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Terrina
di Ricotta e Tartufo
Ricotta Cheese and Black Truffle Terrine
serves
4
| 4 oz. fresh Ricotta cheese | 1 tsp. truffle oil | |
| 1 oz. sliced black truffles | 8 oz. cream | |
| 8 oz. puréed boiled potato | salt and pepper to taste | |
| 2 sheets gelatin |
Soak
gelatin in cold water. Bring
cream to a boil and add gelatin.
Combine cream, potato, Ricotta, truffles, salt and pepper.
Place
in rectangular container 2” x 4” x 2”. Refrigerate for 4 hours or more.
Slice 1” thick. Serve on spring mix salad. Toss with truffle oil and lemon dressing.
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Salmone
in Crosta di Basilico e Mandorle
Salmon with Basil Bread Crust and Almonds
serves
4
| 4 salmon filets, 6-8 oz. each | ½ cup olive oil | |
| 8 oz. bread crumbs | ½ lb. cherry tomatoes, quartered | |
| 3 oz. fresh basil | 1 Tbsp. butter | |
| 3 oz. sliced almonds | 1 garlic clove, halved | |
| 1 lb. string beans | salt and pepper to taste |
Put basil,
bread crumbs and ½ clove of garlic in blender and chop very fine.
Salt and pepper
the bread crumb mixture, and add almonds.
Salt and pepper the salmon filets, and coat with
almond/bread crumb mixture.
Place on baking sheet and bake for 14-17 minutes at 350º.
While
salmon is baking, boil string beans in salted water for 6-8 minutes.
Put ½ clove of garlic and olive oil in a sauté
pan, and cook till garlic is light brown.
Add chopped tomato and string beans, and cook for 2-3
minutes. Add
butter, salt and pepper.
Put
string beans on plate and top with salmon.
Garnish with fresh basil leaves.
Wine suggestion: Fumé Blanc.
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Rombo con Cipollotti e Finferli
Turbot with Fresh Green Onion and Wild Mushrooms
serves
4
| 1 3/4 lb. turbot | ½ cup olive oil | |
| 1 bunch green onion | 2 tbps. butter | |
| 1 stalk celery, chopped | 2 cups fish broth | |
| 1 carrot, chopped | 2 garlic cloves | |
| 1 medium onion, chopped | 1 sprig parsley | |
| 1 lb. wild
mushrooms (Chantarelle, Porcini, or Goat Feet) |
Salt and Pepper to taste |
For
the fish broth, use the bones of the turbot.
Start with very cold water.
Add the turbot bones, celery, carrot, onion, one
clove of garlic and parsley.
Simmer for one hour over low heat.
Filet
the turbot. Steam
the green onions for three to four minutes.
Sauté the mushrooms with garlic and olive oil.
Bake
the turbot with green onions, mushrooms, olive oil, salt and pepper,
and a cup of broth, for ten minutes, in a 400 degree oven.
Remove
turbot from
pan. Pour
pan juices into a saucepan and reduce, adding butter.
Serve the turbot on a plate with a few spoonfuls of the reduced sauce.
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Zeppole
Neapolitan Sweet Pastry Rings
| 3 cups water | 3 cups all-purpose flour | |
| pinch salt | oil for deep-frying | |
| 3
tablespoons s |
confectioners' sugar | |
| 2½ tablespoons brandy | ground cinnamon |
Put
the water, salt, sugar and brandy
(no more than stipulated or the zeppole will immediately darken when
fried)
into a pan, and bring to a boil. As soon as the
water bubbles, but is not quite boiling,
add the flour all at once, stirring vigorously with a wooden
spoon.
Continue
cooking and stirring until the paste comes away from the sides of
the pan.
Beat it with the spoon until light and elastic, then
turn it out onto an oiled marble slab or pastry board.
It must be in one piece, like a ball. Beat the
ball with a wooden pestle,
keeping it in one piece, and continue beating for 10 minutes.
As it becomes flat, re-shape it back to its ball shape.
Break
off small pieces of the dough and roll them into ½-inch-thick
sticks about 10 inches long.
Shape these into rings, pressing the ends together firmly, and prick
with a fork.
Heat
plenty of oil for deep-frying.
Add the rings, a few at a time, and fry until crisp and golden.
Take from the pan with a perforated spoon and drain on paper
towels.
Serve hot, sprinkled lightly with confectioners' sugar sifted with
cinnamon.
If the zeppole have been prepared correctly, they will be very light and "empty" inside when they are fried.
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