Chef Ivan Chieregatti brings with him more than 20 years of rich experience of culinary & cultures. A Diploma holder in Culinary and Kitchen Management from the Excelsior Della Valle, Ponte di Legano in Italy and a higher degree in Tourism and Management from the Bramante Institute in Milan, Italy, Ivan’s career has seen him globe trot for assignments to various parts of the world. He brings with him a rich and varied multi-cultural experience of more than 10 countries. The last 20 years have been a passionate journey of learning and unlearning, during his stints at a number of leading hotel chains worldwide, including Hilton, Kempinski, the Jumeirah, Hyatt Regency Dubai, Grand Hyatt Amman amongst many other renowned brands. Prior to joining Hyatt Regency Delhi, Chef last assignment was with the New World Manila Bay Hotel as an Executive Chef.
He had the opportunity during his career to cook as well for Rolling Stone, Mariah Carey, Joe Coker, Red Hot Chilli Peppers, Lenny Craviz, ElthonJhon, Hugh Grant, Mike Tyson, Mika Hakkinen, Martina Navratilova, Roger Federer, Michael Schumacher.
Spinach Ricotta Tortellini
300 gm pasta dough
60 ml olive oil
20 gm salt
5 gm freshly grounded
400 gm fresh tomato cubed
5 gm chopped garlic
50 gm grated parmesan
5 gm chopped parsley
300 gm fresh ricotta cheese
200 ml tomato sauce
150 gm fresh spinach
10 gm parmesan julienne
5 gm fresh cress
Wash the spinach under running water to remove all the sand
Blanch it in boiling salted water for 15 second, drain the water and immerge in ice bath to preserve the chlorophyll.
Roughly chop the spinach and sautéed at medium fire with chopped garlic for not more the 10 seconds.
In a large bowl mix ricotta, spinach, salt, pepper, and 50 gm of grated parmesan.
Mix well till all the ingredients are well combined, keep aside
Stir the pasta dough very thin. With the help of a cutter cut the dough round, 5 cm diameter, place a teaspoon of stuffing in the centre a give the preferred shape.
Cook the tortellini in boiling salted water for 4 minutes, drain the excess of water and keep in a pan with warm olive oil
In a pasta plate place a bed of tomato sauce, arrange the tortellini and garnish with parmesan julienne and fresh cress Serve hot