"Recipes from the Chef's Kitchen"

Roasted Scallops round Ravioli with
Leeks and pureed Tomato Sauce
(Cappellacci di cappesante e porri con salsa di pomodori passati)

Ingredients:
1)   8 Fresh Sea Scallops (U 10)
2)   64 circles of fresh pasta sheet (3-4 inch diameter)
3)   4 oz. Leeks
4)   2 oz. Butter
5)   2 Garlic Cloves - thinly sliced
6)   10 Basil Leaves
7)   1 Egg, beaten with TBS Water
8)   1 can (20 oz.) Italian Plum Tomato
9)   1/2 small Onion - Julienne
10) Fresh Thyme
11) 2 oz. Extra Virgin Olive Oil
12) Salt and Pepper to taste

Preparation:
1)   Season and sear at high heat both sides of the scallops for thirty seconds
       each side. Then remove from heat and sprinkle with fresh chopped thyme.
       Then let cool and cut in half to have two medallions out of each scallop.
2)   Braise the leeks with butter at very low heat for 30-40 minutes...season to
       taste and remove.  Then puree with a blender.
3)   Prepare the ravioli by placing half the discs of pasta on the table.  Then
       brush the circles of pasta with a small amount of leek puree. Place a scallop
       on top and close with another disc of pasta.  Seal the sides and cook in
       abundant salted boiling water for 3 minutes.
4)   For the tomato sauce, place half the oil with onion and garlic until gold.
       Then add tomato and basil and season to taste. Cook slowly for 30 minutes
       and puree in a blender.
5)   Place sauce on bottom of the plate...place ravioli on it and drizzle with olive
       oil.

Roasted Venison Medallion with
Winter Black Truffle Sauce
(Cervo arrosto con salsa al tartufo nero di Norela)

Ingredients:
1)   20 oz. Venison, marinated Meat-loins (prefer Cervena brand)
2)   1 oz. Black Winter Truffle either fresh or preserved (prefer from Italy)
3)   1/2 cup Veal Stock Reduction (Veal Glaze)
4)   2 Shallots
5)   1 Garlic Clove
6)   1 each stems of Thyme, Rosemary and Sage
7)   1/2 cup Brandy
8)   1/2 cup Marsala
9)   2 oz. Cooking Oil
10) 2 Bay Leaves
11) 12 Black Peppercorns - Whole
12) Salt and Pepper to taste

Preparation:
1)   In a hot pan with the oil...sear the venison loins evenly all around for
       about 3 minutes.  Finish cooking in a preheated oven at 375 degrees
       for 4-5 minutes.  Then set aside and let rest in a warm corner of the
       stove for another 5 minutes.
2)   For the sauce take a pan and add the whole black truffles, liquors, fresh
       herbs, garlic and liquids.  Then remove the truffles and strain through
       a chinoise. Put the liquid back in the pan and add the veal glace.
3)   Chop and add all the truffle but one (you'll use that julienned for garnish).
4)   Bring sauce to a boil and puree in a blender.
5)   Slice the venison and cover with the sauce.

Ingredients:
1)   3 Quince Apples, peeled and diced
2)   1 Butternut Squash, peeled and diced
3)   1/2 cup Sugar
4)   1 Vanilla Bean
5)   5 oz. Butter
6)   1 pinch Cinnamon
7)   3 oz. Toasted Pine Nut
8)   5 Sheets Phyllo Dough
9)   3 tbs. Honey

Preparation:
1)   Marinade the quince apple, the squash with honey, cinnamon, vanilla and
       half the sugar for at least one hour.  Then saute at medium heat for 8-10
       minutes and add the pine nuts.  Set aside to cool.
2)   Place the sheets of phyllo on top of each other brushing and sprinkling
       with sugar between each layer.  Then place the apple and squash filling near
       one end of the shorter side.  Roll until the end to form an even cylinder.
       Brush with melter butter to prevent drying.
3)   Place in a baking pan with parchment paper and bake at 350 degrees for
       15 minutes.
4)   Serve Hot.

To Previous Page