FROM THE CHEF’S TABLE
MEET ANDREAS ANDREOU
Award-Winning Cypriot Chef, TasteLab Cy
RECIPE: Sauté Calamari with Artichoke Risotto
This ‘From the Chef’s Table’ is courtesy of the outstanding Chef, Andreas Andreou, who is involved in many leading restaurants across Cyprus.
Andreou’s CV reads like a ‘who’s who’ of the gastronomic world having worked not only in prestigious restaurants in Cyprus but also across the globe. These include Hotel Imperial Garoupe in Antibes, a Relais & Château hotel where he worked alongside the 1-starred Michelin Chef, Jean-Paul Cudennec and the Four Seasons Hotel in Cyprus. In London, he worked at Home House, the exclusive private members’ club and L’ambassade de L’ile, a French Gastronomy Restaurant. He worked there with the 2-starred Michelin Chef, Jean-Christophe Ansanay-Alex, plus many more establishments which have shaped the exceptionally high standard of his cooking today.
His emphasis is on modern gastronomy which is influenced by a wide variety of international cuisines, including French, Italian, Greek, Cypriot and Mediterranean. Until last year, he was the Executive Chef at the award-winning restaurant, Skinny Fox in Nicosia. There he won the Best Restaurant (New Entry Category) in 2017 from the Time Out Awards. He won Chef of the Year in the same awards in 2017 and over the years has received over 17 accolades at international gastronomic competitions and seminars. Today, through his own company called TasteLab CY, he offers private dining events. He also acts as a consultant chef to six leading restaurants in Nicosia, Limassol, Ayia Napa and at the Oenou Yi Ktima Vassiliades Winery in Omodos.
Andreas lives in Nicosia. His plans include opening his own restaurant in Cyprus. The recipe he shares with us is Sauté Calamari with Artichoke Risotto.
Feb 2020 Edition – Cyprus in Style Magazine
Sauté Calamari with Artichoke Risotto
What you’ll need:
- 2 Pieces of baby calamari on the grill (cook for 2 min on both sides)
- 1 Tsp of squid ink for garnish
For the Artichoke Risotto:
- 50gr Arborio rice
- 10gr Artichoke purée
- 1/2 Onion [chopped]
- 1tbs Olive oil
- 50ml White wine
- 150gr Chicken stock
- 20ml Cream
- 10gr Butter [cut into small pieces]
- 15gr Grated Parmesan
- Few drops Truffle Oil
- ½Tbs Chives [chopped]
The Risotto Method:
- Add olive oil to the pan with onions.
- Sauté until soft without colour.
- Add the risotto and sauté for another minute.
- Pour the wine, reduce, add the chicken stock and leave the risotto to cook slowly.
- Finish with artichoke purée, cream, parmesan, butter, truffle oil and season with salt and pepper to taste.
To Finish the Plate:
- X2 Sautéed Baby Calamari
- Artichoke Risotto
- X6 Caper Berries
- Squid Ink