Michelin starred La Bottega in Geneva has long been a must-visit amongst foodies. Having been home to world-class chefs, the kitchen is now led by rising star: 29-year old Naples-native Fernando Forino, who has given the place some personal touches.
His love for food started at a young age, when he would watch his mother and grandmother, in awe, while they were cooking family meals. At 13 he got his first part-time job in a pizzeria, and at 14 he already knew his passion and enrolled in culinary school.
This led him to work at renowned places like Copenhagen’s Noma and Chicago’s Alinea before returning back to Naples. About a year ago, Fernando packed his chef’s knives and moved to Geneva to take over the renowned La Bottega, which has made its mark on the local culinary world by serving exquisite Italian food.
His work could only have been inspired by the rigour, humility and genius of Marco Pierre White, as his Lemon tart.
- SHORT PASTRY
- 300g flour
- 150g butter
- 100g sugar
- 40g egg yolk
- Vanilla extract
- LEMON CURD
- 0.5 l milk
- 100g sugar
- 40g rice starch
- 6 egg yolks
- 30g lemon juice
- 3 lemons, zested
- Prepare the shortcrust pastry with the 'sanded' method:
- Pour the flour into a fountain
- Add the pomade butter in pieces
- Work with your hands and form a crater
- Pour sugar, egg yolk and start kneading.
- Add the vanilla extract to the dough (which should be homogeneous)
- Spread and wrap in parchment paper
- Let it rest in the refrigerator for 30
- With the help of a stencil form some W
- Bake at 200 degrees for 30 minutes
- Prepare the lemon cream (mixing all the ingredients)
- With the help of a pastry bag cover the pastry surface
- Sprinkle with powdered sugar and veins of cress