Published on March 31st, 2021 | by Darren Paltrowitz0
A Look At Chef Karen Akunowicz & Mixologist Fabio Raffaelli’s Recent Collaboration With Martini & Rossi
As chef and owner of the Fox & The Knife Enoteca in South Boston, Chef Karen Akunowicz was named the 2018 James Beard Foundation Award winner for “Best Chef: Northeast,” honored with a “Food & Wine’s Best New Restaurants in America” title in 2019, and recognized as a 2020 James Beard Award finalist for “Best New Restaurant.” Chef Akunowicz became a fan favorite when she competed on season 13 of Bravo’s Emmy-nominated show Top Chef season 13, and the aforementioned Fox & The Knife was inspired by Chef Akunowicz’s time spent living and cooking in Modena, Italy. She notably blends both traditional and modern techniques to introduce new versions of beloved classics.
Martini & Rossi Fiero is a wine-based aperitivo made with a blend of white wines and carefully-sourced botanicals, including sweet Spanish orange peels grown in Murcia, which are hand-peeled and dried under the sun in a traditional method that takes time and care to protect the natural essential oils. While the orange peel provides the vibrant citrus notes, botanicals artemisia absinthium and artemisia pontica — which are both harvested in the village of Pancallieri in Turin — contribute the signature bitterness and herbal aromatics that are the distinguishing characteristic of Italian aperitivo drinks. The result is the distinctive intense citrus flavor orange flavor of Martini & Rossi Fiero.
Recently it was announced that Chef Karen Akunowicz would be hosting a virtual cocktail and culinary experience to celebrate the launch of Martini & Rossi Fiero. As part of such, Chef Akunowicz — along with top mixologist Fabio Raffaelli — would teach Zoom attendees how to make an authentic Italian dish inspired by her time spent living in Italy, which would pair properly with a Martini & Rossi Fiero & Tonic. That authentic dish, you ask? Mozzarella in Carrozza with Curried Tomato Sauce. A recipe for a Martini & Rossi Fiero & Tonic and the ingredients needed to prep Mozzarella in Carrozza with Curried Tomato Sauce are both below for your home-prep pleasure.
More on Martini & Rossi is online at www.martini.com/us/en/products/martini-fiero and www.twitter.com/martinirossius, while more on Chef Karen Akunowicz can be found at www.foxandtheknife.com and www.instagram.com/chefkarenakunowicz.
Martini Fiero & Tonic
– 3 oz Martini & Rossi Fiero
– 3 oz tonic water
– Glass: Balloon
– Garnish: Orange Wheel
– Pack a balloon glass with ice, pour in an equal ratio of MARTINI & ROSSI Fiero and tonic water.
– Stir gently for a few moments and garnish with orange wheel.
Mozzarella in Carrozza with Curried Tomato Sauce
– 1 ball fresh mozzarella
– 4 slices white bread, crusts trimmed
– 2 large eggs, beaten
– 1 ½ teaspoons minced garlic
– 1 heaping teaspoon flat leaf Italian parsley, chopped
– 2 cups seasoned breadcrumbs
– Olive oil for frying
– Kosher salt
– Ground black pepper
Curried Tomato Sauce:
– 2 tablespoons olive oil
– 1 tablespoon red curry paste
– 1 clove garlic, minced
– 1 (28-ounce) can crushed tomatoes
– Kosher salt and freshly ground black pepper
– 1 tablespoon chopped fresh basil leaves
– 1 tablespoon chopped fresh flat-leaf parsley