Three Italian-inspired Dishes

Chefs share their Italian-inspired recipes

Pappardelle with Slow-Cooked Lamb Ragu

Recipe by Saverio Macri

Executive chef at Cibo Wine Bar, Toronto

Lamb Ragu

24 oz               lamb, diced

8oz                  carrots, celery, onion diced (equal parts)

80 ml               red wine

4L                    beef stock

8oz                  tomato purée

to taste            salt                  

to taste            pepper            

Spice Bag

3                      bay leaves

10g                  rosemary

10g                  thyme

10g                  parsley stem

5pc                  black peppercorn

Method:

1. Sear lamb in a pan
2. Add carrots, celery and onion. Sweat with meat until tender
3. Deglaze with red wine
4. Add beef stock and tomato purée
5. Add spice bag and let simmer for three to four hours

Pappardelle Mix

Ingredients:

60g                  canola oil

8cloves            roasted garlic

800g                lamb ragu

8oz                  tomato purée

16oz                chicken stock

20g                  basil

480 g               pappardelle

20g                  quality olive oil

20g                  shaved pecorino

Method:

1. Add garlic and lamb ragu to a hot pan with oil.
2. Add tomato purée, chicken stock and basil. Let simmer two to three minutes.
3. Add pasta.
4. Plate and garnish with olive oil and shaved pecorino.

Yield: four portions

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Osso Bucco

Recipe by Steven Rego

Corporate chef at Via Cibo: Italian Street Food, Toronto

Ingredients:

2 bags                         veal shank – 2” thick

5 g                               salt

2 g                               pepper

2 cups                          flour

1/2 cup (or as needed) olive oil

2 heads                       celery,1/4” diced

14                                onions, 1/4” diced

8                                  carrots, 1/4” diced

2 tbsp                          garlic,puréed

4 cups                         red wine

12 L                             beef stock

6 fresh                         bay leaves

100 fl. oz.                    canned tomatoes

Method:

Meat Preparation:

1. Pat dry veal shanks
2. Season both sides of the meat with 5 g salt and 2 g pepper, rub in the seasoning
3. Dredge the meat in flour and shake off the excess
4. Heat a large fry pan to medium-high and add 1/4 cup olive oil
5. Add the veal shanks and sear both sides until golden brown
6. Place the seared meat into a heavy braising pot or large stainless steel pan and set aside
7. Drain only the oil from pan, retaining the blackened bits as much as possible

Sauce Preparation:

1. Add 1/4 cup olive oil to veal shank fry pan, heat to medium-high
2. Add diced celery, onions, carrots and garlic to the pan and sauté until soft
3. Add wine and cook an additional five minutes
4. Add beef stock, bay leaves and tomatoes, bring to boil then simmer until sauce thickens, about 10 to 15 minutes.

Oven Cook:

1. Pour sauce over braised veal shanks in the braising pot to 3/4 the height of the shanks. Do not completely cover the meat. If any sauce remains keep it for later use.
2. Cover the braising pot with a lid or tinfoil
3. Place into pre-heated 275°F oven and cook for three hours

Final Preparation:

1. Remove Osso Bucco from the oven and move meat to a 1/2” x 6” stainless-steel pan to cool
2. Strain the sauce of oil, bones, fatty pieces, et cetera, and reduce on stovetop until sauce thickens
3. Pull meat from each shank, trimming fat
4. Used pulled meat in a sandwich or add to pasta with your favourite ingredients

Yield: 15 to 20 portions

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Tiramisu

Berloni Family Recipe

Courtesy of Dario Berloni, owner, Teatro Ristorante, Calgary

Preparation

Ingredients:

8 long shots                 espresso (for soaking)

8 long shots                 simple syrup

Method:

1. Mix equal parts simple syrup and espresso
2. Set aside, keep warm

Ingredients:

12                                Lady Fingers

Method:

1. Soak one Lady Finger at a time in espresso
2. Fill each espresso glass with one Lady Finger and a half

Tiramisu Mix

Ingredients:

500 ml                         whipping cream

500 g                           mascarpone

50 g                             vanilla paste

300 g                           sugar

12                                egg yolks

100 ml                         cream

4                                  gelatine leaves, soaked

6                                  egg whites

Method:

1. Whip whipping cream to stiff peaks, set aside
2. Mix mascarpone, vanilla paste and 150g sugar
3. Mix in egg yolks one at a time
4. Heat cream in the microwave until warm
5. Melt the soaked gelatine leaves into the cream
6. Add cream and gelatine to mascarpone mix
7. Whip egg whites to stiff peaks
8. Slowly add 150 g sugar and continue whisking for two minutes
9. Fold into mascarpone mix
10. Fold whipped cream into mix

Assembly

Ingredients:

Ground chocolate powder for sprinkling

1. Place soaked Lady Fingers into a baking dish
2. Pipe a layer of mascarpone mix
3. Sprinkle a layer of ground chocolate powder
4. Pipe a layer of mascarpone mix
5. Sprinkle with ground chocolate powder
6. Cover and chill until ready to serve

Yield: 20 portions