food

Três Pratos Sicilianos

O chef Akira e o chef Nick preparam três pratos sicilianos deliciosos: salada de berinjelas com hortelã e ricotta, macarrão com pesto com amêndoas, tomates e manjericão e uma salada de erva-doce com cítricos.

food

Três Pratos Sicilianos

O chef Akira e o chef Nick preparam três pratos sicilianos deliciosos: salada de berinjelas com hortelã e ricotta, macarrão com pesto com amêndoas, tomates e manjericão e uma salada de erva-doce com cítricos.

Supplies

  • 1 can (28oz) San Marzano tomatoes
  • ½ cup blanched whole almonds
  • 2 cloves garlic, microplaned
  • ½ Cup extra virgin olive oil
  • 1 ounce Parmigiano cheese, grated
  • 40-50 leaves basil
  • 2 big pinches kosher salt
  • 1 pound dry rigatoni pasta

Passo a passo

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place almonds on a small sheet tray and place it in the oven for 10 minutes. Remove and allow to cool.
  3. In a food processor, grind almonds, basil, 1 pinch salt, and the olive oil.
  4. Once blended add the tomatoes, cheese, and garlic. Puree until smooth. Taste and adjust seasoning with salt if needed.
  5. In a large stockpot bring heavily salted water to a boil.
  6. Drop in pasta and cook until al dente. Drain pasta, reserving some of the cooking water.
  7. Place the noodles in a large bowl and toss with pesto sauce while still hot. Adjust the consistency with reserved pasta water and olive oil. Serve and top with freshly grated parmesan cheese.

Supplies

  • 2 heads fennel, thinly sliced
  • 3 blood oranges
  • ½ red onion, thinly sliced
  • 1 large spoon of pitted Castelvetrano olives, smashed
  • 1 Tablespoon extra virgin olive oil
  • Salt and black pepper, to taste

Passo a passo

  1. Soak fennel and red onions in ice water for 15 minutes. Dry completely.
  2. Supreme the oranges and squeeze the juice out of the remainder of the orange and reserve.
  3. In a small bowl whisk together the reserved orange juice, olive oil, salt, and pepper. Toss fennel with dressing.
  4. To assemble the salad put oranges on the bottom of a plate. Top with fennel, onions, and olives.

Supplies

  • 4 japanese eggplants, ends trimmed
  • ½ cup Olive Oil
  • ¼ cup pine nuts
  • ¼ teaspoon chili flakes
  • 1 lemon, juiced
  • ½ cup mint, rough hand torn
  • 8 ounces Ricotta Salata, freshly shaved

Passo a passo

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Slice eggplants in half the long way.
  3. Score the flesh and salt.
  4. Put eggplants in a colander over a bowl and let stand for 1 hour.
  5. Rinse eggplants off completely.
  6. Coat eggplants with 2 tablespoons of olive oil.
  7. Roast, flesh side up for 15 minutes.
  8. Allow to cool completely.
  9. Toast pine nuts in dry skillet for 2 mins on medium heat.
  10. Remove from heat and allow to cool down.
  11. Toss the eggplants with 2 tablespoons olive oil, chili flakes, 1/2 lemon juice, pepper to taste.
  12. In a small bowl whisk 2 tablespoons olive oil, rest of lemon juice, salt and black pepper to taste.
  13. Stir in mint and pine nuts.
  14. Place eggplants on a plate and spoon dressing over them.
  15. Shave ricotta salata over the eggplants and serve.