truffle oil

Asiago Mac and Cheese Pie with Truffled Potato Crust or Timballo di Maccheroni

27 Jan 2012
Asiago Mac and Cheese with Truffled Potato Crust

 

I have a not-so-classic Asiago Mac and Cheese Pie with Truffled Potato Crust for you today that could pass for a geography lesson, or maybe even a life lesson. It may seem like a simple but comforting baked pasta, but unique ingredients and an international pedigree make it something more too.

This "pie" is dense with penne pasta, creamy Wisconsin Asiago cheese and Tuscan kale. I have given it an Idaho potato crust that is scented with truffle oil. I call it a non-traditional pie, but it's really a variation on timballo di maccheroni, a traditional drum-shaped baked pasta dish from Naples and the surrounding Campania region of Italy. Some few years ago, in a movie called "Big Night," the preparation of a timballo di maccheroni was featured in a big way. It made a big impression on audiences. Me included. Recipes for timballi proliferated and suddenly the dish came to the attention of Americans. Since then I have made some variation many, many times. But the more I make it the more it becomes (at least in my mind) another great take on good ole Mac & Cheese. Another example of cross-cultural culinary calisthenics.

Sippity Sup Continues »
Tags: | 24 Comments

Asiago Mac and Cheese with Truffled Potato Crust

Asiago Mac and Cheese with Truffled Potato Crust (timballo di maccheroni)
By jgreghenry Published December 26, 2011
Prep time: 90
Yield:1 (Servings)

Ingredients:

  • 1 lb dried penne pasta
  • 1.5 lb idaho russet potatoes
  • 1 T unsalted butter
  • 1 t white truffle oil
  • 2 scallions, white & light green parts, minced
  • 1 pn each, kosher salt and freshly cracked pepper, plus more as needed
  • 2 c half and half
  • 0.25 t crushed red pepper flakes
  • 4 large eggs, lightly beaten
  • 2 large egg yolks, lightly beaten
  • 2 c asiago cheese, grated
  • 0.25 t freshly grated nutmeg
  • 1 T vegetable oil
  • 1 shallot, peeled & minced
  • 3 c lightly packed shredded tuscan kale
  • 4 oz sliced prosciutto
  • 12 sage leaves, minced
  • 0.25 c parmesan cheese, grated, plus more for passing

Directions

Cook the penne according to package directions until al dente. Drain and set aside to cool.

Heat oven to 375°F. Bake potatoes until tender, about 45 minutes. Let them cool slightly, then peel the potatoes with your hands. The peels should come off easily. Discard the skins. Push the potatoes through a ricer into a medium-sized bowl. Stir in the butter, truffle oil and scallions until well mixed. Season with salt and pepper. Using your fingers, press the potato mixture evenly across the bottom of a 9-inch springform pan. Bake until lightly browned on the edges, about 25 minutes. Let cool on a wire rack.

Bring the half-and-half to a boil in a medium-sized saucepan set over medium heat, stirring occasionally. Remove from heat and stir in the red pepper flakes. Let the mixture cool slightly, then briskly whisk in eggs, egg yolks, Asiago, and nutmeg. Season with more salt and pepper and set aside.

Heat vegetable oil in a large skillet set over medium heat. Add shallots and cook, stirring occasionally, until softened, about 2 minutes. Add the kale and cook, stirring occasionally, until wilted, about 5 minutes. Remove from heat, season with salt and pepper and set aside.

Stir the cooked penne, Asiago mixture, kale mixture, prosciutto, and sage into a large bowl until well combined. Scrape this mixture over the potato crust and spread evenly. Top with the Parmesan cheese and bake until well-browned on the tips of the penne, about 45 minutes. Remove from oven and let cool slightly on a rack before releasing the springform pan. Slice into wedges and serve warm with additional Parmesan passed at the table.

Uova da Raviolo: As Big as a Plate and Oozing with Egg

19 Feb 2011
Uova da Raviolo from Sippity Sup

The word ravioli is an Italian word for a type of pasta. I know you know what ravioli is. Even Chef Boyardee knows ravioli!

But what about raviolo, what do you think that means?

Well at its most technical raviolo is merely the singular of ravioli. Which seems a bit silly to me because who would ever eat just one. A big plate of ravioli is one of life’s great pleasures. I can’t imagine having that steaming plate in front of me and just eating a single raviolo off the plate. Could I? Would I? Should I??

Well maybe I would if that raviolo were as big as the plate, scented with truffle oil and stuffed full of Swiss chard, ricotta cheese and just dripping with the rich intensity of a barely cooked egg yolk.

Uovo da raviolo! That’s Italian for a single fist-sized pillow of fresh pasta. Each enormous raviolo is enough for one person and makes an amazing first course. It’s such a simple idea, but it makes a huge impact at the table. Because each raviolo shrouds a whole, soft-boiled egg yolk along with a ricotta-chard filling. When you slide your fork into it; just like a perfectly poached egg, the yolk oozes out– joining the pool of browned truffle butter, with sage and slivers of Parmigiano-Reggiano.

Mario Batali first introduced me to the concept here in Los Angeles at Osteria Mozza. But my recipe is much more of an amalgamation. I shamelessly stole parts of this recipe from three great chefs. The afore mentioned Mr. Batali, Lidia Bastianich, and Michael Chiarello. The result is an impressive first course not nearly as difficult to make as you might think.

Sippity Sup Continues »
Tags: | 26 Comments

Small Plates Menu: Bottega's Prosciutto-Wrapped Truffle Fries

27 Dec 2010
Prosciutto-Wrapped Truffle Fries

To kick off this weeklong series of small plates with wine pairings. I have a decadent little appetizer, Prosciutto-Wrapped Truffle Fries. My brother Grant chose to match this small plate with Montaudon Brut Champagne NV.

The recipe comes from Michael Chiarello’s latest cookbook Bottega: Bold Italian Flavors from the Heart of California’s Wine Country.

I gotta admit, I am kind of a Michael Chiarello groupie. But this has nothing to do with his multiple appearances on Food Network nor would I ever consider buying any of the overly thematic ‘lifestyle’ merchandise he sells at his Napa Style stores and online.

Nope, I’m a fan from his days as the chef-owner of Napa Valley’s Tra Vigne, and most especially from his cookbook of the same name.

You see the 1990s were when I started developing an interest in cooking. And though I like to say I’m an untrained cook, that’s not entirely true. I started learning to cook from Michael Chiarello, and his first few cookbooks were my primary tools

Sippity Sup Continues »
Tags: | 21 Comments

Prosciutto-Wrapped Truffle Fries

Prosciutto-Wrapped Truffle Fries
By jgreghenry Published December 27, 2010
Prep time: 5
Yield:1 ()

Ingredients:

  • 0 peanut oil as needed for fryer
  • 1.5 lb russet potatoes (about 3 large), unpeeled, cut into 1/3" fries
  • 2 T flat leaf parsley, minced
  • 1 t truffle oil
  • 2 T parmesan cheese, freshly grated, plus more for garnish
  • 0 sea salt and freshly ground black pepper, to taste
  • 6 thin prosciutto slices

Directions

In a large, heavy pot, heat 3 inches of oil over high heat until it registers 375 F on a deep-fat thermometer. In batches, fry the potatoes until golden brown, about 4 minutes. Using a wire skimmer or tongs, transfer potatoes to paper towels to drain. In heatproof bowl, toss hot fries with the half of the parsley and all of the truffle oil. Add the Parmesan and toss once more, taste and season with salt and black pepper. Spread a slice of prosciutto on work surface. Gather small bundle of fries, place fries on prosciutto and gently wrap. Transfer to a serving plate and garnish with the remaining parsley, salt, pepper and more Parmesan, as desired. Serve while warm.

Notes:

serves 6 Source: Adapted from Michael Chiarello