"Recipes from the Chef's Kitchen"

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Galileo

1110 Twenty-first Street
Washington, DC 20036
202-293-7191
Owner Roberto Donna


Lindsey Gustin and Roberto Donna
Recipes from "Cooking in Piedmont with Roberto Donna"


TORRETTA DI CARNE CRUDA
Raw Beef "Piedmont Style"

Ingredients:
24 ounces beef tenderloin, finely diced
1 cumcumber, cleaned, thinly sliced (6 ounces)
3/4 cup Parmesan cheese, shredded
1 cup button mushrooms, diced

Dressing:
5 tablespoons lemon juice (2 lemons)
1 cup olive oil
1 teaspoon salt
2 teaspoons black pepper
6 tablespoons fresh Italian parsely, chopped
1 garlic clove, smashed, finely chopped

Preparation:
1)  In a medium mixing bowl, combine ingredients for dressing;
      mix well using a whisk.
2)  Take 1/4 of the sauce and set aside. Add beef to remaining mixture and
      blend well, using hands.
3)  Use a ring or form 3" wide x 1 1/2" high to mix ingredients for this recipe.
      Place the ring on serving plate.
4)  Take 10 cucumber slices and layer along bottom of mold; add 1/2
      teaspoon of mixture, top with 3 teaspoons mushrooms; push down to
      compact.
5)  Add 1 1/2 teaspoons of mixture, then add a second layer of cucumbers,
      ten slices, and press down.
6)  Add meat, forming a 2 1/2" layer. As you add meat, slide form up to
      mold meat; press down on meat to compact.
7)  Add 3 tablespoons of cheese and continue to slide form off top, leaving
      a colorful, compacted layer of vegetables and meat. Repeat process for
      each serving.
8)  Make sure to put enough dressing in between layers of meat, vegetable
      and cheese as you build the tower.


LASAGNETTE CROCCANTI
Crunchy Lasagne

Ingredients:
1 lb. egg pasta dough
6 ounces mild Italian sausage meat (without casing)
2 tablespoons olive oil
1 fresh sage leaf, finely chopped
2 ounces fontina cheese, slice
4 ounces shiitake mushrooms - julienned
4 tablespoons grated Parmesan cheese
2 tablespoons veal stock
1/4 cup rosemary sauce

Preparation:
1)  Take chilled pasta dough and feed through past maker, beginning with
      setting #1 and graduating to setting #6.
2)  Lay pasta on lightly floured surface and cut into 4" by 4" squares, 4 pasta
      sheets per serving. Cook pasta in salted boiling water for 35 seconds.
      Remove from water and lay on dry towel to cool.
3)  In a large saute pan, combine sausage meat, olive oil and sage; saute until
      meat is browned, breaking up sausage meat as it cooks. After 2 minutes,
      remove from heat and allow to cool.
4)  Rub unsalted butter on bottom and sides of baking dish.
5)  Lay pasta sheets in single layer along bottom of pan; top each sheet with
      browned sausage meat, then a layer of fontina cheese slices.
6)  Add a second layer of sausage on each; top sausage with mushrooms and
      sprinkle with Parmesan cheese. Place baking dish under broiler for 4 minutes;
      remove and bake in oven preheated to 400 degrees for 6 minutes. Remove
      dish from oven.
7)  To serve, remove baked pasta sheets with spatula. Place first sheet on
      serving plate; place second sheet diagonaly on top. Build 4 pasta sheet layers,
      each alternating in direction. Drizzle warmed sauces over top.
8)  Be sure to make this very crunchy; do not be afraid to let it gratinee in the oven.


MACARON DEL FRET CON SALSA
DI PORCINIE GHIANDOLE DI VITELLO
Hand made Rigatoni in a Sausage Ragu

Ingredients:
1 lb egg pasta dough
Sweetbreads Sauce:
12 ounces sweetbreads, diced
10 ounces porcini mushrooms, roasted
1/4 shallot, finely chopped (4 tablespoons)
2 tablespoons unsalted butter
1/4 cup olive oil
4 teaspoons fresh rosemary, chopped
4 cups tomato puree
2 teaspoons salt
2 teaspoons black pepper

Preparation:
1)  Prepare egg pasta dough; after dough has chilled for 2 hours in
      refrigerator, remove and allow to soften at room temperature.
2)  When dough is soft and pliable, take 1/4 ounce, 1/2 tablespoon, of dough
      and place on lightly floured surface using fingers, roll dough into a
      small, 4" long cylinder.
3)  Take a knitting needle, coated in flour, and lay along top of cylinder,
      lengthwise. Press down and roll needle back and forth briskly, 3 to 4 times.
      Slide pasta off needle, creating a hollow, cylinder-shaped pasta noodle.
4)  Place noodles on a floured baking pan.
5)  To prepare sauce, combine butter, olive oil, shallots and rosemary in medium
      sauce pan; saute over medium heat for 2 minutes. Add mushrooms and sweet
      bread and cook for 1 minute; add tomato puree and salt and pepper. After
      cooking an additional 4 minutes, remove sauce from heat.
6)  To cook pasta, place in 3 quarts boiling water with with teaspoon salt; cook
      for 3 1/2 minutes and drain. Add cooked pasta to sweet bread sauce and toss.
      Pasta is ready to serve.
7)  If you do not have a knitting needle, use a pencil to make macaroni. Use the
      pasta the same day you make it, because if it gets too dry, it will be difficult
      to cook.


Good Eating!!!