1 tbsp Olive Oil, extra virgin
1 ea Pizza Skin (see below)
3 oz Alfredo Sauce (see below)
2 oz Lemon Ricotta (see below)
4 ea thinly sliced Proscuitto, aged Parma Ham
2 oz Arugula Salad (see below)
1 ea cracked Garlic, fresh clove
Salt and Pepper, to taste
Roll out pizza skin to 12" and brush lightly with olive oil. Spoon on alfredo sauce and lemon ricotta, smooth out to edges. Cook turning once. Cut in quarters. Lay on proscuitto and add salad to center.
Mix dry ingredients for 1 minute in Hobart. Slowly add water. Mix on low speed for 10-12 minutes or until dough is creamy and tight.
Portion into 5-1/2 oz dough balls. Place on lined sheet pan, cover with wet towels. Refridgerate overnight.
Alfredo Sauce
2 cups heavy Cream, fresh
2 tbsp Flour, all purpose
1 tbsp Butter, unsalted
1 cup Parmesan cheese, grated fresh
to taste Salt, kosher
to taste Pepper, black whole cracked fresh
1 pinch Nutmeg, ground dried
Melt butter in sauce pan. Add flour and stir constantly over medium heat 4-5 minutes until bubbly, should not develop any color.
Slowly add cream and stir. Simmer over low heat for 15 minutes or until the flour has cooked and the sauce has developed a velvety consistency. Remove from heat and let cool to room temperature.
Whisk in grated cheese and nutmeg and season with salt and pepper.
Lemon Ricotta
1 tub Ricotta
4 ea Lemons
Zest the lemons and reserve for fresh lemon juice. Mix well, cover, label and date.
Arugula Salad:
4 oz Arugula
1 dash Truffle Oil
pinch of Shallots
squeeze of Lemon Juice
Salt and Pepper
1/3 cups Mayonnaise
1-1/2 tbsp Mustard
3 Eggs
2 tbsp Lemon Juice
˝ cup Bread Crumbs
2 tbsp Scallion or Green Onion
2 tbsp Red Pepper
1 tbsp Lemon Zest
1 pinch Cayenne Pepper
2 pounds Crab Meat
˝ cup Oil
Salt & Pepper to taste
Combine all ingredients except crab in a large bowl and incorporate.
Check seasoning adjust then add crab and fold in gently.
Portion into 3oz. cakes.
Heat oil in pan to 350 degrees. Sauté cakes until golden brown on both sides and serve.
*Tips – Do not shake the pan, as the cakes may be delicate.
If the cakes are very thick finish in the oven at 350 degrees for 5 minutes.
Makes 6 servings.
1/2 cup Basil, fresh sweet, no spots
1 cup Parsley, picked Italian, flat
1/4 cup Walnuts, lightly toasted
1 tsp Oregano, fresh torn leaves
2-4 tsp Garlic, freshly chopped
1/4 tsp Pepper, black, freshly ground
3/4 cup Olive Oil, Pomace or blend
1/2 cup Parmesean Cheese, freshly grated
1/4 cup Pine Nuts, lightly toasted
Place basil leaves, parsley, walnuts, oregano, garlic and pepper in food processor bowl. Pulse the blender until the herbs and nuts are roughly chopped. Slowly add the oil. Transfer to another container and fold in the cheese by hand.
1 ea. Butternut, Acorn, Pumpkin Squash, should be young and sweet
2 oz. Onion, sweet and tender
1 ea. Garlic Head, silver tip variety over sweet
Nutmeg, ground or grated, to taste
Kosher Salt, to taste
White Pepper, to taste
1 oz. Parmesean, grated
2 oz. "Oregonzola" (Rogue Creamery Cheese)
2 ea. Egg Yolks
Split squash into 2 equal halves and remove the seeds.
Place face down in baking pan with 1 inch of water with the whole head of roasted garlic.
Bake uncovered in a 325 degree oven until the squash is fork tender and the gar browned slightly and begins to smell sweet.
When the squash and garlic have cooled, remove them from their shells and plad mill or processor with the onion and blend until a smooth paste has been formed.
In a separate pan, saute the onion in butter until it turns golden brown and sweet.
In a mixing bowl, place squash mixture and add salt, pepper, and nutmeg.
Fold in the sauteed onion, grated parmesean, "Oregonzola" and the two egg yolks.
6 oz. Linguini, cooked al dente
2 oz. Pesto
6 oz. Cream Sauce
2 tbsp Butter, unsalted
1 oz. Tomato, 1/4" diced
1 tbsp toasted Pine Nuts
Salt & Pepper, to taste
1 tbsp Fresh Basil, Chiffonade
7 ea. Shrimp, peeled and deveined
2 tbsp Parmesean Cheese, grated
1 tbsp Garlic
1 tbsp Olive Oil
Heat saute pan to 350 degress or until oil shimmers.
Toast garlic until blonde and aromatic.
Add shrimp and saute lightly until pink on both sides.
Add cream sauce and simmer lightly for 1 minute.
Add basil, tomatoes, and pesto to cream and return to a simmer.
Add pasta to sauce.
Finish sauce with butter and parmesean, season to taste.
Garnish with pine nuts and shredded basil.
Serve immediately
3 oz. Yellow Fin Tuna, sushi grade
1 oz. Olive Oil
1 tsp Carrot, julienne
1 tsp Red Onion, 1/4" diced
4 ea Belgian Endive Leaves
1 cup Organic Greens
3 oz White Cannelinni Beans, cooked
1 oz Citrus Vinaigrette
1 tbsp Fresh Chives, chopped
Salt, to taste
Black Pepper, to taste
1 tsp Sesame Seeds, toasted
Heat 10" saute pan with med-high heat. Heat olive oil until shimmering. Season tuna with salt & pepper. Place in pan and sear each side for 3 minutes. Place beans, 1/2 vinaigrette, and chives in bowl and toss. In separate bowl toss greens and endive with carrot, onion and remaining vinaigrette.
8 oz. Baby Spinach Leaves
2 oz. Balsamic Dressing (any good quality balsamic dressing will work)
2 tbsp Butter, unsalted
1 tsp Shallot, minced
2 oz Onion, pearl or thinly sliced
1 oz Pancetta, cooked & diced
1/2 each Bosc Pear, 1/4" diced
1 oz. Spiced Walnuts (look for these in the produce section of your grocery store)
2 oz. Ricotta Salata, grated
Salt, to taste
Pepper, to taste
Nutmeg, to taste
1 oz. Italian Parsley, fresh chopped
Place washed, dry spinach in bowl and reserve.
On cook top, heat saute pan and gently melt 1 tbsp butter. Add the shallot and onion, carmelize until golden brown. Add cooked pancetta, pear and sweat the pear until it becomes slightly translucent. Add spiced walnuts, balsamic dressing and bring to a simmer. Add seasonings, herbs and the rest of the butter, stir until incorporated.
Remove from heat and pour over the spinach. Stir the spinach until the leaves are evenly coated. Place salad on plate and top with ricotta salata.
1 oz. Olive Oil
1 tbsp Garlic, chopped
crushed Red Pepper Flakes, to taste
tsp Oregano, fresh torn
2 oz Baby Spinach Leaves
4 oz Tomato Concasse
4 oz Broth chicken or vegetable
4 oz Tomato Sauce
2 oz Heavy Cream
1 tbsp Lemon Juice
Salt, to taste
Pepper, to taste
2 tbsp Fresh Basil, Chiffonade
1 tsp Butter
Heat oil in saute pan until oil shimmers lightly. Toast garlic until sweet. Add crushed red pepper, salt and black pepper. Wilt spinach. Add fresh tomato and lightly saute. Add stock, cream, sauce, and lemon and bring to a boil. Finish with fresh basil and a tsp of butter.
