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November 12th, 2011 Gabriele’s Tuscan Box We’re so excited to introduce Gabriele Bertaccini, author of this week’s Italian Box. Born in Florence, Italy, and inspired by his family's love for food and his native land, Gabriele Bertaccini discovered his passion for cooking as a young boy. At the age of thirteen, Gabriele landed his first job at a local restaurant where he washed dishes and pans. Not too long after that, he bought a suitcase of knives and started cooking. Since then, he’s never stopped. Gabriele attended the prestigious Instituto Professionale Buontalenti per Servizi Alberghieri in Florence where he graduated as a Food and Beverage Manager and specialized in Tuscan cooking as well as additional culinary courses. He spent months practicing and learning at the best local restaurants Italy has to offer, often working for free. Surrounded by olive groves, cypress trees and the riches of the Arno valley, Gabriele's cooking developed into what is now his philosophy: pristine ingredients, simple technique and authentic sobriety. Gabriele worked for numerous regional restaurants including internationally renown 'Sabatini' in Florence as well as luxury hotel 'Baglioni' and 'Hotel Astoria'. He also privately assisted the Frescobaldi family and worked at the 'Frescobaldi Food & Wine Bar' . His passion brought him to Paris where he lived for one year while working as a line cook and sharpening his skills. Back in Florence, he organized food events for several restaurants and was first named Chef at 'Conquinarius', a small boutique restaurant in the heart of the city. He is currently living between Los Angeles, California and Phoenix, Arizona, where he is the Executive Chef and owner of iL TOCCO, a private boutique dining and catering company. He also organizes and directs the exclusive and renown CULINARY MISCHiEF, an invitation-only underground roving event featuring a 6 course dinner and paired wines. Gabriele writes for several food magazines and publications, and regularly appears on NBC and other local and nationall television shows. You can follow him on Twitter @gabebertaccini and on his website www.iltoccofood.com

Gabriele's Tuscan Box

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GRILLED TUSCAN RIB-EYE STEAK WITH SAUTEED MUSHROOM AND ROASTED ROSEMARY HEIRLOOM POTATOES WITH RAW FENNEL SALADINVOLTINI DI POLLO (CHICKEN ROULADE WITH TUSCAN KALE AND CHEDDAR) WITH SAUTEED TUSCAN KALE AND CARAMELIZED CUMIN- ROASTED CARROTSSLIDERS WITH PESTO MAYO AND CARAMELIZED LEEKS AND ROASTED BUTTERNUT SQUASHTOMATO AND LEEK QUINOA AND CAULIFLOWER SOUP CANNELLINI SOUP WITH PARMESANPAN FRIED BLACK GROUPER WITH RED BUTTER LETTUCE SALAD AND SPICY RAPINI

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Page 1: Gabriele's Tuscan Box

November 12th, 2011

Gabriele’s Tuscan Box We’re so excited to introduce Gabriele Bertaccini, author of this week’s Italian Box. Born in Florence, Italy, and inspired by his family's love for food and his native land, Gabriele Bertaccini discovered his passion for cooking as a young boy. At the age of thirteen, Gabriele landed his first job at a local restaurant where he washed dishes and pans. Not too long after that, he bought a suitcase of knives and started cooking. Since then, he’s never stopped.

Gabriele attended the prestigious Instituto Professionale Buontalenti per Servizi Alberghieri in Florence where he graduated as a Food and Beverage Manager and specialized in Tuscan cooking as well as additional culinary courses. He spent months practicing and learning at the best local restaurants Italy has to offer, often working for free. Surrounded by olive groves, cypress trees and the riches of the Arno valley, Gabriele's cooking developed into what is now his philosophy: pristine ingredients, simple technique and authentic sobriety. Gabriele worked for numerous regional restaurants including internationally renown 'Sabatini' in Florence as well as luxury hotel 'Baglioni' and 'Hotel Astoria'. He also privately assisted the Frescobaldi family and worked at the 'Frescobaldi Food & Wine Bar' . His passion brought him to Paris where he lived for one year while working as a line cook and sharpening his skills. Back in Florence, he organized food events for several restaurants and was first named Chef at 'Conquinarius', a small boutique restaurant in the heart of the city. He is currently living between Los Angeles, California and Phoenix, Arizona, where he is the Executive Chef and owner of iL TOCCO, a private boutique dining and catering company. He also organizes and directs the exclusive and renown CULINARY MISCHiEF, an invitation-only underground roving event featuring a 6 course dinner and paired wines. Gabriele writes for several food magazines and publications, and regularly appears on NBC and other local and nationall television shows. You can follow him on Twitter @gabebertaccini and on his website www.iltoccofood.com

Page 2: Gabriele's Tuscan Box

“GABRIELE’S ITALIAN BOX” | NOVEMBER 157H, 2011

Roots Vegetables Fruit • White Onions (Rancho Cortez) • Garlic (Chris Milliken) • Mixed Heirloom Potatoes (Weiser) • Carrots (Garden of...)

• Leeks (Tutti Frutti) • Rapini (Florabella) • Butternut Squash (Garden Of,,,)* • Fennel(Roots...) • Cauliflower* (Givens) • Chanterelles (Tutti Frutti)*

• Asian Pears (Garcia Family Farm) • Autumn Lady Peaches (Tenerelli) • Pepino Melons(Rancho S. Cecilia)* • Kiwi (Mallard Ranch) • Valencia Oranges (Friends)

Leafy Greens Extra Fruit ** Meat & Eggs • Red Butter Lettuce (Garden Of...) • Tuscan Kale (Garden Of...)

• Extra Pears, Melons, Kiwi • Raspberries (Cortez) • Avocados (Hilltop & Canyon)

• Chicken Breast (Dey deys) • Ground Beef (Watkins) • Rib-Eye Steak (Watkins) • 1 dozen Eggs* (Lily’s Eggs)

Herbs Dairy Regional Specialty • Sage & Rosemary* (Earthtrine) • Butter (Organic Valley)

• Cheddar (Fiscalini)

• Marinara Sauce (Julia Crookston)

Juice Grain/ Pulse Nuts, Seeds or Dried Fruit

• Orange Juice – Friends Ranch • Fresh Dried Cannelini Beans (Weiser)

• Walnuts (Avila)

Fair Trade Catch of the Week ** New Customer/ Referral Gift Quinoa (Alter Eco) • Black Grouper Chutney - Sqirl

* Not included in the Couple’s Box ** This category is an ‘Add-on’ option. Please go to www.outoftheboxcollective.com if you are interested

THIS WEEK’S RECIPES! GRILLED TUSCAN RIB-EYE STEAK WITH SAUTEED MUSHROOM AND ROASTED ROSEMARY HEIRLOOM POTATOES WITH RAW FENNEL SALAD INVOLTINI DI POLLO (CHICKEN ROULADE WITH TUSCAN KALE AND CHEDDAR) WITH SAUTEED TUSCAN KALE AND CARAMELIZED CUMIN-ROASTED CARROTS SLIDERS WITH PESTO MAYO AND CARAMELIZED LEEKS AND ROASTED BUTTERNUT SQUASH TOMATO AND LEEK QUINOA AND CAULIFLOWER SOUP CANNELLINI SOUP WITH PARMESAN PAN FRIED BLACK GROUPER WITH RED BUTTER LETTUCE SALAD AND SPICY RAPINI

Page 3: Gabriele's Tuscan Box

GRILLED TUSCAN RIB-EYE STEAK WITH SAUTEED CHANTERELLES

Ingredients: • sea salt and freshly ground black pepper • extra virgin olive oil • 6 sprigs of fresh rosemary, leaves picked from 4 of them • 3 sprigs of fresh sage, leaves picked and torn • zest and juice of 1 lemon • 4 x 250g ribeye steaks For the mushrooms: 3 1/2 tablespoons olive oil 2 garlic cloves, minced 3/4 teaspoon dried rosemary Chanterelle mushrooms 2 1/2 tablespoons balsamic vinegar or red wine vinegar Directions: Either light your barbecue and let it burn down to nice hot glowing coals, or preheat the oven to 180°C/350ºF/gas 4 and heat up your griddle pan. Heat 2 tablespoons olive oil in heavy medium skillet over medium-high heat. Add garlic and 3/4 teaspoon rosemary and sauté 30 seconds. Add all mushrooms and sauté until beginning to soften, about 2 minutes. Add 1/2 tablespoon vinegar and stir to coat. Season mushrooms to taste with salt and pepper. Meanwhile, Pat the steaks with olive oil. Chop up the rosemary and sage leaves and sprinkle over both sides of your steaks with a good pinch of sea salt and ground black pepper as well. To give your steak some extra flavor, tie the remaining rosemary sprigs and sage together and bash them in a pestle and mortar with a little salt and a glug of olive oil. As you cook and turn your food, brush it with the rosemary branch to flavor it with all the lovely lemony oily juices from the pestle and mortar. Cook the steaks on the bbq to your liking, turning them every minute. Once ready, transfer to a plate and top with mushrooms mixture. Drizzle Extra Virgin Olive Oil and serve.

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ROASTED ROSEMARY HEIRLOOM POTATOES Ingredients: 1/2 mixed heirloom potatoes 1/8 cup good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoons minced garlic (3 cloves) 2 tablespoons minced fresh rosemary leaves Directions: Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Spread the potatoes onto a baking sheet in 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve.

RAW FENNEL SALAD  

Ingredients: 1 fennel bulb, shaved paper thin with a mandoline or meat slicer 2 Tbsp extra virgin olive oil 1 Tbsp fresh lemon juice 1/8 teaspoon of chopped fresh thyme leaves (optional) 1 Tbsp chopped flat-leafed parsley 2 Tbsp shaved Parmesan cheese (optional) pinch of sea salt pinch of black pepper Directions: Mix all ingredients together, serve cold.

Page 5: Gabriele's Tuscan Box

INVOLTINI DI POLLO (CHICKEN ROULADE

WITH TUSCAN KALE AND CHEDDAR) Ingredients: 4 pieces skinless chicken breast (removed from the bone) 1 teaspoon kosher salt 1 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 4 leaves of Tuscan Kale, washed and dry 4 thin slices Cheddar cheese 8 large sage leaves Extra-virgin olive oil 2 cups of tomato sauce ¼ cup of white wine Directions: 1. Prepare the grill for direct cooking over medium heat. 2. For each piece of chicken, use about 12 inches of plastic wrap. Place the chicken, smooth side down, to one side of the plastic, about 2 inches from the edge. Fold the remaining plastic over the chicken leaving an inch or so from the folded edge. This will allow the chicken to spread out as it gets thinner. Starting from the thick side, gently pound the chicken with the flat side of a tenderizer or the bottom of a small, heavy skillet, moving to different areas with every stroke until it is about 1/4 inch thick and just about double in size. Do not pound too hard or the chicken might break apart. 3. Season each piece of chicken on both sides with salt and pepper. Arrange the chicken with the smooth side down on a work surface. 4. Lay a couple of leaves of Tuscan Kale on each piece of chicken. Then lay down 2 halves of the cheddar cheese and then 2 sage leaves (optional). Carefully roll up the chicken, keeping it snug as you work. Tie 2 pieces of butcher's twine around each piece to keep it together. Trim the loose ends of twine. Lightly brush each rolled piece of chicken with the oil. 5. In a hot pan heat up two tablespoons of extra virgin olive oil and when hot, add the chicken roulades Cook the chicken in the hot skillet over medium heat. Add ¼ of a cup of white wine and let evaporate. Then add 2 cups of tomato sauce and keep cooking until totally golden brown (8 minutes approximately). Lower the heat and place the lid on top for the last 4 minutes checking on them once in a while. Remove from the pan and let rest for 3 to 5 minutes. 6. Remove the twine from the chicken pieces, cut into slices, and serve warm in a pool of sauce over sautéed Tuscan kale.

Page 6: Gabriele's Tuscan Box

SAUTEED TUSCAN KALE

Ingredients:

• 1 Bunch Tuscan Kale • 2 Tablespoons Olive Oil • 1 teaspoon Red Pepper Flakes • 1 Tablespoon Finely Chopped Garlic • Sea Salt & Pepper to taste • 2 Tablespoons Grated Parmesan Cheese

Preparation: 1. Wash and dry kale leaves thoroughly. Cut leafy greens into 1 inch sections. Discard any tough stems. 2. Heat olive oil and red pepper flakes in a medium sauté pan over medium high heat until the oil shimmers, and the red pepper flakes start to sizzle. 3. Add the garlic. Working quickly, so the garlic does not burn, add the kale. (Some splattering and crackling of oil may occur from residual water on the kale.) 4. Using tongs, toss the kale in the pan for 2-4 minutes until the kale has wilted and cooked to desired tenderness. Keep the kale moving to avoid scorching any pieces. 5. Season with sea salt and freshly ground pepper to taste. 6. Sprinkle with freshly grated parmesan cheese just before serving.

CARAMELIZED CUMIN-ROASTED CARROTS Ingredients

• Extra Virgin Olive Oil • 12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces • 2 tablespoons extra-virgin olive oil • 1 1/2 teaspoons cumin seeds • 2 teaspoons coarse kosher salt

Preparation: Preheat oven to 400°F. Drizzle olive oil on baking sheet. Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.

Page 7: Gabriele's Tuscan Box

SLIDERS WITH PESTO MAYONNAISE AND CARAMELIZED LEEKS AND

ROASTED BUTTERNUT SQUASH

Ingredients: Pesto Mayonnaise (opt., you can use plain mayonnaise):

• 1 cup mayonnaise • ¼ of a cup of already made fresh

pesto (opt) • 1/2 lime, juice (opt) • Salt and freshly ground black pepper • Pinch of red pepper flake

Sliders:

• 1 lb ground beef

• Salt and freshly ground black pepper • Cheese slices of Cheddar • Mini burger buns

Leeks:

• Leeks • 2 tablespoons butter • 1 tablespoon brown sugar • 2 teaspoons olive oil • kosher salt and ground black pepper

to taste

Process: Pesto Mayo: Add all the ingredients to a food processor and puree. Season to taste amount of pesto. Sliders: Preheat grill over medium-high heat. Form the meat into 2 to 3-ounce patties, packed tightly. Season with salt and pepper. Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt. Place the slider on mini burger buns and top with the pesto mayonnaise and caramelized leeks. Leeks: Preheat oven to 425 degrees F. Line a baking sheet with foil, and spray with cooking spray. Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander. Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Top each slider with the caramelized leeks. Save the leftover leeks for the Quinoa dish!

Page 8: Gabriele's Tuscan Box

ROASTED BUTTERNUT SQUASH  

Hard winter squashes can be intimidating, but they are actually very simple to prepare as well as satisfying, nutritious and affordable! Butternut squash, for example, delivers healthy carbohydrates, vitamins A and C plus potassium. This basic recipe brings out the best in winter squash: little bites delightfully caramelized outside and creamy inside.

Ingredients • 1 medium butternut squash (about 2 pounds) • 1 tablespoon extra virgin olive oil • Salt and ground black pepper to taste

Method Preheat oven to 400°F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds. If desired, peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife. Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.    CAULIFLOWER SOUP AND TRUFFLE OIL WITH

LEEK AND TOMATO QUINOA

iNGREDIENTS:

• 2 tablespoons (1/4 stick) butter • 1 large onion, finely chopped • 1 pound cauliflower florets • Chicken broth

• 1 teaspoon white truffle oil* or extra-virgin olive oil • 1 tablespoon thinly sliced parsley (from last week, or omit)

*White truffle oil is available at Italian markets, many specialty foods stores and some supermarkets. Preparation Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.

Page 9: Gabriele's Tuscan Box

Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives. QUINOA: With any leftover caramelized leeks…

• 1 1/2 cups quinoa* • 2 cups water • 1/2 teaspoon salt

• 1 tablespoon butter • 2 cups of caramelized leeks or fresh leeks if available • 1/4 cup chicken broth • 3 tablespoons olive oil • 2 medium-size yellow tomatoes, seeded, chopped (if available) • 3 tablespoons chopped fresh ** • 1 tablespoon fresh lemon juice

Process: Place quinoa in strainer. Either follow directions on the pack or rinse under cold running water until water runs clear; drain. Mix quinoa, 2 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 15 minutes. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.) Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes. (skip this part if leeks are already caramelized). Add broth. Cover; simmer until leeks are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.

Page 10: Gabriele's Tuscan Box

PAN FRIED BLACK GROUPER WITH RED BUTTER LETTUCE SALAD AND SPICY RAPINI

Ingredients : Pan Roasted Black Grouper:

• 6 (6-ounce) black grouper fillets • 1 1/2 tablespoons kosher salt • 1 teaspoon fresh ground black pepper • 2 tablespoons virgin olive oil • 2 tablespoons unsalted butter

Preheat oven to 350 degrees F.

Season the fillets with the salt and pepper. In a large saute pan, heat the olive oil over a high flame, not quite to smoking point. Add in the butter, then quickly, just as the butter begins to brown, place the fillets in the hot oil. Allow the fish to brown well before turning it over, about 2 to 3 minutes. Turn the fillets and brown the other side. Once the fish is browned, place the fillets on a parchment paper lined sheet pan. Finish baking the fish in the oven, about 3 to 4 more minutes.

RED BUTTER LETTUCE SALAD At the restaurant, they use Champagne in the salad dressing. We've simplified it with white wine vinegar, but if you've got a bottle of the bubbly open, feel free to substitute. INGREDIENTS 3/4 cup olive oil 1/4 cup white wine vinegar 2 teaspoons grated orange peel 1 1/2 teaspoons fresh orange juice 1/2 red onion, very thinly sliced 1 head of butter lettuce, leaves coarsely torn (about 8 cups) 1 cup of toasted walnuts 2 large oranges, peel and white pith removed, thinly sliced into rounds INSTRUCTIONS: Whisk oil, vinegar, orange peel, and juice concentrate in medium bowl. Season with salt and pepper. Add onion; marinate 30 minutes, stirring often. Divide lettuce among 4 plates. Top with orange slices and crushed walnuts that you previously toasted for 2 minutes at low flame. Ladle dressing with onion over.

Page 11: Gabriele's Tuscan Box

SPICY BROCCOLI RABE Ingredients 1 cup nonfat chicken broth 1 1/2 lb broccoli rabe, hollow stems trimmed 1 red bell pepper, cut into thin strips 1/2 to 3/4 teaspoon dried hot red pepper flakes 3 garlic cloves, smashed preparation Combine all ingredients with salt and pepper to taste in a large saucepan and simmer, covered, stirring occasionally, until vegetables are just tender, about 8 minutes.

Page 12: Gabriele's Tuscan Box

TUSCAN CANNELLINI SOUP Ingredients:

• dried cannellini beans • 3 tablespoons extra virgin olive oil, plus more for drizzling • about 1 cup onion chopped • 2 garlic cloves minced • 3 small carrots peeled, halved lengthwise and sliced (about 1 1/4 cups) (opt) • 2 celery ribs peeled, and chopped (the tender inner stalks with leaves, about 1 1/4

cups) (opt) • 1/2 cup chopped tomato, fresh or canned • 1/4 cup fresh basil leaf (opt) • 1/4 cup chopped fresh flat-italian parsley (from last week, or opt) • 1 tablespoon coarse salt • freshly grated parmesan cheese • fresh ground black pepper

Directions: Place the olive oil, onions and garlic in a large heavy bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil and parsley and cook, stirring occasionally, for an additional 3 minutes. Add the beans, cover with cold water and stir to combine. Bring to a boil, reduce the heat and simmer, partially covered, until the beans are tender and creamy, at least 1 ½ but up to 2 ½ hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese and freshly black pepper and a drizzle of olive oil.