Nicola’s Ristorante Cooking Class
Nicola Gilardi shares some of his richest cuisine with 417-land as he prepares an Italian winter salad, a creamy chicken and ravioli soup, a delectable tenderloin and a dessert complete with a velvety chocolate sauce.
BY Savannah Waszczuk | Photo by Brandon Alms
Q&A with chef Nicola Gilardi
417 Magazine: What’s your favorite thing to eat on your menu?
Nicola Gilardi: I love the seafood pasta, chicken curry and always the fish special or the salmon.
417: What do you think is the most important kitchen tool?
N.G.: My wife! And years of knowledge.
417: What’s your favorite ingredient?
N.G.: Olive oil.
417: What’s your favorite drink?
N.G.: Lately Scotch! But I change frequently! A good glass of red wine always makes me happy!
417: What do you like to do when you’re not at work?
N.G.: Be with my family and closest friends for fun times and good memories.
417: What did you have for dinner last night?
N.G.: Grilled salmon with arugula salad and a side of tortellini at Nicola’s.
417: What is your go-to quick snack at home?
N.G.: Anything sweet!
417: Do you have any nicknames?
N.G.: At work they call me Chef. Some of my friends call me Popi.
417: What’s one thing most people don’t know about you?
N.G.: That I never cook at home.
417: What would you be if you weren’t a chef?
N.G.: An actor.
Italian Winter Salad
Cranberries, blue cheese and hearts of palm go into Nicola Gilardi's Italian winter salad.
Chicken Neapolitan Soup with Mezzaluna Ravioli
Chicken soup and ravioli become best friends in this recipe by Nicola Gilardi of Nicola's Ristorante.
Tenderloin with Truffle Yukon Gold Potatoes and Amaretto Almond Green Beans
Plus a Borolo wine reduction and sweet shallots. Recipe by Nicola Gilardi of Nicola's Ristorante.
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