Chef Massimo's favourite food
Portofino Restaurant's head chef Massimo Bernasconi came to Bermuda just under a decade ago.He was born in the Lake Como region of Northern Italy and worked there and in Switzerland before coming here.Mr Bernasconi's first formal introduction to the hospitality industry was at the age of 14.He started out as a waiter but was later sent to culinary school by his employer.Today, his favourite food to cook and eat is fish.“If it was only one thing to eat, it would be fish. I like it with pasta, marinated, grilled. Just fish.“I've worked with a lot of recipes and with ravioli with fish, with crab and lobster. It is nice.”His essential items in the kitchen are a good grill, stove, good pots, the best quality ingredients and a really good team.
By Massimo Bernasconi
Ingredients:
4 yellow fin tuna steaks
¼ c toasted almond slivers
1 package cherry tomatoes
2 ripe avocados
Lots of fresh arugula
2 tsp aged balsamic vinegar
Generous drizzle of extra virgin olive oil
Kosher salt or sea salt
Freshly ground black pepper to taste
Directions
Take the yellow fin tuna steaks and put salt and pepper on each side. Set aside.
Combine the arugula, sliced avocados, cherry tomatoes and toasted almond slivers. Toss with a generous drizzle of the extra virgin olive oil and aged balsamic vinegar with a little kosher salt and freshly ground black pepper.
Grill the tuna steaks to medium rare. Thinly slice the steaks and lay them on the bed of the freshly prepared arugula salad.
Chef's tip: Eat immediately and enjoy with a crisp Pinot Bianco.
Serves four
