Giandomenico Frassi
Story and photos by © Giandomenico Frassi
“I liked the name, despite everyone else’s confusion: Potafiori. Of course, I’m from Bergamo, where the first part – pota – is an interjection in every conversation. It refers to that ‘thing’ that once held all of us the way a vase holds a plant so it can grow. But it also has other meanings, like the verb potare, to prune, as well as pot, which in both French and English means flowerpot, but also a pan. And we offer both plants and food.” This is what Rosalba – florist, singer and now restaurateur – tells me as she proudly shows me around the place on a rather quiet street near Bocconi University in Milan.
“Being somewhat hidden was also intentional. If you want to come here, you’ll look for us. And those who happen to walk past the place but haven’t heard of us are intrigued, because it’s hard to tell exactly what we are: flower shop, bar, bistro, restaurant, a venue for events and live music. You can come here at 8 a.m. for a cup of coffee and leave at midnight after the last song, a glass of wine or a cup of herbal tea. Every single day of the week.” Rosalba’s “partner in crime” in the kitchen is Giorgio Bresciani, a promising young chef who shares her passion for music. In fact, in the little free time he has, he writes music and works as a DJ. (Potafiori, Via Salasco 17, Milan, tel. +39 02 87065930).
Giandomenico Frassi
PACCHERI STUFFED WITH RICOTTA
Paccheri di Gragnano pasta (large pasta tubes)
Buffalo ricotta (0.75 oz. for each pacchero)
Grated lemon zest
Eggs and breadcrumbs
Peanut oil
Salt and pepper to taste
Cook the paccheri in salted boiling water and drain when al dente. Cool completely. Blend the ricotta with salt, pepper and the lemon zest, and stuff the paccheri with the mixture. Dip the stuffed paccheri in the beaten eggs and then dredge in the breadcrumbs. Heat the peanut oil and fry the paccheri a few at a time until golden on both sides. Drain on paper towels, sprinkle with a little salt and serve hot.
Giandomenico Frassi
SPAGHETTI WITH FRESH TOMATO SAUCE (Serves 4)
14 oz spaghetti
14 oz cherry tomatoes
Fresh basil,
2 cloves garlic,
Extra virgin olive oil
Salt to taste
Crush the garlic and sauté it in a little oil until golden. Cut the tomatoes in half, and add to the garlic and oil. Cook for a few minutes and add the basil. Simmer for 10 minutes. Cook the spaghetti in boiling salted water until al dente and then toss with the sauce. Sprinkle fresh basil over the top and serve.
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Giandomenico Frassi
SWORDFISH PARMESAN (Serves 4)
0.8 lb round eggplant
2 oz mozzarella
10 oz cherry tomatoes
1.3 lb swordfish cut into slices the size of the eggplant and 3/8” thick
0.75 oz fresh basil
Extra virgin olive oil (or peanut oil)
Salt
Prepare the tomato sauce following the instructions of an eggplant parmesan recipe. Slice the eggplant into thin rounds and fry them in olive or peanut oil. Slice the mozzarella into rounds. Sear the swordfish in a skillet and salt to taste. To prepare the parmesan, line the bottom of a baking dish with the eggplant. Top with pieces of swordfish, mozzarella slices and a little basil. Layer more eggplant, swordfish, mozzarella and basil, and finish with a layer of eggplant. Bake at 350°F for about 10 minutes. Serve with the tomato sauce.
Giandomenico Frassi
CAPRI CAKE
14 oz shelled almonds
6 eggs
1 1/4 cup sugar
9 oz dark chocolate
9 oz butter
Citrus liqueur
Powdered sugar
Chop the almonds and the chocolate. Separate the eggs, and beat the yolks with the sugar and a splash of liqueur. Beat the egg whites until stiff. Melt the butter bain-marie. Fold all the ingredients together in a large bowl. The mixture should not be too runny. If it is, crumble some cookies and fold them in. Pour the batter into a cake pan and bake at 350°F for about 1 hour. As soon as the cake is cool, dust it with powdered sugar.
Giandomenico Frassi
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