Level 5: Menu Project

Halfway through Level 5 on class #10, our Menu Project was due. The assignment is to create a menu of at least 4 courses for 8 people. I'll let the photos and menu speak for itself here. The theme I choose was rustic Italian. Lately some of my favorite meals have been at rustic Italian restaurants like Peasant, Locanda Verde or Morandi. So that is where I drew my inspiration. All these recipes are my own except the braciole which is Andrew Carmellini's and the crostini which I got from my sister. Each recipe serves 8, simply cut in half to serve 4.

Aperol "Bellini"

 

• 2 bottles prosecco
  


• Aperol
  


• 1 can San Pelligrino Aranciata
  


• 1 orange, peeled

1.  Add prosecco, splash of Aperol, splash of Aranciata and orange peel to glass.

Chilled White Asparagus Soup

• 2 soft-boiled large eggs
  


• 2 jars Spanish white asparagus (about 345g each jar)
  


• 4 tablespoons mild olive oil
  


• 4 teaspoons Sherry vinegar
  


• 4 teaspoons chopped flat-leaf parsley
  


• 4 teaspoons chopped mint
  


• 1/2 cup sparkling water

1. Cover eggs with water in a small saucepan and bring to a boil, then simmer 3 minutes. Drain and cool under cold running water. Set aside.
   


2. Drain jarred asparagus, reserving liquid; coarsely chop. Blend eggs, chopped asparagus, oil, vinegar, parsley, mint, sparkling water and asparagus liquid in a blender until smooth. Season with salt.
   


3. Chill soup in refrigerator, covered, until cold, about 20 minutes.
   


4. Garnish with chopped mint leaves.

Ricotta Beet Crostini

• 2 loaves Italian demi-baguette
  


• ½ lb Salvatore Brooklyn ricotta cheese
  


• 2 packages pre-cooked beets (8 oz. each), chopped
  


• Salt and pepper
  


• 2 tablespoons honey
  


• Olive oil, as needed

1. Preheat oven to 400ºF.
   


2. Slice baguettes, discarding ends, into 16 slices ½-inch thick, drizzle with olive oil and place on a tray. Toast in oven until golden brown (approximately 6 minutes).
   


3. Once bread has cooled, add a layer of ricotta cheese and top with beets. Drizzle with a little honey and season with salt and pepper.

Gnudi with Crispy Prosciutto, Sage and Black Truffle Sauce

• 2 lbs. fresh ricotta cheese
  


• 2 large eggs
  


• 2/3 cup finely grated Pecorino Romano
  


• 1 teaspoon salt
  


• Large pinch white pepper
  


• 1½ cups all purpose flour, plus more for coating
  


• 8 tablespoons extra virgin olive oil
  


• 8 thin prosciutto slices
  


• 12 whole fresh sage leaves
  


• 3-4 large shallots, chopped
  


• 9 fresh thyme sprigs
  


• 4 teaspoons fresh sage, chopped
  


• 4 cups chicken stock
  


• 2 teaspoon black truffle oil
  


• ½ cup chilled butter, diced

1. Line medium bowl with several layers of paper towels. Spoon ricotta on top and allow to drain 30-60 minutes.
   


2. Beat egg, pecorino romano, salt and white pepper in bowl. Mix in ricotta. Sprinkle in sifted flour and blend gently. Cover and chill for 1 hour.
   


3. Line rimmed baking sheet with plastic wrap. Place some flour in a bowl. For each gnudi, gently roll 1 heaping teaspoon of dough into a ball. Add to flour and toss to coat lightly, shaping into short log. Place on baking sheet. Cook gnudi about 8 min in salted boiling water.
   


4. Heat 1 tbsp oil in large pot over medium-high heat. Add prosciutto slices in batches. Cook until beginning to brown about 2 min per side. Drain on paper towels. Add whole sage leaves to pot, sauté until crisp, approximately 1 minute per side.
   


5. Heat rest of oil, shallots, thyme, chopped sage and stock and boil until slightly reduced, scraping browned bits, about 7 minutes. Remove from heat add 2 teaspoons truffle oil. Season to taste. Mount sauce with butter.
   


6. Transfer gnudi into bowl with sauce and coat. Serve 4-5 gnudi per person.


7.  Place one piece prosciutto and sage leaf on top. Sprinkle more pecorino on top.

Pan-Seared Branzino over Cannellini Bean Arugula Stew

• 8 fillets Branzino
  
  


• 4 cans (15.5 oz each) cannellini beans
  
  


• 2 bunches arugula
  
  


• 3 1/3 cups chicken stock
  
  


• 4 large garlic cloves, chopped
  
  


• Salt and Pepper
  
  


• ¾ cup grated parmigiano-reggiano cheese
  
  


• ½ cup extra virgin olive oil

1. In a stockpot cook garlic in olive oil over medium – high heat until lightly golden around 1-2 minutes.
   


2. Add stock, beans and freshly ground pepper and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes
   


3. Stir in arugula and cook until wilted, around 1 min.
   


4. Add ½ cup cheese to thicken stew.
   


5. Add olive oil to sauté pan over high heat. Season fish fillets
   


6. Add fillets to pan, skin side down. After a few seconds, using a spatula, gently press down on fillets to even cooking.
   


7. After about 2 minutes, check to see that skin is crisp and then flip fillets.  Cook for another minute and remove from heat.
   


8. Sprinkle stew with additional cheese. Place fillet skin side up on top of stew. 

Short Rib Braciole, Lemon Garlic Broccoli Rabe

• 1 cup pancetta (about 1/2 lb.), roughly diced
  


• 8 boneless short ribs (about 4 lbs.) cut into thirds
  


• 2 heaping teaspoon salt
  


• 1 teaspoon pepper
  


• 2 small onions, diced (about 2 cups)
  


• 2 cloves garlic, sliced Goodfellas thin
  


• 1/4 teaspoon red pepper flakes
  


• 40 canned whole tomatoes (4 cans, 28 oz. each or about 8 cups) preferably san marzano, plus their juice or 8 cups crushed tomatoes plus juice

1. Preheat oven to 375ºF.
   


2. Cook pancetta in large, dry, ovenproof saucepot over medium-high heat until the fat renders about 2 minutes.
   


3. Season the short ribs on both sides and add to saucepot to brown about 5 minutes.
   


4. Add the onion and cook until it softens, about 1 minute. Add garlic and red pepper, mix well, and continue cooking
   


5. Crush tomatoes over bowl and add to the pot with juice. Bring mix to a low boil.
   


6. Remove pot from stove and place in oven. Check ribs every 15 min or so to make sure boil is not too hard. Cook until meat is very tender and fork can pass through without sticking, about 2½ hours.

For topping

• 1/2 cup pine nuts, roughly chopped
  


• 2 tablespoons extra virgin olive oil
  


• ½ cup Panko bread crumbs
  


• 4 teaspoons dried oregano
  


• 4 tablespoons chopped parsley
  


• Pinch of salt and fresh pepper
  


• 4 tablespoons grated parmigiano-reggiano

1. Toast pine nuts in dry sauté pan over low heat, shaking pan occasionally, about 8 minutes.
   


2. Add olive oil and mix well. Add Panko and continue cooking over low heat, mixing occasionally, until everything is toasty brown about 2 minutes.
   


3. Add oregano and parsley. Season with salt and pepper and cook together for a few seconds.
   


4. Remove from the heat and then add cheese

 To finish

1. Remove pot from oven and immediately remove ribs to a plate.
   


2. Use a ladle to remove some of the fat from the sauce.
   


3. Add 1/2 cup water to the sauce and stir together
   


4. Place 4 to 5 pieces of meat on each plate. Put the sauce from the pot directly over the ribs and sprinkle the topping generously over each dish. 

Lemon Garlic Broccoli Rabe

• 2 lemons, zested
  


• 2 bunches broccoli rabe, about 2¼ lbs
  


• 2 teaspoons red pepper flakes
  


• 3-4 cloves garlic, minced
  


• 3 tablespoons extra virgin olive oil
  


• Salt

1. Blanch broccoli rabe in a large pot of boiling salted water until tender, about 4 minutes. Remove and refresh in ice water bath.
   


2. Heat oil in sauté pan and add garlic and pepper flakes about 1 minute
   


3. Add broccoli rabe to pan and toss. Season with salt and continue to cook for another 2-3 minutes.
   


4. Finish with lemon zest and continue to cook for 30 seconds. Season if needed.

Zabaliogne with Fresh Berries

 

• 8 large egg yolks
  


• ½ cup sugar
  


• ½ cup Marsala wine
  


• Assorted fresh berries
  


• Mint leaves

1. Bring a pot of water to a simmer over medium-low heat
   


2. Combine egg yolks and sugar in a glass heat-resistant bowl and whisk until foamy
   


3. Place the bowl over the simmering water and begin to whisk constantly. The bottom of the bowl must not touch the water in the pot. While whisking, take the bowl on and off the heat so the eggs do not scramble.
   


4. Gradually pour in Marsala wine and continue to beat for about 5 minutes until a thick custard has formed and doubled in volume.
   


5. Serve over fresh berries and garnish with a mint leaf