Uncategorized

• On a clean cutting board, form a well with the flour. Put the eggs into the center. With a fork, whisk the eggs drawing in the flour until well combined. Turn out of bowl and form a ball. Note, if the dough is dry and crumbly add a little water until pliable. If it is too wet, add 1 TBL of "00" flour at a time until you can manage it without stickiness.
• Set aside dough and clean your cutting board. Dust with flour and turn out dough onto surface. Knead the dough until smooth, about 10 minutes. Cover the dough lightly and let rest 30 minutes.

To Make Pasta

• You can either hand roll and hand cut your pasta. Or if using a pasta machine, take a piece of pasta about 1/2 cup size. Pass the dough through the smooth side of the pasta machine on the widest setting, repeat. Gradually move the setting to the next lower width and repeat the process. Do this until you have the thickness you like. The dough should be dry and matte before switching to the notched side of the machine to cut your pasta.
• Flour the noodles to set aside before use to prevent sticking.

To cook Pasta

• Bring a large sauce pot to boil. Add enough salt that it tastes like the sea. Once boiling add fresh pasta. (Fresh pasta cooks quickly, 3-4 minutes) When pasta begins to float its ready. It should be al dente, meaning to have a bit or chew to it. If adding to sauce, cook one minute less.

• Bring water to boil in large sauce pot. Salt water to taste like the sea. Once boiling add bucatini and cook for 6-7 minutes. (Check package for cook time and cook 1 minute less) If cooking fresh pasta, cook after the next step.
• Add guanciale to a cast iron sauté pan. Render until slightly crispy. Remove Guanciale and keep rendered fat.
• In a separate mixing bowl whisk the pecorino and egg yolks. Place mixing bowl over pasta water (to create a double boiler_ Slowly drizzle in the rendered fat, stirring constantly. If too thick add pasta water in slowly until you have a rich creamy egg sauce. (be careful not to let the egg yolks cook to fast or they will get lumpy).
• Place guanciale back in the sauce pan, add in the egg mixture and toss in the pasta. Add more pasta water if too thick. Add black pepper. Serve immediately.
• You may add more Pecorino Romano, guanciale and black pepper to garnish

• Take each veal scallopini and place 1 slice of prosciutto on each. Take 1-2 sage leaves and using a toothpick secure prosciutto and sage to veal.
• Add salt and pepper to flour. Dredge each piece of veal lightly in flour mixture and set aside.
• Heat cast iron pan with 1 TBL of butter and olive oil. Over medium heat place veal, prosciutto side down until crispy. About 1 minute, turn veal over to cook the other side. Remove from pan and keep warm.
• Deglaze the pan with the white wine, scaping up the browned bits. Cook until it thickens into a sauce. Add the remaining 2 TBL of butter to sauce, stirring until creamy.
• Remove toothpicks from veal and serve immediately with sauce.

• Preheat oven to 350 degrees
• Toast the almonds in the pre-heated oven until golden, about 8 -10 minutes. Let cool and set aside
• Beat the 4 eggs with the sugar until light and fluffy. Slowly add melted butter and stir to combine.
• In a separate bowl combine flour and baking powder. Mix dry ingredients into wet ingredients. Once combined, stir in almonds. Refrigerate dough for 1 hour.
• Line baking sheets with parchment paper. Take refrigerated dough and divide in two. Form 2 logs that are the length of the baking sheet (a jelly roll pan works, too). Whisk the remaining egg and brush the tops and sides of logs. Do not leave any egg dripping.
• Bake the logs of dough in the pre-heated oven for 20 minutes. Remove from oven and let cool on wire racks.
• Once the logs are cooled move them to a cutting board and slice them at an angle about 1/2 inch thick. Place the cookies on theirs sides on baking sheets and place back into the oven.
• Bake for 25 minutes turning over once about half way through the second baking process.

• Take day old or longer bread that has gotten stale and cut it into 1 inch chunks.

  Heat butter in a cast iron pan on medium heat. When butter begins to brown add the bread chunks and toss until crispy. Set aside

For the Salad

• Wash, rinse and chop the romaine lettuce, place in mixing bowl. Slice tomatoes, onions and olives and add to mixing bowl. Take basil leaves and slice into thin ribbons and add to mixing bowl. Add toasted bread.

For the Salad Dressing

• Combine extra virgin olive oil, red wine vinegar, garlic powder, salt and pepper and stir or shake until well combined. Add to mixing bowl

To Serve

• Toss salad ingredients, bread and dressing together. Serve in a large bowl or on a platter, or in individual bowls. Garnish with fresh basil

• In a small sauce pot, heat chicken stock to a simmer.
• Heat olive oil in a medium sauté pan over med-high heat.  When oil is hot add onion.  Sweat onions until translucent and softened. 
• Add risotto, sauté until browned untillightly toasted.
• Deglaze pan by adding wine, then stir until wine is absorbed.
• Add one cup of warm stock to rice andcontinue to stir until liquid is absorbed. Repeat the process one cup of stockat a time until rice is al dente and creamy.
• Stir in shredded mozzarella and fig preserves.  Season with salt and pepper to taste.
• Line a baking sheet with parchment and spread out finished risotto onto pan in a thin layer and place in refrigerator to cool for 1-2 hours.
• Dice whole mozzarella into small cubes, and cut figs into cubes the same size.
• Remove the risotto from the refrigerator, using ascoop take about a tablespoon of risotto and flatten it in the palm of yourhand.
• Place a mozzarella cube and fig cube in the center androll the sides inward to create a ball. Place balls back in the refrigerator for 15-20 minutes before breading.
• Set up a standard breading station with seasoned flour, whisked eggs and Italian breadcrumbs.  Begin by rolling a ball into the flour, then the egg, then the breadcrumbs until lightly coated. 
• Once balls are breaded, heat frying oil.  Once the oil is hot, place 5-6 balls at atime into oil.  Stir occasionally foreven browning.  Remove from oil and drainon a paper towel.
• Serve with Fresh Fig slices, basil leaves andbalsamic.

Corn

• Remove Husks from corn and place in a stock pot of boiling water for 8 minutes. Let cool and cut corn kernals off the cob into a mixing bowl.

Salad

• Add tomatoes, bell pepper, jalapeno pepper, beans, onion, spices, juice and cilantro to corn kernals. Chill and serve