docthe Cucina Showcase 2014 Recipe card!
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the Cucina Showcase 2014 Recipe card!
Piggly Wiggly Cucina CucinaShowcase Showcase Presented by Piggly Wiggly by The Milwaukee Journal Sentinel Buca Di Beppo 5300 S. 76th Street Greendale, WI 53129 RY SHRIMP CANNELLINI BEAN SALAD Chef Michael Watson The Iron Horse AGLIO E OLIO VEGETABLES WITH Chef Jason Gorman SPAGHETTI AGLIO E OLIO PRIMAVERA d & deveined l/2 c Olive oil l/4 c Squash, Lemon juice Vegetables: Carrots, Zucchini Spaghetti & Oil: Garlic Oil, red onions, 1T Kosher salt Cut off ends of squash and zucchini. sliced mushrooms, poached garlic, eansCut each vegetable l/2 in half Small onion, minced lengthwise. Aglio Vegetables (see above) roasted T Butter Then cut halves in1 half lengthwise and red peppers, salt, grated Parmesan t Dijon mustard then cut into 1/4”1 slices. Broccoli florets. cheese. Cooked spaghetti - al dente. ced l/2 c Nueske or bacon,or garlic paste diced Blanch separately: Carrots for 3 minutes, te squash & zucchini for 30 seconds. small & cooked Then l chill vegetables in1 tice bath. Honey (good quality) 1 Zestoflemon In saute pan, heat garlic oil. Add onions, mushrooms and poached garlic. Saute until onions are carmelized and mushrooms are soft. Add salt to taste. Add aglio e olio vegetables and red peppers. Toss and cook approximately 1 minute. Add Parmesan cheese and toss well. Transfer vegetables to 4” deep pan and set aside. Heat garlic oil in saute pan. Add poached garlic ensuring it is evenly spread across pan. Drop cooked spaghetti in boiling water for 3 seconds. Drain for 15 seconds. Add crushed red pepper ensuring it is evenly distributed across pan and immediately turn off flame. Add Parmesan cheese and toss gently. Place spaghetti in dish/bowl and top with sauteed vegetables. NOTES GRAZIE MILLE! Carmella’s E. Formella & Sons, Inc. Ferrero USA. (Nutella) Oro di Oliva Due Sorelli Miller Brewing Co. Piggly Wiggly Cucina CucinaShowcase Showcase Presented by Piggly Wiggly by The Milwaukee Journal Sentinel The Chef’s Table 500 S. Third Street, Milwaukee, WI 53204 RY SHRIMP CANNELLINI BEAN SALAD Chef David Magnasco The Iron Horse PINOT NOIR RISOTTO WITH CHERRIES Chef Jason Gorman d & deveined eans ced te l l/2 c Olive oil l/4 c Lemon juice 1 T Rice Kosher salt 1 lb. Arborio 1 medium onion diced 1 bay leaf 2 T extra virgin olive oil l/2 Small onion, minced 2 c Pinot1Noir 1/2 qt. chicken stock T Butter t Dijon mustard 1 T garlic1minced 3 T butter l/2 c pittedNueske or bacon,or garlic 3/4 pastecdiced 1 c cherries and halved parmesan cheese sea salt & pepper to&taste small cooked 1t 1 Honey (good quality) Zestoflemon Heat a thick bottom sauce pan. Add extra virgin olive oil and onion. Cook until translucent. Add bay leaf and garlic. Cook 2 minutes. Add rice and cook for 5 minutes stirring constantly. Deglaze with wine and reduce. Slowly add chicken stock while stirring. Cook until rice is al dente (about 20-25 minutes). Season with sea salt and pepper. Stir in cherries. Cook 2 minutes then turn off heat. Fold in butter and parmesan cheese for a nice creamy consistency. Serve immediately. NOTES GRAZIE MILLE! Carmella’s E. Formella & Sons, Inc. Ferrero USA. (Nutella) Oro di Oliva Due Sorelli Miller Brewing Co. Piggly Wiggly Cucina CucinaShowcase Showcase Presented by Piggly Wiggly by The Milwaukee Journal Sentinel LeReve Patisserie & Cafe 7610 Harwood Avenue, Wauwatosa, WI 53213 RY SHRIMP CANNELLINI BEAN SALAD Chef Andrew Schneider The Iron Horse BOMBOLINI WITH FRUIT COMPOTE & Chef Jason Gorman LIMONCELLO CREAM d & deveined eans ced te l l/2 c Olive oil Fruit Compote: Limoncello cream: l/4 c Lemon juice 2 c Seasonal fruitKosher salt 1 1/2 c milk 1T 1/2 c lemon juice 2 T cornstarch l/2 Small onion, minced 2 T Limoncello 4 egg yolks 1T Butter 2 c sugar 1 t vanilla 1 t Dijon mustard 1/4 c orange juice l/2 c Nueske or bacon,or garlic paste diced1/2 c sugar 1/3 c corn starchsmall & cooked 2 T Limoncello 1/2 c Brandy 1 T butter 1t Honey (good quality) Bring all ingredients to a boil. Serve warm or chilled. 1 Zestoflemon Temper eggs, starch and sugar with hot milk. Return to heat and bring to a boil. Remove from pot. Add butter, liquor and vanilla. Cover with plastic wrap and chill. Bombolini: 1/2 c Buttermilk 1 c butter, softened 1 t salt 1 vanilla bean 4 c all purpose flour 2 1/2 t dry instant yeast 6 eggs 1/3 c sugar Combine liquid, yeast, vanilla and sugar in bowl of a stand mixer. Add 3 cups flour and allow to rest for yeast to activate. After 10 minutes, using dough hook, mix dough on first speed adding salt and flour as needed. Once dough forms into ball and looks smooth, begin adding softened butter a little at a time until all butter in incorporated. Increase speed to medium and continue to mix for 2 minutes. Remove dough from mixer and place in a greased bowl, covered, in a warm place. The dough should double in size. After dough has risen, gently deflate dough and portion into small bombolini. Allow to rest and rise a second time in a warm place. Fry in 350° oil until golden brown. Serve. NOTES GRAZIE MILLE! Carmella’s E. Formella & Sons, Inc. Ferrero USA. (Nutella) Oro di Oliva Due Sorelli Miller Brewing Co. Piggly Wiggly Cucina CucinaShowcase Showcase Presented by Piggly Wiggly by The Milwaukee Journal Sentinel Maria Liberati marialiberati.com From the Art of Italian Cooking: Da Vinci Style RY SHRIMP CANNELLINI BEAN SALAD ASPARAGI BOLOGNESE The Iron Horse Chef Jason Gorman d & deveined eans ced te l l/2 c Olive oil 1t 1 small & cooked crusty. Remove and serve. Honey (good quality) Zestoflemon Remove bottom white part of asparagus. Place asparl/4 c Lemon juice 2 lbs. Fresh asparagus agus in boiling water for 8 minutes. Remove and drain. 1 T Kosher salt 1/2 lb. Prosciutto Wrap each asparagus in a slice of Fontina cheese, 1 c Beschamell/2sauce Small onion, minced then wrap with a slice of prosciutto. Butter a casserole 1 T reggiano Buttergrated dish. Place wrapped asparagus in casserole dish, cover 1/2 c Parmigiano with beschamel sauce. Top with grated parmigianot Dijon mustard 1/2 lb. Fontina 1cheese sliced reggiano cheese. l/2 c Nueske or bacon,or garlic paste diced Bake in oven preheated to 350° until Pinch of sea salt to taste top of beschamel sauce becomes golden brown and Beschamel Sauce: 2 T Butter 1 1/2 T Flour 2 1/2 c Milk Put butter in sauce pan. Let it melt. Stir in flour and little by little stir in milk. Use wire whisk to blend all together until liquid is creamy. Remove from heat. NOTES GRAZIE MILLE! Carmella’s E. Formella & Sons, Inc. Ferrero USA. (Nutella) Oro di Oliva Due Sorelli Miller Brewing Co. Piggly Wiggly Cucina CucinaShowcase Showcase Presented by Piggly Wiggly by The Milwaukee Journal Sentinel Maria Liberati marialiberati.com From the Art of Italian Cooking: Da Vinci Style RY SHRIMP CANNELLINI BEAN SALAD The Iron Horse FRITTATA CON ZUCCHINE Chef Jason Gorman d & deveined eans ced te l l/2 c l/4 c 1T Olive oil Lemon juice Kosher salt 1t 1 Honey (good quality) Zestoflemon 6 Eggs 2 Zucchini l/2 Small onion, minced 3 T extra virgin 1 T olive oil Butter 2 T Pancetta cubed 1 tor bacon Dijon mustard l/2 c sauce Nueske or bacon,or garlic paste diced 2 T Plain tomato Sea salt to taste small & cooked Wash zucchini then cut into thin slices. Saute in olive oil with bacon/pancetta. Add tomato sauce and stir. Break eggs into a bowl. Add salt and pepper. Whisk or beat. When tomato sauce has thickened, add eggs and cook until sides are well done. NOTES GRAZIE MILLE! Carmella’s E. Formella & Sons, Inc. Ferrero USA. (Nutella) Oro di Oliva Due Sorelli Miller Brewing Co. Piggly Wiggly Cucina CucinaShowcase Showcase Presented by Piggly Wiggly by The Milwaukee Journal Sentinel Maria Liberati marialiberati.com From the Art of Italian Cooking: Da Vinci Style RY SHRIMP CANNELLINI BEAN SALAD The Iron HorseTORTA ALLA SENESE (SIENA STYLE CAKE) Chef Jason Gorman d & deveined eans ced te l l/2 c l/4 c 1/21cT Milk Olive oil Lemon juice Kosher salt 1/3 c Raisins 1/2 c Rice 8 Hazelnuts 1 cl/2 Sugar Small onion, minced 1/4 c Pinoli nuts 1T Butter 3 Eggs 1/3 c Butter - softened 1 t Dijon mustard 1 t Baking powder Zest of 1/2 lemon grated l/2 c Nueske or bacon,or garlic paste diced 1t 1 small & cooked Honey (good quality) Zestoflemon Boil milk. Add uncooked rice and sugar. Cook until liquid is absorbed. Remove from heat and cool. Add eggs, raisins, hazelnuts, pinoli nuts, softened butter, baking powder and grated lemon zest. Blend all togther. Butter and flour 8” cake pan. Pour in batter. Bake in oven preheated to 400° and bake for 30 minutes. Serve chilled. NOTES GRAZIE MILLE! Carmella’s E. Formella & Sons, Inc. Ferrero USA. (Nutella) Oro di Oliva Due Sorelli Miller Brewing Co. Piggly Wiggly Cucina CucinaShowcase Showcase Presented by Piggly Wiggly by The Milwaukee Journal Sentinel Maria Liberati marialiberati.com From the Art of Italian Cooking: Da Vinci Style RY SHRIMP CANNELLINI BEAN SALAD The Iron Horse TORTA SBRISOLANA DI MANTUA Chef Jason Gorman d & deveined eans ced te l l/2 c Olive oil l/2 c Nueske or bacon,or garlic paste diced 1t 1 small & cooked Honey (good quality) Zestoflemon Lemonflour juice 1 1/2l/4c cCornmeal 1 T Kosher 1/2 c White flour salt 1 c Chopped almonds l/2 Small onion, minced T Butter 3/4 c1 butter 1 yolks t Dijon mustard 2 Egg 1/2 c Sugar 1 t pure vanilla Grated zest of 1 lemon Confectioner’s sugar In bowl, place cornmeal and white flour, egg yolks, lemon zest, softened butter and vanilla. Mix the dough until it is well blended but crumbly. Crumble or sprinkle the batter into a buttered cake pan. Bake in oven preheated to 350° for 1 hour. Remove from oven and cool before removing from pan. Dust with powdered sugar before serving. NOTES GRAZIE MILLE! Carmella’s E. Formella & Sons, Inc. Ferrero USA. (Nutella) Oro di Oliva Due Sorelli Miller Brewing Co. Piggly Wiggly Cucina CucinaShowcase Showcase Presented by Piggly Wiggly by The Milwaukee Journal Sentinel Maria Liberati marialiberati.com From the Art of Italian Cooking: Da Vinci Style RY SHRIMP CANNELLINI BEAN SALAD The Iron Horse MACCHERONI ROMANA Chef Jason Gorman d & deveined l/2 c Olive oil l/4 c Lemon juice 1 lb. Maccheroni1 T(can use penne Kosher salt or rigatoni) 1/3 c Freshly grated parmigiana 1/2 lb. Ricotta romana reggiano cheese eans l/2 Small onion, minced 1 lb. Plum tomatoes (fresh or canned) 3 T Extra virgin olive oil 1T Butter Small handful1fresh basil leaves (no stems) Sea salt & ground black t Dijon mustard ced 1 Clove garlic l/2 c Nueske or bacon,or garlic paste diced pepper to taste te l 1t 1 small & cooked Honey (good quality) Zestoflemon Wash & pat dry basil then cut into thin strips. Cut tomatoes into quarters and place in bowl. Then squash or mash down with fork. Place olive oil in saucepan with garlic. Saute over medium heat. When garlic is just about golden, add tomatoes. Cook over low heat for 20 minutes or until thick. Add basil, salt and pepper. Remove from heat and cover. In rapidly boiling water, cook maccheroni until al dente. Reserve 2 T of pasta water. Drain well. Put ricotta in a bowl and add 2 T of pasta water. Stir with fork to soften ricotta. Set aside. Add drained pasta to tomato sauce and toss. Plate pasta. Top with ricotta, freshly grated parmigiana reggiano and freshly grated black pepper. NOTES GRAZIE MILLE! Carmella’s E. Formella & Sons, Inc. Ferrero USA. (Nutella) Oro di Oliva Due Sorelli Miller Brewing Co. Piggly Wiggly Cucina CucinaShowcase Showcase Presented by Piggly Wiggly by The Milwaukee Journal Sentinel Mia Famiglila Restorante & Steak House 10049 W. Forest Home Avenue, Hales Corners, WI 53220 RY SHRIMP CANNELLINI BEAN SALAD Chef Tomas White, Jr. The Iron Horse Chef Jason Gorman GRILLED VEGETABLE PANINI WITH PORTABELLA MARINADE d & deveined eans ced te l l/2 c Olive oil l/4 c Lemon juice 1T Kosher salt Portabella Marinade: 2 Sprigs fresh rosemary 1 Portabella mushroom (stem cutminced off and l/2 Small onion, 6 Leaves fresh sage cleaned of dirt) 1T Butter 1 Pinch red pepper flakes 1 t Dijon mustard 1 c Balsamic vinegar Sea salt & cracked black Nueske or bacon,or garlic paste diced 4 Cloves garlicl/2- cminced pepper to taste 1t 1 small & cooked Honey (good quality) Zestoflemon Combine all ingredients into saucepan. Place on high heat and bring to a simmer. Reduce heat to keep at a simmer for about 20 minutes. Take out grilled portabella until caramelized. Then add to rest of sandwich vegetables. Vegetables for Panini: 1 Zucchini thinly sliced 1 Bell pepper - whole 3-5 Sundried tomatoes - chopped 2-3 Slices fresh goat cheese Sea salt & pepper to taste 1 Yellow squash thinly sliced 1 Eggplant thinly sliced 4 Leaves fresh basil 1/2 c Olive oil Brush zucchini, squash, bell pepper and eggplant in a thin coat of olive oil. Add salt and pepper. Place on grill and grill both sides until al dente. Place all ingredients into inside of the bun. Brush bun with oil and press down firmly onto the grill. Grill panini on both sides until nicely grill marked. Serve immediately with fresh vegetable chips. NOTES GRAZIE MILLE! Carmella’s E. Formella & Sons, Inc. Ferrero USA. (Nutella) Oro di Oliva Due Sorelli Miller Brewing Co. Piggly Wiggly Cucina CucinaShowcase Showcase Presented by Piggly Wiggly by The Milwaukee Journal Sentinel The Pasta Tree Restaurant & Wine Bar 1503 N. Farwell Avenue, Milwaukee, WI 53211 RY SHRIMP CANNELLINI BEAN SALAD Chef Suzzette Metcalfe & Hannah The Iron Horse SUN DRIED TOMATO PESTO Chef Jason Gorman AND LAVENDER LEMONADE d & deveined l/2 c l/4 c 1T Olive oil Lemon juice Kosher salt 1 Zestoflemon Pesto: Blend the sun-dried tomatoes, garlic, 2 c Sun-dried tomatoes basil, Parmesan cheese and walnuts in eans3/4 c olive oil l/2 Small onion, minced Cuisinart (or similar appliance). Slowly Butter 2 Cloves of garlic1 T add olive oil to form a paste. 1 t Dijon mustard 1 c fresh basil leaves (packed) ced l/2 c Nueske or bacon,or garlic paste diced 1/2 c Parmesan cheese - freshly grated (Note: Chef will demonstrate the various te 1/2 c Walnuts small & cooked things one can do with pesto!!) l 1t Honey (good quality) Salt & freshly ground pepper to taste Lavender Lomonade: 2 c Sugar 2 c Water 1/4 c Lavender 2 qts. Water Juice of 8 lemons Boil sugar and water until sugar is dissolved. Turn off heat and add lavender. Let steep for 10 minutes and then strain. Add to container to mix lemonade. Add lemon juice and water. NOTES GRAZIE MILLE! Carmella’s E. Formella & Sons, Inc. Ferrero USA. (Nutella) Oro di Oliva Due Sorelli Miller Brewing Co. Piggly Wiggly Cucina CucinaShowcase Showcase Presented by Piggly Wiggly by The Milwaukee Journal Sentinel Pizza Man 2597 N. Downer Avenue, Milwaukee, WI 53211 Brookfield, WI 53005 RY SHRIMP CANNELLINI BEAN SALAD Chef Michael Watson The Iron Horse INSALATA PANZANELLA Chef Jason Gorman d & deveined l/2 c l/4 c 1T Olive oil Lemon juice Kosher salt 1t 1 Honey (good quality) Zestoflemon 1 English cucumber, halved peeled & 1/2 small red onion cut thin onion, minced chopped intol/2 bite size Small pieces julienne Butter 4 ripe tomatoes,1 Tchopped into bite size pieces sea salt & freshly milled black 1 t Dijon mustard 4 slices crusty bread, slightly toasted and pepper to taste ced l/2 c Nueske or bacon,or garlic paste diced torn into bite size pieces 6 T Italian extra virgin olive oil te small & -cooked 1 handfull of fresh basil leaves torn 1 1/2 T red wine vinegar eans l In medium mixing bowl, combine chopped cucumber, chopped tomato, torn toasted bread, torn basil and red onion. Season with sea salt and mix. Let it sit at room temperature for 5-10 minutes to let natural juice extract from cucumbers and tomatoes which will soak the bread. Dress with olive oil first, tossing to coat. Check seasoning again and add sea salt and pepper to taste. Right before serving, drizzle a little more olive oil over each salad. Makes 4 big salads or 6 smaller salads. NOTES GRAZIE MILLE! Carmella’s E. Formella & Sons, Inc. Ferrero USA. (Nutella) Oro di Oliva Due Sorelli Miller Brewing Co. Piggly Wiggly Cucina CucinaShowcase Showcase Presented by Piggly Wiggly by The Milwaukee Journal Sentinel Divino Wine & Dine 2315 N. Murray, Milwaukee, WI 53211 RY SHRIMP CANNELLINI BEAN SALAD Chefs Dean Cannestra The Iron Horse & Tina Conley Chef Jason Gorman BOLOGNESE d & deveined l/2 c Olive oil eans ced te l l/4 c Lemon juice 1 T Kosher 3 lb. Meat (1 lb. beef, 1 lb. salt veal, 1 lb. pork) 1 c Beef stock 1/2 c Diced l/2 carrots Small onion, minced 1 c Red Wine T Butter 1/2 c Diced 1onion 28 oz. Can crushed tomatoes t Dijon mustard 1/2 c Diced 1celery 1/2 c Heavy Cream l/2 c - chopped Nueske or bacon,or garlic paste diced 3 Cloves garlic Olive oil 1 T Dried basil Sea salt & pepper to taste small & cooked 1t Honey (good quality) 1 T Dried oregano 1 Zestoflemon Saute carrots, onion and celery in a small amount of olive oil on medium heat. Add the meats and saute with vegetables until cooked. (Meats should be cooked through and vegetables should be al dente.) Strain off fat. Add garlic and dried herbs. Stir and cook for 2-3 minutes. Add the beef stock, wine and tomatoes. Stir until mixed thoroughly. Reduce heat to low. Simmer until thick - about 45 to 50 minutes. Then stir in cream. Add salt and pepper to taste. Serve with favorite pasta cooked al dente. Makes 4-6 servings. NOTES GRAZIE MILLE! Carmella’s E. Formella & Sons, Inc. Ferrero USA. (Nutella) Oro di Oliva Due Sorelli Miller Brewing Co.
