Spicy mussels
1/2 LB Mussels (Salt Spring Island)
1/2 oz. shaved Shallots
1 tsp. Minced Garlic
1.5 tsp. Minced Calabrian chili
1 oz. lemon Juice
2.5 oz. White Wine
1 oz. Butter
5 or 6 Parsley leaves
Salt to taste
2 slices grilled Ciabatta
Procedure:
Place a small amount of cooking oil in the bottom of a hot pan; add the mussels, garlic, shallots, and Calabrian Chili.
Once the Garlic begins to toast add the lemon juice, and reduce by half, then add the white whine and butter, and allow the mussels to cook in the broth until they pop open.
Cook for an additional minute, season with salt and pepper.
Add the parsley before serving, and serve with grilled ciabatta
Duck Egg Raviolo
2 ea. Fresh Pasta Sheets
1 ea. duck Eggs (yolk only)
2 oz. herb and truffle infused Ricotta
1 oz. pancetta
1 oz. butter
2 oz. pasta water
½ oz. shredded Parmesan
Parsley leaves for Garnish
Lay one pasta sheet on a lightly floured cutting board
pipe the ricotta into a circle on the pasta sheet leaving a whole in the middle.
Place the egg yolk in the center of the ricotta.
add a small amount of water around the ricotta to make the past a sticky, then place the second sheet on top, and squeeze out the air.
Cut out the raviolo with a knife, or dough cutter.
Place the raviolo in boiling salted water for about 4 to 5 minutes. then remove and place on the plate.
For the sauce, place a small amount of butter in a hot pan along with some rendered pancetta.
Allow the butter to brown slightly, then add some of the pasta water, and a little more butter. Swirling the pan to allow the sauce to emulsify.
Pour the sauce over the Raviolo, then garnish with Parmesan, and Parsley.
Nutella Cannoli
2 ea. cannoli shells
2 oz. nutella filling
1 oz. whipped Cream
.5 oz. candied pecans
1 oz. fruit jam.
For the Filling
2 tbsp. Powdered sugar
1.5 lb Mascarpone
13 oz. nutella
1/2 cup chopped pecans
Place all ingredients into a mixing bowl, and fold together until smooth.
To Plate
Place a dollop of whipped cream on the plate,
Fill the shells with the filling, then place them on top of the whip cream,
add a small amount of jam, and garnish with some candied pecans.
EVO
4175 N. Goldwater Blvd. Scottsdale, AZ
480-265-9814
www.evoscottsdale.com
