An Italian Feast From Sergio’s Chef Lee
Wednesday - July 01, 2009
This week we welcome Sergio’s Executive Chef Alfredo Lee Conti to the kitchen to prepare the following Italian specialties.
This show aired originally in September 2008.
CAPELLACCI ALLA SUZETTE
* 7 ounces all-purpose flour
* 2 eggs
* 1 pinch salt
* 1 ounce butter
* 4 leaves sage
* 2 ounces marinara sauce
* 1 ounce butternut squash puree
* 3/4 pound butternut squash
* 1 tablespoon olive oil
* 2 ounces Parmesan cheese, Grana Padana, grated
* 1 pinch ground nutmeg
* 1/2 ounce chopped walnuts
For Filling: Cut butternut squash in half and sprinkle with salt. Bake in the oven with olive oil until tender, approximately 45 minutes. Puree squash and mix with grated Parmesan cheese, nutmeg and chopped walnuts. Set aside.
For Dough: Mix flour and eggs with one ounce of butternut puree. Roll dough out paper thin and cut into 3-by-3-inch squares. Brush pasta squares with egg wash. Put a portion of the filling into the middle of the pasta square and fold it like a triangle. Then wrap the two edges on top of each other, creating a hat-shaped ravioli. Boil in hot water and salt until they float, approximately 3 minutes.
In a sauté pan, put butter and sage leaves and cook them until crisp. Place four ravioli on a plate over marinara sauce. Sprinkle with Parmesan cheese and finish by pouring brown butter and sage on top of the ravioli.
GAMBERONI CON SCAPECE
* 1 jumbo prawn, marinated with olive oil and salt
* 1/2 Italian green zucchini, thinly sliced
* 1/2 Italian yellow zucchini, thinly sliced
* 1/2 yellow bell pepper
* 1/2 red bell pepper
* 2 garlic cloves
* pinch oregano * pinch parsley, chopped
* 3 ounces extra-virgin olive oil
* juice from 1 fresh lemon
* 1 spring fresh mint
* salt, to taste
* 1 leaf butter lettuce (garnish)
* micro arugula (garnish)
Heat 1 ounce of extra-virgin olive oil. When oil almost starts to smoke, place jumbo prawn in sauté pan. Turn when flesh of prawn becomes pink. Cook each side for about 3 minutes, then set aside.
For Zucchini Scapece:
Thinly slice the Italian zucchini, then fry in olive oil until golden brown. Sprinkle with salt and set aside.
Place bell peppers on grill until skin becomes burnt, then immediately put them in a Ziplock bag until cool. After they’ve cooled, peel them, then julienne.
Mix zucchini scapece with extra-virgin olive oil and mint, then separately mix the roasted bell peppers with extra-virgin olive oil, sliced garlic, oregano and salt.
For Lemon-Mint Dressing: Mix 1 ounce of extra-virgin olive oil with 5 mint leaves, then julienne the mint leaves. Mix in lemon juice, 2 cloves of smashed garlic and mint.
To serve: Place zucchini in center of a plate, then place roasted bell peppers next to zucchini. On the opposite side of the zucchini, place the butter lettuce. Place prawn on top of the zucchini scapece, then, with a spoon, pour on lemon-mint dressing and garnish with micro arugula.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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