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13 Cards in this Set
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- 3rd side (hint)
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Saffron Arancini, Carnaroli rice, Mozzarella: (pasta) |
Arancini -carnaroli rice -yellow onions -saffron -white wine -veggie stock Mozzarella cheese, Bread crumbs Flour (for breading) -water, a.p. flour |
saffron arancini, carnaroli rice, mozzarella: (pasta) Aranicini, which means small oranges is a traditional Southern Italian Street food. First one makes a risotto with carnaroli rice, onions, white wine, Parmesan cheese, saffron and vegetable stock. After the rice is allowed to cool mozzarella cheese is then folded into the rice. The rice is then rolled into balls and then placed in a slurry of flour and water. They are then rolled in breadcrumbs. We will serve 5 each arancini. Components: |
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Burratta, smashed please, green garlic, lemon, toasted focaccia(pantry) |
2oz burratta Smashed peas -english peas,lemon zest,olive oil,salt Green garlic covering the toasted focaccia -olive oil, salt |
The burrata, which will come from Di Stefano will be served with English peas that are smashed and mixed with olive oil and lemon zest. The green garlic will be cooked with olive oil slowly until soft and spooned onto the burrata. Small thinly sliced toasted focaccia will be served with the dish. |
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wild arugula, strawberries, balsamic dressing, ricotta salata, saba: (pantry) |
Balsamic vinaigrette -olive oil -balsamic vinegar Strawberries Riccotta salsa Saba=cooked/reduced from what's leftover of unfermented grapes being used for wine. |
The arugula will be dressed with a balsamic Vinegar that 18 made with balsamic vinegar and olive oil. The strawberries will be thinly sliced and tossed with the arugula along with the strawberries. The ricotta salata, which is ricotta that has been pressed salted and dried, will be shaved on top of the salad. Components: |
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Tuscan kale salad, golden raisins, pecorino, pine nuts, lemon, vinaigrette:(pantry) |
Tuscan kale Golden raisins Pine nuts Pecorino Lemon vinaigrette -lemon -olive oil, salt |
kale will be chopped and tossed with golden raisins, pecorino, pine nuts and a lemon vinaigrette. The raisins will be plumped in champagne vinegar and the lemon vinaigrette will be made with lemon juice and olive oil. Components: |
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Spring chopped salad: asparagus, snap peas, fava beans, rainbow carrots, tarragon vinaigrette:(pantry) |
Dressing includes; -Sherry vinegar, -Shallots, -Dijon mustard, -Tarragon -Olive oil, Salt Asparagus Snap peas Fava beans Rainbow carrots Croutons |
carrots, tarragon vinaigrette: (pantry) The base of the salad will be chopped romaine, raw asparagus, blanched fava beans and snap peas. The dressing will be made With Sherry vinegar, Dijon mustard, shallots, olive oil and fresh tarragon. Components: |
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meatballs, green garlic, tomato, ricotta, chili, parmesan: (pizza) |
Dough -Water, Salt, Yeast, Flour Tomato sauce -Alta cucina tomatoes -Oregano -Olive oil, saltGreen garlic -Olive oil,Salt Meatballs Ricotta cheese Parsley Marjoram Chili (pickled in white wine,honey,and bay leaf) |
The pizza will have tomato sauce, then green garlic, which is stewed in olive oil. After the garlic we will top the pizza With ricotta and finally meatball pieces. It will be finished with parsley and marjoram. |
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fresh ricotta raviolo, roasted butternut squash, farm egg, brown butter, parmesan: (pasta) |
The Raviolo is one single pasta pillow filled with fresh ricotta, parmesan, black pepper and salt. Nestled in a ball of ricotta is an egg yolk which then the cheese and egg yolk are encased in pasta dough. The sauce will be a brown butter, which is made with butter that is caramelized and lemon juice that helps create a warm buttery vinaigrette that is served on top of the ravioli. |
Raviolo=only 1 big one Fresh ricotta Parmesan Salt Black pepper Chino valley egg yolk Brown butter sauce Butter Salt Lemon juice |
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fusilli verde, tomato, chili, ricotta, green olives: (pasta) |
Fusilli verde -Spinach -Semolina, Water Tomato Ricotta Chili Green olives Garlic |
The term fusilli comes from the word “fuso” or spindle. The pasta is shaped like a cork screw and is about an 1/2 inch long. We will be making the pasta with semolina, spinach puree and water. The sauce will be made with tomatoes, garlic, ricotta and a small amount of chili. This is a very simple pasta full of rich tomato flavor with a hint of creaminess from the ricotta. |
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english pea tortelloni, lemon, fresh ricotta, mint, parmesan: (pasta) |
Pasta dough -Eggs, Flour, Olive oil Filling -Ricotta -English peas - Ricotta - Salt - Lemon zest English peas Pea tendrils Mint |
Tortelloni is a larger tortellini and does not have a crease in the center. The filling is made with ricotta, parmesan, lemon zest and English pea puree. The pasta will be butter glazed with mint and served with some fresh peas along with pea tendrils and parmesan. |
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half-chicken al mattone(cooked under weight), cranberry bean ragu, roasted fennel salsa:(pasta) |
mary’s half chicken cranberry bean ragu -cranberry beans - onions - carrots - celery - bay leaf roasted fennel salsa -fennel -tomato -basil -olive oil, balsamic vinegar Brine=soaked -garlic -salt, black pepper - bay leaf |
The Mary’s chicken will be brined first. It will be completely deboned and roasted in the pan with olive oil and finished with butter. Mattone refers to the method of cooking something under a brick. In our case we will be using a weight, which will keep the chicken flush against the pan thus creating and even browning of the skin. The cranberry beans will be cooked with mirepoix, water, olive oil and finished with salt. On the pick-up the beans will be boiled vigorously so that the starches in the beans will emulsify with the olive oil and bean juice. This gives the ragu a velvety consistency. The fennel will be diced and roasted in the oven then tossed with basil, tomato and balsamic vinegar to form a salsa.
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Pan-seared pork chop, tokyo turnips, english peas, potato puree: (pasta) |
Pork chop 12 oz Brine -Salt, Sugar, Balck pepper -Bay leaf -Garlic Potato puree -Yukon gold potatoes - Butter -Milk English peas Tokyo turnips |
the pork chop is first brined, then it will be pan roasted with olive Oil and butter. It will be served with a potato puree made with Yukon potatoes along with English peas and Tokyo turnips. These both will be cooked with butter and stock to keep their bright fresh flavors. ***Steak knife: Allegies; allium, dairy |
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warm cornmeal shortcake, fresh strawberries, cream: (pantry) |
Vanilla Strawberries -macerated in; sugar/Vanilla Whipped cream |
a variation on the strawberry Shortcake theme, this dessert features a light, vanilla scented cornmeal-laced dough warmed lightly and served alongside fresh strawberries that have been macerated in sugar and vanilla (this creates a thin tasty sauce that will be seen on the plate) and whipped cream Allergies: gluten, dairy |
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buttermilk panna cotta, rhubarb compote: (pantry) |
Panna cotta -cooked Cream -Buttermilk -Sugar - Lemon peel -Gelatin -Vanilla Rhubarb Compote -Rhubarb cut into pieces -Sugar -Lemon juice -Vanilla |
Panna cotta means cooked cream in Italian. This panna cotta is made with cream, buttermilk, sugar and vanilla with a small amount of lemon peel added. The cream is first heated with the sugar, lemon zest, and vanilla then the buttermilk is added along with the gelatin. This is then left to cool for at least 12 hours. The rhubarb compote is made by cooking cut rhubarb with sugar, lemon juice and vanilla until the rhubarb is tender and the compote is thickened. This will be spooned over the panna cotta. |
