STRAIGHT FROM THE CHEF’S KITCHEN: AARON CACCIA | Head Chef

Tell us about your culinary journey so far:

My interest in the hospitality world started during high school, where I spent my long summer holiday working in a restaurant on the shores of Lake Como. I was intrigued by the vibrant energy, comradery and family feeling that was created while sharing the kitchen. But it was my time spent in a fine dining restaurant later that year that elevated my expectations of working in a kitchen. The dedication, attention to detail and precision completely changed my experience. Soon after finishing school, I worked in Copenhagen, Denmark and then Stavanger in Norway. This gave me the chance to learn so much by connecting and working with some incredible chefs, from all over the world. This industry brings so many different cultures together for one end goal, to create a memorable experience for our guests.

Favourite dish at Freyja:

The Rockling is my favourite dish on Freyja’s current menu. I like the balance of the balsamic flavours from the black garlic, the freshness of the buttermilk foam and the velvety texture of the spinach and brown butter.

Favourite recipe you make at home:

When cooking at home I really like to keep it simple. I like simple recipes that are full of taste.

One of my favourites is spaghetti with aglio, olio, pepperoncino or garlic, olive oil and chilli. You’ll find endless variations of this recipe in Italy, and every family has their own secret ingredient. Like with any simple recipe, the quality is very important, so choose the best ingredients you can find.

Ingredients:

500g Gragnano spaghetti

4 Garlic cloves

2 Pieces fresh red chilli

100g Extra Virgin olive oil

50g Fresh parsley leaves

Method:
Start by bringing a large pot of salted water up to boil. Once it is bubbling away, add the spaghetti, and stir to separate the pasta during the first minute. Cook to “Al dente” following the timing on the package. But taste the core of the pasta yourself when the time is close to the end (about one minute to go).

While the pasta is cooking, it’s time to make your sauce.

Clean and pick your parsley, chop finely and set aside. Peel your garlic cloves, remove the core and slice evenly. Finely slice the chilli, leaving the seeds in or out depending on your tolerance to heat. Place a pan on a low heat and add the olive oil, garlic, and chilli, and gently fry for a couple of minutes until the garlic is lightly golden.
Once the pasta is cooked to your liking, add it straight into your sauce with tongs along with a ladle of cooking water. Sauté the pasta to emulsify the oil as the water evaporates. Add the parsley just before serving.

You can vary this recipe by adding some chopped anchovies to melt in the oil at the beginning, or a sprinkle of lemon zest at the end with your parsley.