Friday, October 31, 2008

Italian Dinner Part 2: Primi of Lobster Crab Ravioli & Yam Chestnut Ravioli. Secondi-Veal Saltimbocca w/ Chanterelles

Lobster Crab Ravioli & Yam Chestnut Ravioli w/ Roasted Orange Bell Pepper Sauce, Peppercress, Fresh Ricotta and Tiger, Teardrop and Cherry Tomatoes
While I was at Bosa Foods I picked up some Lobster Crab Ravioli and Chestnut Yam Ravioli. I had just come from the Trout Lake Farmers Market where I picked up a humongo bag of orange bell peppers and knew just what to do with them when I saw the pasta. Make a sauce! The great thing about using vegetables for a sauce is once you puree it, you really only need to add a splash of cream to finish it off.

Trout Lake Farmers Market
$4.00 for a bag of the sweetest bell peppers ever

Veal Saltimbocca w/ fresh Chanterelles in a Garlic, White Wine Cream Sauce
Ack! you can see, little effort went into this plate presentation. At least it tasted good...!


I had contemplated panna cotta and tiramisu but after menu planning the other three courses, time got the best of me! In the end I threw together ricotta cheese, local honey, Bernard Callebaut chocolate chips and topped it with crushed Amaretti Cookies.

Yellow Bell Pepper Sauce
10 orange bell peppers (or yellow or red)
1 small onion, fine diced
6 cloves garlic, fine diced
3 cups chicken broth (approx)
s+p t.t (to taste)
sugar t.t
1/4 cup cream (optional)

1.Preheat oven to 375 degrees F
2. Toss peppers in oil and roast for 1hr or until evenly charred (turn peppers to help char evenly). Place peppers in a bowl and cover with saran wrap for 5 minutes. Discard the skin and seeds and roughly chop
3. In a pot sweat onion and garlic just until translucent. Add peppers and 1/2 of chicken stock. Using a hand blender or food processor puree mixture until smooth. Add enough remaining stock until it reaches consistency of a sauce. Season w/ s+p and sugar if needed. Finish with cream
*Note* Just add more chicken stock to make yellow bell pepper soup

Veal Saltimbocca w/ Fresh Chanterelles
2 pieces veal pounded thin (can ask your butcher or find it already ready in the meat section)
4 pieces prosciutto
4 fresh sage leaves
flour (for coating)
1 tbsp butter

1/2 lb fresh chanterelles
2 cloves garlic, finely chopped
1/2 cup white wine
1/4 cup cream

1.Wrap 2 pieces of prosciutto around veal. Use a toothpick to secure the sage onto the veal, 2 pieces of sage/piece
2. Season flour with pepper.
3. Preheat pan on med-high with butter and a little olive oil
4. Coat veal in seasoned flour, dusting off any excess. Pan fry veal, sage side down and flip when the prosciutto starts to turn crispy
5. Repeat on other side, until prosciutto is crispy and golden brown. Let rest on a plate. Add a bit more butter or olive oil to pan.
6. Add chanterelles then garlic and saute for 2 minutes
7. Add wine, to deglaze the pan and scrape any bits that may be stuck to the bottom of pan. Let the alcohol evaporate and reduce down. Finish with cream and s+p.
8. Remove toothpicks from veal and serve with the chanterelles

1 comment:

Lois said...

Laura! Your food is so artistic and beautiful. This meal is a masterpiece and I love that you use all organic and local market food. Very cool.

The ravioli and sauce look great!