“I prefer to take a simple approach to food.”
That philosophy guides the Mediterranean-inspired dishes Executive Chef Anthony Zamora creates at the Conrad New York’s signature restaurant, Atrio.
Recognized for his culinary skill, Zamora has worked in several five-star and five-diamond kitchens, including the Four Seasons Hotel New York and The Biltmore Hotel in Miami. He has also served on the advisory committee at Le Cordon Bleu College of Culinary Arts in Miramar, Florida.
At Atrio, Zamora channels his Italian and Lebanese heritage to bring Mediterranean flavors to Battery Park. The restaurant’s open kitchen centers on a wood-burning stone oven, creating an atmosphere that feels like a live cooking studio.
“Food preparation should evoke a sense of comfort, because there’s nothing more satisfying than dishes that make you feel good,” Zamora says. “The key is respecting the flavors of quality ingredients and preparing them to perfection.”
Whipped Mortadella Crostini With Pistachio And Aged Balsamic
Serves 8
½ tablespoon whole black peppercorns
½ pound good-quality mortadella, cubed
4 ounces cream cheese
2 tablespoons heavy whipping cream
1 loaf ciabatta or country bread
Olive oil (good quality) for assembly
Aged balsamic vinegar (minimum 15 years)
Roasted chopped pistachios for garnish
In a food processor, pulse the whole peppercorns until coarse. Add the cubed mortadella and cream cheese, then blend until smooth, about two minutes. Add the heavy cream and process until fully incorporated. Transfer the mortadella mixture to a container and chill until ready to serve.
Presentation: Slice and toast or grill the bread. Lightly drizzle the toasted slices with olive oil. Spread a generous layer of the mortadella mixture on each slice. Finish with a sprinkle of roasted chopped pistachios and a light drizzle of aged balsamic vinegar.
Shrimp Saltimbocca With Pancetta And Sage Appetizer
Serves 4
16 U12 shrimp, peeled and deveined, tails removed
4 tablespoons olive oil
1 shallot, minced
1 clove garlic, minced
¼ pound pancetta, thinly sliced
8 fresh sage leaves
¼ cup dry white wine
½ cup shrimp broth or stock
¼ cup San Marzano tomatoes, puréed
Salt and pepper, to taste
Grilled country bread for garnish
Butterfly each shrimp by cutting down the back to create two thin pieces. Heat a sauté pan over medium heat and add the olive oil, garlic and shallot. Cook until fragrant and lightly browned. Add the pancetta and cook until crisp, about three to four minutes. Add the sage leaves and the shrimp, sautéing for one to two minutes.
Deglaze the pan with the white wine and let it reduce for about 30 seconds. Add the shrimp stock and tomato purée, then season with salt and pepper. Simmer just until the shrimp turn pink and begin to curl. Remove from the heat, top with crumbled grilled country bread, and serve immediately.
Baked Farm Eggs With Stewed Peppers And Italian Sausage
Serves 4
4 tablespoons olive oil
1 clove garlic, sliced
½ pound sweet Italian sausage meat
1 pinch crushed red pepper flakes
½ Spanish onion, julienned
2 red bell peppers, julienned
6 basil leaves, chopped (plus extra for garnish)
1 bay leaf
32 ounces San Marzano tomatoes, crushed
Salt and pepper, to taste
8 eggs
Shaved Parmesan for garnish
Heat a large skillet over medium heat, then add the olive oil and sliced garlic. Sauté the garlic until it just begins to brown. Add the sausage and cook until fully browned. Stir in the red pepper flakes, onion and bell peppers, and cook until the peppers are soft and the onions are translucent, about four to six minutes. Add the chopped basil (reserve a small amount for plating), the bay leaf and the crushed San Marzano tomatoes. Combine and bring to a gentle simmer for four to six minutes. Season with salt and pepper.
Preheat the oven to 400°F (200°C). Transfer the pepper-and-sausage mixture to a medium casserole dish or individual cast-iron dishes. Crack the eggs over the stew, spacing them evenly. Bake for 12–15 minutes, or until the eggs reach your desired doneness. Remove from the oven and let rest for two minutes before serving.
Presentation: Serve topped with shaved Parmesan and a sprinkle of chopped fresh basil. This dish pairs well with toasted country bread for scooping.