KJOY Cooking Club - Sponsor Recipes

Risotta All’Aragosta

Tue, 22 Jan 2013 20:15:00 GMT

(Serves 4 – 6 people)

1 lb. lobster meat (½ chopped and ½ larger pieces)

1 liter lobster stock

3 cups Arborio rice

½ cup olive oil

4 chopped garlic cloves

2 tbsp. chopped parsley (Italian)

1 large pinch saffron

Salt and pepper

1 cup white wine (dry)

1½ cups chopped peeled tomatoes (cooked)

1 chopped onion (medium sized)

In heavy pot, heat oil and add onions and garlic. Cook for a few minutes and add chopped lobster, saffron and wine. Bring to a boil. Turn heat to medium and start adding the lobster stock (obtained by boiling lobster shells in water and a little celery and onion strained and kept hot on the side). At same time, add rice and cook till al dente stirring and adding stock. Add salt, pepper and cooked tomatoes. Stirring a little more, add the chunks of lobster. Serve it at once sprinkling parsley.

Recipe created by Chef Paulo Telese
of Elisa's Restaurant
2754 North Jerusalem Road
North Bellmore, NY 11710
516-679-4805
www.ElisasRestaurant.com

Ossobuco Nostrano

Tue, 22 Jan 2013 20:11:00 GMT

8 shanks 3-4 inches – if loose tie up with string

½ cup olive oil

2 cups onion chopped and ½ cup for rice

1 cup flour

2 cups celery chopped

2 cups carrot chopped

5 cloves garlic chopped and 1 clove for rice

½ cup parsley

Salt and pepper

Few bay leaves

2 cups white wine

1 quart chicken or veal stock (obtained with chicken or veal bones, onion, celery carrots and strained)

2 cups tomatoes chopped (raw)

Good pinch of saffron (for rice)

For the ossobuco:

Season the flour with salt and pepper. Dredge the shanks in the seasoned flour and then sauté the shanks in the hot oil on all sides. Lay the shanks in a 4 inch deep aluminum pan. Add celery, onions, garlic, bay leaves, tomatoes, 1 cup of wine, ½ quart of stock. Add some salt and pepper. Cover all with aluminum foil making sure not much air goes out of the pan. Cook in oven for 1 hour 15 minutes at 375 degrees. Should take 1:15 to cook, sometimes longer or shorter – you should peak to see if there is liquid (add if dry) and try if cooked. When done, pass all the veggies in pan to become semi-liquid-like sauce. Serve the ossobuco and cover with that sauce.

For the rice:

2 cups arborio

1 cup white wine

2 cups stock (remaining)

Saffron

½ cups chopped onions

1 garlic clove chopped

½ cup olive oil

Heat oil in pot. Add onions, garlic salt and pepper. Start to cook rice – add stock, stirring constantly till the rice is cooked. Add saffron and wine. Serve it on side or on the bottom of shank.

Recipe created by Chef Paulo Telese
of Elisa's Restaurant
2754 North Jerusalem Road
North Bellmore, NY 11710
516-679-4805
www.ElisasRestaurant.com

Veal Chop Ala Salvia

Tue, 22 Jan 2013 20:09:00 GMT

1½ to 3 spoons butter

½ cup olive oil

4 Veal Chops (Loin or Rib)

1 tsp. salt

½ tsp. pepper

1 cup flour

1 cup dry white wine

About 20 fresh sage leaves or 15 dry

In a heavy bottom pot or skillet, heat oil on high. While the oil gets hot, dredge the chops in flour, then cook them on both sides for about 10 minutes. Add the sage, salt, pepper, and wine. Cook a little longer adding the butter. Take the chops out and serve them on a plate. The remaining sauce in the pot is served over the chops. (If in need of more liquid add a little hot water.) I had them with wine and brandy – was magnifico!

Recipe created by Chef Paulo Telese
of Elisa's Restaurant
2754 North Jerusalem Road
North Bellmore, NY 11710
516-679-4805
www.ElisasRestaurant.com

Spaghetti Putanesca

Tue, 22 Jan 2013 20:07:00 GMT

1 lb. spaghetti

Salt, pepper

1½ cans peeled tomatoes crushed

8 fillet of anchovies

4 black olives chopped

4 green olives chopped

2 leaves of basil chopped

½ tsp. chopped parsley

3 cloves chopped garlic

¼ cup olive oil

1 spoon chopped capers (or small whole ones)

Put a pot of water on fire with some salt. When boiling, add spaghetti and stir (by the time spaghetti cooks your sauce is ready). In a pan, put oil and make it very hot, add garlic. Brown it for one minute and add all other ingredients. Cook it for about the time it takes to cook spaghetti. Save a little sauce on side. Dump all spaghetti in pan, and mix it. Serve immediately. Top with saved sauce. Bon Appetit!

Recipe created by Chef Paulo Telese
of Elisa's Restaurant
2754 North Jerusalem Road
North Bellmore, NY 11710
516-679-4805
www.ElisasRestaurant.com