Meet the Bocca Buona chef
Discover the secret to cooking real Italian food from Park Inn by Radisson Stuttgart Hotel's chef Michael Steeb.
The Bocca Buona Restaurant has been a roaring success with guests at the Park Inn by Radisson Stuttgart Hotel in Germany. Meet the man behind the meals, our expert Executive Chef Michael Steeb, as he shares his top tips for Italian home cooking.
What is your favorite thing about the Bocca Buona Restaurant?I really like the interior of the Bocca Buona because it combines different colors and materials. It is a pleasant environment to be in - especially for me, as I like to chat with guests and receive direct feedback. I also find that interacting with our guests adds that extra to an already-special dining experience and creates a bond with them.
What is your favorite pasta dish? And what’s your recipe?My favorite is the Pasta Bocca Buona with a porcini mushroom sauce - it has some wonderful flavors. My recipe serves four people:To make the pasta dough, I use 500g of flour, four eggs and a pinch of salt. I mix these together (making a well in the center of the flour to pour the eggs into), before whisking and kneading the dough. I let it rest at room temperature for around 30 minutes; and then, I divide the dough and roll each section out to flatten it as much as possible. From here, I cut it into noodles ready to boil.For the porcini mushroom sauce, I sweat 50g of red onion cubes in 20ml of olive oil. I then add half a clove of garlic, as well as some thyme and rosemary - all finely chopped. The next step is to deglaze the mix with 10ml of port and let it simmer. I then add 200ml of cream, season with salt, pepper and truffle oil and continue to cook gently. The boiled noodles then go into the sauce. I add a little bit of chopped parsley and cut chives. All that is left is to arrange the meal in a pasta dish, adding fresh rocket, some coarsely grated Parmesan and enjoy.
What is your favorite Italian dessert on the Bocca Buona menu, and the recipe?It is definitely the panna cotta, for which you need 500ml of cream, one pod of vanilla, 50g of sugar and three sheets of gelatin. I soak the gelatin in cold water, then boil the cream with the sugar, as well as the opened and scraped vanilla pod. Once mixed, I remove the pot from the heat, add the squeezed gelatin and stir it. Then it is simply a case of filling the molds with the mixture and leaving it to chill for two-three hours.You also want to garnish the panna cotta with a topping - and I use a sweet fruit sauce to do just that. For this, I use 300g of berries (raspberries, strawberries etc.), two tablespoons of sugar, two tablespoons of hot water, and one tablespoon of lime or lemon juice. The berries can be frozen or fresh. I mix the citrus juice and hot water, then dissolve the sugar in it. I puree the berries with the sugar mixture, passing it through a sieve to serve it onto the cushioned panna cotta.
One last question: what is your favorite place in Italy?My favorite place in Italy is the island of Elba. Here, you can find freshly caught fish and seafood everywhere - as well as many other authentic Italian dishes. Simple, fresh food, creatively flavored and cooked with love - that's what Bocca Buona is all about.A huge thank you to Michael and the rest of the Park Inn by Radisson Stuttgart Hotel restaurant team for bringing the Bocca Buona atmosphere to life.