Ciao! Recipes Oct-Nov 2015

Enoteca Last Course  

Enoteca Duck

Chef Scott Bagshaw Enoteca Charred lemon adds a kicky, funky edge to this dish. Black garlic can be found at gourmet food stores like De Luca’s Specialty Foods. Ingredients Pistachio Curry 1/8 cup chopped onion 1/8 cup chopped carrot 1 clove garlic 1 Tbsp curry paste fish sauce, to taste 1/2 cup pistachios Charred Lemon […]

Nagano Pork Belly

Nagano Pork Belly Chef Scott Bagshaw Enoteca A bright, acidic romesco and fragrant Sherry sauce dress fatty pork belly. At Enoteca, the meat is brined for 24 hours, then braised. Squid ink makes an appearance on this plate, but has been eliminated for the home cook. Ingredients Romesco Sauce 1/2 onion, chopped 2 cloves garlic […]

Cauliflower

Cauliflower Chef Scott Bagshaw Enoteca This vegetable dish is dressed with a panade, a paste used as a binding agent in French cuisine, and a vinaigrette incorporating rich brown butter and briny capers. Ingredients Panade 1 Tbsp chopped onion 1 Tbsp butter 1/2 cup cream salt, to taste pepper, to taste grated nutmeg, to taste […]

Beef Tartare

Chef Scott Bagshaw Enoteca Decorate your plate with a smear of hot mustard and dabs of yogurt to cut the richness of foie gras. Use high quality beef and keep the meat covered and refrigerated until use. Ingredients Foie Gras Torchon 1 lobe foie gras sugar salt Beef Tartare 4 oz chopped beef tenderloin 1/4 […]