Meet Chef Federico Schiraldi , the Puglia native and Head Chef of Fico, a casual Italian seaside destination located in picturesque East Coast Park!

Fico proudly advocates living better, not faster, and its culinary focus is centered around simple Italian cooking inspired by the spirit of Cucina Povera. This philosophy celebrates the creativity that arises from using humble ingredients, and Chef Federico brings this approach to life with flavorful, soul-soothing plates that nourish both body and soul.

Chef Federico’s bond with Thermomix® runs deep. Hailing from Puglia, he fondly recalls the sight of his loved ones effortlessly using Thermomix®, weaving its presence into cherished family moments. From those early kitchen encounters to mastering culinary artistry, Thermomix® remains an enduring thread in his heartfelt journey.

Tune in as Chef Federico shares his passion for Puglian cuisine and shows us how to make his mother’s favorite Puglian seafood risotto using Thermomix®!

Puglian Seafood Risotto

Ingredients

Seafood Broth

140 g scampi shells

1 celery, stalk only

2 lemons, peels only, thinly sliced with no pith

500 g water

½ tsp peppercorn, adjust to taste

1 sprig Italian parsley

Risotto

20 g shallot, chopped

10 g garlic, chopped

1 sprig Italian parsley, chopped, plus extra for garnishing

25 g extra virgin olive oil, plus extra for garnishing

150 g carnaroli rice

½ tsp salt, to taste

50 g white wine (optional)

250 g mixed seafood (squid, clams w/o shells, octopus, scampi w/o shells)

1 lemon, zest only

Sashimi Grade Red Prawns or Seafood of your choice

Preparation

Seafood Broth

1. Place scampi shells, celery stalk, lemon zest, water, peppercorn, and parsley in mixing bowl, cook 30 min/100°C/reverse/speed 1. Sieve mixture and transfer the broth to a bowl and set aside.

Risotto

1. Place shallot, garlic, parsley and extra virgin olive oil in mixing bowl, cook 3 min/100°C/reverse/speed 1.
2. Insert butterfly whisk, add rice and salt, cook 4 min/100°C/reverse/speed 1.
3. Add white wine, cook 3 min/100°C/reverse/speed 1.
4. Add seafood, cook 3 min/100°C/reverse/speed 1.
5. Add reserved seafood broth, boil 14 min/100°C/reverse/speed 1.
6. Garnish with extra virgin olive oil, parsley, lemon zest and red prawns. Serve hot.