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"BlueStar's craftsmanship, durability and functionality really appealed to me."

Chef Marc Vetri

 

Marc Vetri

Marc Vetri Headshot By Steve Legato BW

Name: Chef Marc Vetri
Location:  Philadelphia, PA
BlueStar: 60" RNB with French Top, RAL #3003 (Ruby Red) with matching knobs, swing doors; 66" Pro-Line Hood in Stainless Steel; Salamander broiler

Chef Marc Vetri is the founder of Philadelphia's critically acclaimed Vetri Family of Restaurants.  A Philadelphia native, Vetri spent his formative professional kitchen life in Bergamo, Italy, working alongside some of the region's most noted chefs.  In 1998, he opened the fine-dining restaurant, Vetri, to universal acclaim.  Within two years of the restaurant's debut, he was named one of Food & Wine's "Best New Chefs" and received the Philadelphia Inquirer's highest restaurant rating.  In 2005, he was given the James Beard Award for "Best Chef Mid-Atlantic."

Marc launched Osteria in 2007 and the restaurant was nominated for "Best New Restaurant" in 2008 by the James Beard Foundation.  Amis, opened its doors in 2010 and Bon Appetit named it one of the top "10 Places for Pasta" in the country.  Alla Spina, an Italian gastropub opened in 2012.  It's been recognized by publications such as GQ and Zagat as being one of the top craft beer havens in the U.S.  The following year saw the debut of two more Vetri Family restaurants: Pizzeria Vetri, and a second location of Osteria in Moorestown, NJ.  Pizzeria Vetri was named to GQ's 2014 list of "Top 25 Best New Restaurants" in the country.

In 2014, Lo Spiedo is slated to open in Philadelphia's up-and-coming The Navy Yard district.  This year will also include the expansion of the flagship Vetri.  The restaurant will now encompass two floors, making it available for private events and accommodating larger parties.  The new Vetri space includes a test kitchen, allowing Marc and his fellow culinary partners a place to develop and explore new dishes and menus.

Marc is the author of Il Viaggio di Vetri, a collection of more than 125 of Vetri's most-requested dishes.  His second cookbook, Rustic Italian Food, was named one of the top cookbooks of 2011 by Bon Appetit, St. Petersburg Times and The Huffington Post.  He is currently working on third cookbook, Mastering Pasta.  In addition to his cookbooks, Chef Vetri's a regular blogger for The Huffington Post.

Outside of his restaurants, Chef Vetri is focused on his family and giving back to the community.  In 2009, he and business partner, Jeff Benjamin, created the Vetri Foundation for Children.  The foundation's signature initiative, "Eatiquette," is a school lunch reform program in which children experience the connection between healthy eating and healthy living.  The program includes 10 schools, and served more than 300,000 healthy meals.

 

Favorite Ingredient:  Artichoke

Why BlueStar:  "BlueStar's craftsmanship, durability and functionality really appealed to me.  They make great products, and the fact they do it right in neighboring Reading, PA, makes it all the better.  The Vetri Family is always proud to support our local businesses."

Unusual item in the tool box:  3-foot long wooden pasta dowels

 

Favorite Recipe: Spinach and Ricotta Gnudi (From Marc's cookbook, Rustic Italian Food)

Yield: 6 servings

  • 10 ounces spinach leaves (no stems), stemmed and rinsed
  • 4 cups ricotta impastata or drained whole-milk ricotta
  • 1 egg lightly beaten
  • 1 1/3 cups tipo 00 or all-purpose flour, plus more for tossing gnudi
  • Grating of nutmeg
  • Salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 1/4 cup freshly grated Parmesan cheese
 
Directions:
 
  • Bring a large pot of water to a boil.  Add the spinach leaves and blanch for 1 minute.  Remove, let cool, squeeze dry, and finely chop.  Measure out 7 ounces spinach (about 3/4 cup packed) and put it in a mixing bowl.  Mix in the ricotta, egg, the 1 1/3 cups flour, and the nutmeg.  Season with salt and pepper to taste and mix thoroughly but gently.  Put 1 to 2 cups more flour in a pie pan or shallow bowl.  Put the gnudi mixture in a pastry bag fitted with a 1/2-inch plain tip or a ziploc bag with a 1/2-inch hole snipped from a corner.  Pipe 1/2-inch diameter balls of dough into the flour a few at a time.  Gently roll into dumplings in the flour and transfer to a baking sheet coated generously with flour.  Bring a large pot of salted water to a boil.  Drop in the gnudi, quickly return to a boil, and cook until the gnudi float, about 2 minutes, then cook 20 seconds longer.  Each dumpling should feel soft, delicate, and slightly springy when pressed with a fingertip, and have a creamy center when bitten.  Drain the pasta.
  • Meanwhile, melt the butter in a medium saute pan over medium-low heat until hazelnut brown, 6 to 8 minutes, stirring now and then.
  • Divide the pasta among warm pasta bowls.  Drizzle with the brown butter and garnish with the Parmesan.

 

Prep Ahead: If you can't find ricotta impastata, drain whole-milk ricotta instead.  Line a sieve with cheesecloth or paper towels and place over a bowl.  Put the ricotta in the sieve, cover, and let drain in the refrigerator for at least 8 hours or up to 24 hours.

 

 

 



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