to say,” mentioned Petrillo.
Luca Osteria is open Tuesday by way of Sunday with dinner beginning at 5:30 p.m.
Here are two of the Luca Osteria recipes from their tasting.
1 (12 to 16 ounce) loaf of artisan bread (8 to 10 very full cups)
2 to three massive heirloom tomatoes or two pints of child heirloom tomato
1/2 cup extra-virgin olive oil
1/4 cup purple wine vinegar
1 tsp teaspoon salt
Pepper, to style
1/2 cup basil leaves
1-2 oz aged Balsamic vinegar
Slice or tear the bread into roughly 1-inch cubes, toss with 2 ounces of olive oil, and bake in a 300°F oven till hardened and golden on the outdoors, about 20-25 minutes. Reserve and permit to chill.
Combine the remaining olive oil, purple wine vinegar, salt, and a few grinds of recent pepper in a jam jar. Shake vigorously. Alternatively, mix substances in a small bowl and whisk to emulsify.
Combine the olive oil croutons and chopped tomatoes in a massive mixing bowl. Pour the French dressing over high and use a spatula to completely mix. Add half of the basil and mix. Season with further salt if wanted.
Serve with remaining go away of ripped basil, olive oil & aged balsamic.
PASTA AL LIMONE
Ingredients (for eight folks):
800g Fresh Pasta (one thing brief, like Gemelli, penne, trofie)
24 oz Heavy Cream
6 oz European Butter
6 Lemons, zested & juiced
Salt for the dish and the pasta water
8 oz Parmigiano Reggiano, grated
In a pan, add half of the butter and slowly soften.
Add the lemon zest and warmth to convey out important oils.
Add all the cream and scale back it by half – it ought to take about 5 minutes.
Add the recent pasta and a small quantity of water. Cook till the pasta is al dente.
Season with salt and lemon juice, and end with the different half of the butter.
Serve with Parmigiano Reggiano