Kosher salt,Donatella Arpaia,Vinegar,Butter,Vinaigrette,Olive oil,Garnish (food),Garlic,Ricotta,Black pepper

The Dish: Chef Donatella Arpaia

January 7, 2017

Chef Donatella Arpaia CBS News Chef Donatella Arpaia’s passion for food began as a child on visits to her grandfather’s olive farm in Italy. She grew up in a family of restaurateurs in New York, but her parents persuaded her to attend law school. She ended up leaving the legal world behind, opening her first restaurant at 25 years old. Her latest endeavor, Prova Pizza Bar, brings a favorite from her childhood to the food halls of Grand Central Station in New York City. Here are some of her Arpaia’s signature recipes: Bruschetta with Butternut Squash and Burrata Serves 6 Ingredients 1 lb of butternut squash, peeled cut into ¾ inch Extra virgin olive oil (EVOO) - about 2 tbsp Kosher salt and freshly-ground pepper 3½ cups yellow onions sliced 2 tablespoons of good quality maple syrup 2 tablespoons of red wine vinegar 6½ inch thick rustic country bread (toasted) 2 cups of burrata (roughly chopped) 1 teaspoon of freshly chopped rosemary (as garnish) Procedure Preheat oven to 425°F. Place squash drizzled with EVOO, salt and pepper on sheet pan. Toss and spread out in an even layer. Roast for about 35 minutes until very tender and starting to brown. Heat a tablespoon of unsalted butter with 2 tablespoons of EVOO in a sautée pan, add onions and rosemary over medium heat for about 1-15 minutes turning with wooden spoon until golden brown. Add vinegar and maple syrup and simmer for a couple of minutes. Add squash into sauté pan and mash lightly with fork. Assemble bruschetta, add pieces of burrata on each toast covering completely and spoon on a nice layer of butternut squash. Sprinkle with salt and freshly ground pepper. Serve warm. Spicy Meatballs Serves 8-10 Ingredients 1 small loaf stale Italian bread (about 8 thick slices) torn into 2 1/2” chunks 2 lbs. 80% lean ground beef chuck, broken up 5 garlic cloves, coarsely chopped ½ cup finely chopped flat-leaf parsley 1 large egg, lightly beaten 1 ½ cups grated Parmigiano-Reggiano or Grana Padano Kosher salt and freshly ground black pepper Canola oil for frying Procedure Put bread in a bowl and add enough warm water to cover. let stand for 5 minutes, turning to moisten evenly. Gently squeeze out excess water. Add beef, garlic, parsley, egg and ¾ cup of Parmigiano to the bread and combine. Season with salt and pepper. Knead the mixture for at least 5 minutes with your hands, until uniformly combined and smooth. Pinch a tablespoon of meat into your palms and shape into a ball. Place on a baking sheet and continue with the rest of the mixture. Fill a 10” skillet halfway with canola oil and heat over high heat. When strands form along the bottom, lower 8-10 meatballs at a time into the oil. Do not overcrowd. They should be ¾ submerged in oil. Reduce the heat to medium and fry for 6-7 minutes each side, turning only once. Remove the meatballs from the oil and turn the heat back up to high before starting the second batch. Twenty minutes before serving, add the meatballs to the simmering ragu. Ragu ingredients ¼ cup extra virgin olive oil 2 celery stalks with leaves, chopped 1 medium onion, chopped Kosher salt & freshly ground pepper 1 ½ lbs (6-8) meaty, bone-in-pork spareribs, rinsed 1 ½ lbs (6-8) sweet italian sausage with fennel seeds, pierced all over with a...

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