PAPPARDELLE WITH Braised Veal 

Restaurant: Campiello Naples

 

Serves: 1

Pasta Dough

• 10 ounces durum flour 
• 6 ounces “double zero” flour 
• 10 egg yolks 
• 2 whole eggs
• ¾ cup water 
• 2 tablespoons olive oil 

Add flour to a KitchenAid mixing bowl. With the hook attachment, turn mixer on low. Add egg yolks, eggs, water and olive oil. Mix until dough is formed and stiff. Roll dough with pasta roller until almost paper thin. Cut into 3cm x 20cm ribbons.

Braise

• 3 pounds veal chuck 
• 3 yellow onions, julienned
• 2 tablespoons balsamic vinegar 
• 2 28-ounce cans San Marzano-style tomatoes 
• 1 cup fresh oregano, chopped 
• ¼ cup olive oil 
• 1 tablespoon butter 
  1 cup chicken broth
• Salt and pepper to taste

Season veal with salt and pepper. In a hot flat braising pan, add oil. Sear veal on both sides and remove from pan. Add onions. Cook on low for 15 minutes or until soft. Add in order: vinegar, tomatoes, oregano. Add veal back to braise. Cook on low for 2 hours. Let sauce cool and break apart veal with a spoon.

Cook 10 ribbons of pasta for 3 minutes in boiling salted water. In a sauté pan, heat veal sauce with butter and chicken broth. Add pasta ribbons to sauce and cook for 30 seconds. In a pasta bowl, place ribbons in first and top with sauce. Garnish with fresh oregano leaves.

 

1177 3rd St. S., Naples; 239-435-1166, campiello.damico.com

TINO’S CHICKEN TORTILLA SOUP

Restaurant: Tino’s Southwest Kitchen

Serves: 14 (8-ounce servings)

• 3 medium yellow onions, diced
• 3 poblano peppers, diced
• 10 garlic cloves, diced
• 32 ounces fire-roasted tomatoes 
• 32 ounces chicken stock
• 4 ounces Bloody Mary mix
• 2 cups fresh corn
• 2 tablespoons chili powder
• 2 tablespoons paprika
• 2 tablespoons cumin
• 2 tablespoons oregano
• 3 grilled chicken breasts, diced
• Salt and pepper to taste

Sauté together onions, peppers and garlic until soft. Add remaining ingredients. Bring to a boil and simmer. Garnish with thin strips of fried corn tortillas.

15880 Summerlin Road, Suite 108, Fort Myers; 239-313-5521, tinossouthwestkitchen.com

 

GROUPER WITH RISOTTO

Restaurant: Shucker’s at the Gulf Shore

Serves: 1

• 6 tablespoons olive oil
• 2 diced shallots, diced
• 1 clove garlic, minced 
• 1½ cups Arborio rice
• 6 ounces dry white wine
• 6 cups chicken broth 
• ⅓ cup Parmesan
• 2 ounces sour cream
• 4 tablespoons butter 
• 1 lobster tail meat, rough chopped
• 6 ounces grouper filet
• Sea salt and crushed black pepper 
• 2 asparagus spears
• 4 cherry tomatoes, cut in half 
• 2 ounces spring mix 
• 1 lemon, cut in half 

Risotto 

In saucepan, warm broth over medium heat. In sauté pan, warm 2 tablespoons olive oil on medium. Stir in shallots and garlic. Cook 1 minute. Add rice, stir constantly and coat with oil for 2 minutes or until rice is pale golden. Add wine and stir until fully absorbed. Add ½ cup broth. Stir until absorbed. Continue adding broth half a cup at a time until rice is al dente. Remove from heat. Add Parmesan and sour cream. Stir until creamy.

In separate pan, warm 2 ounces olive oil and tablespoon butter on medium. Once warm, add chopped lobster tail and cook until firm but tender. When cooked, stir into risotto. 

With potato peeler, start at tip of asparagus spear and shave to base. Place food mold/ring set in center of plate. Wrap shaved asparagus around. Slowly lift to maintain shape. Spoon lobster risotto into asparagus ring. In sauté pan, add tablespoon olive oil and 3 tablespoons butter. Lightly season top half of grouper. Place face down in pan. Sear one minute, gently flip. Use spoon to drizzle butter in pan on fish until golden. Finish in 350-degree F oven.

Carefully take grouper out of pan. Place on top of risotto. Put tomatoes and spring mix in a salad bowl. Squeeze lemon over salad until thoroughly coated. Place salad neatly on fish. Serve.

 

1250 Estero Blvd., Fort Myers Beach; 239-765-5440, shuckersfmb.com

 

BRONZINO

Restaurant: DeRomo’s

Serves 6

• 6 whole bronzino, 1 to 1¼ pounds, or filets of that size fish (skin on)
• 2½ to 3 pounds small red potatoes
• 6 good-sized garlic cloves, peeled
•  1 cup whole milk
• 1 pound unsalted butter, room temperature
• ¼ cup shallots, rough chopped
• 1 cup white wine
• ¼ cup sun-dried tomatoes
• 1 cup heavy cream
• 2 5-ounce bags baby arugula
• ½ red onion, finely julienned
• 2 ounces extra virgin olive oil
• 2 ounces fresh-squeezed lemon juice
• Salt, cracked black pepper and ground white pepper 
• Canola oil

Potatoes

Rinse potatoes well. Place in pot of slightly salted water, with garlic. Boil, reduce to medium-high. Cook until potatoes easily slide off a toothpick. Warm 4 ounces butter and milk. Drain potatoes and garlic. Place in mixing bowl with paddle. On low, let paddle crush potatoes. Slowly add milk and butter mixture until desired consistency. Add salt and white pepper to taste.

Sauce

Place shallots, white wine and tomatoes in sauce pot on medium. Once wine almost evaporates, add cream and reduce by two-thirds. Turn heat to low. Slowly start to whisk in ⅔ pound butter. Once sauce is done, pass through a fine chinois and press as much liquid out of tomatoes as possible. Sauce will be light pinkish. Place pressed tomatoes on cutting board. Chop finely to fold back into sauce to give a slightly chunky speckled effect.

Rinse baby arugula and spin dry. Julienne the onion and rinse 3 times in cold water, to take away sharpness and crisp the onions. Place onions and arugula in mixing bowl and set aside.

Fillet bronzino. Score each fillet with 3 small gashes on skin side so fish does not curl during cooking. Season lightly with salt and cracked black pepper. Heat oil in sauté pan on medium-high. Working in batches, place bronzino skin side down until skin is crispy. Flip over to sear flesh side, about 1 minute each side. Place bronzino on cookie tray covered with foil. Put in 200-degree F oven to keep warm while cooking remaining fillets.

To serve, place mash in center of plate and spread to cover most of the center. Place first fillet flesh side up, then criss-cross second fillet skin side up. Drizzle sauce around inner border of plate. Finish salad with olive oil, lemon juice and pinch of salt. Place on top of fish and serve.

 

26811 S. Bay Drive, Suites 140 & 148, Promenade at Bonita Bay, Bonita Springs; 239-325-3583, deromos.com

 

GNOCCHI ALLA BAVA

Restaurant: Trattoria Mia 

Serves: 1

• 2 ounces heavy cream
• 5½ ounces Fontina
• Pinch of grated nutmeg
• Salt and pepper to taste
• 14 ounces potato gnocchi
• 1 ounce grated Parmesan

In a pan, heat cream and add Fontina. Stir carefully on very low heat. Add salt, pepper and nutmeg. Stir until cheese melts. While waiting for cheese to melt, cook gnocchi in boiling water. Gnocchi are ready in about 2 to 4 minutes, as soon as they float on the surface. Drain gnocchi and pour them in the sauce. Stir and serve in a pasta bowl. Top with grated Parmesan.

 

6631 Orion Drive, Suite 107, Fort Myers; 239-208-7300, trattoriamia.com