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cooking with nunzio


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Summer Session Registration Now Open!

Monte Carlo, Dining with the Jet Set 

SOLD OUT !

June 3, 2017, 10:00 am

Chef Patruno shares his many memories & recipes as a young chef in Monte Carlo, Monaco. Recipes include favorite dishes of the many actors, royalty and jet set who dined at La Polpetta restaurant, Nunzio’s first command as chef.  He was in his early 20’s!

 

Eze Village

June 10, 2017, 10:00 am

Up high behind Monte Carlo you will find a lovely village home to the famous La Chèvre D’or hotel and its 2 Michelin star restaurant.  This is an old medieval castle nestled between Monte Carlo & Ville Franche. Expect to taste Provencal seafood, local baby vegetables, & salads not prepared in the usual way.  Very refreshing summer dining.

Register Here

 

Cannes Festival Dining

SOLD OUT!

June 17, 2017, 10;00 am

Stroll La Croisette Blvd surrounded by turn of the century hotels and restaurants with overflowing terraces and guests dining on bouillabaisse, grilled seafood and local strawberry desserts.

 

NICE

June 24, 2017, 10:00 am

One of the largest cities on the French Riviera known for its big city appeal including famous flower & seafood markets. Also, famous for its family owned artisan shops like local bakeries, butchers, cheese and pasta stores.  All local and made fresh daily.  Enjoy preparing dishes such as the nicoise salad, loup de mer with wild fennel, & seafood pastas.

Register Here

 

Summer cooking class begins at 10:00 am at Nunzio’s. Class includes tour of the Collingswood Farmers’ market, class instruction, recipes and luncheon. The cost to attend is $50.00 per person. Classes are paid in advance. Cooking with Nunzio is a great gift idea for friends, families and associates. Reserve your class today, space is limited!

 

Nunzio Ristorante Rustico is a proud sponsor of the Collingswood Farmers’ Market.

Eat Local, Eat Fresh at Nunzio’s in Collingswood!

 


recipes by nunzio

Black Ink Risotto with Seafood

Black ink is recently making a comeback. Chef Patruno used every drop of the ink squeezed from ink sacks of squids to make the popular black pasta featured at Philadelphia’s Monte Living Room Restaurant during the 80’s & 90’s.  Here’s a different twist sure to taste and look as beautiful when serving to your guests.  Take advantage and do not skimp on the variety of seafood available during the Spring and Summer months.

 

Black Ink Risotto with Seafood

Recipe by Chef Nunzio Patruno

Serves 10

 Ingredients:

2 cups of Arborio rice
1 glass of white wine
1 garlic clove, finely chopped
1 medium onion, finely chopped
2 bay leaves
2 ½ quarts of fish stock
2 lbs. of mussels
½ lb. of small shrimp, peeled and deveined
½ lb. of scallops
½ lb. of cleaned squid, sliced into ½ inch thickness, save the ink sack
12 medium clams
1 ounce of cold water
1 pint of cherry tomatoes
1 tablespoon of parsley, chopped
2 oz. of heavy cream

 Instructions:

To cook:  In a medium sized thick bottom pot, add 1 ounce of extra virgin olive oil, onions and garlic.  Cook down until golden and add the rice.  Cook for five minutes stirring the rice continuously with a wooden spoon.  Add the bay leaves and white wine.  Let the wine evaporate.  Next, add the chopped calamari and the ink sack.  Break the sack and with the wooden spoon work into the rice. Then, add 1 quart of boiling fish stock and cook at low heat.

In a separate sauté pan add 1 ounce of extra virgin olive oil, mussels, clams and all the rest of the shell fish.  Cook for five minutes with the lid on.  Remove one dozen clams and one dozen mussels with the shell.  Set aside for plating.  Remove the rest of the shells and add all the seafood to the risotto.  Add the cherry tomatoes and continue adding fish stock as needed until the risotto cooks “al dente”.  This entire process should take about twenty minutes.

To serve:  At the end of the cooking stage, add the fresh parsley, 2 ounces of heavy cream and stir into the risotto.  Serve in a large serving tray and decorate with the mussels and clams. To serve, sprinkle with some more chopped parsley.  Add black pepper and drizzle extra virgin olive oil over the risotto.

Timballo Abbruzzese

The timballo is another very traditional recipe from the Abbruzzi region of Italy.  The timballo was the feature dish in the movie, the ” Big Night”, where two brothers put everything on the line to breath life back into their languishing restaurant. Make this amazing dish on your big night, it will be remembered as a delicious surprise of all things good in Italian cooking.

 

Timballo Abbruzzese
Recipes by Chef Nunzio Patruno

Serves 8 +

Ingredients:

Crepes
6 eggs whole 3 oz. flour
1 cup milk 1 pinch salt

Pasta
1 lb. rigatoni pasta 3 hardboiled eggs, chopped
2 oz. Parmigiano cheese 3 cups meat sauce
2 cups béchamel sauce or cream sauce 1 cup mini meatballs
1 cup shredded provolone or mozzarella ½ cup fresh sweet peas

Instructions:

To prepare the crepes: Blend ingredients together and strain. The batter should be silky, looser than a pancake batter. This batter will make 10 crepes, 6 inches in diameter. Set aside.

To prepare the pasta: Cook the rigatoni al dente in salted water. Mix together all ingredients saving 1 cup meat sauce and ½ cup of cream sauce for later. Set aside.

To prepare the timballo: In a mixing bowl add the cooked rigatoni, meat sauce, béchamel`, mozzarella cheese & provolone, meat balls, sweet peas and the boiled eggs. Mix all together and set aside.

In a deep baking dish, coat inside of the dish with butter. Cover the bottom and sides with the crepes and add the rigatoni mix. Even out the mixture with a spatula creating a loose cake and cover the top with the remaining crepes. Pat the top of the Timballo with a spatula using the left-over cream sauce and then the meat sauce.

To cook: Sprinkle the Parmigiano liberally over the top and bake in the oven for ½ hour at 375 degrees.

To serve: Remove the pan from the oven and let it rest for 20 minutes. Then, place a flat serving platter on top of the baking dish and flip the dish onto the platter. You may serve as is or ladle with a light tomato meat sauce.

Rigatoni with Spring Fava Beans, Sausage, Ricotta Salata

Make this dish happen under 30 minutes and it is heavenly. All the savory flavors of the sauce, spring fava beans, sweet peas, sausage and the crowning glory of freshly grated ricotta salata.  Your family will think you are master cook!

 

Rigatoni with Spring Fava Beans,
Sausage, Ricotta Salata

Recipe by Chef Nunzio Patruno

Serves 8

 Ingredients:

1 pound of dried rigatoni pasta
1 cup of shelled fava beans
1 cup of sausage; remove casing
1 pint of cherry tomatoes, sliced
2 garlic cloves, finely chopped
1 small onion, finely chopped
2 ounces of extra virgin olive oil
1 cup of chicken stock
1 table spoon of parsley
1 sprig of thyme
salted dried ricotta, freshly grated
salt & pepper

Instructions:

To prepare: In a large sauté pan cook the garlic and onions until golden.  Then, add the sausage meat and cook down stirring with a wooden spoon.  Next, add the fava beans, thyme, parsley and 1 cup of chicken stock. Cook down for 10 minutes and set aside.

To cook: Cook the rigatoni “al dente” in salted boiling water.  Strain and toss with the fava beans & sausage.

To serve:  Place the pasta onto a serving platter and sprinkle with fresh parsley and drizzle with extra virgin olive oil.  Then, freshly grate the ricotta all over the dish and serve.

Tuna Tagliata with Cannellini Beans and Baby Arugula

Wow! Tuna comes alive with this recipe taken from the Beef Tagliata popular during the warmer months. Light and punched with cracked pepper and balsamic flavors.  Give dinner a twist with this dish, soon to become one of your favorites.

 

Tuna Tagliata with
Cannellini Beans and Baby Arugula

Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

3 tuna steaks, 8 ounces each; if possible, center-cut
2 ounces of balsamic vinegar
1 teaspoon of brown sugar
1 teaspoon of crushed, black pepper
1 garlic clove, finely chopped
1 sprig of rosemary
pinch of salt
2 cups of cannellini beans, cooked
1 cup of baby arugula
½ lemon
salt & pepper

Instructions:

 To prepare: In a mixing bowl, add the balsamic vinegar, brown sugar, rosemary and garlic and set aside.  Season the tuna block with black pepper and press into the tuna meat.  Then, place the tuna into the marinade and toss until well covered; or place the tuna in a Ziploc bag with the marinade and set aside in the refrigerator for two hours.

To cook: Next, sear the tuna on all sides for about 2 minutes in a skillet or cast iron pan.  Keep the center rare and remove from the pan and set aside.

To make the reduction: In the same pan, add the left over balsamic marinade and reduce to half and add 1 tablespoon of extra virgin olive oil (reduction).  Remove from the heat and set aside.

To serve: Slice the tuna into ¼ inch thick slices with a serrated or electric knife; and set aside.  In a large serving platter, place the cannellini beans and arrange the tuna over the beans.  Sprinkle the arugula all over the platter.  Squeeze ½ lemon juice over the arugula.  Drizzle a tablespoon of the balsamic reduction over the tuna and arugula. Serve.

Torta di Ricotta Primaverile

Today, we look to reinvent or update traditional recipes as a way to make them more fresh and contemporary.  Yet, there are some recipes you just can not deconstruct.  Some dishes are made simply to be enjoyed as they were meant to be.  The savory Spring tort is one of those dishes.  You and your guests will be talking about this dish for years to come.  Cheers to Great Grandmas everywhere!

 

Torta di Ricotta Primaverile

Recipe by Chef Nunzio Patruno

Serves 10

 Ingredients:

1 sheet of frozen puff pastry
1lb. of ricotta
3 eggs
1 bunch of cooked thin asparagus
1 green bell pepper, chopped
2 plum tomatoes, diced
½ cup of pecorino cheese
1 tablespoon of parsley
1 tablespoon of basil
1 pinch of nutmeg
Salt & pepper

Instructions:  Pre-heat oven at 375 degrees

To prepare: In a mixing bowl add the ricotta, eggs, asparagus, peppers, basil, tomatoes, grated pecorino cheese, parsley, salt, pepper and nutmeg.  Mix all together and set aside.  Defrost the 2 sheets of puff pastry and roll them very thin.

To cook: Cover the bottom of a 10 to 12-inch baking pan with one pastry sheet.  Pour the entire ricotta mix into the pan and flatten evenly with a spatula.  Trim the excess dough and drizzle with extra virgin olive.  Sprinkle the top with flavored breadcrumbs and bake in the oven at 375 degrees for 30 minutes.

To serve:  Remove from the oven and set aside for 25minutes allowing the torte to cool and settle.  Once cool, place a flat round tray on top of the torte and flip and slide onto a cutting board.  Slice the torte into slices and serve with fresh tomato and drizzle with fresh basil oil.

Mussels with Fennel in a Saffron Cream Sauce

Right now mussels lovers are taking advantage of the first release of mussels.  They are at their freshest and plumiest stage.  This recipe will bring out the freshness of these mussels combined with the sublime flavors of fennel and saffron. You may not go back to marinara or white?

Mussels with Fennel
in a Saffron Cream Sauce

Recipe by Chef Nunzio Patruno

Serves 8

Ingredients:

1 fennel bulb, finely slice
bunch of fresh scallions, finely chopped
1 garlic clove, finely chopped
bunch of parsley, chopped
pinch of saffron
1 glass of white wine
1 ounce of Sambuca liquor
½ cup of heavy cream
1 cup of fish fume`
1 tablespoon of flour
2 pounds of mussels, cleaned
2 ounces of extra virgin olive oil

Instructions:  

To cook:  In a large stock pot, sauté the garlic and fennel in olive oil until golden.  Add the mussels and sprinkle with 1 tablespoon of flour.  Stir with a wooden spoon.  Add the white wine, Sambuca, saffron, scallions, cream, and 1 ladle of fume`.  Cover with a lid and allow the mussels to steam open.  Turn a few times with the wooden spoon. Allow to cook for 5 to 10 minutes until all the mussels are completely open.

To serve:  Remove the mussels from the pot into a serving bowl.  Reduce the sauce until it coats the wooden spoon.  Pour the sauce reduction all over the mussels and sprinkle freshly chopped parsley.  Serve with grilled garlic bread.

Easter Rack of Lamb

Take advantage to enjoy baby lamb especially during the spring season.  In Italy the baby lamb symbolizes the rebirth of Spring and the fruits of one’s sacrifices made during the past Winter season.  This dish is perfect anytime of the year.  Take note of the chef’s secret tip – compound butter patted into the rack sealing in the juices.  Got to love it!

 

Easter Rack of Lamb
Recipe by Chef Nunzio Patruno
Serves 6

Ingredients:

3 rack of lamb,16 ounces each; frenched; cap removed
2 ounces of unsalted butter
1 sprig of thyme, finely chopped
1 sprig of rosemary, finely chopped
1 sprig of sage, finely chopped
3 garlic cloves, finely chopped
1 tablespoon of chopped parsley
1 ounce of grated pecorino cheese
2 ounces of breadcrumbs
3 ounces of extra virgin olive oil
salt & pepper
Instructions: Pre-heat oven at 400 degrees

To prepare: In a mixing bowl combine the garlic and fine herbs with the extra virgin olive oil. Marinade the lamb by rubbing the olive oil and herbs all over the rack. Part the remaining herbs and garlic with the unsalted butter making a compound butter. Set aside. Mix the cheese, breadcrumbs and salt & pepper and set aside.

To cook: In a medium size sauté pan, add the olive oil and sear the rack of lamb on both sides. Sprinkle with salt & pepper. Leave the rack of lamb in the sauté pan but remove the excess oil. Then, coat the top of the rack with the compound butter. Next, sprinkle and pat the lamb with the breadcrumb and cheese mixture. Roast in the oven for 15 minutes to medium rare. Remove the lamb from the pan and set aside.

To make the wine reduction: Then, discharge the oil from the pan and add chopped garlic and onions; a splash of white wine; 1 teaspoon of flour; 5 ounces of chicken stock and cook down for 5 minutes. Strain and set the wine reduction aside.

To serve: Cut the lamb into single or double chops and serve with the wine reduction or extra virgin olive oil and lemon. Especially tasty with oven roasted new potatoes or roasted vegetables.

Baked Asparagus with Prosciutto and Mozzarella Cheese

This is the “Eating My Greens and Loving all the Flavor Dish”.  Easy to make as an elegant appetizer or a light meal in itself. Give it a whirl!

Baked Asparagus
with Prosciutto and Mozzarella Cheese     

Recipes by Chef Nunzio Patruno

Serves 6

Ingredients:

2 bunches of pencil asparagus
6 slices of tomato
6 slices of mozzarella cheese
6 slices of prosciutto
2 ounces of breadcrumbs
2 ounces of parmigiano cheese
2 ounces of balsamic vinegar
2 ounces of extra virgin olive oil
Salt & pepper

Instructions: Pre-heat oven at 375 degrees.

 To prepare:  On a flat surface lay down the prosciutto slices and divide the asparagus in 6 small bundles. Place one bundle each on top of the prosciutto slices.  Next, add one slice of mozzarella and tomato on top of the bundle.  Wrap the bundle with the prosciutto.  Set aside.

To cook: Place each bundle on a sheet pan.  Drizzle with extra virgin olive oil and balsamic vinegar. Next, sprinkle the breadcrumb and parmigiano cheese.  Bake for 15 minutes in the oven at 375 degrees. Remove from oven.

To serve:  Serve the asparagus bundles on a bed of escarole hearts.  Finish by drizzling the remaining sheet pan juices over the bundles and escarole.  Serve.

Mixed Seasonal Mushroom Cappuccino with Black Truffle

Good Morning Sunshine! Sit down to a mid morning cup of Mushroom Cappuccino with Shaved Black Truffle. The recipe is delicious to enjoy on a cool Fall day especially with the luxurious shavings of black truffle.  Also, the presentation of this elegant soup in a coffee cup & saucer is perfect for a brunch or luncheon.

 

Mixed Seasonal Mushroom Cappuccino with Black TruffleMixed Seasonal Mushroom Cappuccino with Black Truffle

Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

1 shallots, finely chopped
1 garlic clove, chopped
1 sprig of thyme
1 teaspoon of flour
1 lb. of mixed mushrooms, diced (shitake, oyster, dried porcini, Portobello)
2 ounces of dry sherry wine
2 ounces of butter
2 cups of heavy cream
3 cups of chicken stock
1 ½ cups of regular milk
1 small black truffle for shaving
1 teaspoon of truffle oil
1 teaspoon of parsley, chopped
salt & pepper

Instructions:

In a medium pot, cook down the shallots and garlic with butter until golden. Add the mushrooms and cook for 2 minutes. Stir in the flour with a wooden spoon and add the sherry. Let the sherry evaporate and add the thyme, parsley, heavy cream and chicken stock. Cook down for 10 minutes. Add salt & pepper and blend with a submerged blender until creamy.

Ladle the soup into individual coffee cups and drizzle with truffle oil and set aside.

In a large mug froth the milk either with a cappuccino maker or warm up the milk and froth with the hand blender. Add 1 tablespoon of frothed milk on top of each coffee cup to make it look like cappuccino coffee. Finish by grating black truffle over the froth before serving

Tonnarelli Cacio e Pepe

Rome is famous for many things including its historic ruins and cinema.  However, when in Rome there are a few dishes you must order before you leave this eternal city.  The Cacio e Pepe dish in one of them. There is no comparison to any other dish for its pure simplicity. Well, when in Rome….

 

Tonnarelli Cacio e PepeTonnarelli Cacio e Pepe

Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

1 pound of Tonnarelli, Bucatini, or Spaghetti pasta
6 ounces of grated Pecorino or Parmigiano Cheese
1 tablespoon of fresh cracked black pepper

Instructions:

Bring a pot of salted water to boil and cook the pasta “al dente”. Drain the pasta and place in a large mixing bowl. Save 5 to 6 ounces of pasta water. Add the cracked black pepper and grated cheese to the pasta. Mix. Add 1 ladle of the reserve pasta water and toss. Serve immediately.

Braciolone alla Molisana

Here’s a delicious alternative to Thanksgiving dinner, the Braciolone all Molisana. Every region in Italy has their version.  This one is from the Molise region of Italy.  it is very simple to make and can serve quite few number of guests.  Serve this dish as the main event or share the spotlight with a smaller turkey on the buffet sideboard. Cheers!

 

Braciolone alla MolisanaBraciolone alla Molisana

Recipe by Chef Nunzio Patruno

Serves 8

 Ingredients:

1 flank steak
3 boiled eggs, quartered
3 ounces of pecorino cheese
3 ounces of breadcrumbs
1 cup of cooked broccoli rabe
5 slices of prosciutto
2 garlic cloves, finely chopped
1 sprig of sage
1 sprig of rosemary
fresh basil, chopped
1 glass of white wine
32 ounces can of plum tomato, San Marzano
chicken stock

Instructions: Preheat oven at 350 degrees

Lay the flank steak flat  on a cutting board and season with salt & pepper; sprinkle with some sage and thyme.  Then, add 1 slice of prosciutto and place in the middle of the prosciutto a bit of broccoli rabe, and boiled eggs.   Next, in a small mixing bowl combine the breadcrumb, pecorino cheese and the chopped garlic.  Mix together and sprinkle all over the broccoli rabe.  Roll the braciole tightly and secure with a string.  Salt & pepper the outside of the meat and sprinkle with some all-purpose flour and set aside.

In a large saute pan, sear the meat in olive oil.  Add 1 glass of white wine and let the wine evaporate.  Next, add the plum tomatoes (previously crushed) and make sure the meat is covered with sauce.  Add 1 ladle of chicken stock and salt & pepper.  Lastly, cover with aluminum foil and braise at 350 degrees for 2 hours.

Remove the braciolone from the sauce and set aside.  Save 2 large ladles of sauce.

In a separate pot cook 1 pound of penne or rigatoni “al dente” and toss with the remaining tomato sauce.  Sprinkle with pecorino cheese and freshly chopped basil.   Finally, remove the string from the braciolone and gently slice (perhaps with an electric knife).  Place the slices on top of the pasta and finish with 2 ladles of tomato sauce.  Drizzle the dish with extra virgin olive oil, freshly ground black pepper, and grated pecorino.  Serve.

Polpette di Cavolfiore

Polpette is an Italian term associated with sauteed balls made with any left over vegetables and/or mince meats.   The most famous polpette is the meatball enjoyed with many plates of spaghetti and marinara sauce.

However, there are varieties and shapes of polpette.   The main ingredients include soaked bread and your favorite flavorings. Chef Patruno uses his hometown recipe which uses vegetables instead of meat. Polpette are perfect for bite size enjoyment. They are a hit as an instant snack for the kids; a tasty appetizer or an additional dish to accompany the main course usually a pasta.  Instead of the cauliflower you can use broccoli, asparagus, artichoke and eggplant.  Shapes include round, pear shape and round patties. Enjoy!

 

Polpette di CavolfiorePolpette di Cavolfiore

Recipe by Chef Nunzio Patruno

Serves 8

Ingredients:

1 head of cauliflower
3 eggs
1 cup of stale bread, soaked in milk and squeezed
1 garlic clove, finely chopped
1 tablespoon of parsley, chopped
½ cup of parmigiano cheese
grated fresh nut meg
salt & pepper
canola oil for frying

Instructions:

Break down the cauliflower into florets and steam or boil for 3 minutes. Place them on a sheet pan and allow the vapor to evaporate. Once cool, chop up the florets into pieces and place in a mixing bowl. Add the soaked bread, parmigiano cheese, garlic, parsley, grated nutmeg, salt & pepper and 3 eggs. Mix together with your hand creating a mushy batter.

In a large frying pan, bring the oil to 375 degrees. Gently spoon a drop of the batter in the oil. Fry on each side for 2 minutes each (the smaller the scoop the faster they cook). Remove and place them on a paper toweled surface. Serve them with spicy marinara sauce.

Variations can include broccoli, thin asparagus, artichoke or eggplant.

Fusilli Calabrese with Porcini Mushrooms and Pancetta

Thanksgiving is coming up quickly.  Try a different pasta dish from the usual.  The “al dente” bite of the fusilli with this wonderful creamy mushroom and peas toss is incredible.  I promise you & your guests will enjoy!

 

Fusilli Calabrese with Porcini Mushrooms and PancettaFusilli Calabrese with Porcini Mushrooms and Pancetta

Recipe by Chef Nunzio Patruno

Serves: 6

Ingredients:

¾ pounds of fusilli pasta
4 ounces of dried Porcini mushrooms, soaked in advance for 1 hour
1 cup of mixed seasonal mushrooms
1 cup of sweet peas
4 ounces of pancetta, cut into strips
1 small onion, finely chopped
1 glass of white wine
1 sprig of thyme
1 tablespoon of parsley, chopped
4 ounces of Parmigiano cheese
1 egg yolk
1 cup of heavy cream

Instructions:

In a small pot cook the onions in olive oil until golden. Add the pancetta and cook for five minutes. Then, add the mixed mushrooms, porcini, peas and a sprig of thyme. Cook for another five minutes and add the white wine and let the wine evaporate. Set aside.

In a small mixing bowl add egg yolks, Parmigiano cheese, heavy cream and black pepper. Whisk all the ingredients together and set aside. Cook the fusilli “al dente” in salted boiling water. Drain and toss with the mushrooms and pancetta. Right before you remove from the stove, add the cream mix. Quickly toss the fusilli with the cream sauce and serve with grated Parmigiano cheese and black pepper.

Grilled Polenta Crostini with Seasonal Mushrooms and Truffle Oil

Try this recipe for a quick appetizer or an addition to your brunch line up.  The recipe features all the falls ingredients Northern Italians are enjoying this time of year.  First, we have grilled polenta – great fall alternative to potatoes or rice. Second, are the mixed fall mushrooms and lastly, Truffles.  The truffle can be a misunderstood tuber.  Folks travel around the world to Italy’s Tuscan & Piedmont regions for their shaving full plates of truffles. Add these recipe ingredients to your list of fall favorites.

 

Grilled Polenta Crostini with Seasonal Mushrooms and Truffle OilGrilled Polenta Crostini with Seasonal Mushroom & Truffle Oil

Recipe by Chef Nunzio Patruno

Serves 8

Ingredients:

Polenta:
I cup of instant polenta
2 ½ cups of water
2 ounces of Parmigiano cheese
1 ounce of olive oil
1 garlic clove, finely chopped
salt & pepper

Mushroom:
2 ounces of dried porcini mushrooms, pre-soaked for 1 hour in cold water
1 ½ pounds of seasonal mixed mushrooms (oyster, crimini, shiitake,hen of the wood, etc.)
1 garlic clove, finely chopped
1 small onion, finely chopped
1 sprig of thyme
1 sprig of sage
1 tsp. of chopped parsley
2 ounces of Marsala wine
1 tsp. of flour
½ cup of chicken stock
8 slices of robiola cheese
2 ounces of grated parmigiano
1 medium truffle, black
salt & pepper

Instructions:

In a small medium pot, Saute the garlic in olive oil until golden. Then, add water and a pinch of salt. Bring to a boil. Add the polenta and stir vigorously with a whisk making sure to break down the lumps. Then, add the Parmigiano cheese and cook for ten minutes at medium heat; occasionally stirring with a wooden spoon. Then, place the polenta into a small rectangular metal pan (4x6x2) and set aside to cool. You can make the polenta in advance the day before and store in the refrigerator.

In a medium saute pan; cook down the onions and garlic until golden. Add all the mushrooms, sage & thyme and the Marsala wine. Cook for two minutes at medium heat. Add a teaspoon of flour and the chicken stock. Cook down for ten minutes. The mushrooms combined with the flour and the chicken stock will create a thick sauce.

To make the crostini, slice the polenta into ½ inch thick rectangles and grill or pan fry on both sides. Place them onto a serving dish. Cover the polenta with the mushroom sauce and a slice of robiola cheese. Then, shave or grate the truffle over the cheese and sprinkle with the rest of the Parmigiano cheese. Finally, drizzle with extra virgin olive oil.

Right before serving, place a serving dish underneath the broiler for two minutes and serve.

Orata in Parchment Paper

Surprise!  Every seafood lover will be snapping their lips as they take in the steam from this party favor you create. Its very easy and you can use every kind of seafood available at the local dock or your favorite seafood store.

 

Orata in Parchment PaperOrata in Parchment Paper

Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

6 Orata fillets, 6 ounces each,  you can also use Branzino, Black Sea Bass or Red Snapper
6 sheets of parchment paper or aluminum foil, 12×12 inches
1 cup of baby shrimp, peeled & de-veined
1 cup of bay scallops
3 medium calamari, finely sliced
12 small clams
18 mussels
2 lemons
1 tablespoon of capers
1 tablespoon of pitted black olives
1 sprig of thyme
½ cup of diced tomatoes
1 bunch of scallions, finely chopped
3 ounces of extra virgin olive oil
Salt & pepper

Instructions:  preheat oven at 400 degrees

Place the 6 parchment sheets on a flat surface. Place on each parchment 1 Orata fillet (skin down), 2 lemon slices, 2 clams and 3 mussels.  Set aside.

Next, in a mixing bowl mix the shrimp, scallops, calamari, capers, thyme, parsley, garlic, tomato, salt & pepper in olive oil.  Gently mix together and place 1 large spoonful on top of each fillet.  Then, egg wash the edges of the parchment paper and fold close by pinching the parchment edges over and around creating a closed envelope.

Put the closed parchment onto a sheet pan and bake in the oven for about 20 minutes.  Remove the parchment from the sheet pan with a spatula and place one on each plate.  Serve by ripping the parchment open with a fork and knife eating from the opened parchment.

Gnocchi alla Romana with Amatriciana Sauce

Not all gnocchi are the same!  This is how they do it in Rome.  Deliciousness with a bite of semolina and bring it all together with the Amatriciana Sauce. Beautiful presentation!

 

Gnocchi alla Romana with Amatriciana SauceFamous Gnocchi of Italy

Gnocchi alla Romana with Amatriciana Sauce

Recipe by Chef Nunzio Patruno

Serves 6

 Ingredients:

 Gnocchi
1 cup of semolina flour
2 cups of milk
Grated nutmeg
2 ounces of pecorino cheese
salt & pepper

Amatriciana Sauce
1 medium onion, finely sliced
2 garlic cloves, finely chopped
2 bay leaves
½ tsp. of cracked fresh pepper
½ tsp. of red pepper flakes
5 ounces of pancetta or bacon, cut into ¼ inch pieces
1 glass of white wine
1 32 oz. can of plum tomatoes, crushed
1 oz. of extra virgin olive oil
Salt & pepper

 Instructions: preheat oven at 375 degrees

In a medium sauce pot add the milk, salt and nutmeg; bring to boil; and gently add the semolina flour a little bit at a time by whisking into milk.  Add the pecorino cheese and continue cooking for 5 minutes constantly stirring with a wooden spoon. Remove the dough and place on flat surface previously coated with olive oil.  Then, stretch the hot dough with a rolling pin into ½ inch thick sheets.  Cut the gnocchi with a cookie cutter into two inch rounds.

Place the rounds into a Pyrex and sprinkle with Parmigiano or pecorino cheese.  Finally, drizzle with extra virgin olive oil and bake in the oven for 15 minutes at 375 degrees.  Remove the gnocchi from the oven and serve with the Amatriciana sauce.

To make the Amatriciana sauce, begin with a medium size pot and cook the onions and garlic in extra virgin olive oil until golden.  Then, add the pancetta and bay leaves.  Cook for 5 minutes and discharge the excess oil.  Add white wine and cook until the wine evaporates.  Add the crushed plum tomatoes, salt, red & black peppers.  Cook down for 20 minutes and serve over the gnocchi or any other pasta of your choice.

Ziti with Sweet Peas, Arugula & Basil Pesto

This recipe has all the greens with sweet, bite and freshness.  This is a quintessential Italian pasta dish perfect for Sunday dinner.  Go ahead, sprinkle the parmigiano! Photographed by Michaela Salvo.

 

Ziti with Sweet Peas, Arugula & Basil PestoPuglia Regional Cuisine

 Ziti with Sweet Peas, Arugula & Basil Pesto

Recipe by Chef Nunzio Patruno

Serves 6

1 pound of ziti pasta
1 cup of sweet peas
1 medium onion, finely chopped
2 garlic cloves, finely chopped
3 ounces of pancetta, finely chopped

Pesto
1 handful of fresh arugula
1 cup of basil leaves
3 cloves of garlic
2 tablespoons of pine nuts
½ cup of pecorino cheese
Pinch of salt
1 cup of extra virgin olive oil

Instructions:

In a medium pan, cook down the garlic and onions in olive oil until golden.  Then, add the pancetta and cook for two minutes; add the sweet peas, and cook for another 5 minutes.  Set aside.

Prepare the pesto using the kitchen blender.  Put all the ingredients in the blender and gradually add the olive oil.  Keep the blender speed at medium.  Once all the olive oil is incorporated remove the pesto from the blender and set aside.

Cook the pasta al dente in boiling water. Strain.  Add the peas to the pasta with one ladle of pasta water.  Toss with the pesto sauce, and sprinkle with pecorino cheese. Serve.

Farmers' Market Panzanella Salad

Summertime dining means fresh ingredients and fresh flavors.  Use this recipe as your guide and then mix it up each week with new ingredients from your local market. Photographed by Michaela Salvo.

 

Farmers' Market Panzanella SaladPuglia Regional Cuisine

Farmers’ Market Panzanella Salad
Recipe by Chef Nunzio Patruno

Serves 12

Ingredients:

4 large ripe Jersey tomatoes, cut 1×1 inches
5 radishes, sliced
1 heart of celery, finely chopped
1 caulirabe, sliced1 handful of pitted black olives
1 teaspoon of capers
shaved Parmigiano
1 red onion, sliced
1 cucumber, peeled and sliced 1×1 inches
1 teaspoon of parsley
1 pinch of oregano
1 garlic clove, chopped
1 teaspoon of chopped basil
2 ounces of extra virgin olive oil
Salt and pepper
1 teaspoon of balsamic vinegar

Instructions:

Put the all the ingredients except the shaved Parmigiano cheese into a mixing bowl.  Mix all the ingredients together and set aside for 30 minutes before serving.

Grill several slices of country bread.  Top each grilled slice with the Panzanella salad; and drizzle some more extra virgin olive oil on top. Finally, top with shaved Parmigiano cheese and serve.

Arancini

Walk through any town in Sicily and you can not by pass the “Arancini”.  Perfectly fried crispy balls of flavored rice and peas with the right amount of mozzarella cheese.  The oil must be fresh and the frying time has to be just right to avoid that mouthful oil dripping from your lips.  There all types of recipes and ingredients.  This recipe aims to be true to the flavor and just the right size.  Enjoy!

 

AranciniArancini
Recipe by Chef Nunzio Patruno

Serves 12

Ingredients:

1 pound of Arborio rice
1 ½ quarts of chicken stock
1 cup of plum tomatoes, crushed
1 pinch of saffron
½ cup of fresh peas
½ cup of pecorino cheese
2 mozzarella balls, medium size
1 tablespoon of parsley, chopped
4 eggs
flour
breadcrumbs
canola frying oil

Instructions:

Cook the rice in the chicken stock adding the tomato, peas and saffron. When the rice is cooked al dente; place the rice onto a sheet pan to cool down. Once cooled, remove from the sheet pan and into a mixing bowl. Add parsley; 2 eggs; pecorino cheese, salt & pepper. Mix the rice with both hands incorporating the eggs well into the rice.

Scoop a handful of rice into the palm of your hand and poke a hole placing inside a piece of mozzarella cheese. Close the hole with rice. Lightly flour the Arancini; egg wash; and cover with breadcrumbs. Set aside.

Bring the frying oil to 375 degrees. Gently fry the Arancini until golden. Remove and sprinkle with sea salt & ground fresh pepper. Serve.

La Soca

Street foods of Italy cover the gamut of every texture, flavor and taste. However, one must be able to eat while walking through out the busy streets of Italy,  La Soca is sort of a chick pea flour crepe spread in a round pizza pan with chopped onions and fresh rosemary herbs.  it is incredibly easy to make and and very tasty.

 

La SocaLa Soca
Recipe by Chef Nunzio Patruno

Serves 12

Ingredients:

½ pound of chickpea flour
1 cup of water
1 pinch of salt
3 ounces of extra virgin olive oil
1 sprig of fresh rosemary
1 onion, finely chopped
salt & pepper

Instructions: Pre-heat Oven at 350 degrees.

Dilute the chickpea flour in water and set aside for 4 hours. Coat 2 pizza pans with extra virgin olive oil. Remix the chickpea flour and pour equal amounts into each pizza pan. Drizzle extra virgin olive oil and mix the EVO into the batter. Next, sprinkle fresh rosemary and finely chopped onions. Dust with salt & pepper. Bake in the oven at 350 degrees for 20 minutes. Remove from the oven and cut into triangles and serve in a brown paper cone.

Venison Stew

Stews are the hallmark of some great home cooking.  Include venison the next time you cook a stew.  The meat is lean and flavorful.  Follow this recipe for a wonderfully rich and tender stew.  Serve over pappardelle, polenta or rice.  We guarantee it will be your favorite dish.

 

Venison StewVenison Stew

Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

2 pounds of venison cubes
1 celery stalk, roughly chopped
1 medium carrot, roughly chopped
1 medium onion, roughly chopped
2 garlic cloves, finely chopped
2 turnips, peeled and cubed
2 medium potatoes, diced
1 glass of red wine
2 bay leaves
sprig of thyme
sprig of sage
2 tablespoons of bitter cocoa powder
1 tablespoon of flour
2 cups of chicken stock
1 tablespoon of tomato paste
salt & pepper

Instructions:  Preheat oven at 375 degrees

First, lightly dust the venison cubes with flour and set aside.  Next, cook down the garlic and onions until golden in a medium sauté pan.  Add venison cubes and cook for 5 minutes.  Add the red wine and let the wine evaporate.  Add the tomato paste and cocoa powder; stir with a wooden spoon; add the chicken stock, thyme, bay leaves and sage.  Bring to a boil.  Then, add the celery, carrots, turnips and potatoes.  Cover with aluminum foil and cook in the oven for 1 hour at 375 degrees.

Remove the stew from the oven and serve with rice pilaf, polenta, pappardelle or tagliatelle pasta with butter & sage.

Polenta Torte

Polenta is very common in dishes from the northern regions of Italy.  Especially during the winter season, polenta is used in many ways from crostini, cream, grilled and used as an alternative to lasagna.  You do not have to wait until next winter to enjoy this recipe. Its perfect for a chilly Spring day.

 

Polenta TortePolenta Torte

Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

¾ pounds of polenta
1 liter of chicken stock
1 pound of ground veal
1 small carrot, finely chopped
1 celery stalk, finely chopped
1 small onion, finely chopped
2 bay leaves
1 sprig of thyme
1 glass of red wine
1 tablespoon of tomato paste
1 cup of chicken stock
3 ounces of grated parmigiano cheese
½ cup of shredded Gruyère cheese
2 ounces of butter

Instructions:  Preheat oven at 375 degrees

Bring to boil 1 liter of chicken stock and slowly add the polenta flour into the boiling broth.  Stir continuously with the whisk until the flour is completely incorporated into the liquid.  Cook for 5 to 6 minutes continuously stirring with a wooden spoon.  Remove the polenta from the pot and pour into a small baking pan (4x6x3 inches).  Allow to settle overnight into a brick form.

To make the sauce, start by cooking down the onions, celery & carrots in olive oil in a medium pot until golden.  Add the ground veal and cook down for 5 minutes; add the bay leaves, sprig of thyme, and red wine.  Cook for another 5 minutes and let the wine to evaporate.  Add the tomato paste and 1 cup of chicken stock.  Cook for 20 minutes and set aside.

To assemble the torte, coat a Pyrex pan with melted butter and set aside.   Cut the polenta brick in ¼ inch thick slices and set aside.    Make the first layer of the torte with the slices of polenta; spread some of the meat sauce on top; sprinkle shredded Gruyère cheese and repeat 3 times.  On the last layer just drizzle melted butter and Parmigiano cheese.  Bake in the oven for 20 minutes at 375 degrees and serve.

Ricotta Gnocchi all Puttanesca Gluten Free

The Mediterranean Diet has received high marks as a diet rich in vegetables, fruits and lean proteins with all the flavor.  Chef Patruno shows you how to take the venerated ricotta gnocchi recipe and modify for gluten free.  Remember as you experiment with the variety of gluten free flours out in the market, that you want the gnocchi to be on the bland side in order to capture the explosion of the Puttanesca Sauce.  Give it a go!

 

Ricotta Gnocchi all Puttanesca Gluten FreeItalian Cuisine Gluten Free

Ricotta Gnocchi all Puttanesca
Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

Sauce:

1 pound of plum tomatoes; seeded and cut into cubes
1 tablespoon of onions, finely chopped
1 garlic clove, finely chopped
1 anchovy
1 tablespoon of pitted black olives
1 tablespoon of capers
1 pinch of red pepper flakes
1 ounce of white wine
1 sprig of thyme
1 teaspoon of parsley, freshly chopped
1 teaspoon of basil, freshly chopped
salt & pepper

Gnocchi:

1 cup of ricotta
1/2 cup of rice flour
2 tablespoons of fine corn flour
1 tablespoon of Xanthan Gum
1 egg yolk
1 dash of nutmeg
1 pinch of salt

Instructions:

To make the sauce cook the garlic and onions in olive oil until golden.  Then, add the anchovy and smash into the garlic and onions until the anchovy dissolves into the sauce.  Add the white wine and let evaporate; add the black olives, capers and tomatoes.  Cook for 15 minutes at medium heat.  Then, add the pepper flakes, thyme, basil and parsley.  Stir the sauce with a wooden spoon and set aside.

To make the gnocchi, begin by mixing the 3 flours all together in a mixing bowl.  Add 1 pinch of salt, dash of nutmeg and the egg yolk.  Then, add the ricotta cheese and incorporate all the ingredients into a round mass.  Remove the gnocchi dough from the bowl and place onto a flat surface and roll out into small 1 inch pieces.  Place them into salted boiling water.  Stir gently until the gnocchi rise to the surface.  Remove the gnocchi from the pot with a spider web and put into the Puttanesca sauce.  Gently toss the gnocchi with sauce and serve with freshly grated Parmiggiano cheese.

Chicken Breast Piccata Style Gluten Free

Gluten Free cooking has become a mainstay in kitchens these days.  cooking gluten free can be a challenge and at times you feel you need to sacrifice some of the flavor.  In this recipe Chef Patruno keeps it simple while experimenting with different types of flours.  Enjoy!

 

Chicken Breast Piccata Style Gluten FreeItalian Cuisine Gluten Free
Chicken Breast Piccata Style
Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

6 chicken breast, 6 ounces each; butterflied, pounded and set aside
4 ounces of rice flour
1 sprig of thyme
1 garlic clove, finely chopped
salt & pepper
2 lemons
2 ounces of white wine
1 tablespoon of capers
½ cup of chicken stock

Instructions:

On a cutting board mix the thyme, garlic and parsley. Chop them all together with a chef’s knife. Then, sprinkle the herbs all over the chicken breast and season with salt & pepper (seasoning can be done in advance to further enhance the flavor of the chicken). Set aside.

Coat the chicken breast with the rice flour on both sides and sauté in olive oil until golden on both sides. Remove the excess oil from the pan. Then, add capers, the juice of 2 lemons and the white wine. Let it simmer for 2 minutes. Add the chicken stock and cook for another 5 minutes flipping the chicken breast from one side to another in order to release the rice flour into the sauce. Serve.

Fresh Baccala in Saor

“Saor” sauce is very traditional to Italy’s Veneto region.  It is a sweet and sour sauce that is used to accent the flavor of the baccala.  You can also substitute the baccala with halibut.  Enjoy!

 

Fresh Baccala in SaorFresh Baccala in Saor
Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

6 fresh Cod steaks, 6 ounces each
2 medium white onions, finely sliced
2 bay leaves
1 tablespoon of sugar
1/2 cup of white vinegar
2 tablespoons of raisins
1 tablespoon of pine nuts
1 tablespoon of capers
salt & pepper

Instructions:

In a medium saute pan, cook the onions in olive oil until golden.  Then, add salt & pepper, sugar, capers, bay leaves, pine nuts and raisins. Toss the ingredients all together and then add the white vinegar. Cook down for 10 minutes at low heat until the onions become transparent. Set aside.

Season the cod with salt & pepper and lightly flour.  In a saute pan cook the cod in olive oil for 4 minutes on each side at medium heat.  Remove the cod from the pan and place and place onto a serving platter accompanied by mash potatoes.  Finally, place a spoon of the onions in Saor over the cod and finish with sprinkled fresh parsley and drizzled extra virgin olive oil.

Crostino with Shrimp, Radicchio, Mushroom and Balsamic Vinegar

This recipe is perfect for party gatherings.  It is easy to make in record time.  Serve over your favorite country bread and you have a great start to another wonderful evening.

 

Crostino with Shrimp, Radicchio, Mushroom and Balsamic VinegarCrostino with Shrimp, Mushroom, and Balsamic Vinegar
Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

1 cup of medium shrimp; peeled and deveined; split in halves
1 head of radicchio, finely sliced
1 cup of mixed mushrooms, sliced
1 garlic clove, finely chopped
1 teaspoon of flour
2 ounces of balsamic vinegar
salt & pepper

Instructions:

In a medium saute pan, cook the onions and garlic in olive oil until golden.  Then, add the shrimp and saute for 1 minute. Then, add the radicchio and mushrooms.  Toss together and sprinkle with a teaspoon of flour & add the balsamic vinegar.  Stir with a wooden spoon and cook for 2 minutes.  Serve over grilled country bread.

Involtini di Pollo Arezzo Style

Thinking of making chicken tonight?  This stuffed chicken breast recipe will knock your socks off! Think sweet figs and pine nuts with a splash of Marsala wine.  Make this easy recipe for dinner any day of the week.

 

Involtini di Pollo Arezzo StyleInvoltini di Pollo Arezzo Style
Recipe by Chef Nunzio Patruno

 Serves 6

Ingredients:

6 small chicken breasts, pounded
4 dried figs, chopped
1 tablespoon of pine nuts
1 teaspoon of capers
1 clove of garlic
1 pinch of fresh sage
1 tablespoon of parmigiano cheese
2 tablespoon breadcrumbs
1 pinch parsley
1 tablespoon olive oil
2 ounces of Marsala wine
1 tablespoon of honey
1 teaspoon of Dijon mustard
1/2 cup of veal stock
1/2 cup of heavy cream
salt and pepper

Instructions: preheat oven 400 degrees.

Lay breasts of chicken on a flat surface and sprinkle with salt and pepper.  In a bowl mix pine nuts, chopped figs, capers, pinch of garlic, parmigiano cheese, parsley and bread crumbs with 1 ounce of olive oil and toss creating a moist filling.  Place one tablespoon of filling on each chicken breast.  Roll each breast & secure with 3 to 4 toothpicks.  Dust the involtini with flour and sauté in olive oil on each side.  Finish cooking in the oven for 15 minutes at 400 degrees.  Remove the excess oil and involtini from the pan.  Deglaze the pan with 2 ounces of Marsala wine, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, half cup of veal stock and half cup of heavy cream. Reduce the sauce by half and set aside.  Remove the toothpicks from the involtini and cut diagonally into three to four slices.  Serve with winter vegetable mash or risotto.

Ribolita Soup with Veal Sausage

The first Fall chill sends most of us reaching for our favorite cardigan and ” around the house slippers”. Next, you sit down to your first Fall soup with your favorite ingredients.  Add the Robolita to your list.  Tuscany’s famous soup has all the ingredients including tender swiss chard, cannellini beans, garlic, carrots & beautiful chunks of veal sausage. Happy Autumn!

 

Ribolita Soup with Veal SausageRibolita Soup with Veal Sausage
Recipe by Chef Nunzio Patruno

Serves: 6

Ingredients:

1 pound of veal sausage, casing removed
1 bunch of curly kale or collard greens or black Tuscan kale
(washed & chopped into 1 inch ribbons)
2 plum tomatoes, diced
2 garlic cloves, finely chopped
1 small onion, finely chopped
1 potato, diced
1 medium carrot, diced
1 celery stalk, diced
1 cup of cannelini beans, pre-cooked
2 bay leaves
1 sprig of thyme
3 ounces of extra virgin olive oil
Salt & pepper

Instructions:

In a stock pot, sauté the garlic, onions, celery & carrots and cook down until golden in olive oil for 2 to 3 minutes.  Add crumbled sausage, thyme and bay leaves.  Cook for 5 minutes and then, add the kale, potato and tomato.  Cook for half an hour.  Add the beans and cook for another fifteen minutes.  Add salt & pepper and serve with grated pecorino cheese and grilled Tuscan bread.

Filleto di Vitello al Finocchi Brasato

Italian cuisine is very versatile and in an instant changing an ingredient can make an exciting culinary experience. An example is the fennel, an under appreciated vegetable, it has great properties to open the digestion and has been known to be better than popping that antacid right before you eat. The combination of veal with the braised fennel is very smart making the veal very easy to digest.  But more importantly, the combination of the roasted veal juices and the braised & caramelized fennel makes this dish a winner.  Try this recipe for next Sunday’s family dinner.  Remember! Fennel is your friend.

 

Filleto di Vitello al Finocchi BrasatoFilleto di Vitello al Finocchi Brasato
Recipe by Chef Nunzio Patruno

Serves: 6

Ingredients:

1 veal tenderloin or butt tenderloin, 1 ¼ pound
1 teaspoon of flour
1 sprig of rosemary
1 sprig of sage
1 shallot, finely chopped
2 heads of fennel, sliced in wedges
3 ounces of dry Marsala
1 cup of milk
salt & pepper

Instructions:

Chop the sage and rosemary and sprinkle over the tenderloin. Season with salt & pepper and roll in flour. Set aside. In a medium sauté pan sear the tenderloin in olive oil on both sides, remove and set aside. In the same pan add the shallots and the fennel. Cook for 5 minutes and sprinkle 1 teaspoon of flour over the fennel & shallots. Add the Marsala wine and let the alcohol evaporate. Put the tenderloin back into the pan and add the milk and salt & pepper. Cover with a lid. Let it simmer for 10 minutes. Remove the tenderloin and rest for 5 minutes before slicing. Plate the sliced tenderloin over the braised fennel. Serve with roasted potato or creamy polenta.

Crostini di Funghi e Fegatini di Pollo

In the Tuscan region of Italy canapes are called crostini.  The crostini is not just any kind of bread with any old topping.  The Tuscan region is known for baking their famous bread without salt.  For many reasons, salt was a valuable commodity millennium ago and used to cure other hot commodities such as the prosciutto.  So, Tuscans created a perfect balance of making the best of a non-salty situation.

Tuscans would grill their bread to a crusty perfection and top with very savory and flavorful creations. Crostini can be topped with peppers, vegetables and all kinds of sausage or meats.  However, the most traditional and famous of Tuscan crostini is the mushroom and chicken liver crostini. This recipe is easy to achieve and is a party hit or a wonderful to start a meal. Best enjoyed with your favorite bottle of Chianti, Cheers!

 

Crostini di Funghi e Fegatini di PolloCrostini di Funghi e Fegatini di Pollo
Recipe by Chef Nunzio Patruno

Serves: 6

Ingredients:

2 shallots, finely chopped
1 clove of garlic, finely chopped
1 sprig of sage
2 bay leaves
2 ounces of balsamic vinegar
1 cup of mixed mushrooms, finely chopped
1 cup of chicken livers, diced
1 teaspoon of flour
Salt & pepper

Instructions:

In a large sauté pan, cook down the shallots and garlic in olive oil until golden. Next, add the chicken livers and mushrooms, sage and bay leaves. Cook for 5 minutes. Then, sprinkle 1 teaspoon of flour on top and add the balsamic vinegar. Toss the ingredients with a wooden spoon until the balsamic vinegar evaporates. Add salt & pepper. Serve the fegatini over grilled country bread.

Gnocchi di Ricotta alla Fiorentina

Fall always evokes a craving for a cozy comfort, a satisfying warmth that envelopes all our senses.  Tuscan cuisine from the town of Florence is perfect for this time of year.  This gnocchi recipe will fulfill your very wish.  I think the pumpkin gnocchi is going to have some competition.  Enjoy!

 

Gnocchi di Ricotta alla FiorentinaGnocchi di Ricotta alla Fiorentina
Recipe by Chef Nunzio Patruno

Serves: 6

Ingredients:

Gnocchi:
1 pound of impastata di ricotta (dense ricotta)
1 cup of spinach blanched, squeezed and chopped
grated fresh nutmeg
1 egg yolk
1 cup of all-purpose flour
salt & pepper

Sauce:
2 shallots, finely chopped
2 ounces of butter
3 ounces of cooked ham, diced
2 cups of heavy cream
2 ounces of parmiggiano cheese

Instructions:

In a mixing bowl add the ricotta, spinach, egg yolk, salt & pepper and nutmeg. Mix the ingredients all together and then, add the flour. Gently mix the ricotta into the flour with the help of a plastic spatula. Remove the dough from the mixing bowl onto a floured flat surface. Roll the dough gently into a rope dusting the rope with flour. Cut the rope into 1 inch long gnocchi. Remove them from the table with a spatula and place them into boiling salted water. When you see them floating to the top of the water, you can remove with a skimmer and set aside.

We start making the sauce by sauteing the butter and shallots in a sauté pan. First, cook the shallots down until golden and then add the ham for 1 minute. Next, add the heavy cream. Bring to a boil and reduce the heat. Allow the cream to simmer reducing the sauce by half. Gently add the gnocchi into the pan lightly tossing the gnocchi. Serve with grated parmiggiano cheese.

Bistecca alla Fiorentina

The king of all  beef chops, la bistecca fiorentina, is a meat lover’s dream. First, you get the right cut of black Angus beef chop. Second, the right fresh herbs. Third, one well oiled grilling machine and finally, you get a fork full of heaven. Yum!

 

Bistecca alla FiorentinaBistecca alla Fiorentina

Récipe by Chef Nunzio Patruno

Serves 8

Ingredients:

4 lbs. double beef chop, bone in
2 ounces of olive oil
2 garlic cloves, chopped
Several sprigs of rosemary
Sea salt

 Instructions:

 Pre-heat grill to 400 degrees

“La Bistecca Fiorentina” is very famous in Italy’s Tuscan region.  The double beef chop with bone in is from the same cut of the prime rib.  You can use the “Black Angus” double chop and marinade in advance (5-6 hours) in rosemary, garlic and olive oil.  Slowly grill for 20 minutes on each side at a medium temperature brushing the meat with olive oil, garlic and rosemary.  Serve medium rare with any side dish.  Drizzle extra virgin olive oil and sea salt and serve.

Grilled Pork Loin with Roasted Fennel Seeds

Wonderful grill recipe, perfect anytime of the year.  Use your wild herbs to add that punch of flavor.

 

Grilled Pork Loin with Roasted Fennel SeedsGrilled Pork Loin with Roasted Fennel Seeds

Recipe by Chef Nunzio Patruno

Serves 8

 Ingredients:

 8 slices of pork loin, 6 ounces each
1 tablespoon of fennel seeds, roasted in advance
1 teaspoon of parsley, chopped
1 sprig of rosemary
2 garlic cloves
2 sage leaves
2 ounces of olive oil
1 tablespoon of Pecorino cheese
2 tablespoon of breadcrumbs
Salt & pepper

 Instruction:

 Pre-heat grill to 350 degrees

Combine breadcrumbs and pecorino cheese with garlic and herbs in a mixing bowl.  Then, roast in advance the fennel seeds in the oven @ 350 degrees for 20 minutes.  Crush the seeds on a cutting board with a meat tenderizer and add to the breadcrumb mix.

Pound each pork loin slice to a ½ inch thickness.  Season them with black cracked pepper and sea salt.  Lightly coat with olive oil and sprinkle the breadcrumb mixture over the pork loins.  Set aside for an hour before grilling.

Grill at 400 degrees for 8 to 10 minutes on each side.  Serve with arugula salad.

Pinzimino Basalmico

We love this sauce! A wonderful Sicilian recipe used as a sauce or a salsa over your favorite fish like sword fish.  It is also great to serve over grilled chicken breast and grilled country bread.

 

Pinzimino BasalmicoPuglia Grilled Fish & Seafood

August 1, 2015

Pinzimino Basalmico Sauce
Recipe by Chef Nunzio Patruno

Serves 8

Ingredients:

1 garlic clove, finely chopped
1 celery stalk, finely chopped
4 plum tomatoes, diced
4 basil leaves, finely chopped
1 sprig of oregano
1 teaspoon of capers
10 black olives, pitted and finely chopped
1 ounce extra virgin olive oil
1 ounce of balsamic vinegar

Instructions:

Mix all the ingredients in a mixing bowl and let it set for two hours before using. Serve over your favorite grilled or sauteed fish.

Large Prawns with Cannellini Beans Puglia Style

Summer time fare is all about freshness.  Enjoy this recipe featuring large prawns grilled to perfection paired with a bite of grilled radicchio over creamy cannellini beans. Yum!

 

Large Prawns with Cannellini Beans Puglia StylePuglia Grilled Fish & Seafood

August 1, 2015

Large Prawns with Cannellini Beans Puglia Style

Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

12 U-ten shrimp, peeled and deveined
1 garlic clove, finely chopped
1 sprig of rosemary
2 medium tomatoes, diced into chunks
3 cups of cannellini beans, precooked
½ cup of olive oil
salt & pepper
1 cup of breadcrumbs
6 Radicchio leaves

Instructions:

Cook loosely 3 cups of cooked cannellini beans with garlic, rosemary and few chunks of tomatoes. Set aside. You may be cook the beans in advance.

Season the shrimp with olive oil, salt and pepper. Sprinkle with pecorino cheese, bread crumbs and finely chopped garlic. (Lightly coated) Set aside.

Grill the shrimp on both sides. Serve with grilled radicchio leaves and loose cooked beans. Drizzle extra virgin olive oil before serving.

Pesce Spada Salentina

Lecce is one of Puglia’s most exotic cities filled with baroque & middle eastern architectural touches.  It’s cuisine is just as exoticgoing back to the tribal era of the Salentini people.  This recipe brings it all together. We recommend pairing this dish with a Chardonnay or Rose`of Puglia.

 

Pesce Spada SalentinaFish & Seafood of Lecce, Salento Style

July 11, 2015

Pesce Spada Salentina
Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

6 slices of sword fish, 4 ounces each
12 clams
1 to 2 ½ pounds of mussels
2 garlic cloves, finely chopped
4 plum tomatoes, chopped
1 bunch of green onions, chopped
2 bay leaves
1 glass of white wine
1 tablespoon of capers
1 pinch of oregano
2 ounces of water
salt & pepper

Instructions:

Lightly flour the sword fish and set aside. In a sauté pan cook the sword fish on both sides and then add the garlic and green onions. Cook for two minutes and add the white wine.

Let the wine evaporate and add the mussels, clams, tomato, bay leaves, capers, oregano and 2 ounces of water. Cover the pan with a lid and cook for 5 minutes at high heat.

Finally, sprinkle with freshly chopped parsley and drizzle with extra virgin olive oil. Serve.

Arugula Salad, Farro Grain, Watermelon, Shaved Parmigiano

Summer spells salad! Watermelon is a great sweet fruit to mix together with farro grains, jalapeno heat, and a bite of arugula.  Toss it together with a balsamic dressing, fresh herbs and lime.  Sounds good to me!

 

Arugula Salad, Farro Grain, Watermelon, Shaved ParmigianoGo Green!

June 20, 2015

Arugula Salad with Farro Grain,
Watermelon & Shaved Pecorino Cheese
Recipe by Chef Nunzio Patruno
Serves 8

Ingredients:

2 bunches of fresh arugula, washed and dry
2 cups of farro grain, pre-cooked
3 cups of watermelon, seeded and cubed
2 ounces of balsamic vinegar
2 ounces of extra virgin olive oil
1 pinch of basil leaves
1 pinch of flat Italian parsley leaves
1 jalapeno pepper, finely chopped
juice of one lime
salt & pepper
shaved pecorino cheese

Instructions:

In a mixing bowl, add farro, watermelon cubed, parsley, basil, jalapeno, lime juice, salt & pepper, balsamic vinegar & extra virgin olive oil. Toss the ingredients all together and set aside for twenty minutes to allow the favors to marinade. Plate dish by fanning the arugula leaves around the dish. Then, add two spoon full of the watermelon & farro salad. Shave slivers of pecorino cheese over the dish. Serve.

Stuffed Zucchini Flowers

Yeah! Those beautiful yellow blooms are celebrated by cultures all around the world.  In Italy you will find them in frtittas, stuffed with meats or vegetables and more.  Enjoy!

 

Stuffed Zucchini FlowersColors and Blooms of Summer
Eggplant, Zucchini Flowers & Peppers

July 18, 2015

Stuffed Zucchini Flowers
Recipe by Chef Nunzio Patruno

Serves 12

Ingredients:

12 zucchini flowers, freshly picked
¼ pounds of shredded provolone cheese
1 tablespoon, Parmigiano cheese
1 pinch of chopped parsley
1 pinch of chopped basil
1 anchovy, finely chopped
1 egg white
fresh ground pepper

Batter:

2 eggs
2 tablespoons of flour
1 pinch of salt
2 oz. milk
Mix all together in a mixing bowl forming a dipping batter which will coat your spoon. Set aside.

Instructions:

Mix all ingredients together for the stuffing. Open the flower with your finger and stuff them with a teaspoon of stuffing. Then coat the stuffed flower with batter. Fry them in a sauté pan for 1 ½ minutes on each side and set on a paper towel. Sprinkle with salt & fresh ground pepper and serve.

Cannelloni of Zucchini with Mustard Greens, Asparagus & Crab Meat

Summer weather begs for light dishes perfect with a twist. Next time you reach for the pasta try this recipe take on the traditional stuffed cannelloni dish.  Buon appetito!

 

Cannelloni of Zucchini with Mustard Greens, Asparagus & Crab MeatGo Green!

June 20, 2015

Cannelloni of Zucchini
stuffed with Mustard Greens, Asparagus & Crab Meat
Recipe by Chef Nunzio Patruno
Serves 8

Ingredients:

4 medium Zucchini, cut into ¼ thick lengthwise slices
1 bunch of asparagus, cut into 1 inch thick
1 bunch of mustard green leaves, chopped
1 pound of crabmeat
1 clove of garlic, finely chopped
1 shallot, finely chopped
1 sprig of thyme
1 teaspoon of flour
½ glass of white wine
2 eggs
½ cup of shredded mozzarella
2 ounces of grated Parmigiano cheese
Salt & pepper

Instructions: Pre-heat oven 400 degrees

Dust the zucchini with the flour and egg wash. Fry them in olive oil for one minute on each side and set aside.

In a medium sauté pan, cook down the garlic and shallots in olive oil until golden. Add asparagus and cook for 3 minutes. Then, add the mustard greens. Add salt & pepper and cover with a lid to allow the steam to shrink down the mustard green leaves. Add a glass of white wine and let evaporate. Add one teaspoon of flour to bind the vegetables. Set aside in a mixing bowl and allow cooling. Add one egg yolk, 1 sprig of thyme, 2 tablespoons of Parmigiano cheese and crab meat. Fold the ingredients together and set aside.

Pomodori Ripieni alla Gallipolina

Summertime is the time for fun & flavorful food. Food for partying, celebrating or just plain old hanging out with the ones you care about.  This recipe is easy to serve, tasty and brings a smile to everyone’s faces.  Enjoy!

 

Pomodori Ripieni alla GallipolinaColors and Blooms of Summer
Eggplant, Zucchini Flowers & Peppers

July 18, 2015

Pomodori Ripieni alla Gallipolina
Recipe by Chef Nunzio Patruno

Serves 8

Ingredients:

8 medium tomatoes, slice the top off, remove the pulp and set aside
2 garlic cloves, chopped
1 small onion, chopped
1 tablespoon of capers
1 tablespoon of pitted black olives
½ cup soaked and squeezed bread
3 eggs
1 teaspoon of parsley, chopped
1 teaspoon of basil, chopped
1 teaspoon of thyme, chopped
2 ounces of extra virgin olive oil
½ cup pecorino crotonese
salt & pepper

Instructions: Pre-heat oven at 375 degrees

In a sauté pan cook the onions and garlic until golden. Add some of the tomato pulp and cook for five minutes and set aside.

In a mixing bowl mix together the soaked bread, capers, black olives, pecorino crotonese, eggs, herbs and the rest of the tomato pulp. Mix together and stuff each tomato.

Place the tomatoes in a baking pan and drizzle with extra virgin olive oil. Bake in the oven at 375 degrees. Serve with light tomato sauce or basil oil.

Gnocchi con Tonno e Zucchini

Gnocchi lovers swear by their Nonna’s or Zia’s recipe.  Naples area is known for the ricotta gnocchi but most recipes follow the potato gnocchi recipe.  The Pugliese way features the pillow light gnocchi with saffron, tuna and zucchini with fresh parsley and herbs.  Surprise the gang with this different take on the traditional gnocchi with tomato & basil.

 

Gnocchi con Tonno e ZucchiniPasta and Gnocchi alla Pugliese

June 6, 2015

Gnocchi con Tonno e Zucchini
Recipe by Chef Nunzio Patruno

Serves 8

Ingredients:

½ pound of Tuna, cut into small cubes
2 medium zucchini, sliced
1 small onion, sliced
1 tablespoon of capers
1 tablespoon of pitted black olives
1 pinch of oregano
2 ounces of olive oil
2 ounces of white wine
1 tablespoon of wild fennel leaves, chopped
2 ounces of dried raisins, pre-soaked in cold water
2 ounces of pine nuts
1 pinch of saffron, pre-soaked in cold water
1 teaspoon of flour

Instructions:

In a medium sauté pan, cook the garlic and onions until golden. Add the cubed tuna, zucchini, wild fennel, raisins, pine nuts and oregano. Cook for two minutes and add white wine, capers, saffron, 1 teaspoon of flour and black olives. Let the wine evaporate, and add ½ cup of water and cover with a lid. Cook for ten minutes and set aside. Cook the gnocchi in boiling water. When cooked and drained, toss the gnocchi with the tuna sauce. Finally, sprinkle with flat leaf parsley; drizzle with extra virgin olive oil & sprinkle with pecorino cheese. Serve.

Whole Wheat Tagliatelle Vecchia Bari

The Puglia region of Italy has become the new hot travel destination in the last ten years. Encounter vibrant ancient cities promoting cultural festivals and incredible cuisine with greek, moorish and middle eastern influences.  This recipe has the appeal of ancient grains and the pure flavors of fresh herbs & seafood. Enjoy!

 

Whole Wheat Tagliatelle Vecchia BariPasta & Gnocchi alla Pugliese

June 6, 2015

Whole Wheat Tagliatelle Vecchia Bari
Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

¾ lb. whole wheat tagliatelle
1 cup of small shrimp, peeled & de-veined
1 pint of cherry tomatoes, sliced in halves
2 ounces of raisins, pre-soaked
2 ounces of pine nuts
1 ounce of white wine
1 garlic clove, chopped
1 pinch of red hot pepper flakes
1 ounce of extra virgin olive oil
6 handfuls of fresh arugula
Salt & pepper
Pecorino cheese

Instructions:

In a sauté pan heat the oil and add the garlic cooking until golden brown. Then add the shrimp and cherry tomatoes. Cook for 5 minutes. Add the raisins, pine nuts and pepper flakes & a splash of white wine. Add the arugula and let wilt for a couple seconds. Cook the tagliatelle al dente and drain. Finally, add the pasta and quickly toss together. You will see the volume of the arugula go down. Add salt & pepper for taste. Finish by adding the Pecorino cheese & serve.

Trenette al Pesto

You know you are in the Liguria region when you see Pesto! Enjoy with this artisanal pasta, trenette, well known in  this region of Italy. Great for an afternoon luncheon or a fast dinner meal in under 23 minutes. Minus a few seconds for sipping your favorite wine.

 

Trenette al PestoLiguria Region
March 14, 2015

Trenette al Pesto
Recipe by Chef Nunzio Patruno
Serves 8

Ingredients:

1 pound of trenette or linguine pasta
6 garlic cloves
1 bunch of fresh basil leaves
2 tablespoon of pine nuts
½ cup of pecorino cheese
1 cup of extra virgin olive oil
2 tablespoons of water

Instructions:

In a blender place the basil leaves, garlic & pine nuts. As you blend, gradually add the oil & 2 tablespoons of water. Finally, add the cheese to the pesto when it becomes nice and creamy. Cook the pasta al dente and drain. Then, put the pasta in a large bowl and pour the pesto onto the pasta. As you toss the pasta add one ladle of pasta water to loosen up the pesto. Serve.

Stuffed Seasonal Vegetables San Remo Style

This recipe is perfect for an appetizer full of freshness, color and flavor.  Add some crab meat and serve as an entree, yum!

 

Stuffed Seasonal Vegetables San Remo StyleLiguria Region
March 14, 2015

Stuffed Seasonal Vegetables San Remo Style
Recipe by Chef Nunzio Patruno

Serves 8

Ingredients:

4 plum tomatoes split in half
4 small zucchini split & core
4 small eggplant, split & core
8 large mushroom caps
8 leaves of Savoy cabbage, blanched in advanced
7 onion leaves
4 small red peppers

Stuffing:

1 cup of pecorino cheese
1 cup of breadcrumbs
2 garlic cloves, finely chopped
1 tablespoon of parsley, chopped
1 tablespoon of basil, chopped
1 pinch of oregano
1 tablespoon of capers
3 whole eggs
Salt & pepper
2 ounces of extra virgin olive oil

Instructions:

Pre-heat oven at 375 degrees

In a mixing bowl mix together the stuffing ingredients creating a soft mass. Stuff all vegetables and place them onto a sheet pan. Drizzle with extra virgin olive and bake for twenty minutes at 375 degrees. Remove the vegetables from the pan and onto a serving tray. Sprinkle with pecorino cheese and drizzle with balsamic vinegar & extra virgin olive oil. Serve.

Braised Sausage Cosenza Style

This is not your typical Italian sausage and pepper dish.  Select a veal sausage, hopefully with some heat or spiciness, and add all the delightful green peas, peppers and onions you like.  Throw in some hot pepper flakes for good measure and you are in taste bud heaven. Enjoy!

Braised Sausage Cosenza StyleCalabria Regional Cuisine

March 7, 2015

 Tapas Style Entertaining

 Braised Sausage Cosenza Style

Recipe by Chef Nunzio Patruno

Serves 10

 Ingredients:

2 lbs. sweet sausage
6 medium artichokes, cleaned & soaked in water & lemon, sliced
1 cup of frozen peas
1 pint of cherry tomatoes, sliced in half
1 medium onion, finely chopped
2 garlic cloves
2 bay leaves
1 glass of white wine
1 cup of chicken stock

Instructions:

 Cut the sausage in 3 inch lengths.  In a large braiser sauté the onions & olive oil and cook until golden.  Add the sausage, garlic and bay leaves. Cook down for another five minutes and add the white wine.  Let the wine evaporate.  Add the peas, artichoke and cherry tomatoes and chicken stock.  Cover with a lid and cook down fifteen minutes and serve.

Pollo al'Araganato

Traditional to the region of Puglia, this is a refreshing chicken dish with all the flavor and texture. Enjoy!

Pollo al'AraganatoOctober 25

“Festa del Pollo”

Pollo al’Araganato

Recipe by Chef Nunzio Patruno

Serves: 6

Ingredients:

 6 small chicken legs, bone out, skin off
½ cup of pecorino cheese
½ cup of bread crumbs
2 garlic cloves, finely chopped
pinch of oregano
1 tablespoon of chopped parsley
2 sprigs of thyme
2 sprigs of rosemary
2 ounces of extra virgin olive oil
4 medium yams, peeled, and cut into wedges
1 glass of white wine

Instructions:

Pre-heat oven at 400 degrees

Separate the legs from the thighs and lightly pound.  Season them with salt & pepper and extra virgin olive oil.  Set aside.

Next, mix together in a mixing bowl the pecorino cheese, breadcrumbs, oregano, parsley and 1 teaspoon of extra virgin olive oil.  Coat the pieces of chicken with the Araganato mixture and place onto a roasting pan.  Place the wedges of sweet potatoes in between the chicken.  Sprinkle with extra virgin olive oil, salt & pepper and rosemary.  Add 1 glass of white wine and place in the oven at 400 degrees for 35 minutes.

Remove the chicken from the pan and serve with a pinch of arugula, olive oil and lemon juice.  Serve.

Chicken Breast Rollatini Porta Grande

Kids will love this chicken dish from start to finish.  Tender chicken rolled and stuffed with broccoli rabe and provolone. All on a bed of spectacular homemade orecchiette pasta with butternut squash. Yum!

 

Chicken Breast Rollatini Porta GrandeOctober 25

“Festa del Pollo”

Chicken Breast Rollatini Porta Grande
Recipe by Chef Nunzio Patruno

Serves: 6

Ingredients:

 6 small chicken breast, butterflied and lightly pounded
6 slices of prosciutto
1 cup of steamed broccoli rabe
6 sticks of sharp provolone, pinky finger size
Sprig of rosemary
1 pint of cherry tomatoes, sliced in halves
2 garlic cloves, finely chopped
1 small onion, finely chopped
1 glass of white wine
1 teaspoon of flour
1 cup of chicken stock
Salt & pepper

Instructions:

 Place the chicken breast flat on a cutting board and season with salt & pepper.  Place a stick of provolone and a pinch of broccoli rabe in the middle of each breast.  Roll and wrap with a slice of prosciutto.  Secure with a toothpick and dust with flour.

Sauté until golden the rollatini on both sides in olive oil.  Remove the excess oil and add onions, garlic and cherry tomatoes and a sprig of rosemary.  Cook down for two minutes.  Then, add 1 teaspoon of flour and white wine.  Cook for another two minutes and add the chicken stock.  Cover the pan with a lid cooking for 15 minutes.  Remove the rollatini from the pan making sure to remove the toothpick.  Reduce the sauce to half and pour over the chicken rollatini.  Set aside.

Serve the rollatini with orecchiette pasta with butternut squash in garlic and oil.

To cook the orecchiette and butternut squash, cut the squash into French fry lengths and cook them with the orecchiette in salted boiling water.  Drain and sauté the pasta and squash with garlic and oil.  Sprinkle the dish with grated pecorino cheese and fresh parsley.  Serve as a side dish with the chicken rollatini.

Braised Lamb Shoulder with Lentils

Sunday family dinner will not be the same with this dish.  This flavorful and yet inexpensive meat cut brings home all the memories of the best dinners enjoyed with family and friends.  Create yours today! Buon Appetito!

 

Braised Lamb Shoulder with Lentils“Alla Pignata”
October 18, 2014

 Braised Lamb Shoulder with Lentils
Recipe by Chef Nunzio Patruno

Serves: 6

Ingredients:

6 pieces of shoulder blade or 6 lamb shanks
1 pound of lentils, rinsed in cold water
1 medium onion, sliced
2 garlic cloves, sliced
1 celery stalk, finely chopped
1 medium carrot, finely chopped
1 sprig of thyme
1 sprig of sage
2 bay leaves
1 pint of cherry tomatoes, sliced in halves
1 glass of white wine
2 cups of chicken stock
2 ounces of tomato paste
Salt & pepper

Instructions:

Pre-heat oven at 400 degrees

 First, flour the lamb and sauté both sides in olive oil until golden.  Place them into a roasting pan.  Then, in the same sauté pan add the onion, celery, carrot and garlic and cook until golden.  Glaze the pan with the glass of wine and add the chicken stock.   Let simmer for 5 minutes.  Next, add all the herbs, cherry tomato and the tomato paste.  Pour the liquid over the lamb and add salt & pepper.  Cover with aluminum foil and cook in the oven at 400 degrees for 1 hour.

Remove the foil and cook for another 15 minutes without the cover to give color to the meat and evaporate some of the liquid.  Serve over the lentils.

Cicernie Soup with Cavatelli

Cicernie beans along with lentils and fava beans are ingenious legumes to Europe.  Discovered and introduced to European countries during centuries of  middle eastern exploration and trade.  These beans can be found at local ethnic specialty stores and can be substituted with any other beans including cranberry and cannelini. Perfect for fall weather days!

Cicernie Soup with Cavatelli“Alla Pignata”
October 18, 2014

 Cicernie Soup with Cavatelli
Recipe by Chef Nunzio Patruno

 Serves: 6

Ingredients:

1 pound of cicernie beans, soaked overnight
½ onion, sliced
2 garlic cloves
1 celery stalk
1 small carrot2 bay leaves
2 ounces of extra virgin olive oil
6 cherry tomatoes, cut in halves
½ pound of fresh cavatelli
2 ounces of pecorino cheese (Cacio ricotta)

Instructions:

First, rinse the cicernie beans and place them into a “pignata” or a pot with a thick bottom.  Cover the beans with cold water and add the onions, garlic, celery, carrot, bay leaves and cherry tomatoes.   Cook the beans for between 1 or 1 ½ hours until tender adding water as needed.

Second, cook the cavatelli in a separate pot in boiling salted water.  Strain and add the cavatelli to the cicernie.  Let simmer for 5 minutes. Serve in a soup bowl and drizzle with extra virgin olive oil, fresh ground pepper and grated Cacio ricotta.

Risotto with Wild Mushrooms & Butternut Squash

As the weather begins to cool we enjoy anew those fall vegetables that change our market shelves into warm  fall colors. try this dish with Arborio rice and flavorful alternative to pasta.

Risotto with Wild Mushrooms & Butternut Squash“La Murgia”

October 11, 2014

Risotto with Wild Mushrooms and Butternut Squash
Recipe by Chef Nunzio Patruno

Serves: 6

Ingredients:

1 cup of Arborio rice
2 glasses of white wine
1 onion, finely chopped
2 garlic cloves, finely chopped
1 sprig of thyme
2 quarts of boiling chicken stock
1 pound of mixed seasonal mushrooms (shitake, porcini, oyster, chanterelle, etc…)
2 cups of butternut squash, diced
3 ounces of Parmigiano cheese
2 ounces of extra virgin olive oil
1 tablespoon of parsley, chopped
Salt & pepper
1 ounce of heavy cream

 Instructions:

 In a thick bottom pot, cook the garlic and onions until golden adding the rice and the sprig of thyme.  Cook for 3 or 4 minutes stirring with a wooden spoon.  Add the white wine and let evaporate.  Then, add mushrooms and the butternut squash and cover the rice with boiling chicken stock. Continue stirring adding more chicken stock as needed.   Cook for about 18 minutes.  Next, add the cream, Parmigiano cheese, parsley, salt & pepper.  Stir the rice until smooth and creamy.  Finally, serve with drizzled extra virgin olive oil and sprinkled Parmigiano cheese.

Eggplant Involtini with Goat Cheese & Shaved Fennel

This dish is a wonderful appetizer to start an evening’s meal.  Eggplants are in abundance in fall and their flavors are enhanced with fresh herbs and greens as well with herb cheeses. Enjoy!

Eggplant Involtini with Goat Cheese & Shaved Fennel “La Murgia”
October 11, 2014

Eggplant Involtini with Goat Cheese and Shaved Fennel
Recipe by Chef Nunzio Patruno

Serves: 6

Ingredients:

 1 large eggplant, peeled, sliced lengthwise in ¼ inch thickness
6 ounces of goat cheese
2 fennel bulbs, finely sliced or shaved using a mandolin
1 garlic clove, finely chopped
1 pinch of fresh mint, finely chopped
1 pinch of fresh parsley, finely chopped
2 tablespoons of balsamic vinegar
2 ounces of extra virgin olive oil
½ pint of cherry tomatoes, cut in halves
Salt & pepper

Instructions:

 Season the eggplant on both sides with salt and drizzled olive oil.  Then grill them for 2 minutes on each side and place them onto a flat surface.  In a mixing bowl, break down the goal cheese with a fork and season with salt & pepper.   Next, place one teaspoon of goat cheese on each slice of eggplant.  Roll the eggplant slice and place onto a serving platter and set aside.

In another mixing bowl mix the balsamic vinegar, parsley, mint, garlic, extra virgin olive oil, salt & pepper.  Mix together and drizzle over the eggplant rollatini and set aside.

To assemble the plate, place a little bit of arugula and a pinch of shaved fennel on individual plates and place the rollatini over the fennel.  Add the cherry tomatoes for color around the plate and sprinkle the remaining dressing all over the dish. Enjoy!

Homemade Orecchiette with Cauliflower, Fennel and Crab Meat

Each region in Italy is very proud of their region’s artisanal pasta which makes them distinct from each other.  Puglia, namely in Mola are known for their seaports and fisheries.  They are also known for their seafood pasta dishes.  This one features my favorite pasta, orecchiette…

Homemade Orecchiette with Cauliflower, Fennel and Crab MeatArtisanal “Pasta Fresca” and Seafood “Alla Molese”

October 4, 2013

Homemade Orecchiette with Cauliflower, Fennel
and Crab Meat

Recipe by Chef Nunzio Patruno

Serves 12

Ingredients:

1 pound of jumbo lump crab meat
1 lb orecchiette, dry or fresh
1 head of cauliflower, cleaned and cut into florets
1 large fennel bulb (save the fur), julienne
1 oz. pine nuts
1 oz. soaked white raisins
1 garlic clove
1 pint of cherry tomatoes, split in halves
pinch of parsley|
pinch of basil
pinch of hot pepper flakes
3 oz. pecorino cheese
2 oz. extra virgin olive oil

Instructions:

In a sauté pan heat the olive oil and add the chopped garlic, cherry tomatoes, fennel fur, raisins, pine nuts and hot pepper flakes.  Cook for five minutes and set aside.  Cook the orecchiette pasta in salted boiling water.

Mid-point of cooking the pasta, add the cauliflower florets and fennel.  Strain pasta and vegetables together.  Place them in a mixing bowl and add the crab meat and sauce.  Toss together adding fresh basil, parsley & fresh ground pepper. Drizzle with extra virgin olive oil and dust with grated pecorino cheese & serve.

Spinach Cannelloni stuffed with Branzino & Spinach

Fall brings out the craving for great pasta dishes enjoyed mostly at Sunday family dinners.  This cannelloni dish is not your traditional recipe. Savor the silky ribbons of spinach cannelloni with the light taste of branzino and elegant bechamel sauce.

Spinach Cannelloni stuffed with Branzino & SpinachArtisanal “Pasta Fresca” and Seafood “Alla Molese”

October 4, 2013

Spinach Canneloni stuffed with Branzino & Spinach
Recipe by Chef Nunzio Patruno

 Serves 6

Ingredients:

12 sheets of fresh spinach lasagna, 4×4 inches
2 fillets of Branzino, 7 ounces each, bone out and skin off
1 cup of blanched spinach, roughly chopped
1 medium shallot, finely chopped
1 teaspoon of flour
2 ounces of sherry
½ cup of heavy cream
2 ounces of parmiggiano cheese

Sauce:

2 ounces of butter
tablespoon of flour
2 cups of half & half cream
2 ounces of pecorino cheese
freshly grated nutmeg
salt & pepper
Dijon mustard

Instructions:

In a medium sauté pan; cook down the shallots in olive oil until golden.  Then, add the spinach and salt & pepper.  Sprinkle one teaspoon of flour over the spinach; toss and turn with a wooden spoon and add sherry.  Let the sherry evaporate for 1 minute.  Add the cream and let cook for 3 to 4 minutes.  Add the parmigiano cheese and set aside.

To make the cream sauce, take a medium sauce pan and melt the butter and add the flour.  Stir with a wooden spoon and add the boiling half & half. Wisk the sauce quickly.  Boil for 2 to 3 minutes and add the salt & pepper, nutmeg, 1 teaspoon of Dijon mustard and pecorino cheese.  Set aside.

Cook the pasta sheets in salted boiling water for less than 1 minute.  Place them into an ice bath and remove and dry with a kitchen towel.  Place the dry sheets onto a flat surface.

Cut the branzino fillets into 3 ½ x ½ inch long strips.  Place 1 tablespoon of the spinach mix onto each pasta sheet.  Then, place one branzino strip on top of the spinach mix and roll the pasta into cannelloni.   Place the cannelloni in a Pyrex bake pan and cover with the cream sauce; sprinkle with parmigiano cheese.  Serve.

Grilled Sea Scallops with Spinach and Balsamic Vinegar

Nunzio’s Sea Scallops with Spinach and Balsamic Vinegar is a popular signature dish at our restaurant. I am happy to share this simple recipe with you.  Enjoy them sauteed or grilled either way it  is a perfect, light dish which can be enjoyed at anytime.

Grilled Sea Scallops with Spinach and Balsamic VinegarGrilling Local
June 7, 2014

Grilled Sea Scallops with Spinach and Balsamic Vinegar
Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

12 large dry sea scallops|
1 garlic clove, finely chopped
1 sprig of thyme
1 sprig of parsley
2 ounces of extra virgin olive oil
1 lb. of spinach leaves
2 ounces of balsamic vinegar
1 mango, peeled and diced into small cubes
1 pint of cherry tomatoes cut in half

 Instructions:

 In a mixing bowl marinade the scallops with some of the garlic, thyme, parsley & extra virgin olive oil. Set aside.

In a sauté pan add extra virgin olive oil and the rest of the garlic.  Cook until golden and then add the spinach, salt & pepper.  Wilt the spinach into the pan and set aside.

Reduce the balsamic vinegar to half at low heat and set aside.  Grill the scallops on both sides for two minutes each.   Place the spinach in the middle of the dish and add the scallops.  Sprinkle with the mango & cherry tomatoes around the dish. Drizzle with balsamic vinegar and serve.

Shrimp Stuffed with Crab Meat Araganati with Savoy Cabbage Coleslaw

Wonderful as an elegant appetizer or a light summer dinner course.  Make sure to share with your favorite Rose wine.

Shrimp Stuffed with Crab Meat Araganati with Savoy Cabbage ColeslawSeaside Recipes for Seafood & Vegetables

May 31, 2014

Shrimp Stuffed with Crab Meat Araganati
served Savoy Cabbage Coleslaw

Recipe by Chef Nunzio Patruno

Serves 6

 Ingredients:

24 medium size shrimp, peeled, de-veined & butterflied
1 pound of lump crab meat
1 celery stalk, finely chopped
1 small onion, finely chopped
1 small garlic clove, finely chopped
1 tablespoon of chopped parsley
1 sprig of thyme
1 dash of cayenne pepper
1 teaspoon of Worcestershire sauce
1 ounce of dry sherry
½ stick of butter
1 tablespoon of flour
1 cup of ½ & ½ cream
1 egg yolk
1 teaspoon of Dijon mustard
1 cup of breadcrumbs
salt & pepper

Coleslaw: mix all the ingredients together in a mixing bowl and set aside in the refrigerator

1 medium savoy cabbage, finely shredded
1 shredded carrot
1 tablespoon of soaked raisins
1 tablespoon of honey
2 tablespoons of mayonnaise
salt & pepper

Instructions:

In a medium pan cook down the onions and celery in the butter.  Add the sherry and let evaporate.  Add the flour and stir with a wooden spoon.  Add the cream and keep stirring.  When the sauce becomes dense, remove from the fire and pour into a mixing bowl.  Let it cool down to room temperature.  Now, add the egg yolk, mustard, Worcestershire sauce, cayenne pepper, parsley, thyme, Parmigiano cheese, salt & pepper.  Mix together creating a silky, binding, creamy mixture.  At this point, add the crab meat and gently mix together.  Place one tablespoon of this mixture on top of the butterflied shrimp.  Place the shrimp onto a sheet pan and dust them with breadcrumbs.  Place the pan on the lower level of the oven and broil for 10 minutes.  Serve with the coleslaw salad.

Flounder Francese with Creamy Spinach and New Potato

Down the shore on the beach or buy the bay, the flounder is still king!  This age old recipe still has all the flavor without the heaviness.  Enjoy the tangy, lemony zing that comes with every bite of the flaky, white flounder.  The creamy spinach is really like going to heaven. Buon Appetito!

Seaside Recipes for Seafood & Vegetables

May 31, 2014

Flounder Francese with Creamy Spinach
and New Potato

Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

6 fillets, Flounder
2 tablespoons of flour
2 eggs
1 teaspoon of chopped parsley
1 tablespoon of capers
juice of 2 lemons
½ glass of white wine
salt & pepper
1 clove of garlic, finely chopped

Creamy Spinach:

2 cups of cooked spinach
1 medium shallot, finely chopped
3 new potatoes, boiled in advance & finely sliced
1 teaspoon of flour
½ cup of heavy cream

Instructions:

First, make the creamy spinach by cooking down the shallots in a saute pan until golden.  Add the potatoes and spinach.  Toss together and add salt & pepper.  Sprinkle a teaspoon of flour and toss again.  Add the heavy cream and stir with a wooden spoon and cook for 2 to 3 minutes.  Set aside.

To make the flounder start by seasoning the flounder with salt & pepper on both sides.  Dust with flour and set aside.  Wisk together the eggs, parsley, salt & pepper in mixing bowl.  Egg wash the flounder and sauté in butter for 2 minutes on each side.  Add the garlic, capers, white wine and lemon juice.  Cook for 3 more minutes and serve with a side of creamy spinach.

Barley with Shrimp and Scallops

Grains have a versatility which can be enjoyed year round. Consider barely as another summer time choice of grains with your favorite shell fish in a splash of white wine, lemons and thyme.

Barley with Shrimp and ScallopsMarket Greens and Grains
May 17, 2014

 Barley with Shrimp and Scallops
in a Lemon and White Wine Sauce

  Recipe by Chef Nunzio Patruno

 Serves 6

Ingredients:

1 pound of small scallops
¾ pounds of barley
1 pound of shrimp
2 ounces of butter
1 tablespoon of flour
Juice of 2 lemons
2 ounces of white wine
1 pinch of parsley
1 pinch of thyme
1 clove of garlic
1 pinch of crushed red pepper
1 cup of chicken stock

Instructions:

Cook the barley in salty water for about ½ an hour to 45 minutes.  Strain and set aside.  In a pan sauté the olive oil, garlic, shrimp and scallops for 3 minutes.  Add the white wine, lemon juice and allow reducing.  Then, sprinkle 1 table spoon of flour and stir with a wooden spoon while adding the stock. Add the parsley and thyme. And add the butter at the end to create a sauce. Serve on a bed of the barley.

Collard Greens and Farro Torte

This recipe is great for brunch or a light lunch or dinner.  The torte creates a perfect mix of fresh herbs, tender collard greens (or your favorite, like spinach), spicy cheeses and al dente farro grains. Add a spicy tomato and basil sauce for some heat!

Collard Greens and Farro TorteMarket Greens and Grains
May 17, 2014

Collard Greens and Farro Torte
Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

1 bunch of tender collard greens
1 medium onion, finely chopped
1 garlic clove, finely chopped
3 ounces of pancetta, finely sliced
1 sprig of thyme
1 small hot pepper
½ cup of Parmigiano cheese
½ cup of shredded provolone cheese
3 eggs
2 cups of cooked farro
salt & pepper

Instructions: Pre-heat oven at 350 degrees

In a medium braising pain, cook the onions and garlic until golden.  Add the pancetta, hot pepper and thyme.  Cook for 5 minutes and add the collard greens, salt & pepper and cover with a lid.  Cook down for 5 minutes.  Remove the lid and stir with a wooden spoon.  Cook for another 5 minutes and remove from the stove.  Strain the collards to discharge the excess water.  After they cool down, place them in a mixing bowl and add the farro, eggs, Parmigiano cheese and shredded provolone cheese.  Mix them all together and place the mixture into a Pyrex pan pre-coat with melted butter and breadcrumbs.

Bake at 350 degrees in the oven for 20 minutes.  Remove from the oven and set aside to cool.  Serve warm with a side of fresh tomato and basil sauce.

Quinoa, Arugula and Lobster Salad

Experiment with different grains like the South American Quinoa.  This little grain packs a punch of protein to any dish.  Enjoy this salad recipe dressed with a citron dressing you will add to everything! Substitute the lobster with your favorite shell fish like shrimp or scallops.  Happy Summer!

Quinoa, Arugula and Lobster SaladMarket Greens and Grains
May 17, 2014

Quinoa, Arugula and Lobster Salad
Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

2 cups of cooked quinoa
1 ripe avocado, cubed
1 pint of cherry tomatoes, sliced in halves
1 sprig of chopped basil
1 tablespoon of flat Italian parsley
1 tablespoon of capers
1 small red onion, finely chopped
1 green pepper, finely chopped
1 celery stalk, finely chopped
2 lobsters, 1 ½ pounds each

Dressing: 1 teaspoon of Dijon mustard, 3 ounces of extra virgin olive oil, juice of 1 lemon, juice of 1 orange, salt & pepper

Ingredients:

Poach the lobster in boiling salted water for 15 minutes.  Place the lobster in icy water.  Then, remove the meat from the shell and claws.  Slice the lobster meat into ½ inch thick slices.  Place on a plate and set aside.  In a mixing bowl add quinoa, avocado, cherry tomatoes, celery, peppers, basil, parsley, onions and capers.  Set aside.

To make the dressing, mix the Dijon mustard, lemon & orange juice.  Gradually incorporate the olive oil into the citrus mix along with the salt & pepper.  Use some of the dressing to season the arugula and the rest to season the quinoa and lobster.  Place the arugula on a serving plate and top with the quinoa and lobster salad.  Serve.

Swiss Chard over Lentils

Spring is all about the greens at Nunzio’s.  Chef Patruno took the class through the farmers’ market in search of this season’s early spring greens preview. Check out the tender Swiss chard sauteed with garlic and oil  served on a bed of lentils.

Swiss Chard over LentilsVegetable Delights

May 10, 2014

Swiss Chard over Lentils
Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

1 cup of Lentils, cooked in advance
1 bunch of Swiss Chard, washed and cut 1 inch thick
2 garlic cloves, finely chopped
1 small onion, finely chopped
1 small hot pepper
3 plum tomatoes, diced
2 ounces of extra virgin olive oil
2 ounces of shaved aged pecorino cheese
1 bay leaf
1 pinch of parsley
salt & pepper

Instructions:

In a medium pan sauté until golden, the onions and garlic.  Then, add the diced tomatoes, bay leaf and cook down for two minutes.  Add Swiss chard, hot pepper, salt & pepper and 1 cup of water.   Cover with a lid and cook down for fifteen minutes occasionally stirring with a wooden spoon.  Towards the end remove the lid and let the excess water evaporate.  Set aside.  Plate the dish by spooning the lentils in a pasta bowl.  Add one spoonful of Swiss chard, shaved pecorino cheese and sliced country bread. Sprinkle with parsley, and drizzle with extra virgin olive.  Serve.

Peperoni Gialli Farciti al Granchio

This dish is amazingly simple to make and is an alternative to stuffed peppers with ground meat stuffing.  Around the Gulf of Naples housewives prepare this mouthwatering appetizer in large colorful yellow peppers stuffed with a light mix of jumbo lump crab meat, mozzarella, breadcrumbs and more. Enjoy!

Peperoni Gialli Farciti al GranchioFish and Shellfish from the Gulf of Naples

March 1, 2014

 Peperoni Gialli Farciti al Granchio
Recipe by Chef Nunzio Patruno

 Serves 6

 Ingredients:

6 medium yellow peppers, split in half and seeded
1 pound of jumbo lump crab meat
1 garlic clove finely chopped
3 plum tomatoes, diced
1 tablespoon of parsley
1 tablespoon of basil
3 ovoline mozzarella (small mozzarella balls), diced
1 ounce of grated pecorino cheese
2 egg whites, beat
2 tablespoons of breadcrumbs

Instructions: pre-heat oven at 375 degrees

In a mixing bowl combine the jumbo lump crab meat with garlic, diced tomatoes, parsley, basil, mozzarella, pecorino, breadcrumbs and egg whites.  Add salt and pepper and mix the ingredients together.  Fill each pepper with the mixed ingredients.  Dust the top of the stuffed peppers with a mixture of breadcrumbs and pecorino cheese.  Then, drizzle with extra virgin olive oil.  Bake for twenty minutes at 375 degrees in the oven.

Remove the peppers from the baking pan and serve with a light tomato sauce and fresh basil.

Fusilli alla Puttanesca con Tonno alla Ischitana

Every good chef needs to try the “best” dish served wherever he or she is visiting, and Chef Patruno is no exception.  He really enjoyed many dishes from the island of Ischia including this pasta dish with fresh Tuna, anchovy , black olives, capers and more.  The sauce is known as the “Puttanesca” for its heat and zest.  Chef Patruno handmade his Fusilli pasta but you can purchase yours from any Italian retail store selling “artisanal” pasta.

Fusilli alla Puttanesca con Tonno alla IschitanaFish and Shellfish from the Gulf of Naples

March 1, 2014

Fusilli alla Puttanesca con Tonno alla Ischitana
Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

1 pound of artisanal Fusilli pasta
6 ounces of tuna, chopped into small cubes
2 anchovies
2 garlic cloves, finely chopped
1 tablespoon of black olives
1 tablespoon of capers
1 pinch of hot pepper flakes
2 cups of fresh tomato, cut in strips
1 glass of white wine
1 tablespoon of fresh basil, chopped
1 tablespoon of fresh parsley, chopped
2 ounces of extra virgin olive oil
Salt & pepper

Instructions:

In a sauté pan, cook down the garlic in olive oil until golden.  Then, add the tuna, capers, black olives, anchovies and pepper flakes.  Cook for three minutes. Add the glass of wine. Let the wine evaporate and add the tomatoes, salt & pepper, basil and parsley.  Cook down for ten minutes with the lid on.  Then, set aside.

Cook the Fusilli pasta in salted boiling water “al dente”.  Strain and toss with the Puttanesca sauce.  Add a little pasta water if the sauce is too dry.  Finally, serve with drizzled extra virgin olive oil and grated fresh pecorino cheese.

Fresh Baccala alla Napoletana

This dish is a recipe from the Campania region of Italy, home to Naples.  It is perfection because it brings all together the key ingredients of this cuisine …fresh fish and vegetables, and well married herbs & spices. Perfect for the Lenten season’s “No Meat” Fridays.

Fresh Baccala alla NapoletanaFish and Shellfish from the Gulf of Naples

March 1, 2014

 Fresh Baccala alla Napoletana
Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

6 cod steaks, 6 ounces each
1 pint of cherry tomatoes, sliced in halves
1 pinch of oregano
1 tablespoon of capers
1 tablespoon of pitted Gaeta olives
1 tablespoon of pine nuts
1 tablespoon of pre-soaked raisins
2 garlic cloves, finely chopped
1 glass of white wine
1 tablespoon of fresh parsley, chopped
1 tablespoon of basil, chopped
Salt & pepper
2 ounces of extra virgin olive oil

Instructions:

Lightly dust the cod steaks with flour and sauté the steaks in olive oil until golden.  Then, add garlic, capers, raisins, black olives, pine nuts and one glass of wine.   Let the wine evaporate and add the cherry tomatoes, parsley, basil and oregano.  Cover the pan with a lid and cook at medium heat for ten minutes.  Remove the cover and add one pinch of salt, ground fresh black pepper and drizzle with extra virgin olive oil.  Serve with grilled country bread.

Caramelized Bananas with Chocolate Mousse & Dipped Chocolate Strawberries

Serve this amazingly easy dessert in a martini glass feeling totally decadent with each creamy spoonful.  Yum!

Caramelized Bananas with Chocolate Mousse & Dipped Chocolate StrawberriesAphrodisiacs, Foods of Love

February 8, 2014

Caramelized Bananas with Chocolate Mousse and Dipped Chocolate Strawberries

Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

½ pound of chocolate, bitter sweet
1 cup of whipped cream
3 bananas, sliced ½ inch thick
6 large strawberries
2 ounces of sugar
1 tablespoon of water
1 ounce of rum

Instructions:

In a sauté pan, add the sugar and water and let caramelize until golden brown.  Then, add the bananas and quick sauté with the sugar and set aside.   Melt the chocolate in a stainless steel bowl over boiling water.  Dip the strawberries in the melted chocolate and   set aside on parchment paper.

To make the mousse, take the remaining warm chocolate and add the whipped cream and rum.  Fold the cream with the chocolate until completely absorbed and set aside.

To plate the mousse, use a martini glass and place the banana slices around the glass.  Then, spoon in the chocolate mousse and place one dipped strawberry on top.

Orata with Onions and Pancetta

This recipe is adapted from one of the world’s oldest cooking book called Apicus.  A featured recipe in the Pompeii, City of Decadence cooking class, this light dish is full of flavors like shallots, wine vinegar, red onions and savoy cabbage.

Orata with Onions and PancettaAlia Piscium Patina
“Orata with Onions & Pancetta”
Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

6 fillets of Orata fish
4 shallots, finely sliced
½ cup of fish stock
1 ounce of olive oil
6 slices of pancetta, broiled in advance
1 tablespoon of wine vinegar
½ cup of red onions, finely sliced
½ cup of savoy cabbage, finely chopped

Instructions:

In a sauté pan add the oil and shallots cooking until golden.  Place the Orata over the onions and add the fish stock and vinegar.  Cook down for 10 minutes.  Set aside.

Before serving, add a strip of pancetta over the fish along with sliced onions and shredded savoy cabbage.

Lobster Tail with Lemon & Tarragon over Angel Hair Pasta

This delicious pasta dish was featured in Chef Patruno’s Aphrodisiacs’ class perfect for a romantic dinner for two. Enjoy this complete dish with exquisite combinations of flavors and textures.

Lobster Tail with Lemon & Tarragon over Angel Hair PastaAphrodisiacs, Foods of Love

February 8, 2014

Lobster Tail with Lemon & Tarragon
over Angel Hair Pasta, Garlic & Oil
Recipe by Chef Nunzio Patruno

Serves 6

Ingredients:

6 cold water lobster tail, 5 ounces each
½ pound of angel hair pasta
2 garlic cloves, finely chopped
1 pinch of hot pepper flakes
1 tablespoon of parsley
2 eggs
2 tablespoons of flour
1 tablespoon of capers
1 teaspoon of chopped tarragon leave
Juice of 1 lemon
2 ounces of white wine
½ cup of fish stock

Instructions:

Remove the bottom and top of the lobster with scissors.  Remove the shell leaving the tail attached to the meat.  Sprinkle the lobster tail with flour and egg wash. Set aside.  In a large sauté pan add two ounces of extra virgin olive oil.  Cook down the lobster for three minutes on each side at medium heat.  Discharge the excess oil.  Then, add the garlic, capers, and tarragon.    Add white and lemon juice and cook for two minutes.  Add hot pepper flakes, salt, pepper and ½ cup fish stock.  Cover with a lid and cook for minutes at medium heat.  Set aside.

In a large pot of water cook the angel hair pasta “al dente” in salted boiling water.   Drain the pasta and sauté in garlic and oil.   Put the pasta in a serving platter and place the lobster tails over the pasta. Drizzle the lobster over the pasta and sprinkle with fresh parsley and serve.

Coho Salmon Piemontese Style

The Salmon Trout is very popular in Piedmont and are found in northern rivers and lakes of Italy.  They are fished primarily in the fall before the lakes & rivers freeze.  This fish may be not be readily found in this area so, Chef Patruno substitutes this fish with the Coho Salmon another fresh water fish.

Chef Patruno brings out the fresh water flavor of this fish with fresh herbs and the combinations of fennel, anchovy and toasty almonds. Chef recommends pairing this dish with a crisp Arneis or a Langhe Rose both from the Piemonte region. Buon Appetito!

Coho Salmon Piemontese StyleCoho Salmon Piemontese Style
Recipe by Chef Nunzio Patruno

Serves: 6

Ingredients:

6 Salmon steaks, 6 ounces each
1 fennel bulb, sliced
1 anchovy fillet
1 garlic clove, finely chopped
juice of 1 lemon
½ glass of white wine
3 tablespoons of sliced almonds
2 ounces of butter
sprig of sage
salt & pepper

Instructions:

Flour the salmon and saute for two minutes on each side.  Then, add the sliced fennel, garlic, lemon juice, anchovy and white wine.  Cover the pan with a lid and cook for five minutes and set aside (this is enough time to keep the salmon medium rare and moist).

In a saute pan melt the butter and sauté the sage leaves and almonds until golden and set aside. Begin platting the dish by placing the first the fennel, then the salmon on top.  Finally, drizzle 1 tablespoon of the sage & almond over the salmon and serve.

Sweet Water Prawns Sweet & Sour

Fresh water fish is the focus of Chef Patruno’s latest class featuring Piedmont cuisine.  As we move away from the summer’s ocean and sea faring fish, we now look towards Italy’s lake and river regions’ fresh water catches.  This recipe combines spectacular flavors in a pleasantly surprising sweet & sour explosion leaving your palate clean with no salty or syrupy after taste.  Chef recommends pairing a Pinot Noir with this dish. Enjoy!

Sweet Water Prawns Sweet & SourPesce d’Acqua Dolce Piemontese

October 26, 2013

Sweet Water Prawns Sweet & Sour
Recipe by Chef Nunzio Patruno

Serves: 6

Ingredients:

24 large prawns, peeled & deveined
1 cup of grapes, split
2 ounces of pine nuts
2 garlic cloves, finely chopped
1 pint of cherry tomatoes, split in half
Juice of two lemons
1 tablespoon of chopped parsley
sprig of thyme
2 long hot peppers seeded and sliced into half inch wheels
2 ounces of extra virgin olive oil
salt & pepper

 Instructions:

Sauté the shrimp in a large sauté pan on both sides for two minutes.  Remove the shrimp from the pan and set aside.  In the same sauté pan add the garlic cooking until golden.  Add the grapes, peppers and tomatoes seasoning with salt & pepper and lemon juice.  Cook for five minutes and add the shrimp and toss all together.  Add the parsley & thyme and cook for another three minutes and serve.  This shrimp dish is perfect served over rice pilaf or angel hair pasta.

Butternut Squash Soup with Garlic Crostini

Fall is all about pumpkins and squashes of all shapes and sizes.  Fall is also about those warm and comforting recipes we grew up with preparing us for the upcoming cold weather months.  Here is Chef Patruno’s clever spin on the Butternut Squash Soup.  Slice off the top of a pumpkin gourd and set aside. Scoop out the inside of the gourd to be used as a soup bowl.  Serve the soup in the empty gourd and cover with the sliced top.  Serve the soup on a plate with a large leaf of kale and serve. Great presentation piece!

Butternut Squash Soup with Garlic CrostiniZucche e Verdure del’Atunno
October 12, 2013

Butternut Squash Soup with Garlic Crostini
Recipe by Chef Nunzio Patruno

Serves: 6

Ingredients:

1 medium butternut squash, peeled and cubed
2 garlic cloves, chopped
1 medium onion, finely chopped
2 bay leaves
1 sprig of thyme
1 sprig of sage
2 ounces of extra virgin olive oil
1 ½ quarts of chicken stock
1 cup of heavy cream
1 pinch of all spice
salt & pepper
6 slices of bread topped with garlic and Parmigiano cheese, passed through the broiler

 Instructions:

 In a sauce pot, cook down the onions and garlic until golden.  Add the butternut squash, sage, thyme and bay leaves.  Cover with chicken stock and simmer for 45 minutes.  Add salt & pepper, heavy cream and all spice.  Cook for another ten minutes and with a tong remove the bay leaves, sage and thyme.  Next, take a hand blender and blend the soup until creamy.  Serve with garlic bread crostini.

Seasonal Vegetables in "Bagna Cauda" Dip

During the fall and winter months, the Piemontese people enjoy a little “fondue”.  In the northern regions of Italy folks enjoy a fondue type of dip with a variation from the traditional fondue. This dip recipe has less of the cheese and more of the savory flavor popular in Italian cuisine.  Prepare this dip with all of your favorite fall vegetables. At Nunzio’s our vegetables are taken from our local farmers market. This dish is great for last minute parties!

Seasonal Vegetables in Zucche e Verdure del’Atunno
October 12, 2013

Seasonal Vegetables in “Bagna Cauda” Dip
Recipe by Chef Nunzio Patruno

Serves: 6

Ingredients:

1 bunch of baby carrots, washed and peeled
2 heads of fennel, cut into quarters
1 head of cauliflower, cut into florets
1 bunch of radish
2 cucumbers, peeled and quartered
1 bunch of scallions, cleaned and washed
1 pint of pear drop tomatoes

Dip Sauce:

4 ounces of extra virgin olive oil
5 anchovies
5 garlic cloves, finely chopped
2 cups of heavy cream
pinch of hot pepper flakes
fresh ground peppers

Instructions:

 In a sauce pan slowly cook at low heat the garlic and olive oil. Then, add the anchovy and stir with a wooden spoon until they dissolve.  Add heavy cream, pepper flakes and black pepper. Reduce the sauce to half the volume until it coats the back of the spoon.  To keep the dip hot, serve the “Bagna Cauda” in a terracotta ramekin. Serve in the middle of a platter surrounded by your favorite vegetables. Enjoy!

Potato Gnocchi with Fresh Peas, Shrimp & Mussels

Here is a twist to Nunzio’s Potato Gnocchi. You have had them with Tomato & Basil and in a Cream Gorgonzola Sauce, so try this very summery version…

Potato Gnocchi with Fresh Peas, Shrimp & MusselsSicilian Cuisine
Pasta, Vegetables & Fish

 Potato Gnocchi with Fresh Peas, Shrimp & Mussels
Recipe by Chef Nunzio Patruno
 
Serves 8
 
Ingredients:
  • 2 cups of Idaho potatoes, about 6 medium potatoes, skinless and pre-cooked
  • ¾ cup of all-purpose flour
  • 2 egg yolks
  • pinch of salt
Sauce:
  • 1 garlic clove, chopped
  • 1 small onion, finely chopped
  • 2 ounces of extra virgin olive oil
  • 1 cup of fresh peas
  • 1 cup of chopped tomatoes
  • 2 pounds of mussels, steamed and shelled, save the cooking juices
  • 12 medium shrimp, peeled and de-vein
  • 1 ounce of white wine
  • Pinch of hot pepper
  • 1 teaspoon of fresh parsley
  • 1 teaspoon of fresh basil
  • Pinch of oregano
  • Salt & pepper
Instructions:

Pass the potatoes through a food mill. Allow the potatoes to cool. Then, place the potatoes on a flat surface and add the flour, egg yolk and salt. Lightly mix all together and roll the dough with the palm of your hand creating a ¾ inch thick rope. Cut the rope with a knife into ¾ inch pillows. As you cut the gnocchi lightly dust them with flour and set aside.

Bring a medium pot of salted water to boil and cook the gnocchi for two minutes. As the gnocchi rise to the top of the water, remove each with a skimmer. Set the gnocchi aside on a flat tray and let cool.

In a medium sauté pan, cook the garlic and onions in extra virgin olive oil until golden. Add peas, tomatoes, white wine, hot pepper and oregano. Cook for ten minutes. Add shrimp and the cooking juices saved from the mussels. Cover the pot with a lid and cook for three minutes. Add the mussels, parsley, and basil. Then, add salt & pepper as needed. Toss the Gnocchi with the tomato and seafood sauce. Drizzle the gnocchi with extra virgin olive oil and serve.

Grilled Pork Loin with Grilled Zucchini with Saffron Oil

Here’s one this Summer’s best grill recipe ever! Grilled Pork Loin with Grilled Zucchini with Saffron Oil is not your usual grill recipe. Check out the recipe and surprise your most expert grill guest…

June 8, 2013

Grilled Pork Loin with Grilled Zucchini with Saffron OilGrilled Pork Loin with Grilled Zucchini with Saffron Oil
Recipe by Chef Nunzio Patruno

 
Serves: 6
 
Ingredients:

Pork Loin

  • 3 loin of pork
  • Spring of thyme
  • Spring of rosemary
  • Pinch of oregano
  • 1 clove of garlic, chopped
  • 2 oz. dried Marsala wine
  • 2 oz. extra virgin olive oil
  • 4 medium zucchinis, sliced

Saffron Oil

  • 1 pinch of saffron
  • 1 tablespoon of water
  • salt & pepper
  • 2 ounces of extra virgin olive oil
Instructions:

Mix thyme, rosemary, oregano, garlic Marsala wine, and extra virgin olive oil together in a medium mixing bowl. Place pork loin in bowl and let marinate for two hours. Season zucchini with salt, pepper, and olive oil and grill both sides and set aside. Grill the pork loin to medium, 10 minutes each side and set side.

In a small cup add tsp. water and the saffron, let soak for 15 minutes. Then add salt, pepper and extra virgin oil olive. Mix together with teaspoon to incorporate the oil into the water. Place grilled zucchini in a large serving plate. Slice pork loin in 1.2 inch thick slices and place over zucchini. Drizzle saffron oil over the pork loin and serve.

Buon Appetito!
Grilled Calamari served with Arugula Salad & Cici Beans

This Sicilian recipe is so easy you can not believe it can be that easy to make. Chef Patruno says so…..

Grilled Calamari served with Arugula Salad & Cici BeansSicilian Cuisine Grill Class
June 8, 2013

Grilled Calamari served with Arugula Salad and CiCi Beans
Recipe by Chef Nunzio Patruno

Serves: 6
 
Ingredients:
 
  • 1 pound of calamari tubes
  • I ounce of balsamic vinegar
  • 1 tsp. chopped garlic
  • 1 pinch of thyme
  • 1 pinch of oregano
  • 1 pinch crushed, flaked red pepper
  • 1 juice of lemon
  • 1 cup of cooked cici beans
  • Salt and pepper
Instructions:

Marinate the calamari for 6 hours with the above ingredients. Grill the calamari at intense heat for 2 minutes on each side. Next, cut them into half-inch rings seasoning them with balsamic vinegar and extra virgin olive oil. Saute the cici bean is garlic and oil and set aside. Place arugula in center of plate and serve two spoonfuls of cici beans and top with calamari.

Buon Appetito!
Chicken Involtini with Sweet Peas and Pancetta

Kids love this dish! It is easy to make and super tasty. Kids love the cheesy inside with a hint of pancetta and finish with spring sweet peas arriving now! Try it out and add your twist…

Chicken Involtini with Sweet Peas and PancettaPuglia Regional Cuisine, Meats & Legumes

Chicken Involtini with Sweet Peas and Pancetta
Recipe by Chef Nunzio Patruno

Serves 8

Ingredients:

  • 8 small chicken breasts, butterflied and lightly pounded
  • 8 sage leaves
  • ¼ pound of sliced pancetta
  • 1 pound of sweet peas
  • 1 small onion, finely chopped
  • 4 plum tomatoes cut into cubes
  • 4 bay leaves
  • 8 small cubes of pecorino cheese or left over cheese rind
  • 2 garlic cloves, sliced
  • 1 glass of white wine
  • ½ cup of chicken stock
  • Salt & pepper

Instructions:

In preparing the involtini, place the chicken on a flat service and add a small slice of pancetta, 1 sage leaf, and 1 cube of pecorino cheese.  Roll the involtini and secure with a toothpick.  Dust with flour and set aside.

Sauté both sides of the involtini in a frying pan.  Discharge the excess oil and add the left over pancetta, garlic, onions, and bay leaves.  Cook for two minutes and add a glass of white wine.  Let the wine evaporate and then add the tomatoes and peas.  Cook for two minutes.  Add ½ cup of chicken stock and cover with a lid.  Let simmer for 15 minutes. Remove the tooth picks and sprinkle with fresh parsley and pecorino cheese.  Serve.

Tagliatelle with Cauliflower, Cannelini Beans, Garlic & Oil

The best Italian pastas are simply made to be simply enjoyed; add a glass of wine and it is as close to heaven as one can get to…Buon Appetito!

Tagliatelle with Cauliflower, Cannelini Beans, Garlic & OilPuglia Regional Cuisine, Nonna’s Pasta & Vegetables

Tagliatelle with Cauliflower, Cannelini Beans Garlic & Oil
Recipe by Chef Nunzio Patruno

Serves 8

Ingredients:

Pasta Dough: 

  • 6 eggs
  • ¾ pounds of all-purpose flour
  • ¾ pounds of semolina
  • 1 teaspoon of extra virgin olive oil
  • ¼ teaspoon of salt
  • Water as needed
  • 1 cauliflower head, cut into florets
  • 1pound of fresh tagliatelle
  • 1 cup of cooked cannelini beans
  • 2 ounces of extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 pinch of hot pepper
  • 1 pint of cherry tomatoes cut in halves
  • 1 teaspoon of freshly chopped parsley
  • 2 tablespoons of pecorino cheese

Instructions:

In a large mixing bowl, add the semolina and regular flour, salt & olive oil.  Then, add six eggs. Two at a time and gently mix the dough adding water as needed.  Create a firm ball of dough and roll out as thin as possible with a rolling pin or a pasta machine.  Cut into ½ inch ribbons and sprinkle with flour. Set aside on a sheet pan. The pasta maybe prepared in a couple of hours in advance.

In a large sauté pan cook the garlic until golden in extra virgin olive oil.  Add the cherry tomatoes, red pepper flakes and beans.  Cook down for five minutes.  Add a little bit of pasta water if needed to loosen up the beans and set aside.

Next, bring to boil a large pot of salted water and add the cauliflower and cook for 3 minutes.  As the water continues boiling add the fresh pasta.  Cook the pasta for 1 to 1 ½ minutes.  Keep in mind fresh thin pasta will tend to cook very fast.  Strain the pasta & cauliflower and toss with the beans and cherry tomato sauce.  Serve in a serving platter and sprinkle with fresh pecorino cheese, ground black pepper, and fresh parsley.  Finally, drizzle the dish with fresh extra virgin olive oil and serve family style.

Lasagna with Eggplant, Tomato & Basil

Lasagna is Italy! And each region pays tribute to this age old recipe but in Italy this is THE lasagna recipe to serve. This dish is perfect for any large gathering especially during any holiday like Easter or Mother’s Day. Enjoy!

Lasagna with Eggplant, Tomato & BasilPuglia Regional Cuisine, Nonna’s Pasta & Vegetables

Lasagna with Eggplant, Tomato & Basil
Recipe by Chef Nunzio Patruno

Serves 8

Ingredients:

  • ¾ pounds of fresh Lasagna sheets
  • 2 medium eggplants, peeled, sliced 1/3 inch thick
  • 2 eggs
  • 2 ounces of milk
  • 3 tablespoons of flour
  • 1 tablespoon of fresh basil
  • 2 mozzarella balls cut into small cubes
  • 2 ounces of pecorino cheese
  • 2 cups of tomato sauce
  • Salt & pepper

Instructions:

Pre-heat the oven for 375 degrees

In a mixing bowl add the eggs, milk, flour and 1 pinch of salt; whisk the ingredients together creating a batter.  Dip the sliced eggplants into the batter and pan fry each slice.  Set aside.  In a large pot bring to boil salted water and cook the lasagna sheets one by one for 1 minute.  Remove the sheets as they float to the surface with a skimmer.  Cool the sheets off in an ice bath & remove drying the sheets with a kitchen towel and set aside.

To assemble the lasagna, coat a baking pan or a Purex glass pan with extra virgin olive oil. Begin layering by coating the bottom of the pan with a small ladle of tomato sauce. Then, a layer of lasagna sheets, another ladle of tomato and a layer of the pan fried eggplant slices.  Sprinkle with pecorino cheese, some basil and some of the cubed mozzarella and add another layer of lasagna sheets. Keep repeating until you run out of all ingredients.  When you get to the last layer add the rest of the tomato sauce & pecorino cheese. Bake in the oven at 375 degrees for twenty five minutes.  Remove from the oven and let the lasagna cool down for twenty minutes before serving.

Orrechiette con Broccoli Rabe e Mollica Fritte

You know you are in Puglia when you are eating this dish. Featured in Chef Patruno’s Puglia Regional Dinner, this dish serves up plenty of homemade “little ears” pasta with cooked down tender broccoli rabe. Enjoy each mouth full with a savory crunchy surprise of fried breadcrumbs sprinkled on top.

Orrechiette con Broccoli Rabe e Mollica FrittePuglia Regional Cuisine, Nonna’s Pasta & Vegetables

Orechiette Broccoli Rabe with Fried Mollica
Recipe by Chef Nunzio Patruno

Serves 8

Ingredients:

  • 1 pound of fresh artisan Orecchiette pasta
  • 2 bunches of broccoli rabe, bottom stem cut off, washed & drained
  • 2 garlic cloves, finely chopped
  • 4 anchovies, finely chopped
  • 1 pinch of hot pepper
  • ½ cup of grated breadcrumbs
  • 1 tablespoon of parsley
  • 2 tablespoons of pecorino cheese
  • Salt & pepper

Instructions:

In a large sauté pan cook the garlic until golden, add the anchovies, hot pepper, and breadcrumbs.  Cook down for about three to four minutes with a wooden spoon.  Break the anchovies into the breadcrumbs with the spoon.  Add the pecorino cheese and parsley.  Toss all together and set aside.

In a large pot bring to boil salted water and add the Orecchiette.  Expect the dried Orechiette to cook a little longer than the fresh or artisan pasta.  Cook for three minutes and add the broccoli rabe.  Cook for two more minutes.  Strain the pasta & broccoli rabe and sauté in garlic oil.  Sprinkle with abundant crispy breadcrumbs and serve.

Grilled Calamari Pugliese Style

Here’s a refreshing seafood recipe to kickoff Spring!

February 23, 2013

Grilled Calamari Pugliese StylePuglia Regional Cuisine, Fish and Shell Fish

Grilled Calamari
Recipe by Chef Nunzio Patruno

Serves 8

Ingredients:

  • 2 pounds of clean calamari, head on
  • 2 garlic cloves, chopped
  • 1 tablespoon of parsley4 lemons
  • 2 ounces of extra virgin olive oil
  • 1 teaspoon of parsley, chopped
  • 8 leaves of romaine hearts
  • 1 & 1/2 cups of cooked Farro grain

Instructions:

Marinade the calamari with lemon juice, salt & pepper and olive oil for two hours in advance.  In a separate pot cook the Farro grain for one hour in salted water.  Strain and set aside.  Grill the calamari for three minutes each side.  Slice them into ½ inch wheels.  Place them into a mixing bowl and dress with garlic, parsley, lemon juice and extra virgin olive oil.  Place the romaine leaves onto a large serving plate and spoon the Farro grains onto the middle of the platter.  Pour the calamari on top of the Farro grain and serve.

Trofie with Porcini Mushrooms and Pancetta

This is a very flavorful dish with the best of Fall’s wild mushrooms.  All the favorites are present, shitake, trumpet, oysters, porcini and more.  Add the traditional Trofie pasta from the Piemonte region and you have heaven!

Trofie with Porcini Mushrooms and PancettaFunghi del’Autunno
October 5, 2013

 Trofie with Porcini Mushrooms and Pancetta
Recipe by Chef Nunzio Patruno

Serves: 6

Ingredients:

¾ pounds of Trofie pasta
4 ounces of dried Porcini, soaked in advance for 1 hour
1 cup of mixed seasonal mushrooms
1 cup of sweet peas
4 ounces of pancetta, cut into strips
1 small onion, finely chopped
1 glass of white wine
1 sprig of thyme
1 tablespoon of chopped parsley
4 ounces of Parmigiano cheese
1 egg yolk
1cup of heavy cream

Instructions:

In a small pot cook the onions in olive oil until golden. Add the pancetta and cook for five minutes.  Then, add mushrooms, porcini, peas and a sprig of thyme.  Cook for another five minutes and add the white wine and let evaporate. Set aside.

In a small mixing bowl add egg yolks, Parmigiano cheese, and heavy cream and black pepper.  Whisk all the ingredients together and set aside. Cook the Trofie “al dente” in salted boiling water. Drain and toss with the mushrooms and pancetta.  Right before you remove from the stove, add the cream mix.  Quickly toss the Trofie with the cream and serve with grated Parmigiano cheese and black pepper.

Risotto Piemontese with Wild Mushrooms

Northern Italians love their risotto from Milano to Firenze.  Piemonte does their version with Barbera wine, woody wild mushrooms and a touch of Robiola & Parmigiano Cheese.  Its rich, its creamy , its Italian Chef Patruno style!

Risotto Piemontese with Wild Mushrooms

Recipe by Chef Nunzio Patruno

Serves: 6

Ingredients: 

1 cup of Arborio rice

2 glasses of Barbera wine

1 onion, finely chopped

2 garlic cloves, finely chopped

1 sprig of thyme

2 quarts of boiling chicken stock

1 pound of mixed seasonal mushrooms (shitake, porcini, oyster, chanterelle, etc…)

3 ounces of Robiola cheese

3 ounces of Parmigiano cheese

2 ounces of extra virgin olive oil

1 tablespoon of parsley, chopped

Salt & pepper

1 ounce of heavy cream

 

Instructions:

 

In a thick pot, cook the garlic and onions until golden adding the rice and the sprig of thyme.  Cook for 3 or 4 minutes stirring with a wooden spoon.  Add the Barbera wine and let evaporate.  Then, add mushrooms and cover the rice with boiling chicken stock. Continue stirring adding more chicken stock as needed.   Cook for about 18 minutes.  Next, add the cream, part of the Parmigiano & Robiola cheeses, parsley, salt & pepper.  Stir the rice until smooth and creamy.  Finally, serve with extra virgin olive oil and sprinkled Parmigiano cheese.

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