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SERGIO SIGALA
Casa Tua | Miami, FL
The only thing more genuine than Sergio Sigala’s Italian
cuisine is his gracious smile. Sigala makes South Beach diners
feel right at home at Casa Tua, his cozy but elegant restaurant
where simple, authentic Italian food brings people together
to share in good living. Sigala’s every dish reflects
a perfect harmony of flavors and textures, as well as the
chef’s unmistakable reverence for each ingredient. Fresh
herbs and regional Italian olive oils figure prominently on
his plates. Que buono!
Tagliolini with Caviar and Crème Fraiche
Chef Sergio Sigala of Casa Tua – Miami, FL
Adapted by StarChefs
Yield: 1 Serving
Ingredients:
- 3 ounces fresh tagliolini pasta
- 1 Tablespoon mascarpone cheese
- 2 Tablespoons crème fraiche
- 1 teaspoon lemon juice
- 1 teaspoon fresh chives
- 1 teaspoon caviar
Method:
Cook tagliolini in a pot of salted, boiling water. In a
small bowl, mix remaining ingredients, except caviar. Drain
pasta and toss with cheese mixture. Top with caviar and serve
immediately.
Interview
Cont'd
JJ: Who are your mentors?
SS: Gualtiero Marchesi,
whom I trained with for a few months in Italy. He cooks simple,
light fare.
JJ: What is your most
indispensable kitchen tool?
SS: My agenda. Although
it’s not an actual tool, it is very important that I
am organized.
JJ: What cities do you
like for culinary travel? Why?
SS: Milan and the small
restaurants in my hometown of Boario Terme, Italy. I also
like France and New York City.
JJ: What are your favorite
food haunts in Miami?
SS: I like to try many
different restaurants, but I like Nobu and Wish.
JJ: What is your favorite
spice?
SS: I really like to
use fresh herbs, such as thyme, rosemary, sage and marjoram.
JJ: What is your favorite
question to ask during an interview for a potential line cook?
SS: Why do you want the
job? I want to see if they are inspired and are passionate.
JJ: What advice do you
have for culinary students just getting started?
SS: Work hard and don’t
quit after your first bad experience. You will work with bad
chefs/owners, but your passion needs to keep you working.
JJ: What are your favorite
cookbooks?
SS:
Alain Ducasse’s cookbooks.
JJ: What is your best
food memory?
SS: Eating in small,
home-style restaurants in Italy, where mothers and grandmothers
cook. Enjoying traditional bread and salami, and natural simple
foods fresh from the garden.
JJ: What is an essential
ingredient in your kitchen?
SS: The ingredient I
use the most is extra virgin olive oil. I have six or seven
types.
JJ: Where do you see
yourself in 5 years? 10 years?
SS: Still growing with
this company. Each day I continue to learn.
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