Discover how the professionals prepare great table fare
GROUPER ROCKEFELLER Serves 1 Rockefeller mix
4 ounces coarsely chopped baby spinach 2 ounces grated Parmesan cheese 1 ounce Pernod liquor Pinch salt and pepper Mix ingredients
Key lime hollandaise
2 egg yolks 1 tablespoons Key lime juice 1 teaspoon salt 1 teaspoon white pepper 2 tablespoons water (cold) ¼ cup clarified butter Mix all but butter in a skillet under medium heat until custard texture. Then slowly whisk in butter.
Grill 2 bacon strips and cut into pieces. Grill 8-ounce grouper until halfway done. Top grouper with Rockefeller mix, bacon pieces and shaved Parmesan cheese. Bake in oven at 450 until cheese browns. Top with Key lime hollandaise sauce and serve.
CAVATELLI WITH PUGLIESE COUNTRY PORK RAGU
1 pound country pork ribs 28-ounce can whole tomatoes 1 whole carrot, shredded on box-grater 1 whole onion, chopped ½ cup white wine 5 garlic gloves, thinly sliced 2 sprigs rosemary 5 sprigs thyme 1 tablespoon salt (plus a little) to season 1 teaspoon chili flake 1 teaspoon black pepper (plus a little) to season 1/8 cup extra virgin olive oil 2 pounds cavatelli (see below)
For the ragu
With butcher twine tie together the rosemary and thyme. Season the pork ribs with salt and pepper. In a medium sauce pan, heat olive oil and add pork ribs, browning on both sides. Remove pork from pan and set aside. Add the onions, garlic, carrots and herbs (rosemary and thyme) to the hot oil and sauté until soft. Add the white wine to deglaze the pan.
Add the tomatoes, browned pork, chili flake, salt and pepper and turn heat to simmer. Cook for an hour or until pork becomes soft, breaking apart.
For the pasta
2 cups of semolina flour 2 whole eggs ½ cup ricotta cheese
Bring a gallon of water to boil and add a quarter cup of salt. In a kitchen mixer add all ingredients, mix on low until dough comes together. Roll flat with doughpin until three-eighths-inch thick, cut into half-inch wide strips. Feed sheets of dough through a cavatelli maker (check online.) Transfer the cavatelli to the salted water and cook for 3-4 minutes, or until floating.
¼ cup Pecorino Romano ¼ bunch Italian parsley
When the ragu is done cooking, break the pork into chunks with a wooden spoon. Strain the pasta from the water and add to the sauce. Place on serving platter and garnish with parsley and cheese. CAMPIELLO 1177 3rd St. South, Naples; 239-435-1166, campiello. damico.com