Mirko Dzago is an outstanding Italian chef, a well-known host of Russian culinary TV shows. He often visits talk shows, repeatedly becomes a participant in culinary programs. Mirko has many years of experience in the restaurant business, more than once a talented chef created new recipes, which were later recognized as real culinary masterpieces. His talent is admired by many critics.
Biography
The biography of Mirko Dzago is full of rich events. He was born on March 22, 1971 in Aosta, the central city of an autonomous region in Italy.
He studied at the Lyceum E. Berard. Chef Mirko Dzago began to show love for cooking at an early age. He was the only child in the family, on whose shoulders lay the duties of cooking. Already at the age of five or six, he began to create his first dishes. Mirko's early growing up was forced, as his mother absolutely hated to perform household duties. Perhaps his fate was influencedchildren's games in toy dishes, which was an expensive gift for him, brought to his beloved grandson by his German grandmother.
First experiments in the kitchen
When still a child, Mirko Dzako experimented in the kitchen with seemingly completely incompatible products. The outstanding chef continues to conduct his experiments to this day. Many gourmets cannot imagine that it is possible to combine such different tastes as sweet and s alty, but in the talented hands of Mirko Dzako it becomes not only real, but also fantastically appetizing.
M. Dzago connected his life with the restaurant industry at the age of fifteen, when he got a job as a washerman in one inconspicuous restaurant in his city. Then his actions were guided by the desire to earn extra money during the summer holidays. He did not know that very soon the process of cooking would become his favorite thing.
Gradually, the restaurant business began to tighten the still quite inexperienced guy. But at the age of 16, the future TV presenter begins to work magic: he gets a job as a cook in a small establishment, and later runs away from home - fate favors him in this: the restaurant allocates a room for housing Mirko Dzago.
At the same time, the young man is trying to finish school, but at the age of 18 Mirko decides to leave the educational institution and devote his life entirely to creativity in the kitchen.
In 1987, Mirko gets a job as an apprentice at the Piemonte restaurant in his hometown of Aosta, Italy.
During the next four years, Mirko Dzago replaces the bigthe number of jobs in different restaurants and hotels located in European countries.
New life in Russia
The turning point in his life was his acquaintance with restaurateur Arkady Novikov, the Russian founder of the Novikov Group network and the host of culinary shows on TNT and STS channels. After talking to a Russian businessman in London, Mirko moves to Moscow, where his career begins to flourish.
First, he gets a position as a chef at the "Cheese" restaurant, and in 2003 becomes a member of the professional Guild of Chefs. A year later, Mirko Dzago is invited to try as a member of the jury of the Golden Bocuse culinary competition.
Peak of popularity
In 2012, he became the host in the Tasty Life program on TNT, and a year later he was taken as a judge in the MasterChef show, which was launched by the STS channel. It was participation in the last television program that awarded him popularity among viewers.
Mirko Dzago keeps his personal life in the shadows from fans and paparazzi. He is impossible to meet with anyone outside of the work environment.
Recipes from Mirko Dzago
Mirko, having worldwide fame, is the author of many delicious creations that are especially popular with lovers of spicy cuisine. Most of all, according to the chef, he likes to experiment with confectionery, because in his native country, it is in desserts that Italians appreciateoriginality of taste.
His recipes are always full of surprises, and the most famous dish is listed in the article below.
Octopus with eggplant
Ingredients:
- 240 g boiled octopus meat;
- 2 medium eggplants;
- 40g celery stalk;
- 60ml olive oil;
- 4 garlic cloves;
- 20g canned lupini beans;
- 2 red tomatoes;
- 4g canned capers;
- 4g fresh chilli;
- 2 sprigs of fresh dill;
- s alt to taste.
Cooking:
- Eggplants should be chopped into small slices and lightly fried in olive oil, five minutes before cooking, add finely chopped garlic to the pan. It is very important not to let it overcook, otherwise the dish will lose its pleasant aroma.
- Chili peppers should be baked in a preheated oven at 180 oC for 15 minutes. After cooling, the pepper is peeled and seeds are removed. In the future, this will save the octopus from excessive bitterness, but will give it a unique burning hue.
- Cut the tomatoes crosswise at the stalk, place in a colander and pour over with boiling water. Remove the skin without damaging the texture of the vegetables. If you use cherry tomatoes, the dish will get a sweet, gourmet flavor.
- Next, you need to chop the tomatoes into large cubes or slices. This must be done with a sharpened knife, otherwise they will turn into gruel and the octopus with eggplant will be spoiled.
- Celery stalks, liketomatoes, pour boiling water over and finely chop. Fry in olive oil, adding s alt to taste.
- The beans need to be dried from the brine and peeled from the thick skin.
- Send the boiled octopus to a hot pan and quickly fry until golden brown.
- Place all ingredients on a large flat plate, garnish with dill and drizzle with olive oil.
Chef Mirko Dzago's gourmet dish is ready!
