Chef John Cicinelli
Fino Wine Bar & Tapas

Like so many chefs, executive chef John Cicinelli had the calling to be a chef; but he ended up becoming a mechanical engineer. Fate eventually took over and his desire to cook became a passion. He left his job and went to culinary school.

Graduating from the New York Restaurant School - now known as The Art Institute - Cicinelli was fortunate enough to be accepted for an apprenticeship with world renowned Michelin three-star master chef Paul Bocuse - the founder of the Bocuse d'Or world cuisine contest, the most prestigious culinary competition in the world – and two-Michelin starred chef Jean-Paul Lacombe at the Leon de Lyon, also in France, as well as master chef Gualtiero Marchesi the only chef at that time in Italy to have a three-star Michelin rating. 

After spending five years in France and Italy, he went to San Sebastian in the Basque region of Spain (although tapas was invented in Andalucia, it was perfected in San Sebastian), and learned about the Basque cuisine.

Upon returning to New York, Cicinelli became executive sous chef at the Box Tree hotel before moving on to LaCove Restaurant in Battery Park City until September 11th after which he took a position at Enoteca in Locust Valley, Long Island and then in Larchmont, New York. Cicinelli is now the executive chef at Fino Wine Bar where his kitchen is creating Spanish tapas with Italian overtones. 

Chef John Cicinelli was the recipient of the 1992 James Beard Foundation award for Best New Chef.

Empanadillas with Ham and Goat Cheese
Serves 12

Ingredients:

2 Tbs. Spanish olive oil
1 med. onion, finely chopped
2 gloves of garlic, finely chopped
6 oz. soft goat cheese
6 ½ oz. thickly sliced ham, finely chopped
¼ cup capers, chopped
1 tsp. smoked Spanish paprika
l lb. prepared puff pastry sheets (thawed if frozen)
1 egg beaten, for glazing

Method:

Preheat oven to 400° F.  In a large skillet, heat the olive oil and add onions. Cook over medium heat stirring occasionally for 5 minutes or until soft, but not brown. Add garlic and cook for 1 more minute.  Put the goat cheese into a bowl, add ham, capers, onion mixture, and paprika – mix well.  Place pastry sheet onto a floured surface and using a plain 3 inch round cutter, cut out 24 circles. Using a teaspoon, put equal amounts of cheese mixture into the center of 12 of the pastry circles. Using the egg wash, lightly brush around the cheese mixture and place another pastry circle on top. Using a fork, pinch around the circle to bind them together. Brush the top of each with egg wash. Place on non-stick pan and bake for 12 – 15 minutes until golden brown. Serve warm.