I recently had the pleasure of seeing Chef Astrid Speranza appear on a Greek reality show. The premise of the show is where the subject (sometimes male, sometimes female) is taken on four dates where the suitor will woo them with their home cooking and charm. The week culminates at a restaurant where the subject shares dinner with the four suitors and course by course, a suitor is eliminated until narrowed down to the winner.

This is where Astrid comes in. On this particular episode, Chef Astrid was brought in to discuss and cook the Friday episode’s menu. I was taken aback by this beautiful woman that was charming and her simple yet delicious flavours that dance on a plate. Further down in the post is a recipe that Astrid has shared with us but before we get to cooking, I’d like to introduce Astrid Speranza to you with a brief bio and then engage in a fun “Bits & Bites Q & A with Astrid”.

Astrid Speranza was born in Athens in August of 1977 to a Greek mother and Italian father. The family lived in Italy for the first six years of her life and then family moved back to Greece permanantly Astrid attended the Amercian schools of Athens and later continued her university education for what she thought would lead to a career in journalism.

As soon as Astrid was tall enough to peer over the kitchen counter, she had an interest in cooking. She remembers her paternal grandfather (Pappou Mihalis) making bread, eclairs and homemade pizzas and those same memories inspire her in the kitchen today. Astrid developed her own style in the kitchen and she found cooking to also be a wonderful way to relax and decompress. It was also fun to cook for family and friends.

During Astrid’s last year of university in England, she would walk past the Le Cordon Bleu culinary school and she remembers seeing the students dressed in their spotless white uniforms. Astrid realized this is what she wanted to do with her life. Later, while back and living and working in Athens in the marketing department of a company, Astrid rejected the corporate world, tucked away her business attire and exchanged them for the cooking uniforms that she remembers being worn by the culinary students.

Astrid attended a two year course at the Gamberro Rosso in Italy and then she was hired to work at the Michelin 2 star restaurant called La Campanna in Ferrara and then to La Tamerica (another two star restaurant). Six months later, Astrid returned to Rome to work at Gusto for the next three years. Seeking to create and cook up some of her own ideas in the kitchen, Astrid along with two of her colleagues opened up the smaller restaurant called Grano. Astrid stayed with Grano for two years before deciding upon her return to Athens.

Astrid is now the chef of the restaurant called “Cookounari”, recently opened by two close friends. Cookounari serves up Mediteranean food with a strong Italian influence. Greek food ambassador and author Diane Kochilas recently dined at Cookounari and offered up this good review.

Bits & Bites With Astrid Speranza

It’s a busy day, you’re running around the city, shopping, meetings, errands and you stop for lunch. You have just 10 Euros, where do you go for lunch and what do you eat?
I usually run errands in my neighborhood (North side of Athens) Kifissia.  If I have a few minutes at lunch before running off to work I like to stop in a quaint little café’ called Mimosa and with a little less than 10 Euros I get a rye baguette with mozzarella di bufala, prosciutto and tomato.

Its your birthday and your friends want to take you out for dinner to celebrate. You may choose any place in the world and order anything you like. Where would you go and what would you order? (please provide name and location of restaurant).

For my birthday I would like my friends to take me somewhere I have never been and that it would be very difficult for me to go..I would love them to take me to Ferran Adria’s  “El Bulli” in Barcelona. I would definitely order the menu de degustacion.

What is your favourite drink/beverage to drink? Place/bar/club?

My favourite drink is called “Patito” and it consists of crushed ice, crushed strawberries, powdered sugar and vodka. It is is served in a low glass with a spoon, so one can eat the strawberries at the end!! I drink at the Galleraki Bar on the island of Mykonos.

Do you still have time to cook at home? What was the last meal you cooked for friends?

I really don’t have much time to cook at home..the last time I cooked a meal for my friends I just opened the fridge and improvised with what I found!

Where do you like to go for grocery shopping (name of market, location)?

I like to go shopping at the Bio-market (organic) in my neighborhood in Kiffisia every Monday afternoon.

How would you describe your style of cooking?

I would describe my style of cooking clean, quite simple, traditional with a twist!!

What is your favourite Greek dish?

My favourite Greek dish, especially in the summer are Gemista ( stuffed tomatoes and peppers). I prefer them without minced meat, but with rice, some pine nuts and raisins.

Favourite Greek dessert?

My favourite Greek desert is Karydopita (walnut cake), especially when the walnuts are finely chopped and the cake is moist but not soggy!!

After a long day of work, you’re tired and your hungry. What would you order for take-out/delivery (name of take-out delivery store)

If I order for delivery I usually order sushi from “Square Sushi “.

You’re on death row/your last day. What meal would you order as your last?

My last meal would definitely be( for sentimental reasons) an Arabic dish called Rishta. It is a type of pasta, topped with  chick peas and  spicy lamb sauce. My grandfather used to make it for the family for special Sunday lunches.

Finally, Chef Astrid has also kindly shared the dish that I saw her cook on the Greek reality show. It’s a simple dish, minor preparation and it goes from pan to plate in the time it takes to drink a glass of wine!

Sea Bass With Vongole and Tagilatelle of Carrot and Zucchini

(serves two)

2 sea bass fillets( I used Porgies)

150 gr fresh vongole (clams)

Clove of garlic

1 zucchini

1 carrot

5-6 cherry tomatoes (cut in quarters)

300 ml fish or vegetable stock

2 Tbsp chopped parsley

Extra virgin olive oil

Salt and pepper

Half a glass white wine

2 Tbsp. chopped fresh tarragon, chervil or fennel fronds

1. With a potato/vegetable peeler, peel long/vertical strips (Tagliatelle) from the carrot and zucchini. Keep them to the side in a bowl with ice water.
2. Place the sea bass in a very hot non stick pan, add salt, pepper and a drop of olive oil. Let the fish cook on both sides and remove from the pan. Add the fresh vongole, clove of garlic and chopped parsley and wine. Cover the pan with another pan and move them around on the stove in order for the vongole to slowly open up. Add fish stalk, strips of carrot and cherry tomatoes, remove garlic.
   
3. Let it simmer in order to form a slightly dense sauce and add the strips of zucchini along with the reserved seabass in the pan so it can re-heat for a couple of minutes.  Serve with a drizzle of olive and oil and fresh parsley and some chopped fresh tarragon (my own added touch).
4. Serve with some crusty bread and a Sigalas Santorini white, perfect for fish or seafood.
   

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© 2007-2010 Peter Minakis