enrico-gusella-profile.jpg

Enrico Gusella

Hailing from a little village in Piemonte, the White Truffle and Barolo's wine kingdom, Enrico Gusella grew up in a house with fruit and vegetables growing in the garden and a family who treated everyday dinner with reverence. Ice cream was his father's forte, the uncle's pastry shop was the place were Enrico Gusella started baking in the kitchen by the age of 12 and making family meals by 14.

He enrolled at Istituto Zegna Culinary College, completing a Catering Diploma in 2004, beginning his cheffing career as a commis chef at Michelin's starred Restaurant Flipot, Turin. Then he moved to The Bauer Hotel in Venice, working under the Executive Chef Giovanni Ciresa before moving to USA first and then to London where he worked for one year in Nobu restaurant in Park Lane and one year at The Vivezza restaurant in Chelsea.

In 2008 he returned to Italy to work as a pastry chef for the Michelin Star Restaurant and Hotel la Perla in Corvara. Moving up with his career, he then moved in Qatar to work for one of the most beautiful 5 star hotel in the world The Four Seasons Hotel Doha.

The dream of a green land brought Enrico back to Europe where he started to work as a Head Chef for The Renaissance Club which gave him the opportunity to create and design his own kitchens and menus, developing one of the best private club restaurant in Scotland.

gusella-carpaccio.jpg

ENRICO GUSELLA'S VENISON CARPACCIO

This is my best recipe to combine Highland Red Deer with the first Black Truffle in season, I hope you will enjoy it.

To plate up:

200gr green beans

30gr of Black Truffle

Smoked Maldon Salt

Sun Blushed Tomatoes

Truffle Vinegar reduction

20gr crushed Hazelnut

Extra Virgin Olive Oil

Grana Padano shavings

Microherbs

SERVES SIX

Ingredients

  • 500gr boneless Red Deer Loin, skin removed

  • 1 sprig of fresh Thyme

  • 1 sprig of fresh Rosemary

  • 2 Bayleaves

  • 1 tbsp Garlic powder

  • Salt and black Pepper

  • Olive oil

  • Dijon Mustard

Method

Smoke the venison loin overnight with the thyme, garlic, rosemary and a little of Dijon Mustard. Season well and sear on a ferociously hot pan on all sides quickly. Cool then roll tightly in cling film and put in the freezer to firm up for 1 night. Make the reduction of truffle vinegar by putting the vinegar and the honey in a small pot and reduce it till half. Thinly slice the venison and arrange it on a flat rectangular plates.

Plate up the rest of the ingredients and season the carpaccio with smoked salt, black pepper and extra virgin olive oil.