Artichokes Stuffed With Ricotta And Salami
1 Tablespoon Butter
4 Medium Whole artichokes; cooked until tender and cooled
1/2 Pound Fresh Ricotta cheese
1 Egg
1 Cup Grated pecorino cheese
1/4 Pound Salami; finely chopped
1 Teaspoon Finely chopped fresh parsley leaves
Salt
Freshly ground black pepper
1 Tablespoon Olive oil
1/2 Cup Fine dried bread crumbs
1/2 Cup Melted butter
27 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees F.
Grease a shallow baking dish with butter. Slice the artichokes in half,
lengthwise (including the stem). Remove the choke. Place the artichoke
halves, heart side up, in the prepared pan. Season with salt and pepper.
In a mixing bowl, combine the ricotta, egg, pecorino, salami and parsley.
Mix well. Season with salt and pepper. Fill the cavity of each artichoke
with the cheese mixture.
In a small bowl, combine 1 tablespoon of the oil and bread crumbs. Mix well.
Season with salt and pepper. Sprinkle the bread crumbs over the cheese
mixture, pressing the crumbs firmly into the cheese. Drizzle the artichokes
with the melted butter. Place in the oven on the top rack and bake until
golden, about 15 to 20 minutes. Remove from the oven and serve hot. Garnish
with parsley.
Artichokes Stuffed With Ricotta And Salami
Asian Fondue
5 Pound Beef bones with marrow; cleaned, and soaked overnight
5 Pound Oxtails; cut small pieces
Water; to cover
2 Onions; unpeeled, halved, studded with cloves
3 Shallots; unpeeled
4 Ounce Fresh ginger piece; whole, unpeeled
8 Star anise
5 Garlic cloves
1 Cinnamon stick
5 Medium Parsnips; cut 2 chunks
Salt; to taste
Freshly-ground black pepper; to taste
1 Pound Tripe and tendons
1/2 Pound Flank steak
1/2 Pound Beef brisket
GARNISHES FOR ASIAN FONDUE
3 Green onions; sliced thinly on the bias
2 Tablespoon Cilantro chiffonade
2 Medium Onions; julienned
Salt; to taste
Freshly-ground black pepper; to taste
1 Cup Fish sauce; (nuoc mam)
1 Pound Dried rice noodles; 1/4 wide, soaked in warm water 30 minutes, drained
1 Pound Beef sirloin; sliced paper-thin
Freshly-ground black pepper
2 Cup Fresh bean sprouts
3 Fresh jalapeno peppers; julienned
2 Limes; cut into wedges
1 Bunch Chinese basil; cut chiffonade
8 Pairs of chopsticks
Place the beef bones and oxtails in a large stockpot, cover with water.
Bring the liquid up to a boil and cook for 10 minutes. Remove from the heat
and drain. Rinse the pot and bones. Return the bones to the pot and cover
with 6 quarts of water. Bring the liquid up to a boil and skim often to
remove the foam. When the foam stops rising to the surface, add 3 quarts of
water and return to a boil. Char the onions, shallots, and ginger, directly
over a gas burner or under the broiler, about 5 to 6 minutes. Tie the
charred vegetables, star anise, garlic cloves, and cinnamon stick in a
dampened cheesecloth. Add the spice bag and parsnips to the simmering broth.
Season the broth with salt and pepper. Simmer the liquid for 1 hour. Add the
tripe and tendons to the broth and simmer uncovered for 5 hours. Two hours
after adding the tripe, add the flank steak and brisket. For the garnishes:
In a small bowl, combine the green onions, cilantro and onions together.
Season the vegetables with salt and pepper. When the broth is ready, remove
and discard the oxtails and bones. Reserve the tripe, flank steak, and
brisket. Strain the broth into a clean pot through a strainer with a double
layer of dampened cheesecloth. Add the fish sauce to the broth. Bring to a
boil and reduce to a simmer. Slice the tripe, flank steak, and brisket, into
small pieces. In a pot of boiling water, drop in the drained noodles and
remove immediately and drain. Mound the noodles in the center of an
oversized bowl. Bring the broth to a rolling boil and ladle the broth over
the noodles. Arrange the remaining ingredients on small plates around the
bowl of broth. This recipe yields 8 to 10 servings.
Asparagus And Chicken Confit Ragu
1 Tablespoon Olive oil
1 Cup Minced onions
Salt; to taste
Freshly-ground black pepper; to taste
1 Tablespoon Chopped garlic
1 Pound Julienned chicken confit; see * Note
1 Pound Fresh asparagus; trimmed, blanched,
And cut into 2" pieces
1/2 Pound Fresh pasta sheets
1/2 Pound Smoked Mozzarella; small diced
Drizzle of white truffle oil
1 Tablespoon Chopped parsley
6 servings.
Bring a pot of salted water to a boil. In a large saute pan, heat the oil.
Add the onions. Season with salt and pepper. Saute for 1 minute. Add the
garlic and chicken. Saute for 2 minutes. Add the asparagus. Season with salt
and pepper. Saute for 1 minute. Tear the pasta sheets into bite-size pieces.
Place the pasta in the boiling water and cook until tender, about 4 to 5
minutes. Remove from the heat and drain. In a mixing bowl, toss the pasta
with the chicken mixture. Season with salt and pepper. Stir in cheese.
Season with a drizzle of truffle oil. Garnish with the parsley. Serve warm.
Asparagus And Chicken Confit Ragu
Asparagus Frito Misto With Aioli & Tomato-Prosciutto Reli
1 Large Egg
2 Tablespoon Chopped garlic
Juice of two lemons
1 Tablespoon Dijon mustard
1-1/2 Cup Vegetable oil
Salt; to taste
Freshly-ground black pepper; to taste
4 Roma tomatoes; peeled, seeded, and small diced
1/4 Cup Small-diced red onions
6 Ounce Prosciutto ham; julienned
Drizzle of extra-virgin olive oil
2 Tablespoon Chiffonade of basil
1 Pound Asparagus; blanched
2 Cup All-purpose flour
2 Large Eggs; beaten
2 Tablespoon Milk
2 Ounce Grated Parmigiano-Reggiano cheese
1/2 Fat; 0 Other Carbohydrates
Preheat the fryer. In a food processor, fitted with a metal blade, combine
the egg, 1 tablespoon of garlic, lemon juice, and mustard. Season with salt
and pepper. With the machine running, in a steady stream, add the oil, a
little at a time. Process until the mixture is thick. Remove from the
processor and season with salt and pepper. Cover with plastic wrap and chill
until ready to use. In a mixing bowl, combine the remaining garlic,
tomatoes, onions, and prosciutto. Season with salt, pepper and a drizzle of
olive oil. Stir in the basil. Set aside. Season the asparagus and flour with
salt and pepper. In a shallow pie pan, whisk the eggs and milk together.
Season with salt and pepper. Dredge each spear in the seasoned flour. Dip
each spear in the egg wash, letting the excess drip off. Dredge the spears
back in the flour, coating completely. Carefully lay a couple of the spears
in the hot oil and fry until golden brown. Fry in batches. Remove the
asparagus from the oil and drain on paper towels. Season with salt and
pepper. To serve, lay the asparagus on a platter. Drizzle the aioli over the
top. Mound the relish in the center of the asparagus and garnish with the
cheese. This recipe yields 4 servings.
Servings: 4
1 Tablespoon Butter
4 Medium Whole artichokes; cooked until tender and cooled
1/2 Pound Fresh Ricotta cheese
1 Egg
1 Cup Grated pecorino cheese
1/4 Pound Salami; finely chopped
1 Teaspoon Finely chopped fresh parsley leaves
Salt
Freshly ground black pepper
1 Tablespoon Olive oil
1/2 Cup Fine dried bread crumbs
1/2 Cup Melted butter
27 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees F.
Grease a shallow baking dish with butter. Slice the artichokes in half,
lengthwise (including the stem). Remove the choke. Place the artichoke
halves, heart side up, in the prepared pan. Season with salt and pepper.
In a mixing bowl, combine the ricotta, egg, pecorino, salami and parsley.
Mix well. Season with salt and pepper. Fill the cavity of each artichoke
with the cheese mixture.
In a small bowl, combine 1 tablespoon of the oil and bread crumbs. Mix well.
Season with salt and pepper. Sprinkle the bread crumbs over the cheese
mixture, pressing the crumbs firmly into the cheese. Drizzle the artichokes
with the melted butter. Place in the oven on the top rack and bake until
golden, about 15 to 20 minutes. Remove from the oven and serve hot. Garnish
with parsley.
Artichokes Stuffed With Ricotta And Salami
Asian Fondue
5 Pound Beef bones with marrow; cleaned, and soaked overnight
5 Pound Oxtails; cut small pieces
Water; to cover
2 Onions; unpeeled, halved, studded with cloves
3 Shallots; unpeeled
4 Ounce Fresh ginger piece; whole, unpeeled
8 Star anise
5 Garlic cloves
1 Cinnamon stick
5 Medium Parsnips; cut 2 chunks
Salt; to taste
Freshly-ground black pepper; to taste
1 Pound Tripe and tendons
1/2 Pound Flank steak
1/2 Pound Beef brisket
GARNISHES FOR ASIAN FONDUE
3 Green onions; sliced thinly on the bias
2 Tablespoon Cilantro chiffonade
2 Medium Onions; julienned
Salt; to taste
Freshly-ground black pepper; to taste
1 Cup Fish sauce; (nuoc mam)
1 Pound Dried rice noodles; 1/4 wide, soaked in warm water 30 minutes, drained
1 Pound Beef sirloin; sliced paper-thin
Freshly-ground black pepper
2 Cup Fresh bean sprouts
3 Fresh jalapeno peppers; julienned
2 Limes; cut into wedges
1 Bunch Chinese basil; cut chiffonade
8 Pairs of chopsticks
Place the beef bones and oxtails in a large stockpot, cover with water.
Bring the liquid up to a boil and cook for 10 minutes. Remove from the heat
and drain. Rinse the pot and bones. Return the bones to the pot and cover
with 6 quarts of water. Bring the liquid up to a boil and skim often to
remove the foam. When the foam stops rising to the surface, add 3 quarts of
water and return to a boil. Char the onions, shallots, and ginger, directly
over a gas burner or under the broiler, about 5 to 6 minutes. Tie the
charred vegetables, star anise, garlic cloves, and cinnamon stick in a
dampened cheesecloth. Add the spice bag and parsnips to the simmering broth.
Season the broth with salt and pepper. Simmer the liquid for 1 hour. Add the
tripe and tendons to the broth and simmer uncovered for 5 hours. Two hours
after adding the tripe, add the flank steak and brisket. For the garnishes:
In a small bowl, combine the green onions, cilantro and onions together.
Season the vegetables with salt and pepper. When the broth is ready, remove
and discard the oxtails and bones. Reserve the tripe, flank steak, and
brisket. Strain the broth into a clean pot through a strainer with a double
layer of dampened cheesecloth. Add the fish sauce to the broth. Bring to a
boil and reduce to a simmer. Slice the tripe, flank steak, and brisket, into
small pieces. In a pot of boiling water, drop in the drained noodles and
remove immediately and drain. Mound the noodles in the center of an
oversized bowl. Bring the broth to a rolling boil and ladle the broth over
the noodles. Arrange the remaining ingredients on small plates around the
bowl of broth. This recipe yields 8 to 10 servings.
Asparagus And Chicken Confit Ragu
1 Tablespoon Olive oil
1 Cup Minced onions
Salt; to taste
Freshly-ground black pepper; to taste
1 Tablespoon Chopped garlic
1 Pound Julienned chicken confit; see * Note
1 Pound Fresh asparagus; trimmed, blanched,
And cut into 2" pieces
1/2 Pound Fresh pasta sheets
1/2 Pound Smoked Mozzarella; small diced
Drizzle of white truffle oil
1 Tablespoon Chopped parsley
6 servings.
Bring a pot of salted water to a boil. In a large saute pan, heat the oil.
Add the onions. Season with salt and pepper. Saute for 1 minute. Add the
garlic and chicken. Saute for 2 minutes. Add the asparagus. Season with salt
and pepper. Saute for 1 minute. Tear the pasta sheets into bite-size pieces.
Place the pasta in the boiling water and cook until tender, about 4 to 5
minutes. Remove from the heat and drain. In a mixing bowl, toss the pasta
with the chicken mixture. Season with salt and pepper. Stir in cheese.
Season with a drizzle of truffle oil. Garnish with the parsley. Serve warm.
Asparagus And Chicken Confit Ragu
Asparagus Frito Misto With Aioli & Tomato-Prosciutto Reli
1 Large Egg
2 Tablespoon Chopped garlic
Juice of two lemons
1 Tablespoon Dijon mustard
1-1/2 Cup Vegetable oil
Salt; to taste
Freshly-ground black pepper; to taste
4 Roma tomatoes; peeled, seeded, and small diced
1/4 Cup Small-diced red onions
6 Ounce Prosciutto ham; julienned
Drizzle of extra-virgin olive oil
2 Tablespoon Chiffonade of basil
1 Pound Asparagus; blanched
2 Cup All-purpose flour
2 Large Eggs; beaten
2 Tablespoon Milk
2 Ounce Grated Parmigiano-Reggiano cheese
1/2 Fat; 0 Other Carbohydrates
Preheat the fryer. In a food processor, fitted with a metal blade, combine
the egg, 1 tablespoon of garlic, lemon juice, and mustard. Season with salt
and pepper. With the machine running, in a steady stream, add the oil, a
little at a time. Process until the mixture is thick. Remove from the
processor and season with salt and pepper. Cover with plastic wrap and chill
until ready to use. In a mixing bowl, combine the remaining garlic,
tomatoes, onions, and prosciutto. Season with salt, pepper and a drizzle of
olive oil. Stir in the basil. Set aside. Season the asparagus and flour with
salt and pepper. In a shallow pie pan, whisk the eggs and milk together.
Season with salt and pepper. Dredge each spear in the seasoned flour. Dip
each spear in the egg wash, letting the excess drip off. Dredge the spears
back in the flour, coating completely. Carefully lay a couple of the spears
in the hot oil and fry until golden brown. Fry in batches. Remove the
asparagus from the oil and drain on paper towels. Season with salt and
pepper. To serve, lay the asparagus on a platter. Drizzle the aioli over the
top. Mound the relish in the center of the asparagus and garnish with the
cheese. This recipe yields 4 servings.
Servings: 4