Oct/Nov 2015 Feb/Mar 2015 - Page 26

ciao ! cooks

Brides

& Grooms
We at Frescolio would love to work with you to create guest favours or gifts for the special people in your wedding party . With our personalized service , choose from over sixty premium extra virgin olive oils , balsamic vinegars and specialty oils and then leave the rest to us !
Winnipeg ’ s finest oils and vinegars
2-929 Corydon Ave . 204-505-1455 frescolio . ca
Open Tuesday through Sunday
Pappardelle alla Boscaiola
Chef Fabrizio Rossi , Nicolino ' s Boscaiola , meaning ' woodsman ' s style ' sauce is a rustic Italian classic .
INGREDIENTS Pasta 8 cups flour 10 eggs 1 Tbsp oil pinch of salt Sauce 3 cups green peas 1 red onion 4 slices smoked prosciutto 10 crimini mushrooms , thickly sliced 1 / 2 cup white wine 1 / 2 cup cream extra virgin olive oil
METHOD Pasta 1 . Combine all ingredients in an electric mixer , using the paddle attachment . If dough is too hard , add 2 Tbsp cold water . 2 . Remove dough from mixer and knead for 2 minutes . 3 . Cover dough with plastic wrap and let rest for 30 minutes . 4 . Divide dough into 5 equal parts . Working with one piece at a time , flatten using a pasta machine ( or a rolling pin ). Start from a thicker size ( usually setting # 1 ) and flatten dough to the desired thickness ( usually setting # 6 ). 5 . Cut the rolled dough into long wide strips . Sprinkle with flour to avoid pasta sticking together , and cover with a towel . Sauce 1 . Dice the onion and sauté in olive oil on medium heat for 10 minutes . Add green peas and season with salt and pepper , stirring mixture for 1 minute . 2 . Add white wine and simmer for 10 minutes . 3 . Heat a frying pan with olive oil over medium heat and add crimini mushrooms and prosciutto . Sauté until mixture browns . 4 . Add the green pea and onion mixture , followed by the cream , and cook for 5 minutes . 5 . Drop fresh pappardelle in boiling salted water . When pasta begins to float , remove from water then add to sauce , cooking on high heat just long enough to coat pasta , approx . 1 minute .
ASSEMBLY Serve with freshly grated parmigiano .
Yield 10 servings .
Turbot alla Puttanesca
Chef Fabrizio Rossi , Nicolino ' s This briny sauce is filled with bright flavour and pairs well with fish .
INGREDIENTS 2 Tbsp olive oil 1 clove garlic pinch chilli pepper 1 anchovy 1 tsp capers 1 / 2 cup white wine 3 cups grape tomatoes , halved 2 fillets of Turbot salt and pepper fresh basil
METHOD 1 . Preheat frying pan over medium heat . Add olive oil , garlic , chili pepper , anchovy , and capers . Sauté for 2 minutes . 2 . Add wine and tomatoes . Salt and pepper to taste . Cook for 10 minutes at medium heat to allow mixture to reduce . 3 . Meanwhile , sear the Turbo fillets in a very hot non stick pan for 4 minutes per side . 4 . Plate fillets and top with puttanesca sauce and fresh basil .
Yield 2 servings .
24 ciao ! / feb / mar / two thousand fifteen