CHEF ANGELO’S
GIARDINO
VEGETARIAN
APPETIZER
2 sweet Vidalia Onions
or white sweet onions
(halved and rings separated)
1 red sweet pepper
(diced or julienned)
1 carrot (julienned)
1 tbsp extra virgin
olive oil
1 zucchini (julienned)
1tsp fresh rosemary
8 cherry or grape tomatoes (sliced in half)
sea salt and black
pepper to taste
1. Prepare your onions by slicing in half and trim just enough from
bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers
from each using a small ice cream scoop or spoon (don’t worry if you
make a hole in the bottom).
CHEF ANGELO AUCIELLO
EXECUTIVE CHEF
PARADISE BANQUET &
CONVENTION CENTRE
7601 Jane Street
Concord ON L4K 1X2
416-661-6612
2. Preheat oven to 400 degrees. Soak tomatoe halves in fig infused
balsamic vinegar and place tomato halves, cut side up, on a large rimmed
baking sheet. Dividing evenly, season with salt and pepper. Rim onion
shells with sugar and place cut side down on baking sheet.
3. Bake until tender, 40 to 45 minutes.
4. Brush vegetables with extra virgin olive oil and season to
taste. Grill or sear in hot pan to put some colour and soften skin
slightly. In a hot pan sautee all vegetables in Extra Virgin Olive
Oil 2 mins or until flash cooked but keep firm texture. Toss in
fresh rosemary so heat activates oils in herb.
5. Plate grilled onion, fill with baked tomatoes and seared vegetables, season to taste. Serve as app or side dish.
CHLOE FOOD EDITOR FRANK MAZZUCA
FM: Who inspired you to cook?
CHEF AUCIELLO: My mother in Monteleone, Italy
FM: The one meal you’ve prepared numerous times but do not eat yourself?
CHEF AUCIELLO: Polenta with mozzarella.
FM: When did you know that becoming a chef was the path for you?
CHEF AUCIELLO: A friend challenged me to be the best that I could be and I
proved to myself...and to him that the kitchen was the place for me.
FM: What’s your take on the misconception of banquet hall food?
CHEF AUCIELLO: That we have the skills to please all - even children. We also
are aware of all food allergies.
FM: What’s your favorite ingredient?
CHEF AUCIELLO: Basil.
FM: What’s your guilty food pleasure?
CHEF AUCIELLO: Chicken fingers.
FM: Have you ever come across an ingredient you had no clue what to do with it?
CHEF AUCIELLO: Herbs I couldn’t even identify.
FM: 30 minutes, what would you cook?
CHEF AUCIELLO: Fresh pasta pomodoro.
FM: What was your biggest kitchen mistake?
CHEF AUCIELLO: We were cooking a kosher function and we used fish base in
the soup.
FM: Who cooks at home?
CHEF AUCIELLO: I do 60% and my wife the balance.
FM: What was the most interesting or complex meal you’ve ever prepared?
CHEF AUCIELLO: My “invented” meals.
FM: What’s your kitchen masterpiece?
CHEF AUCIELLO: Many!
FM: What world cuisine have you yet to cook?
CHEF AUCIELLO: Thai
FM: What advise would you give to anyone wanting to become a chef?
CHEF AUCIELLO: Will power, patience and work with your heart!
FM: What do you see next being the food statement?
CHEF AUCIELLO: “For the future of the kids - let’s get rid of the junk food”.