Chef Biography
Fernando Saracchi was born in Parma, Italy and after graduating from school there, he attended the State Culinary Institute in Salsamaggiore Terme, and after graduating began working with his grandfather in his restaurant.
In 1985, Chef Saracchi moved to New York City and began cooking at several restaurants, including Rosolio Restaurant. He was favorably reviewed by Gourmet Magazine and in 1991, he went to New Orleans to join Ralph and Cindy Brennan in their first Italian restaurant, BACCO. Great Chefs filmed him there for their Great Chefs, the Louisiana New Garde television series.
In 2002, Chef Fernando moved back to New York to work at Le Streghe Restaurant until 2005, when he moved back to Italy.
Recipes
Risotto Mille e Una Notte
Serving: 6 Print Risotto Mille e Una Notte By Great Chefs November 10, 2015 The recipe title translates as “thousand and one nights risotto.” Perhaps Chef Saracchi is hinting that this risotto, made with Prosciutto, mushrooms, green peas, and spinach, is so good that we can eat it more than a thousand times without getting […]
Calamaretti in Zimino Con Polenta alla Griglia
Serving: 4 Print Calamaretti in Zimino Con Polenta alla Griglia By Great Chefs November 10, 2015 Grilled polenta triangles are the base for the topping of spinach and spicy baby calamari. Calamari may be purchased frozen but it is infinitely better fresh. Buy calamari that has been cleaned, but make sure the purplish skin is […]
Crespella di Ricotta con Salsa al Caramello
Serving: 4 Print Crespella di Ricotta con Salsa al Caramello By Great Chefs November 9, 2015 Crespella is the Italian version of a French dessert crepe. A sweetened ricotta and goat cheese mixture spiked with orange, cinnamon, and chocolate is piped onto the crepes and served with caramel crème anglaise. Ingredients Filling Fresh Ricotta Cheese […]