Matt Accarrino
Matt Accarrino

Matthew Accarrino

Restaurant: SPQR Location: San Francisco Why He's Amazing: He's the mad genius of handmade pasta, creating primi like Meyer lemon spaghetti and mustard capellini. The minute Accarrino leaves his kitchen, he heads to his Napa Valley garden, where he experiments with fruits and vegetables at every stage of ripeness. Quintessential Dish: Smoked fettuccine with bacon, sea urchin and quail egg. Culinary School: The Culinary Institute of America, Hyde Park, NY. Restaurant CV: Olives, Oceana, RM Seafood, Per Se, Craft, Craftsteak, Craftbar, New York City; Craft Los Angeles. Alternative Career Choice: Growing up, Accarrino wanted to be a professional cyclist. A tumor in his leg forced him to change his plans. He spent two years at home recovering and watching Julia Child and Jacques Pépin, and decided he wanted to become a chef. All-Time Favorite Cookbook: The French Laundry Cookbook by Thomas Keller.
San Francisco chef Matthew Accarrino of SPQR looks to cornstarch to thicken the creamy milk-based roasted garlic sauce here. It’s a rich but healthy combination of winter squash with cabbage, all topped with crunchy hazelnuts. Slideshow: More Squash Recipes 
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San Francisco chef Matthew Accarrino of SPQR is a firm believer in making desserts healthy. So instead of loading his custard with cream, he uses just a bit, along with low-fat chocolate milk and silken tofu, for texture. He also opts to include roasted peanuts, which add terrific flavor and a little crunch. Slideshow: More Custard Recipes 
San Francisco chef Matthew Accarrino makes deliciously light meatballs with a combination of quinoa and breadcrumbs. He bakes the meatballs before simmering them in a vibrant tomato sauce along with kale. The end result: a healthy and deeply satisfying take on an Italian classic. Slideshow: More Quinoa Recipes 
This wonderful, complex-tasting warm salad by Best New Chef 2014 Matthew Accarrino combines three types of peas with a creamy ricotta-pea puree, sweet-tart lemon confiture and almonds. Slideshow:  More Summer Salad Recipes 
For his light, simple salad, chef Matthew Accarrino of San Francisco’s SPQR mixes grapefruit and orange segments with shaved fennel and a sweet-tart honey-lemon dressing. Slideshow: Fantastic Fruit Salads 
Curried Lamb Potpie
Rating: Unrated
New!
Matthew Accarrino’s unconventional potpie is filled with coconut-spiked curried lamb. Slideshow: Great Potpie Recipes 
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Chefs love showcasing the intensely earthy flavor of buckwheat in rich, luxurious dishes. At Craft Los Angeles, Matthew Accarrino tosses buckwheat pasta with creamy mascarpone, silky mushrooms and runny eggs.One-Dish Pastas
Chef Matthew Accarrino uses apples plus cider and the apple brandy Calvados to add layers of flavor to his braised chicken. Slideshow: Great Braising Recipes 
Curried Lamb Potpie
Rating: Unrated
New!
Matthew Accarrino’s unconventional potpie is filled with coconut-spiked curried lamb. Slideshow: Great Potpie Recipes 
Chefs love showcasing the intensely earthy flavor of buckwheat in rich, luxurious dishes. At Craft Los Angeles, Matthew Accarrino tosses buckwheat pasta with creamy mascarpone, silky mushrooms and runny eggs.One-Dish Pastas
Chef Matthew Accarrino uses apples plus cider and the apple brandy Calvados to add layers of flavor to his braised chicken. Slideshow: Great Braising Recipes 
Black Mission Fig Clafoutis
Rating: Unrated
New!
Matthew Accarrino cleverly adds juicy fresh figs to this delicious pancake-like French dessert, then tops it with port-infused whipped cream. Slideshow: Beautiful French Desserts