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Every few months, Gian Carlo will be posting delectable recipes for you to enjoy in
your very own kitchen! Check back soon for his next recipe!
**DISCLAIMER: All recipes are the sole property of Gian Carlo's Italian Ristorante AND Gian Carlo Iannuccilli. They are solely intended for private, in-home, non-commercial usage.
**New**
Lobster, Leek and Potato
Bisque (serves eight to ten)
You will Need…
1
cup Marinara sauce
**(can be made by blending San
Marzano Tomatoes)
1
Gallon Lobster Stock
5
peeled Yukon Gold Potatoes, diced
2
Chopped Whole Leeks
1
Quart Heavy Cream
2
Ounces Lobster Meat
1
Ounce Blonde Roux
**(recipe given below)
1
Ounce Cognac
1
Ounce Sherri
1
Tablespoon Chopped Parsley
1
Pinch of Nutmeg
1
Pinch of Fresh Chopped Rosemary
How to Cook…
First, combine the lobster stock, potatoes, leeks, Cognac, and Sherri in a
large soup pan: bring to a boil. Once boiling, lower to a simmer. Cook
until potatoes are fork tender, then drain liquid and set both the liquid
and remaining ingredients aside. Puree the ingredients you set aside (the
potatoes and leeks) in a blender till smooth. Add the pureed ingredients
back to the broth you set aside and add the heavy cream, roux, and the
marinara slowly. Bring to a boil and lower to a simmer only once the flour
taste is cooked out (this should take about 10 minutes, don’t be afraid to
taste frequently). At this point, add the lobster meat, nutmeg, rosemary,
parsley, as well as a pinch of salt and pepper to taste. Bring to one last
boil and serve. Enjoy!
*A blonde roux
is made by
combining butter and flour in a sauce pan, over medium heat until you obtain
a blondish color (this may appear to be light brown). The “blonde” name
comes from the degree to which you cook the butter and flour.
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Tortellini Al Forno
(serves one to two)
Preparation...
First, puree
1/4 cup crushed San Marzano tomatoes into semi-thick sauce. Heat
adding 1/4 cup heavy cream, a handful of mascarpone cheese, fresh
spinach, and bring sauce to boil. Once boiling, lower to a simmer.
Season sauce with salt, pepper, and a pinch of freshly cut parsley.
While preparing sauce, cook tri-color tortellini till fork tender. Once
fork tender, add tortellini to sauce and place in an oven safe casserole
dish. Layer sliced Fontina cheese on the casserole. Place in pre-heated,
500 degree Fahrenheit, oven and cook until cheese has melted.
(Caution... casserole dish will be very hot) For a spicy version of
Tortellini Al Forno, add sliced jalapenos to the sauce.
Serve and enjoy!
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Zuppa Di Butternut Squash (Soup,
serves eight bowls)
You will need...
2 cups julienned white onions
3 tablespoons extra virgin olive oil
1 teaspoon sugar
5lbs peeled butternut squash
2 quarts chicken stock
Kosher salt
Freshly cracked black pepper
Fresh sage
¼ cup brown sugar
Cinnamon
Nutmeg
2 tablespoons chopped figs
1 dozen de-seeded pumpkin seeds
Cayenne pepper
Garlic salt
1/2 cup heavy cream
1 tab butter
How to cook...
Place peeled
butternut squash in a large soup pan. Bring to boil. While squash cooks,
place oil, butter, julienned white onions, sugar, and 2 tablespoons
extra virgin olive oil in a medium sauté pan on high heat. Allow onions
to caramelize (this will occur when onions are golden brown). When
squash is fork tender, drain and mash. Mix chicken stock and caramelized
onions in soup pan with squash. Bring to a boil. Once boiling, lower
heat to simmer. Add sage, kosher salt, pepper, brown sugar, cinnamon,
nutmeg, chopped figs, and 1/2 cup heavy cream. Cook for an additional
10-15 minutes. While cooking, toss the de-seeded pumpkin seeds with one
tablespoon of extra virgin olive oil, a pinch of cayenne pepper,
salt, and garlic salt. Once coated, place seeds on parchment paper and
roast on a baking tray for 2 minutes at 500 degrees Fahrenheit. Let cool
and use as a garnish on soup. Enjoy!
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Tagliatelle Nicola
(serves two)
Sauce
First, add 1 tab of butter, a splash of extra virgin olive oil, a pinch of
salt, and a pinch of garlic to a sauté pan. Heat until butter melts. Second,
add a handful of frozen peas and heat shortly. Third, add heavy cream (until
peas are submerged), fresh cracked black pepper, a pinch of freshly cut
parsley, and a big handful of Regiano cheese. Sauté and reduce to a
semi-thick texture. Garnish sauce with Regiano cheese.
Tagliatelle
Cook Tagliatelle pasta till Al dente. Toss with reduced sauce.
The recommended
wines for Tagliatelle Nicola are...
Red...
Beaulieu Vineyard Coastal Pinot Noir
White... Maso Canali Pinot Grigio
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Zuppa Arianna (Littlenecks Appetizer, serves one
to two)
You will need...
2 tablespoons extra virgin olive oil
4 whole cloves garlic, smashed
5 slices jalapeno pepper
1/4 small red onion coarsely chopped
1 generous pinch of freshly chopped rosemary
Kosher salt
Freshly cracked black pepper
Red pepper seeds
12-14 littleneck clams
1/4 cup crushed San Marzano tomatoes
1/2 cup white wine
1/2 cup clam juice or chicken stock
2 tablespoons fresh Italian parsley, chopped
How to cook...
Place oil, garlic, onions and jalapenos in
a medium sauté pan on high heat. After garlic is golden brown, add rosemary,
pinch of salt, black pepper and red pepper seed, sauté for another
half-minute then add clams. Sauté clams for 2-3 minutes then add tomatoes,
white wine and clam juice or stock to pan and cover. Let simmer for 7-10
minutes or until all clams have fully opened. Place clams in deep bowl
pouring remaining liquid over the top. Garnish with chopped parsley.
Enjoy!
**DISCLAIMER: All recipes are the sole property of Gian Carlo's Italian Ristorante AND Gian Carlo Iannuccilli. They are solely intended for private, in-home, non-commercial usage.
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