Cibo Waterfront Café
As a believer in cooking what you like to eat, Chef Sean Smith of
Cibo Waterfront Café dishes out Italian staples re-imagined with
whatever is capturing his imagination at the moment. Traditional
Spanish romesco sauce is used un-traditionally on bite-size
bruschetta, and cheesy party-size arancini get a saucy upgrade
with a tangy genovese-stuffed centre.
Chef Smith suggests using bought
marinara to keep things simple.
3/4 cup bread crumbs
1/2 cup sliced almonds
3 red bell peppers
3/4 cup marinara sauce
2 cloves of garlic, minced
2 Tbsp red wine vinegar
1 Tbsp smoked paprika
1 tsp kosher salt
1/2 cup olive pomace oil
1 French baguette
ciao! / dec/jan / two thousand nineteen
spicy pickled eggplant
2 cups ricotta cheese
1 cup basil, chiffonade
1. Add almonds and bread crumbs
to dry sauté pan, toast on medium
heat until slightly browned.
2. Add almonds and crumbs to food
processor, pulse until fine.
3. Remove stems and cores from
peppers, roast at 400°F for 25
minutes, until soft.
4. Put peppers in mixing bowl and
wrap tightly with plastic wrap. Let
cool for 15 minutes.
5. Once cooled, remove skins.
6. Add peppers to food processor,
as well as marinara, garlic, paprika,
vinegar, salt. Blend until smooth.
7. Once smooth, slowly begin
to add oil, while blending to
8. Cut baguette into 1/2 inch thick
coins, then toast.
9. Smear crostini with romesco,
add dollop of ricotta cheese.
10. Remove eggplant from oil, let
any excess drip off, add to crostini.
Garnish with chiffonade basil.
Yield 4 servings