Food as a Language at Scampi Grill

What better way to learn Italian cuisine than from an Italian grandmother?

For Alessandro Amelio, cooking with his nonna was even more than a way to learn great cuisine. It was also a way to overcome a language barrier.

Amelio’s family roots are in the southern Italian village of Afragola, near Naples; however, Amelio himself grew up in the United States speaking English. “Having grandparents on both sides from Italy, who spoke only Italian and no English, it was difficult to communicate,” he says. “But through their individual talents, I was able to understand my grandparents’ backgrounds more in depth through their work.” With his grandmother, that meant cooking.

“Food naturally is a common love affair with any Italians, and my nonna was no different,” Amelio remembers. “She expressed her love for her family through her recipes and passion for cooking.”

As a child, he was drawn to the kitchen, where he would watch her cook. For Amelio, those happy times laid the course of his life. “I soon realized that food was more than just something we consume but more of an appreciation of those around you by creating something for your loved ones to enjoy. This is when I began to really enjoy cooking.”

How fitting that he is now the owner and executive chef of a beloved Italian restaurant in Vero Beach, Scampi Grill. While Amelio had gone on to study material from the Culinary Institute of America, it is his family memories that still mean the most to him as a chef.

Along with Italian favorites such as carbonara, house-made ravioli, veal pizzaiola, and, of course, shrimp scampi, the menu features a distinctive method for bringing southern Italian cuisine to Vero Beach: fresh fish with a choice of sauces. Guests can order local favorites such as pompano, mahi-mahi, or hog snapper and then select which classic sauce they would like their fish prepared with. Options include piccata, puttanesca, and lemon cream.

“Since I have a background from southern Italy, it’s no wonder lots of fresh seafood is on the menu,” Amelio notes; fishing and seafood have always been important in that region.

Looking back and looking ahead, Amelio concludes, “The restaurant business is ever changing with new techniques, trends, and technology. But what remains the same for me is the passion to provide fresh food prepared the way my nonna would be proud of.”

Appetizer: Grilled Spanish Octopus

A dish that reflects Amelio’s love of seafood and his love of Mediterranean flavors

Serves 2

• 1–2 lbs. Spanish octopus
• 1 pint cherry tomatoes
• 1/4 cup balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1/2 oz. chopped garlic
• 1 tbsp. shallots, chopped
• 2–3 tbsp. basil, chopped
• 1 pinch red pepper flakes
• 1 pinch salt
• 1 pinch pepper

Cut tomatoes in half and place in hot pan with some oil until blistered. Place in bowl with balsamic vinegar, olive oil, garlic, shallots, basil, red pepper flakes, salt, and pepper.

Char octopus on a grill until done and place on serving plate. Add tomatoes on top and serve warm.

Entrée: Swordfish Puttanesca

A traditional southern Italian seafood dish that is one of Amelio’s favorites

Serves 2

• 1 lb. fresh swordfish
• 1/4 cup diced onion
• 1/4 cup Mediterranean olives
• 1 tbsp. fresh garlic
• 1 tsp. capers
• 1/4 cup extra virgin olive oil
• 1 pinch hot pepper flakes
• 1 1/2 cups of your favorite marinara sauce
• 1/3 cup chicken stock
• 1 pinch salt
• 1 pinch pepper

Salt and pepper the swordfish and pan sear. Add diced onions and continue cooking until translucent.

Add olives, garlic, capers, olive oil, hot pepper flakes, prepared marinara, and chicken stock. Simmer until tender.

Dessert: Tiramisu

Amelio’s recipe for the classic and beloved Italian dessert

Serves 2

• 5 large egg yolks
• 1/2 cup white sugar
• 16 oz. mascarpone cheese
• 1 3/4 cups heavy cream, chilled
• 28 ladyfinger cookies
• 1 cup brewed espresso
• 1 tbsp. vanilla extract
• 1/4 tsp. kosher salt
• Cocoa powder for dusting

In a bowl, mix egg yolks and sugar until pale.

Mix in egg mixture with mascarpone, vanilla extract, salt, and cream until peaks are formed.

Dunk ladyfingers in espresso and use them to line serving dish.

Layer mascarpone mixture and add another layer of ladyfingers. Add remainder of mascarpone mixture for the final layer. Dust with cocoa powder.