|
Cannoli - Makes 1 serving
Ingredients:
1oz. parmesan
1/4oz. parrano
2oz. chevre
2 sprigs chive
salt & pepper
1/2 hd Radiccho
1/2oz. olive oil
|
Methods:
- In an 8 inch, non-stick omelet pan, over a medium flame, cook the parmesan and parrano cheeses until slightly brown on the bottom.
- Release from the pan and mold into a cannoli shape. Allow to cool.
- Grill the Radiccho with oil, salt & pepper.
- alternate the layers of filling: goat cheese flavored with salt & pepper, and Radiccho.
- Make sure that the goatís cheese is on both, the top and the bottom.
|
Chive Oil - Makes 10-12 servings
Ingredients:
1 cup extra virgin
olive oil
4 bunch. chives
salt & pepper
|
Methods:
- In a food processor, blend all ingredients.
- For this application, do not strain out the chives. The oil will last for 5 days like this. If your holding it longer, strain the chives.
|
Balsamic Syrup - Makes 15-20 servings
Ingredients:
1 qt. good balsamic vinegar
1/2 cup sugar
|
Methods:
- Combine, and at a bare simmer, reduce until syrupy. Chill to room temperature. This will last for 3-6 months.
|
Grilled Vegetables - Makes 1 serving
Ingredients:
4 ea. asparagus
1/2 ea. portabella
1 ea. baby anise
1oz. olive oil
1/8 tsp. oregano
1/8 tsp. cr. red pepper
1/4 tsp.garlic, chopped
alt & pepper, to taste
|
Methods:
- Combine all ingredients and grill until the vegetables are cooked to a soft crunch.
|
Garnishes as needed - 1 serving
Ingredients:
Arrugula
Frisse
chive spears
chervil
yellow pear tomatoes
tomatoes concasse
orange juice
|
Methods:
- Toss Arrugala & Frisse in a splash of fresh orange juice, salt & pepper
|
|
