What’s Cook­ing in SWFL

What's cook­ing in SWFL

Cape Coral Living - - Contents -

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.


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

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