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Ever since the days on which he learned the art of cooking from his mother, Gloria Ocampo, till today, his background has consecrated him as one of the most famed chefs within national and Patagonian cuisine.
He took courses at Escuela Superior de Cocina de Alicia Berger and built his experience next to celebrities such as Francis Mallman and Germán Martitegui. He led Caleuche Restaurant at Complejo Paihuen, an outstanding gastronomic referent in San Martín de los Andes. While in Buenos Aires, he is an executive chef at the restaurant Experiencia de la Bodega Fin del Mundo, where he deals with flavors along with famous sommeliers.
Along with other cooks, he has granted a new value to Patagonian cuisine. While Pablo Buzzo had a prevailing role in southern Argentina, in Uruguay and other important cities in the world, the rest has extended the practice to other points in the country.
Buzzo encourages customers to taste the quality of ingredients and to take their time to enjoy each course, unveiling the steps taken during their production, without any haste. He considers it is essential to make use of local products (venison tenderloin, trout, salmon, boar), the correct cooking point and to prevent sauces from invading the main flavor.
As far as menus are concerned, he continues to investigate avant-garde cooking. In turn, he insists on maintaining his creations unchanged, as customers come back and wish to taste the same dish again.
When it comes to wine, he affirms they should not conceal the essence of the dish, but lets each customer decide what to order. He may recommend but not force the choice.
Pablo Buzzo's profession is based on sacrifice and a fantastic team.
 Consultant at Torino Bar & Bistró (San Martín de los Andes) along with chefs Esteban Schmiepp and Matías Nuñez. |
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» Fresh egg pasta: half a kilo
» Stuffing:
» Sliced onions: 2
» Chopped white leek: 2
» Chopped carrots: 2
» Chopped garlic: 1 clove
» Lean chopped lamb: 1 kilo
Sauce:
» Julienned shallots: 2
» Chopped white leek: half a unit
» Chopped garlic: to your liking
» Red wine: half a glass
» Dark lamb reduction: half a glass
» Blueberries: 100 grams
» Butter
Preparing the stuffing:
Sauté the seasoned vegetables over a low flame, then add the lamb. Keep cooking on a low flame until the juice evaporates. Add white wine, dark lamb reduction and aromatic herbs. Cook until the meat is tender and the wine evaporates completely. Let it cool.
Pasta:
Roll out the dough and shape the ravioli.
Sauce:
Sauté the vegetables in a saucepan, season with salt and pepper. Glacé with wine and reduction sauce. Add the blueberries and let it evaporate for 3 minutes. Put some butter in another saucepan, add the cooked pasta and cook for 2 minutes.
Presentation
Serve in a soup dish and decorate with fresh rosemary and freshly ground black pepper.
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