"Recipes from the Chef's Kitchen"

Show 418

Dolcetto - Trattoria
3201 New Mexico Ave. , N.W.
Washington, DC 20016
202-966-0500

Executive Chef Martin Lachovic


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)

Ingredients:
(serves 4)
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

Preparation:
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.


Braciole di Manzo Ripieno
Carciofi e Prosciutto
Beef rolls stuffed with roasted artichoke and prosciutto)

Ingredients:
(Serves 4)
1 lb. Beef Filet, cleaned and trimmed
3 Artichokes
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

Preparation:
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
     and drain.
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
     truffle sauce.


Pere al Barolo con Zabaglione
di Cioccolatte
(bosc pear poached in barola wine served with a chocolate zabayone)

Ingredients:
(Serves 4)
4 bosc pears
1 btl. barolo wine
6 oz. sugar
4 egg yolks
2 tbs. cocoa powder
4 mint sprigs

Preparation:
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.


Good Eating!!!