Southern Distinction presents a new recipe every day from one of our sponsored restaurants of the week! This week we present Mirko Pasta from Watkinsville, Ga. along with other sponsors including Striplings General Store, The Greenbriar, Hillside Orchards, The Veggie Patch, and The Olive Basket.
Beet Carpaccio with Arugula, Gorgonzola, Pork Cheek, Spicy Pecans
By Mirko Pasta & The Greenbriar
.1 small red beet, 1 small yellow beet
Pork cheek diced (Striplings General Store)
1 oz. Gorgonzola cheese crumble
1 oz. Arugula salad (The Veggie Patch)
2 oz. Pecans
For the Spicy Pecans:
(Little butter, nutmeg, cinnamon, cumin, Chili power, brown sugar)
- Boil the beets with the skin for about 20 minutes till they are cooked.
- Cool them down with cold water and take the skin off.
- Meanwhile mix the pecan with a little melting butter, some brown sugar, cinnamon, nutmeg, cumin and chili powder. Bake it for about 15 minutes without burning them and after cooling down, chop them roughly.
- Chop the Pork cheek and roast them till well done.
- Slice thin the Beets (preferably with a slicer), dispose them nicely in a plate and season with a little salt, pepper, lemon juice and extra virgin olive oil.
- Add on top some Arugula salad, crumble Gorgonzola cheese, the Spicy Pecans and some roasted Pork cheek.
From Chef Alessandro Di Maggio: I was born on November 26, 1970 in the Southern blue coast of France, Nice. Since I was a little boy I grew up in a big Italian family, 4 brothers and 2 sisters. My mother, a small, beautiful Tuscan woman who resembles Sophia Loren, and my father from France with Sicilian origins, are both strict and passionate about family and food. No one was allowed to leave the table until the end of the meal. My father used to say: “Cooking is a mission to put good food in your heart, your eyes and your stomach.” Cooking is a passion and every normal recipe has to become special. When I cook I love to improvise. Every recipe always comes out a little different, depending on your mood. Customers can really distinguish the chef’s mood in the flavor profiles. If the chef is upset or frustrated then the food often comes out messy and sloppy. If the chef is passionate about his/her food and truly loves the dish then the customer feels this as well.