Patrick Costa of De La Nonna, Los Angeles, CA
Patrick (@chefpcosta) was born in Southern California, but spent his first six years in Rome, Italy before moving back to the states. He drew inspiration from his grandmother, who’d only cook using fresh, home grown herbs and local market produce. Being the son of a Naval officer, he traveled with his family often, and it was during these trips that Chef Costa was exposed to different foods across the globe, solidifying his love for cooking and the culinary arts.
Costa spent a number of years at L20, an upscale Michelin-starred seafood restaurant located in Lincoln Park, Chicago, where he worked under Laurent Gras. Most recently Patrick has been consulting with pizza, menu creation and kitchen design. This has led to Co-founding De La Nonna with long time friend Jose Cordon.
This dressing works great with kanpachi or scallop crudo. I also love this on lightly grilled green vegetables like green beans, broccolini and even roast chicken. Garnish with fresh herbs like mint, basil and cilantro.
- Patrick Costa
Ingredients:
250g fresh peach
or substitute fresh plums
2 Thai chilies
or substitute fresnos
23g fish sauce
84g lime juice
25g apple cider vinegar
20g ginger
2g kosher salt
Method:
Combine all of the ingredients in a blender and blend to a smooth sauce. Store in the refrigerator until you are ready to use it.
Peach Nuoc Cham
Ingredients
- 250g fresh peach (or substitute fresh plums)
- 2 Thai chilies (or substitute fresnos)
- 23g fish sauce
- 84g lime juice
- 25g apple cider vinegar
- 20g ginger
- 2g kosher salt
Instructions
- Combine all of the ingredients in a blender and blend to a smooth sauce. Store in the refrigerator until you are ready to use it.
Notes
Check out lanyapcookery.com for more chef recipes and on-demand cooking classes!