Cooking With Sergio’s Chef Conti

Sam Choy
By Sam Choy
Wednesday - October 01, 2008
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This week we welcome Sergio’s executive chef Alfredo Lee Conti to the kitchen.


* 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 Padano, grated
* 1 pinch ground nutmeg
* 1/2 ounce chopped walnuts

For Filling: Cut 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 paste squares with egg wash. Put a portion of the filling into the middle of the pasta squares and fold like a triangle; 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 until crisp. Place four ravioli on a plate over marinara sauce. Sprinkle with Parmesan cheese; pour brown butter and sage on top of the ravioli. Bon Appetito!


* 1 jumbo prawn, marinated in 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 one 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 in a ziplock bag until cool. When cooled, peel 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 one ounce of extra-virgin olive oil with five mint leaves, then julienne the mint leaves. Mix lemon juice, 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, then spoon 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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