“I love cheese. There I said it. I also love meat. Said it again. My secrets are out. There is so much potential with these ingredients and they can lead you in so many different directions that all the possibilities excite me to no end. These dishes from start to finish show off the way in which cheese and meat can shine.”
Riley Stadnik has been cooking professionally all through his twenties and has fallen deeply in love with Italian cuisine. Tonight he shares some of his favourite dishes, showcasing uniquely Italian ingredients.
Nduja Crostini $8
‘Nduja is a distinctive traditional Calabrese salumi, notable for its soft, spreadable texture, intense red colour and potent spiciness. This crostini features ‘nduja with white anchovy, basil, focaccia; spicy, fresh, and just a hint of umami.
Mushroom Crostini $8
Mixed mushrooms, creme fraiche, parmigiano reggiano, focaccia. There’s nothing quite like mushroom toast; creamy, funky, and sharp all at the same time. (#vegetarian)
A classic Roman pasta dish; Guanciale — cured pork jowl (imagine an exquisitely buttery and flavourful bacon) with pecorino romano, black pepper, egg yolk.
Cacio E Pepe $11
“Cheese and pepper” in several central Italian dialects, this is another classic dish that simply combines a generous amount of pecorino romano and black pepper to great effect. (#vegetarian)
Sweet ricotta, lemon, pistachio. There’s nothing like a finding a way to combine sweet and cheese. Crunchy shell, soft inside. A perfect way to finish the night.
Prix Fixe $25 (#vegetarian $22)
Crostini + Carbonara + Cannoli
Riley Stadnik has trained in classic and modern Italian cuisine at places like Enoteca Sociale, Lil Baci, and others, all in pursuit of an all-consuming passion for the delicious magic of Italian food. Starting from the dish pit, he devoted himself to learning everything that has made Italian food world famous from pizza to pasta, salumi, cheese, and more…
I love to learn and plan never to stop learning everything I can about cooking from anyone I can. Food can be an expression of love and love is always found in good food and I hope to show that to anyone I cook for.
Every week The Depanneur hosts an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.