Dis­cover how the pro­fes­sion­als pre­pare great ta­ble fare

RSWLiving - - Departments - THE LOB­STER LADY 1715 Cape Coral Pkwy. W, Cape Coral; 239-471-0136, lob­ster­la­

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.


Serves 6-8

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.

To fin­ish

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. dam­

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