"Recipes from the Chef's Kitchen"

Show 712
Pinzimini
The Westin Arlington Gateway
801 North Glebe Rd.
Arlington, Virginia 22203
703-537-4202

Laurent Chosset - Chef de Cuisine

Cavatelli Pasta with Roasted Vegetables

Ingredients:
1)   3 each Asparagus
2)   2 oz. of Parmesan Cheese
3)   1 Garlic Clove
4)   ½ cup Chicken Stock
5)   2 oz. of roasted Tomatoes
6)   Cavatelli (see recipe below)

Preparation:
1)   Cut Asparagus “Oblique”.
2)   Sauté the Asparagus with the Roasted Tomatoes.
3)   Add Garlic.
4)   Deglaze with Chicken Stock.
5)   Add Parmesan Cheese.
6)   Add Cavatelli.
7)   Toss.
8)   Season with salt & pepper.

The Cavatelli
Ingredients:
1)   1 cup Flour
2)   2 Eggs
3)   1 ½ cup of Water
4)   Parmesan Cheese.

Preparation:
1)   Make pasta dough by mixing the 1st three ingredients.
2)   Shape the pasta.
3)   Put the cheese on top.
3)   Blanch it.

Rib Eye and Fall Vegetables

Ingredients:
1)   1 Bone in Rack of Beef
2)   1 cup of Pomace Oil
3)   1 branch of Rosemary
4)   2 branches of Thyme
5)   1 branch of Italian Parsley
6)   1 Shallot
7)   1 Rutabaga
8)   1 Carrot
9)   1 Sweet Potato
10) 2 Baby Turnip
11) 2 peeled Pearl Onions
12) 1 oz. of French beans (snipped)
13) (Veal Demi-Butter with Chives)

Preparation:
1)   French the rack of beef (to cut meat away from the end of the rib or a chop,
       so that part of the bone is exposed.
2)   Cut your steak at 16 ounces.
3)   Blend the herbs with the shallot and oil.
4)   Rub the marinade on the meat and let set in your ice box for 24 hours.
5)   Peel and cut the root vegetables into any given shape.
6)   Toss it with oil, salt and pepper.
7)   Roast it at 350 f .
8)   Grill the meat.
9)   Sauté the vegetables in a pan with garlic and butter.
10) Place the Veal Demi-Butter on the meat.
11) Serve.

.
Left Picture
In the Studio Kitchen with Chef Laurent
Chosset (left) and Lindsey Gustin (right)
Right Picture
The Pinzimini Dining Room

Good Eating!!!