Johnny gives us his best Italian tapas tips

Fratelli Head Chef Johnny Glass
Fratelli Head Chef Johnny Glass

Ulster chef reveals the secrets to the perfect italian dish

With a degree in the culinary arts and some 20 years’ experience in some of Northern Ireland’s leading kitchens, Fratelli Head Chef Jonathan Glass is well equipped to create unique mouth-watering menus that draw their influences from all over the world.

The dishes made by Johnny and his team at Fratelli have been wowing guests at the Great Victoria Street restaurant since it opened, and now Johnny is sharing his passion for cooking with News Letter readers.

Cicchetti, which are a type of Italian tapas, are a firm favourite on the Fratelli menu, and couldn’t be easier to make thanks to Johnny’s step-by-step recipes.

Combining flavours and ingredients is Johnny’s passion, as well as using fresh local ingredients where possible.

“Using the finest local produce to create these cicchetti which have a real Mediterranean feel is a winning combination in the kitchen. When you’ve produced these dishes once, they’ll become a family favourite and you’ll find yourself in big demand to make them time and time again. Not only do they taste amazing, but they look the part as well, so whether you’re serving them as nibbles or part of a main meal they’ll be a testament to your kitchen credentials. Once you’ve mastered them, these dishes will be part of your recipe repertoire for years to come.”

Chicken, Chorizo & Tomato Ragu


200gs Chicken Thighs (skinless & boneless)

200gs Chorizo

1 Onion

4 Cloves Garlic

1tblsp Tomato Puree

1tblsp Paprika

1tsp Chilli Powder

1tin Chopped Tomatoes

100mls Chicken Stock

1 Bay Leaf

Salt & Black Pepper

Sml Bunch of Thyme & Rosemary


In a pot, fry the Chorizo, Chicken, Rosemary, Thyme, Onion and Garlic for 5 minutes or until the Chorizo is browning on the outside. Drain the excess oil, stir in the spices and Tomato Puree, cooking for a further 2 or 3 minutes. Pour in the tomatoes and seasoning. Bring to the boil and simmer for 45 minutes to thicken slightly. To serve add scallions, herbs and roasted red peppers.