Recipes from the Chef's Kitchen

Show 442

Dolcetto - Trattoria

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

Executive Chef Martin Lackovic


Martin Lackovic


Morel Mushrooms filled with Potato Gnocchi Served in a
Fontina Fonduta with White Truffle Essence

Ingredients:
1)  3 Medium Yukon Gold Potatoes, Baked and Ricer
2)  20 Large Morel Mushrooms
3)  2 Egg Yolks
4)  2 Oz. Parmesan Cheese, Grated
5)  4 Oz. Flour
6)  8 Oz. Veal Stock
7)  1 Tbs. Butter
8)  2 Cups Heavy Cream
9)  3 Oz. Fontina Cheese, grated
10) 1 Additional Egg Yolk
11) 1/2 Tsp. White Truffle Essence
12) Salt And Pepper

Preparation:
1)  In a s/s bowl mix the potato, Parmesan cheese, egg yolks, flour, and
      salt. Fold all of the ingredients together. Do not overmix.
2)  Brush the mushrooms of any dirt and cut a large opening in the bottom
      of the morel with a pair of scissors.
3)  Using a pastry bag with a fine tip, pipe the potato gnocchi into the
      mushrooms. Do not overfill...or the mushrooms will break as the
      gnocchi cooks.
4)  Melt the butter in a saute pan and gently saute the morels on all sides.
5)  Add the veal stock, bring to a boil and cover the pan.  Place in a 450 deg.
      oven and cook for 3 minutes.
6)  As the mushrooms are cooking, bring the heavy cream to a boil in a
      sauce pan.
7)  Reduce the heat to a simmer and whisk in the fontina cheese a small
      amout at a time.
8)  When the cheese is incorporated, turn off the heat.  Allow the sauce
      to sit for 1 minute to cool a bit...then whisk in the extra egg yolk.
9)  Add the truffle essence to the sauce just before serving.
10)Place enough fontina fonduta in a bowl to cover the bottom, remove
      the gnocchi from the oven, and arrange in the fonduta. Garnish and
      serve immediately.


Soft Shell Crabs Sauteed with Chickpea Flour and Stuffed with Roasted Sweet Pepper and Prosciutto. Served over Pan-wilted
Spinach with Chives and Dried Cherry Tomatoes.
Ingredients:
1)  8 Jumbo Soft Shell Crabs
2)  1 Cup Chickpea Flour
3)  1 Large Red Pepper, Roasted and Peeled
4)  3 Oz. Sliced Prosciutto
5)  1 Bunch Chives
6)  1 Garlic Clove
7)  6 Oz. Cleaned Spinach
8)  1 Pint Cherry Tomatoes, Dried overnight in the Oven
9)  1/2 Cup Olive Oil
10) Salt and Pepper

Preparation:
1)  Clean the soft shells with a pair of kitchen sheers, be sure to
       remove the lungs
2)  Heat the olive oil in a large non-stick saute pan
3)  Dust the crabs with the chickpea flour and saute in the hot
      olive oil until browned on both sides
4)  Remove from the pan and drain on paper towels
5)  Chop the pepper and prosciutto, mix together and season with
      a bit of salt and pepper
6)  Lift the shell of the crab where the lungs were...and place a
      small amout of the pepper and prosciutto in each side, then
      cover with the shell
7)  Place the crabs on a baking tray and bake in the oven for 4
      minutes at 450 deg
8)  While the crabs are cooking, heat a small amount of oil in a
      saute pan and place a clove of garlic in, brown the garlic
      and discard
9)  While the oil is hot, add the cleaned spinach, then season with
      salt and pepper and toss in the pan until the spinach begins
      to wilt and lose its structure
10)Remove the spinach from the pan and arrange in the middle
      of a plate
11)Place the soft shells on top of the spinach and drizzle with a
      bit of the olive oil
12)Garnish with the cherry tomatoes and chives.  Serve
      immediately


Good Eating!!!