Editor’s Note: This is a posting from contributor Penny Sadler, Adventures of a Carry-On.
From his childhood days helping out in the family market and churning butter on the farm near Bergamo, Italy, Chef Ruggero Gadaldi developed his love for and understanding of regional Italian foods. His passion for preparing only the most authentic Italian cuisine lead him to study at Italy’s prestigious San Pellegrino Hotel School. From there, he made his way to the US via a number of positions at five-star hotels throughout Europe, New York, and finally San Francisco, with a stop in Los Angeles to cook for Pope John Paul II.
In 2008, Gadaldi received the San Francisco Chronicle Visionary Chef Award. His restaurant, Antica Trattoria, was voted Best Neighborhood Italian, Bay Area Critics Choice Award, SF Chronicle, 1996 – 2008.
In a city known for great food and plenty of Italian options, Delarosa, Gadaldi’s latest venture, is the kind of place that locals favor for reliable and reasonably priced Italian food served in a casual and contemporary atmosphere. The newest location at Yerba Buena Lane has exactly the same look and feel as the Marina location: the kitchen is open, and space is light, with accents of orange.
Delarosa is only one of a number of celebrated Italian restaurants in the Bay Area to which Gadaldi has dedicated his passion for preparing authentic Italian food.
Chef’s Questionnaire with Ruggero Gadaldi
What is your favorite food to cook? Regional Italian.
What do you always have in your fridge at home? Cheese, salami and pickles
What do you cook at home? My wife does the cooking at home, I’m the dishwasher. (Big smile.)
What marked characteristic do you love in a customer? When a customer is served and they take that first bite, they pause and then a smile appears. We hope then that we have added to their day.
What marked characteristic do you find unappealing in a customer? Being disrespectful.
Tupperware, Rubbermaid, or Pyrex? Pyrex
Beer, wine or cocktail? Wine with my meal, and a Negroni at the end of my day.
Your favorite cookbook author? Joyce Goldstein
Your favorite kitchen tool? Gnocchi paddle.
Your favorite ingredient? Piemontese white truffle.
Your least favorite ingredient? Can’t think of one.
Least favorite thing to do in a kitchen? Gutting sardines.
Favorite types of cuisine to cook? Italian.
Beef, chicken, pork or tofu? Pork
Favorite vegetable? Dino kale or Tuscan Cabbage.
Chef you most admire? Mario Batali.
Food you like the most to eat? Hearty stews
Food you dislike the most? There isn’t much I dislike. I love food !!!
How many tattoos? And if so, how many are of food? Zero. I admire some but cringe when I think about the pain they had to go through to get them.
Recipe: Meatballs in Spicy Tomato Sauce (Serves 4 – 6)
- 3 Tbsp Olive oil
- 4 Chopped garlic cloves
- 1 tsp Calabrese chili flake
- 16 oz. Tomato-basil sauce
In a saucepan, heat olive oil and add garlic and chili flakes. When garlic starts to get brown add tomato- basil sauce. Cook for 10 minutes at medium heat.
- ¾ lb. ground beef
- ¼ lb. ground veal
- ½ lb. Italian sweet sausage (out of casing)
- 1 cup Bread crumbs
- ¼ cup Milk
- 1 Tbsp Finely chopped garlic
- 2 Tbsp Finely chopped fresh Italian parsley
- 2 Egg whites
- ½ C Grated Fresh Pecorino cheese
- 1 Tbsp Tomato Paste
- Kosher Salt and Fresh Ground Pepper to Taste
Preheat oven to 350 degrees. In large mixing bowl, combine all the ingredients. Mix thoroughly, though not over handling. Before creating balls, put a little bit of olive oil on your hands in order to minimize sticking. Spoon out mixture and create meatballs that are approx 1.5-inch balls. Place on a greased sheet pan and place in preheated oven for 30 minutes.
Place meatballs in the Spicy Tomato sauce and simmer for 7 to 10 minutes.
Plate: 2 to 3 meatballs on a plate and add a spoonful of sauce on top. Top with fresh grated Parmesan cheese if desired.
The End. Go Eat.