Chef Marco Cortesi showcases his culinary artistry at the New World Saigon Hotel.

Chef Marco began his culinary journey with master chefs of classic and contemporary Italian cuisine. During his apprenticeship and training, Chef Marco accumulated a multifaceted understanding of both northern and southern Italian cuisine.

With 20 years of experience working in Italian restaurants, Marco finds inspiration in working with Italian food analysts, reviewers, and critics. He believes that the key to authentic Mediterranean cuisine lies in selecting the best ingredients to serve to customers.

To hone his knowledge and experience of Mediterranean cuisine, Marco explored and learned about culinary traditions throughout Italy and worked alongside master chefs from southern Italy (Sicily and Naples). From there, he began to create his own cooking style, combining the best of Italian and classic Mediterranean cuisine.

We invite you to enjoy a dish prepared by Chef Marco.

Beef brisket with Porcini mushrooms

Ingredient

Beef brisket, about three to four kilograms

A carrot

Two onions, finely chopped

A stalk of celery

200g dried mushroomsporcini

10g cherry tomatoes, halved

One liter of red wine

100ml tomato sauce

50ml olive oil

10g dried rosemary

5g of fresh rosemary leaves

10g dried sage

Preparation method

Wash the vegetables thoroughly, then cut them into pieces about the size of a finger.

Boil the mushrooms in boiling water until tender, then remove and set aside.

Sauté all the vegetables in a hot pan with olive oil and a little rosemary and sage.

In another pan, heat olive oil, fry the beef brisket until cooked through, then add the vegetable mixture and stir-fry.

Pour in the red wine and wait until it reduces to 3/4, then add the tomato sauce and mushrooms.porcini, and add the mushroom broth until the meat is covered.

After boiling, reduce the heat and simmer for an hour and a half.

After removing the meat, take out the broth, blend it until smooth, and use it as a mushroom sauce.

Slice the meat and pour the sauce over it. Serve hot.

Garnish with fresh rosemary leaves and cherry tomatoes.

Serve hot, and don't forget to accompany it with a glass of red wine. The dish will be visually appealing and leave a delightful taste in your mouth.

The Thanh