This post is also available in: Spanish
Last month, renowned Dominican chef and Casa de Campo community member, Gabriella Reginato launched her new line of gourmet products at Azimut Café. This is not all she’s been up to as of late; she’s also opening a new kitchen studio in La Romana AND will be collaborating with Casa de Campo Living on articles, tips and tricks, recipes and more!
Gabriella Reginatto is a TV personality with her very own show, Sabores, where she shares her favorite recipes with the audience and is commonly heard saying her signature catch phrase, VOALA! This, of course, happens to be the name of her newest line of gourmet products.
CDCL: Can you elaborate for us any upcoming projects you have going on?
GR: Yes! Very soon I will be opening a Studio Kitchen! A place to host themed workshops, cooking classes for kitchen assistants and for businesses. A place to host team-building activities, or where a group of friends can get together to learn more about cooking.
CDCL: Any activities in particular you foresee doing during the cooking classes?
Once a month I would love to have a “Chef’s Table” with a tasting and wine pairing for 5-6 couples. We can cook and taste everything on the spot! In the same space, I am thinking of having a little shop where you can purchase gourmet products, oils and condiments…and of course, the VOALA! products.
From her website and social media, you’ll find lots of recipes and advice Gabriella shares with her community following. This week, she preps a simple Zucchini Carpaccio that doesn’t require being an expert in the kitchen. It serves as an excellent and healthy side dish to most entrées. See the recipe below:
by: Gabriella Reginato
There is a proverb that says, “If life gives you lemons, make lemonade” … I would say “If life gives you lemons, make a Gin tonic,” but if the saying was for a serious zucchini my best answer is “prepare a carpaccio”! Zucchini carpaccio is super easy to do besides being refreshing and very low in calories. It only has 3 or 4 ingredients and is an ideal dish to share, or makes for a very satisfying meal on its own. Crunchy in texture with a sour touch, this dish is a great solution when wanting to do something quick and delicious.
TIP: cutting is very important, because if you dice the zucchini too thick, the dish will lose much of its charm. So sharpen those knives, or better buy a mandolin knife to have on hand.
1 lemon squeezed
1 tablespoon olive oil
Salt and pepper to taste
Grated parmesan cheese to taste
Slice zucchini either vertically or horizontally as thinly as possible. Place the zucchini on a plate or sheet with slices side by side.
Add salt and pepper to taste. (It is important to always do this first.)
Then pour over the squeezed lemon, olive oil and finally cover with grated Parmesan cheese. You can also add chopped parsley or finely chopped arugula.
It is served at room temperature, or place it to cool in the refrigerator. Zucchini Carpaccio is done instantly and ready to eat right away!
Next week brings more recipes with Casa de Campo Living, and if you want something in particular, just let us know!
Thursday, August 11th made for an eventful evening at the Marina Casa de Campo with many attending the Casa de Campo launch of Chef Gabriella Reginato’s newest line of gourmet products at Azimut Cafe. In a show of community unity and friendship, many stopped by to congratulate Gabriella and taste some of the delicious new products. Some, like myself, did not leave empty handed after purchasing one (or several!) of the items to try at home. Read more here.