Francobolla di Zucca con
Salsiccia di Finocchio
(Postage stamp size pasta filled with roasted butternut squash, ricotta cheese, and amaretti topped with fennel sausage and over dried tomatoes)
1 medium butternut squash
4 oz. goat milk ricotta cheese
2 oz. amaretti cookies, crushed
1 cup parmesan cheese, grated
6 oz fennel sausage, cooked and drained
1 large egg
2 oz. butter
1 pint cherry tomatoes
2 lb. pasta dough
1) Cut the cherry tomatoes in half and push out the pit with the
seeds. Place them skin down on a baking tray and leave
overnight in a gas oven with the door slightly ajar.
2) Place the butternut squash in a 450F oven until soft; this usually
takes about 1 to 11/2 hours. Allow the squash to cool, then cut in
half and remove the seeds and the core.
3) Scoop out the soft cooked meat and mash with a wooden spoon in
a large bowl. To the squash, add the parmesan cheese, cookies,
ricotta cheese, and the egg. Mix well and season to taste.
4) The squash mix should be a bit wet and sweet.
5) Roll out the pasta dough with a machine or by hand, and lay a large
piece of pasta on the francobollo mold, pipe the filling into the molds,
and cover with another layer of pasta.
6) Seal with a rolling pin.
7) Turn over the pasta and cut the small ravioli out to shape.
8) In a saute pan, heat the butter and sausage until it begins to sizzle,
then add the tomatoes, cook slightly, and remove from the heat. Cook
the pasta in salted boiling water, removing the pasta as they float to the
top and placing them in the sausage and tomato mixture.
9) Toss the pasta in the sausage and tomatoes, place in a bowl and top
with parsley and parmesan cheese.
1 lb. Beef Filet, cleaned and trimmed
12 slices of Parma Prosciutto
8 oz. Veal Glace
2 oz. Black Truffle shavings
4 oz. Flour
4 oz. Olive oil
2 oz. butter
Soft Polenta for accompaniment
1) Slice the beef filet into 12 even pieces.
2) Using a mallet, pound the beef flat to a size approximately the size
of your open hand.
3) Separate each piece with wax paper and cover with plastic wrap,
then place in a refrigerator.
4) Clean the artichokes; remove the choke, and slice into eight equal
pieces. Saute the artichokes in a non-stick pan with a little olive oil,
cook slowly untl they become tender, them remove from the heat
5) Lay each piece of beef on a clean work surface and cover it with a
piece of prosciutto, trim the prosciutto if it extends off of the beef filet.
6) Arrange the artichokes on the prosciutto at the top of the beef filet,
and roll the beef up around the artichokes, like an egg roll, then fold
in the sides as the roll approaches the end. Hold the end of the beef
in place with two toothpicks.
7) Heat a saute pan with the oil and butter until the butter begins to sizzle.
Lightly coat the beef rolls with the flour, and saute in the pan until each
side has browned.
8) Remove from the oil, place on a baking tray and cook in a 450F oven
for 5 minutes. Remove the oil from the pan and add the veal glace
and black truffle shavings.
9) Remove the beef rolls from the oven and cut each one in half;
arrange around some soft polenta, then drizzle with the veal and black
4 bosc pears
1 btl. barolo wine
6 oz. sugar
4 egg yolks
2 tbs. cocoa powder
4 mint sprigs
1) Place the sugar and borolo wine in a pot, and bring to a boil.
2) Peel the pears and place them into the boiling barola syrup.
3) Cook the pears until they have lost some of their firmness,
approximately 7 to 10 minutes.
4) Remove the pears from the syrup and allow to drain standing upright.
5) In a zabayone bowl or a medium stainless steel bowl, place the egg
yolks, 6 oz of the barola syrup, and the cocoa powder.
6) Over a high flame, slowly whisk the ingredients together until they
begin to froth, then mix very fast, making a warm foam.
7) When the foam begins to pull off of the sides of the bowl, remove
from the heat and continue to stir briefly.
8) Place a portion of the chocolate zabayone in the middle of the bowl.
9) Cut five evenly spaced lengthwise cuts in the pear starting about one
third of the way down from the top.
10)Place the pear on the zabayone and slowly turn the pear to fan out
the bottom of the pear in the warm zabayone, then garnish with the
mint and powdered sugar.