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Five Recipes from Stefano Viglietti '91

Chef Stefano Viglietti '91ORECCHIETTE CON LE RAPE
Serves 4-6

½ cup extra virgin olive oil
2 cloves garlic, crushed
pinch of chili flake
6 anchovy fillets
sea salt to taste
2 bunches rapini, blanched and cut
1 28 oz. can San Marzano tomatoes
1 ½ cups chicken stock
1 # orecchiette
1/3 cup pecorino romano

In a pot large enough to hold all ingredients, heat olive oil and saute garlic, chili flake, anchovies and sea salt, mashing anchovies into a paste. Add rapini and saute briefly (2-3 minutes), coating rapini with oil. Add San Marzano tomatoes and chicken stock and bring to a simmer. Reduce liquid by one-third. In a separate pot, cook orecchiette in abundant salted water until al dente and drain. Add pasta back to sauce pot and toss for 1-2 minutes. When pasta has absorbed liquid, turn off heat and toss with pecorino romano.

SPAGHETTI AI FRUTTI DI MARE
Serves 4-6

½ cup extra virgin olive oil
2 cloves garlic, crushed
pinch of chili flake
½ cup flat-leaf Italian parsley
7-8 large vine-ripened cherry tomatoes
3 Tbsp finely chopped calamari
1/3 cup cognac
1 28 oz. can San Marzano tomatoes, crushed
1 cup white wine
juice of 1 lemon
1 # mussels
½ # manila clams
½ # shrimp
1 # spaghetti

In a pot large enough to hold all ingredients, heat olive oil and saute garlic and chili flake. When garlic has browned, add most of the Italian parsley and the cherry tomatoes, crushing slightly. Add calamari and saute briefly. Add cognac and carefully ignite with a long match or lighter. Burn off alcohol. Add San Marzano tomatoes, white wine and lemon juice and bring to a simmer. Add mussels, clams and shrimp. Cover and cook 3-5 minutes until shrimp have cooked and shells have opened. Set aside. Cook spaghetti in abundant salted water until al dente and drain. Add pasta to sauce pot and toss, allowing pasta to absorb liquid. Pour into serving bowl, arranging seafood on top and garnish with remaining parsley.

RAGU NAPOLETANA
Serves 6-8

2 tablespoons extra virgin olive oil
2 tablespoons beef lard
5 oz. involtini, prepared as directed
1 ½ # country-style pork ribs with bones, cut into 2" cubes
8 oz. Italian sausage, left in casing, cut into ½" pieces
2 medium onions, diced
2 28oz. cans San Marzano tomatoes, pureed
salt and pepper
2 # pasta
½ cup pecorino Romano

Involtini
4 5oz. pieces beef top round, pounded thin (eighth-inch thick)
4 slices prosciutto di Parma
2 tablespoons fresh Italian parsley
1 tablespoon fresh rosemary
3 cloves garlic
(finely chop last three ingredients together)

Prepare Involtini: Lay out thinly-pounded beef slices and top each with minced herb/garlic mixture as well as pecorino Romano. Do not add salt and pepper inside due to saltiness of prosciutto and cheese. Top each with a slice of prosciutto. Roll and tie with kitchen string, trying not to allow stuffing to escape. Set aside.

In an 8 quart pan, heat oil and lard until hot. Lightly brown seasoned involtini and pork ribs until deeply colored (8-10 minutes). Remove from pan. Saute sausage pieces for 2-3 minutes, until nicely colored. Add onions along with pork and involtini and saute for 3-4 minutes until onions are slightly colored. Add tomato puree, a little salt and pepper and bring to simmer and let bubble slowly for 3 hours. Stir occasionally to prevent sticking. Cut involtini into bite-sized pieces, pull all pork rib meat off the bones and add both back to the sauce and stir. Adjust salt and pepper at the end. In a separate pot boil water for pasta, add salt and cook until al dente. Toss pasta with sauce and pecorino Romano and serve.

PASTA E` FAGIOLI
Makes 10-12 servings

4 to 5 # country style pork rib meat with bones, prepared as directed
2 # borlotti beans, prepared as directed
2 cups finely chopped celery
3 cups finely chopped onion
2 cups carrot, diced into ½" pieces (twice the size of celery and onion pieces)
2 tablespoons fresh sage, chopped
1 28oz. can San Marzano tomatoes, roughly chopped
3 tablespoons tomato paste
¾ # tubetti pasta
extra virgin olive oil
parmigiano reggiano

Beans/Brodo
2 # borlotti beans
8 sage leaves
3 cloves garlic
4 tablespoons extra virgin olive oil
salt to taste

RIBS: Coat lightly with olive oil, salt and pepper and roast in 400 degree oven for 40 minutes. Cut into ½" cubes and set aside.

Cook Beans: Soak beans overnight in cold water. Drain and rinse. Cover by 3 inches with cold water, add olive oil, sage, garlic and salt (bean water should taste like seawater in terms of salt content). Cook for 1 ½ hours. Puree one quarter of the beans, setting the others aside with the bean water.

In soup pot, saute celery, onion, carrot and sage for 15 minutes with salt and pepper to taste. (Add a bit of salt and pepper after each of the following ingredients is added.) Add pork and saute for 3 minutes. Add tomatoes and cook until saucy (about 5 minutes). Add bean puree and saute for 3 minutes. Add paste to remaining beans and dilute, adding to soup pot with enough bean water to attain soup consistency. Add pasta and cook for 13-15 minutes until al dente. Drizzle with oil and parmigiano and serve.

MINESTRA ALLA TOSCANA

Base
½ cup extra virgin olive oil
4 large carrots, diced into ¼" pieces (approx. 2 cups)
5 ribs celery, finely chopped (1½ - 2 cups)
2 medium onions, finely chopped (2 cups)
2 cloves garlic, sliced
½ cup Italian parsley, finely chopped
1 tablespoon fresh sage, chopped

Beans/Brodo
1½ # cannellini beans
5 sage leaves
2 cloves garlic
sea salt to taste
2 tablespoons extra virgin olive oil

2 cups Yukon gold potatoes, diced into ½" pieces
4 cups savoy cabbage, chopped
2 cups green beans, chopped into bite-sized pieces
3 cups zucchini, diced into ½" pieces
3 cups gold zucchini, diced into ½" pieces
(yellow squash may also be used)
1 28oz. can San Marzano tomatoes, chopped with
juice reserved
6 cups chopped Tuscan (Lacinato) kale
(swiss chard may also be used)

Cook Beans: Soak beans overnight in cold water. Drain and rinse. Cover by 4 inches with cold water, add olive oil, sage, garlic and salt (water should have taste of seawater). Bring to boil, then reduce heat and allow to simmer for 1-1 ½ hours, skimming off any foam that appears. Puree one quarter of the beans with a bit of the bean liquid. Set beans in bean water aside with puree.

Saute the seven base ingredients over medium heat for 20-25 minutes, seasoning to taste. Add a bit of salt and pepper after each of the following ingredients is added. Add potatoes and saute 4-5 minutes. Add cabbage and green beans, cooking covered for 5-7 minutes. Add zucchini(s) and/or squash and saute for 5 minutes. Add tomatoes and juice , simmering until saucy (3-4 minutes). Now add kale and a bit of bean water to moisten ingredients and to prevent sticking. DO NOT STIR. Cover, allowing kale to cook for 5-7 minutes. Now stir together, adding bean puree as well as beans with enough bean water to achieve a rather thick consistency (add more bean water if desired). Adjust salt and pepper to taste and simmer for 20-25 minutes. Ladle into bowls and drizzle with extra virgin olive oil (preferably Tuscan). Best served on second day.