CHEF MARCO LAGRIMINO

Chef and Owner
Restaurant “Momio” - Florence

Marco Lagrimino is the chef and owner of Momio, a restaurant in Florence. After several experiences in Orvietan, where he was born, he moved to London, where luck and skills got him into important catering ventures such as Nobu at Berkeley Street (Japanese), Sketch, with the starred Pierre Gagnaire (French) and Dinner By Heston at the Mandarin Hotel (revisited English cuisine), until his last adventure at Anna Hansen's Modern Pantry, famous for its brunch. After several adventures between Cyprus and South Asia, he traveled to Florence, collaborating with chefs such as Entiana Osmenzeza and Vito Mollica.

"All the most important experiences in my training, thanks to which I am trying to create contemporary, gourmet cuisine, from a very personal vision, with creative approaches and distinctive flavors ...".

His recipe using De Carlo products:

COD & CHICK PEAS

Ingredients for 4 people

  • 300 gr fresh cod
  • 300 cl approx De Carlo "Il Classico" Extra Virgin olive oil
  • 150 cl Milk
  • 2 cloves of garlic
  • 2 laurel leaves
  • Salt
  • 150 gr cooked chick peas
  • Maize tacos
  • Puffed Chick-peas

Method

Preparation of cod:
Pour milk, garlic, laurel and a pinch of salt into a saucepan, add the cod and bring to light boil. Once boiling, cook for about 20 minutes. Drain the cod from the milk and whisk it with a blender, pouring on a dash of extra-virgin olive oil.

Preparation of chick peas:
Stir-fry garlic with a dash of oil, add the cooked chick peas, season with salt and pepper, then cook with vegetable broth. Transfer everything into a blender, and blend until you obtain a cream with a firm consistency.

Presentation:
Plate up, alternating cod quenelles and cream of chickpeas, then garnish with corn tacos and puffed chick-peas.

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