Beef bocconcini & basic risotto
Ingredients for Two Servings: 4 each Beef Tenderloin medallions, 3 oz each As needed Salt and pepper 1 Tbls. Butter 1 Tbls. EVOO 4 slices Prosciutto di Parma 4 slices Fontina Val D’Aosta 4 each Sage leaves 1 each Garlic clove, minced 1 each Shallot, minced 1 Tbls. Dijon mustard 1 sprig Rosemary, chopped 4 fl. Oz. Red Wine 8 fl. Oz. Veal or Beef Stock 2 Tbls. Butter, to mount into sauce Method: 1. Season the beef medallions with salt and pepper. 2. Sear the beef in large skillet, caramelize evenly on both sides. 3. Remove to an oven proof cookie sheet and top with the prosciutto, Fontina and sage leaves. 4. Finish in oven to desired temperature, 105 F for Rare, 115-120 F for medium rare, 125-130 F for Medium, 140 F for Medium Well. 5. In the same skillet, add the garlic, shallots and saute briefly, then add the Dijon to saute for 20 seconds over medium heat, add rosemary. 6. Deglaze with the red wine, reduce by more than half. 7. Add the veal stock, again reduce by half to thicken. 8. Add the butter over low heat and allow to thicken and add viscosity to the sauce. 9. Season to taste with salt and pepper. 10. Place the steaks on platter, pour the sauce over the top and serve with Risotto or other starch of your liking. Ingredients: 2 oz Leeks, diced 2 oz Celery, diced 4 oz Onions, diced 2 cloves Garlic, minced 3 oz Butter 14 oz Arborio rice, washed 1 cup White wine 4-5 cups Stock or broth 4 oz Parmesan cheese As needed Salt and pepper to taste Method: 1. Place the butter in a thick heavy bottom pot and sweat the leeks, garlic and saffron until the leeks are transparent. 2. Add the rice; stir it well to coat it with the butter. 3. Sauté briefly until lightly toasted and nutty aroma forms. 4. Deglaze with the white wine. 5. Add 1/3 of the stock while stirring frequently until the stock is absorbed; cook over medium flame and at a low simmer. 6. Add the remaining stock in two or more additions stirring frequently. 7. Cook the risotto until the rice is al-dente and most of the liquid is absorbed. The texture should be creamy. 8. Add the cheese, then adjust the seasoning with salt and pepper, serve immediately.
Shrimp Buongustia
Ingredients for Two Servings: 4 each Large Shrimp, shell, tail and vein removed As needed Salt and pepper 1 Tbls. Butter 1 Tbls. EVOO ¼ cup Leeks, diced fine 3 each Garlic, cloves, fresh sliced ½ cup Tomato sauce, prepared 3 fl. Oz. White Wine ½ cup Clam juice 1 pinch Spices: Crushed red pepper, basil, oregano ¼ each Lemon, juiced 1 Tbls. Butter, to mount and finish the sauce 1 Tbls. Basil, shredded 1 Tbls. Parsley, chopped Method: 1. Heat the butter and oil in large skillet. 2. Season the shrimp with salt and pepper, add to pan and saute on first side for about 90 seconds. 3. Flip the shrimp and add the leeks, cook for 30 seconds. 4. Add the garlic and dry spices, cook another 30 seconds. 5. Add the tomato sauce and cook for 30 seconds, reducing the water from sauce. 6. Deglaze with the white wine and reduce by half. 7. Add the clam juice and simmer to cook the shrimp through, 145 F. 8. Place the shrimp on a plate, standing up. 9. Add the butter to the sauce along with the lemon and fresh herbs. 10. Season to taste and then pour over the shrimp. 11. Also, excellent with warm crostini.
