Recipes
Mezzaluna Ravioli
| Fresh
Pasta |
|
|
| 1 lb |
|
All
purpose flour |
| 5 |
|
Farm
fresh eggs (room temperature) |
| 2 oz |
|
Extra-virgin olive oil |
| 1 oz |
|
Flat
spring water |
| 1 pinch |
|
Kosher
salt |
Place flour in food processor. In separate
bowl, combine the rest of the ingredients and whisk. Turning the food processor
on medium, pour in egg mixture and blend for about one minute or until dough
forms. Remove and kneed for 3-4 minutes on hard surface with dusting flour until
pasta dough is smooth and not sticky. Set aside and cover with plastic wrap or
towel. Allow to rise for 1 hour at room temperature.
Filling
In a 375°F oven, roast 2 butternut squash halves in roasting pan, sprinkled with
sea salt, fresh black pepper and extra virgin olive oil for 30 minutes.
When cooled, remove squash from skin and mash. Combine to desired taste lump
crabmeat, salt, pepper, fresh sage and grated Grano Padana.
Raviolis
Rolled out dough and cut into 3 inch circles. Place a spoonful of filling on one
side of the circle. Fold the dough in half and gently pinch the edges. Gently
place raviolis in boiling water and cook through. Reserve 1 cup of pasta water.
| Sauce |
|
|
| 1 T |
|
Unsalted
butter |
| 1 |
|
Medium
shallot, minced |
| 3-4 oz |
|
Asparagus tips |
| 1 oz |
|
Pasta
water |
| |
|
Fresh
black pepper |
| 3 oz |
|
Heavy
cream |
| 6 oz |
|
Poached
salmon filet |
| 1 T |
|
Butter |
| 2 oz |
|
Grated
cheese |
| 1 t |
|
Fresh
sage |
In a hot sauté pan, melt unsalted butter over
medium heat. Add shallot and sauté until soft and golden brown. Add asparagus
tips and cook al dente. Add pasta water and pepper to taste. Add the heavy cream
and salmon. Allow to simmer 4 minutes. Add butter, cheese and sage.
To plate
Distribute ravioli dumplings in serving plate and gently pour over the sauce.
Finish with shavings of Grano Padana.
Chicken Calabrese
|
2 |
|
Chicken
breasts, cut into large cubes, lightly dusted in all purpose flour |
| 2-3 |
|
Portobello caps, gently cleaned and scrap underside with carving
knife, sliced |
| 2 |
|
Red bell
peppers, fire roasted, skinned, sliced |
| 1 T |
|
Unsalted
butter |
| 2 T |
|
Extra-virgin olive oil |
| 1 |
|
Medium
shallot, minced |
| 4 |
|
Whole
garlic cloves |
| 4 oz |
|
Chianti
|
| 1 oz |
|
Chicken
stock |
| 1 t |
|
Balsamic
vinegar |
| 1 T |
|
Butter |
| 1 T |
|
Fresh
rosemary |
| |
|
Sea salt
and pepper to taste |
Pan sear chicken cubes in 1 T of extra-virgin
olive oil until cooked through. Reserve.
In a 14” hot sauté pan, heat unsalted butter
and 1 T extra-virgin olive oil. Add shallots and garlic cloves, sautéing until
golden brown and soft. Remove garlic and discard. Add sautéed chicken, sliced
Portobello mushrooms and roasted red peppers. Season to taste.
Deglaze with the Chianti and reduce. Then, add
chicken stock and reduce more. Add balsamic vinegar. Simmer 4-5 minutes, then
add butter and rosemary. Serve.
Tortelloni Genovese
| 1 |
|
Chicken
breast, cut into large cubes, lightly dusted in all purpose flour |
| 2 T |
|
Extra-virgin olive oil |
| 1 T |
|
Unsalted
butter |
| 1 |
|
Medium
shallot, minced |
| 1 |
|
handful
Sliced fresh mushrooms |
| 2 oz |
|
Black
olives, pitted |
| |
|
Fresh
black pepper |
| 2 oz |
|
Dry
white wine |
| 3 oz |
|
Marinara
sauce |
| 1 oz |
|
Fresh
basil pesto |
| 12 oz |
|
Fresh
tortelloni |
| 1
palm-full |
|
Fresh
grated Parmigianino |
| Shavings
|
|
Reggiano
Parmigianino |
Pan sear chicken cubes in 1 T extra-virgin
olive oil until cooked through. Reserve.
Cook pasta.
In a 12” hot sauté pan, heat unsalted butter
and 1 T extra-virgin olive oil over medium heat. Add shallot and cook until
brown and soft. Add sautéed chicken, mushrooms, olives and black pepper to
taste. Deglaze with wine and reduce. Then add marinara and pesto. Simmer 3-4
minutes. Toss in cooked tortelloni and grated Parmigianino. Place in serving
bowl and finish with shavings of Reggiano Parmigianino.
