Chef's Corner - Our Newest Creations
serving suggestion: alla panna
2 Qts. Heavy Cream
4 oz. Butter
4 oz. Grana Padano Cheese (grated)
1 C. Fresh Peas
Salt, Pepper & Grated Fresh Nutmeg to taste
Melt butter in saucepan, add peas and cook until slightly softened. Add cream and simmer until reduced and thickened. Reduce heat to low and stir in Grana Padano, season with salt, pepper and nutmeg to taste.
Serve as a chicken or beef accompaniment.
serving Suggestion: with Marinara sauce
1 - 106 oz. Can of LaValle Italian Tomatoes (chopped)
1/2 oz. Fresh Sweet Basil Leaf (finely chopped)
1/2 Tsp. Dried Oregano Leaf
1 oz. Garlic Cloves (minced)
4 oz. Extra Virgin Olive Oil 1 lb. Carrots, medium (diced) 8 oz. Celery, medium (diced) 1 lb. Fresh Mushrooms (sliced) 1 Onion, Large (diced medium) 1 C. Red Wine, Burgundy Style
Place EVOO in heavy pot; saute the carrots, onion, and celery until the onion is clear. Add mushrooms & garlic, saute until garlic is white. Add wine and oregano, simmer until the wine is evaporated by half. Add tomatoes and basil and simmer covered for 40 minutes, stirring frequently. Adjust for salt and serve over Garlic Parsley Gnocchi (or any of our Gnocchi flavors/styles)
Option: add 1/2 Tsp. of Red Chili flakes with the wine.
serving suggestion: with Sherry & Porcini Cream sauce
1 Qt. Heavy Cream, Reduced to desired thickness
1/4 oz. Dried Porcini Mushrooms, brushed to remove sand
1 Sweet Onion, medium (finely diced)
4 oz. Applewood Smoked Bacon (diced)
4 oz. Good Sherry (Dry Sack or Harvey’s Bristol Cream)
Steep the dry Porcini until soft in enough boiling water to submerge, approximately 8 ounces. Stir well, then remove the mushrooms from the water and finely chop. Strain the soaking water (mushroom tea) through a fine sieve or cheesecloth to remove grit. Add the chopped mushrooms back into the strained mushroom tea and set aside. Saute onion over medium heat with a little oil or butter until lightly golden; then add the diced bacon and continue sauteing until the bacon is toasted, but not fully rendered crisp. Add the sherry and simmer until alcohol is evaporated (1-2 minutes). Add the mushroom mixture and reduce by half, add to cream, simmer until cream sauce reaches the desired consistency. adjust for salt and serve over Short Rib Ravioli.
serving suggestion: with tomato basil compound butter
2 lbs. Unsalted Butter (whipped soft)
1 oz. Fresh Basil Leaf (Chiffonade)
8 oz. Oven Roasted Tomatoes, Available from Mama Mucci’s
2 Roasted Garlic Cloves, large
Balsamic Glaze, Available from Mama Mucci’s
Place basil, roasted garlic, and tomatoes into a food processor and chop fine, then fold into the soft butter adjusting for salt until well-blended. Heat the ravioli in simmering water and drain. Place the ravioli in a bowl with 2 ounces of the compound butter. Plate and drizzle left-over butter on top. Accent the Ravioli with drops of the balsamic glaze and serve.
serving suggestion: LEMON KALE SAUCE
2 Tbs. Butter 3 oz. Extra Virgin Olive Oil 1 Tbs. Shallots (minced) 2 oz. Crimini Mushrooms (sliced medium) 1 oz. Kale (chopped) 1 Tbs Fresh Basil (julienned) 1 Tbs Lemon Zest
serving suggestion: roasted beet & goat ravioli with arugula & walnut pesto
12 Cups Arugula Leaves - Packed 2 Cups Walnuts, Toasted 2 Cups Mama Mucci’s Parmesan Cheese, Grated 24 Garlic Cloves 2 Tsp. Salt 1 Tsp. Pepper 1/4 Cup Butter 1 Cup Mama Mucci’s Extra Virgin Olive Oil
Place butter and EVOO in pan; saute over medium heat until butter is melted. Add shallots, Crimini mushrooms, and kale; cook over high heat until kale is tender. Add fresh basil and lemon zest. Remove from heat and serve over Crimini and Tuscan Kale Ravioli.
In food processor combine Arugula, walnuts, garlic, salt, pepper and butter; pulse food processor while drizzling in olive oil until desired consistency. Remove from processor, place in bowl, stir in parmesan cheese. Heat ravioli per label instructions and toss with pesto to serve.