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.
Join us as Chef Federico shares his passion for Puglian cuisine and shows us how to make his mother’s favorite Puglian seafood risotto using Thermomix®!
hello everyone uh my name is federo and uh I’m the head chef here EO restaurant in the middle of East Coast so uh today I going to show you uh one of my favorite dishes and also this dish will be dedicated to my mother since the Mother’s Day is coming soon so uh the dish will be um a seafood R I choose I choose this uh dish actually because uh how I say is one of my also because is a very traditional from my hometown uh where I come from that is Pula uh Pula is the the Southern Southern uh region of the Italy so is the the hill actually of Italy and uh you know we have abundance of uh seafood and food in general so because we face on the Mediterranean Sea that’s why I choose this recipe so uh so so uh we can start with the with the in of the for the preparation the Roto so first of all uh we’re going to prepare the Bro the seafood bro that we need later for the for the rotto so uh inside uh the the the mixing bow ther mixing bowl we’re going to put the ingredents for the stock so will be the seafood shell so in this case I’m using the the scampy lustin we have some um parsley stem lemon peel celery and um pepper corn so we have to put everything inside the the [Music] bul and we cover up with the water it’s pretty much easy so we are just to close for this stock for sorry for this bro we will cook for around 30 minutes okay uh so now we start the the cooking and uh I will finish up the the stock the bro uh to another to another container so because we need the jar for the rot okay so I bring behind this one for a moment [Music] so um I going to show you now the ingredients the rest of the ingredients for the for the dish so we start from the the seafood so we have a mix Seafood uh for this dish I choose the scampy we have some clams squid and octopus and some red PRS this one is a sicilian red PRS um so uh actually this recipe I mean you you can choose your your own sea food if you struggling to find this kind of seafood no problem at all so is uh as you wish so you can found all the seafood uh the one the the one you prefer actually so easy to find in the supermarket so is up to you this one is my favorite so that’s why I choose this one okay so for the next one we’re going to have the the rice is a car Cari rice is a Italian rice then for this uh dish is I can say is the best for the resort in general is the best because is a doesn’t overcook actually keep the texture and the starchiness the starchiness of the dish so the best result will be later because we become very creamy that is very nice after that we have the white wine so is a vermentino wine from cily after that we have the the seafood bro that pre previously we we make just now after we have some extra virgin olive oil that also is from apula my hometown and some shallot garlic and Cho parsley so say so uh we can start to with the preparation of the Roto so the first step so the first step will be the extra virgin olive oil that we go inside the mixing bowl [Music] jar the shallot the garlic and the paret [Music] and we’re going to set a speed [Music] one counter cookwise for about 3 minutes the temperature will be also 100° so I to say for the war recipe actually we’re going to follow always this uh this setting so we’ll be always at the counter clockwise a speed one the timing will be different but okay I will share to you the timing okay so after say so uh you know I can say this dish actually is a like a memor for me is a memory because because of my mother right so we talk about the Mother’s Day just now and yeah um my mother uh my mother that she you know she was a teacher actually but in the same time she was also a great cook so you know looking at her cooking uh for me for my family and for everybody you know uh she give me this uh this passion for the for the food in general and for the kitchen so that’s why also I do this job because because of her right I’m been cooking I can say maybe uh since I’m very young so like a kid so I maybe I start to go inside a kitchen home kitchen of course maybe five six years old so I say my mother my auntie you know you are very traditional about this you know and uh so looking at her also you know I I start to see how he’s make this one how he’s made that one so you know um in myself you know inside me you know come start to come the patient for the food so uh Yeahs very well everything yes yes yes the non the non the Nona food Mama food in general is the best right very traditional easy easy food so no complicated dishes um so yeah the best ingredients but perfect so yeah okay it’s almost finished so now I will go with the the the the other [Music] part okay can I go right all right okay after after the this timing is uh is finished we’re going to go with the next step so the next step for the next step sorry we’re going to open the the the bowl and we’re going to put inside the but butterfly whisk okay so we put the butterfly whisk actually for avoid like the seafood is damaged or like also for the the rice so can cook properly and consistently right so say so we’re going to put inside the the rice and we put a pinch of salt [Music] okay so after we put the rice and the salt and we cook about 4 minutes at the same speed so speed one so I would like to take the opportunity a bit to explain to you uh tell you something a bit more about Pula my Pula right so uh P say is um in the southern of Italy and um for us is very important actually uh to use the the best products that we can find our own right say so uh from for example from the seafood I say we are in front of the sea so we have plenty of seafood or the dairy or the extra virin olive oil vegetables actually in general everything so all the agriculture so yeah um I can say we follow also this one here in FICO so we are uh we are following the season so all our indents mostly of that is from Italy from p as well and uh yeah we follow the season so from the extra virgin olive oil for example they is from bonto where from or the cheeses also from all the area of the pool in general uh so yeah we want to let the people uh understand about the concept of FICO and let them experience about about of Pula in general right so yeah okay so this one anyway later will say few things okay okay let me Che okay okay continue okay all right so after uh the 4 minutes is done we’re going to go we will go inside the with the white wine so we put inside the wine actually actually uh the wine the wine is just for give more flavor a bit yeah but you know if you want to avoid also I mean it’s no problem so you also same amount water added uh no the the the the white wine is about 50 50 ml on top of the all the ingredient so the rice itself is like around 150 g so is about two portion for two people right and the wine is about 50 g so it’s just for give a bit more flavor I say but if you want do also without no problem at all it’s up to you okay so we’re going to cook now the the wine and uh we let him the let the wine evaporate so the hod do will disappear for about 3 minutes as well oh it’s very nice this all right okay so yeah I’m here in Singapore since almost 11 years and uh I can say I feel like home yeah Singapore become my second home actually my first home already right so yeah uh while I’m missing my my family uh my friends my roots actually in general so I can say uh you know we found that we managed to to bring a bit of Pula a bit of my hometown here in the east coast in Singapore so because yeah FICO is a surrounder from the from the wild from the green or from the beach side or the Bugan Villas so yeah I feel like home I feel like a less home secret yeah you know so yeah I feel like home okay now we can go with the next step actually okay so so for the next step we’re going to put inside the the bowl the [Music] seafood and also this one we cook around 3 minutes I speed one 100° so yeah I wish I wish you can come and visit us here you know we are very welcome people you know all the people from the from Italy you know about food in general we are happy to share everything with the people so um it’s very important for us for to to share the experience about the about the Italian food about the pan food so yeah uh we are very welcoming people so this dish I always say is one of my favorite because of the the seafood and uh you know Seafood in Italian is a fruity Demar so you can say we you when you we try to cook this dish at home you can impress your your guest you say today going to cook aoto fru Mar right so yeah it’s quite interesting or the extra virgin olive oil also I mention just now also is from from uh from bonto is a small City a village actually where where I from is in the middle on the in the middle of the the Pula that is very famous for the extra virginal oil so we bring here in Singapore and uh you can on this one so if you want to use also a different extra virgin Olo uh is up to you yeah you can use the one from the Super Market that is always the best but the important is when you cook something Italian Dish is very important the oil the extra Regin olive oil so you must be sure that is extra veral rewi okay after if not is not it’s not the same have you had a since your a Yes Yes actually yes yes maybe you want to share that with the viewers that you grew up with a yeah yeah I always say my my mother all the family my mother my aunties everyone in the house have the the therom miix the Bimi we call the Bimi right so I can remember when I was a kid like 5 years old uh when I start to go inside the kitchen I remember this B there was maybe one of the first the first uh Series right I so quite old you know was a a big one and U manual so no touch screen nothing at all of these one so yeah and then I can see the skills of my mother and my auntie is cooking all the digit that R I can say is is the best so the thermomix actually is very nice is the best is a real help in the kitchen so yeah can help you for a lot things so we almost finished with the steps all okay so now before before we start with the last step we check first the result so we see if everything is okay and yeah from the smell I can say is it’s very nice it’s delicious it’s delicioso how we say in Italian is delicios so yeah I’m sure you will love it this one okay so the last step we’re going to pour the seafood stock the seafood bro that we previously uh stand by so this one we going to this one will be the longest uh step so we cook the for 14 minutes because the yeah I have to cook quite long we keep the same temperature so is 100° s speed one under clockwise okay so as I mention just now we’re going to have the the PRS this one I didn’t put inside the the the the daom first of all because he very delicate PR so I’m skelet you know G can be is meshy meshy and I don’t like it so uh second also because is uh you know it’s so nice and delicate is one that I cannot cook it so we have to it draw so we’re using as a Gish later so now I will clean it and keep the head on okay so I will say this one is a PR that is from Italy is a sicilian PR so it’s one of the best you can find around um is from mazara but of course I say is up to you if you don’t find this P of course you can use anything a normal pron a tiger PR also so is up to you yeah this one is a s grade so is one of the best quality actually the best is to e raw but you can people are not comfortable with EA ra they can just cook yeah of course yeah yeah so of course if you don’t like raw food or like sea ra sea food of course you can cook it everything no problem is even also yeah actually uh uh where from the bar actually in general in uh the people call us like the the Japanese from the from the Europe because yeah uh we we eat a lot of seafood raw we are very famous for example for the octopus we eat raw octopus actually can be weird looks weird actually but you know it’s very nice is very fresh so yeah uh the best is you know when usually I go uh to to buy some seafood I don’t go to the supermarket to be honest I just go near to the Sea so we have the fisherman that is coming you know from the from the C of the day they come in and I buy everything fresh is is amazing looks like we Japanese fish market right so yeah Rosy food if you like it you can put some lemon lemon juice but that’s it a bit of extra vinary one but nothing too much salt no of course because the seafood you know is quite salted also and uh yeah will enjoy like this raw and uh almost pure 100% so yeah it’s very nice so uh yeah actually here in FICO I would say uh is a restaurant that you know we follow the the the Southern Kitchen you know the southern food from Italy but yeah we are focus of course on uh aoan aoan food uh since I from also p as well and uh yeah from the for example we have SE uh dishes like the fuka China that is one of um our best seller actually it’s very nice so it’s a fatcha uh baso one so just nice for sharing for like two people two three people so we have a nice thiser cart trolley that uh we go around all the restaurant that is very nice and uh we have traditional this like for example the the de that is a pastry uh past puff so it’s like a just for let you understand it’s like a kind of donuts but is no donut is something much better is very nice and there garnish topping with um amarina cherries and custard so is a very traditional dishes from all Italy I can say but mostly from the south and is a dish that is uh we do actually just once at at the one day actually in the during the year because it’s for the Father’s Day for San J and uh but actually it’s very nice it’s so nice that we produce we put inside our alakat menu so we have other desert like for example the ptio uh Citrus cheesecake so we have quite few actually few this that is a must try everything actually is a master in F because I always say we we we are not focusing on you know uh like fun dining you know you have to to to make everything nice everything like this no for us is important give the let the people try the best experience with the simple food really like Mama style home home style right so just genuine ingredients like you know extra virgin olive oil pasta without become too complicated right so just easy steps fast but nice so yeah yeah yeah the result actually because you know you’re just following the timing the temperature so it’s perfect a nice result yeah yeah it’s very nice depends also from the ingredients that you use but I always say is up to you you can make thousand of Resort so this one I say is one of my favorite that’s why I choose the seafood but you can do with everything so even just like uh with a ker peer sauce for example so just some cheeses like parano Cacho the the Pino Romano some black black pepper let’s it is is amazing yeah yeah so I want to say also um so after the 14 minutes actually uh if the result looks a bit more liquid I mean don’t worry you can still give like one or 2 minutes extra so we make sure it expect perfectly creamy and not too liquid so no problem at all so now is about 1 minute we’re going to check first and we see if we can give some more time or is perfect like this so once we are almost in the end of the the the timing the timer uh we can start to seasoning a bit with some more extra virgin olive [Laughter] oil we put a bit more of parley but we put some more later when we finish the dish and purple corn [Music] okay okay so before we play of course we try the Roto for check if all the flavor is there the salt everything it’s perfect like this so yeah we we are done time up so first of all we take out the the [Applause] [Music] Whisk okay so we are ready to plate so I going to use these are beautiful plates that actually is a custom made from us from a a ceramic uh artist that is from Pula and uh yeah is beautiful so I going to Plate the RTO so since is for two people are going to use two plates [Music] [Music] okay after that I’m going to knock a bit on the bottom of the plate for make it a bit more [Music] flatter and we finish up with the red PRS that previously I ped so I would say this one is real but if you want everything cook Al okay no problem at all okay so we go one two and three one two and [Music] three after that we finish up with a bit more of extra virgin olive oil [Music] see you can say I’m Italian I use a lot of extra virgin olive oil we sprinkle a bit more of the parsley Cho parsley just for give a a bit more color to the [Music] dish pepper and we finish up with some nice and fresh lemon Z for give a bit of freshness to the [Music] dish and guys so actually we are done so please this one is the final dish so we have the seafood Roto so how we say in Italy please btio enjoy so thank you so much for watching my tutorial for the rotto and I hope to see you soon here F please come enjoy us okay thank you so much Gra [Music]