The tradition of the Cascino Masters: Chef for generations.

Writing about the Masters Cascino came intoxicated by a symphony of flavors by retracing a menu full of delicacies and dishes that have become milestones of Sicilian cuisine. It almost seems to tell a princely tale where Salvatore and Francesco Paolo Cascino, progenitors of the famous lineage of Sicilian chefs, were the protagonists of culinary events for personalities such as Queen Elizabeth of England, the Royals of Holland, Rainier and Grace of Monaco, Onassis and Maria Callas, Frank Sinatra and even our beloved Pope John Paul II. Their restaurant “La Botte” was a reference point for great artists such as Carla Fracci, Mario Del Monaco, Gianni Raimondi, Amedeo Nazzari, even hosting the UN secretary Kofi Annan. Their cuisine continues, to date, to be a beacon for our generation with the dishes created and remained unique such as the exclusive “Ali Pascià”, almond semifreddo with hot chocolate even created in 1962.

Maurizio continues, with great passion, love for classy cuisine and professionalism, the history of his family, in the prestigious “La Botte” restaurant in Monreale (PA). Immersed in a green hill from which you can enjoy a splendid panorama of Palermo, in a magical atmosphere, you can taste and appreciate the dishes prepared by his skilled hands. With his wife Rita and his precious collaborators, they welcome all guests in their “home” with great cordiality, presenting a rich and varied buffet at the entrance. Unforgettable dishes such as gnocchi alla bava, linguine with fish ragout and peppermint, the leg of wild boar with avola black or the pork stew with braised beef. And there are many dishes that we can learn to cook by attending his cooking classes, which take place in the same location.

Today Maestro Maurizio pays tribute to his personal recipe which we are proud and grateful to be able to publish below. He awaits you in his restaurant “La Botte” to be able to welcome you and make you taste other dishes of his cuisine.

Master Chef Maurizio Dante Cascino

A long path of professional and university studies in Italy and in the United States.

Work experience and refresher courses in Italy, France, the Czech Republic, Switzerland, Hungary, Spain, Canada and Japan.

Tenured professor at the State Professional Institute for Hotel Services and Catering Paolo Borsellino.

Professional sommelier AIS.

Some acknowledgments:

– “Nastro Arancio” della cucina tradizionale Siciliana

– “Collegium Cocorum” della Federazione Italiana Cuochi

– Titolo di “Disciple D’Auguste Escoffier”

Il ristorante La Botte

The recipe of the Master Chef Maurizio Dante Cascino

Tuna and chives wagon wheels

DATA FOR PREPARATION

30 min
Prep

30 min
Cooking

60 min
Total

6 people
Doses

Recipe

INGREDIENTS
  • Pasta ruote 400 gr
  • Fumè di pesce 40 cl

  • Crema di latte 40 cl

  • Burro 50 gr

  • Tonno fresco (no ventresca) 150 gr
  • Tonno sott’olio 150 gr

  • Vino bianco 15 cl

  • Erba cipollina 1 mazzetto

  • Porro 50 gr

  • Olio evo 30 cl

  • Prezzemolo 1 mazzetto

  • Cappuccio verde 20 gr

  • Sale, pepe q.b.

PREPARATION
  • Brasare il porro tritato ed il cappuccio a julienne con il burro e parte del’olio, bagnandolo con il vino bianco. Appena cotto, metterlo da parte.
  • Friggere con l’olio dei triangoloni di tonno, salare, pepare e mettere da parte con l’olio della frittura.
  • Ridurre il tonno sott’olio in purea.

  • Tritare il prezzemolo insieme all’erba cipollina.

  • Unire il fumè di pesce e la crema di latte in una padella e fare restringere sul fuoco, aggiungere il purè di tonno, cappuccio e posso brasati e lasciare cuocere per 5min a fuoco basso.
  • Cuocere la pasta, unirla alla salsa preparata in padella e saltarla unendo, poco prima di piazzarla, parte del tonno fritto e dell’olio di frittura.

  • Definire i piatti con il restante tonno fritto e spolverare con il trito di prezzemolo ed erba cipollina.

Share the recipe