What’s Cooking in SWFL

What's cooking in SWFL

1 BUCATINI CACIO E PEPE Restaurant: Osteria Tulia Serves 4-6

12 quarts water 2 pounds dried bucatini (preferably brands such as Giuseppe Cocco or Alfetra) 2 tablespoons unsalted butter (about ¼ stick) 3 tablespoons extra virgin olive oil 2 teaspoons fresh coarsely ground black pepper 3½ cups Locatelli Pecorino Romano cheese, finely grated (about 8 ounces)

Bring large pot of generously salted water to boil over high heat. Cook pasta according to package directions. Reserve 2 cups of pasta cooking water and carefully ladle into large sauté pan. Strain cooked pasta into colander.

In the hot pasta water, add butter, olive oil and a few good twists of pepper. Once water boils, add cooked pasta to pan and let it get very hot. Remove pan from heat and slowly add grated cheese. Stir well until cheese has melted and forms a creamy sauce. Season with salt if needed, and serve with additional cheese and pepper. 466 5th Ave. South, Naples; 239-213-2073, osteriatulia.com

2 BRAISED SHORT RIBS Restaurant: Big Blue Brewing

4½ pounds beef short ribs 3 medium onions, chopped in small pieces 3 medium carrots, chopped in small pieces 2 celery stalks, chopped in small pieces 4 cups red wine 8 sprigs thyme 2 sprigs rosemary 2 fresh or dried bay leaves 1 head of garlic, chopped in small pieces 2 cups beef stock Salt and pepper to taste

Cut short ribs crosswise into 2-inch pieces, season with salt and pepper. Heat oil in braising pot on medium-high heat. Brown short ribs on all sides, about 2 minutes per side. Transfer short ribs to a bowl. Add onions, garlic, carrots and celery to a pot and cook over mediumhigh heat, stirring often until browned, about 8 minutes. Add wine and stir, then add short ribs with any accumulated juices. Add beef stock and bring to boil. Lower heat to medium and simmer until reduced by half, about 35 minutes.

Preheat oven to 350 degrees. Add all herbs to pot and bring to boil. Cover and transfer to oven. Cook until short ribs are tender, about 2 hours. Strain sauce from pot into saucepan, add more wine or beef stock to taste. Use thickening agent (roux or corn starch) for thicker sauce.

SWEET POTATO MASHED

6 sweet potatoes, peeled and cubed ¾ cup milk ½ cup butter Maple syrup to taste

In a medium pot, bring water to boil. Add potatoes and cook for 30 minutes or until tender. With a hand mixer, mix sweet potatoes and slowly add milk, about ½ cup at a time. When mixture is smooth, add butter. Top with maple syrup to taste. 4721 SE 10th Place, Cape Coral; 239-471-2777, bigbluebrewing.com

3 ROASTED TOMATO NAGE Restaurant: Harold's

6 plum tomatoes, halved ½ cup extra virgin olive oil 1 ounce minced garlic 1 ounce minced shallot Sea salt Course black pepper ¼ cup dry sherry

Place tomatoes on baking pan, skin side down. Coat fully in olive oil and evenly

with other ingredients except sherry. In 450-degree oven, roast until tomato tops are charred. Scrape all ingredients into large blender, add sherry and blend until perfectly smooth. This sauce can be used with most fish (such as scallops, shown in photo), chicken, pork, pasta and some light beef dishes. It will last in refrigerator for two weeks.

15250 South Tamiami Trail, Fort Myers; 239-849-0622, haroldscuisine.com

4 POMPANO CRUDO Restaurant: Bayfront Bistro Serves 4

2 ounces fresh-squeezed filtered orange juice 4 ounces yuzu 12 ounces fresh pompano, cleaned and no skin 2 ounces red jalapeño, shaved 3 ounces orange sweet pepper, shaved 2 ounces red chile oil 1 ounce toasted sesame oil 1 ounce chile thread Maldon Smoked Sea Salt

Mix orange juice and yuzu, set aside. Put pompano on plate with room for liquid. Garnish pompano with shaved jalapeño and orange pepper. Pour enough juice to cover bottom of plate but not over the fish. To taste, drip chile oil into orange juice and yuzu so that it floats; repeat with sesame oil. Garnish with chile thread and salt. Enjoy your crudo!

4761 Estero Blvd., Fort Myers Beach; 239-463-3663, bayfrontbistro.com

5 GNOCCHI ALLA BAVA Restaurant: Trattoria Mia Serves 1

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

Heat heavy cream in pan and add Fontina, stirring carefully over very low heat. Add salt, pepper and nutmeg. Stir until cheese melts. While waiting for Fontina to melt, cook gnocchi in boiling water for 2 to 4 minutes. Pasta is ready when it floats on the surface. Drain gnocchi and pour into cheese sauce. Stir and serve in pasta bowl. Top with grated Parmesan.

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