Ciro Guarino : Chef of the restaurant Intenso in Geneva
Graduated since 2004, the Italian cuisine has no more secret for the chef Ciro Guarino. His numerous experiences have allowed him to climb the ladder to become the executive chef of the Intenso restaurant in Geneva, since 2020.
A successful career
He started his career at only 16 years old, freshly graduated, in 2003 as a chef de rang at the “Gala” of Paolo Tortora in Naples. Four years later, he became a commis alongside starred chef Aniello Siano at “L’Antica Trattoria”. Talented and ambitious, he quickly climbed the ladder and in only two years became the chef de partie of the restaurant with the starred chef Matteo Iannaccone.
Half Chef de Partie at “Don Alfonso” and then Chef de Cuisine at “Paguro” in Naples, the quest for experience drives our Chef. In 2011, he lands in Geneva to join the team of “L’Olivo”, initially as a chef de partie, then he quickly becomes Chef de Cuisine in 2014. His determination led him to become, two years later, executive chef at the “Golf & Country club de Bonmont”, in the Swiss commune of Cheserex, until 2019.
He then became the consulting chef at “Les Sources des Alpes”, in Leukerbad, and finally, in 2020, he settled down at “Intenso RestoBoutique”. With his many experiences, Ciro Guarino chooses his food carefully, always with an eco-responsible approach.
Chef Ciro Guarino’s recipe
The chef has concocted a refined and gourmet recipe for “Green asparagus tartar, its sponge, poached egg in a coat of 24-month DOP parmesan cream, Aestivum truffle fresca and parmesan shine”
- 120g of Swiss green asparagus
- 20g of black truffle from Piedmont
- 10g organic EVO oil
For the poached egg:
- Vinegar (10% of the amount of water you use)
- 1 fresh GRTA egg
For the parmesan cream:
- 100g Parmigiano reggiano DOP 24 months red cow
- 50g Cream 30% fat
- Salt and pepper
For the sponge:
- 15g flour
- 1 egg white
- 30g of asparagus trimmings already mixed
For the asparagus tartar you will need to: peel the asparagus (keep the asparagus trimmings), blanch the asparagus, cool the asparagus in water with ice, dry them with paper towels, then cut them into tartar.
Asparagus sponge: blanch the asparagus, then cool it with water and ice cubes, blend it and strain it. Recover the mixture and add flour and egg white. Once the ingredients have been diluted, pour the mixture into a siphon filled with gas, place in a plastic cookie cutter and cook in the microwave. Let stand on a wire rack.
Parmesan cream: boil the cream until it boils, then remove from heat and blend with grated Parmesan cheese, then strain.
Poached egg: boil water with white vinegar and salt, open the egg in a bowl and carefully pour it into the water, bring to a boil, about 3 minutes of cooking so that the yolks are melted.
Assemble the dish: season the asparagus tartar with black truffle chips and season with salt and pepper. Using a cookie cutter in a plate, previously oiled with olive oil, arrange the tartar. Place the warm egg on top, add the hot Parmesan cream, season with pepper, place the sponge on top of the egg and finally, grate a little summer truffle on top.
Asparagus is an incredible vegetable because of its vitamin content. A, B and C contribute to the formation of blood cells, preventing certain serious birth defects. Its numerous nutrients and minerals provide our body with more than 10% of our daily needs in iron and vitamins.
It is also very rich in antioxidants and water. Moreover, it is also one of the vegetables that require the least amount of water for its cultivation. Indeed, per square meter, asparagus needs between 3 and 4.5L of water per day, depending on whether it is grown in the North or South of France.
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