November 18, 2008
You might consider something ambitious and intriguing this Thanksgiving, an Italian feast at Alloro. The background: Gina Corea, lured her husband and business partner Chef Salvatore Corea from his hometown in Italy to her hometown in New York. While Chef Salvatore has opened other New York City restaurants and currently owns Cacio e Pepe, he recently opened Alloro with Gina, thus fulfilling his dream of opening an old-fashioned, family-run restaurant.
On this Thanksgiving, Gina and Salvatore will be serving an Italian inspired feast from 1:30pm - 9:30pm.
Prix Fixe Menu - $40 per person
Polpettine di tacchino con salsa di vitello e salvia fritta
Turkey meat balls in veal sauce with fried sage
* * *
Ravioli di zucca con fonduta di parmigiano e caramello al vino rosso
Pumpkin ravioli over a Parmesan fondue and red wine caramel
* * *
Tacchino ripieno alle prugne con salsa di zucca,
tortino di melanzane e cioccolato e polvere di liquirizia
Turkey stuffed with prunes in a pumpkin sauce
served with an eggplant and chocolate tart and licorice powder
* * *
Tiramisùdi zucca con salsa di pesca
Pumpkin tiramisu in peach sauce
Chef Salvatore has graciously shared his pumpkin ravioli recipe with us, and it is a wonderful autumn dish—whether served as a side dish at your Thanksgiving table or as a main course:
PUMPKIN RAVIOLI IN A PARMESEAN FONDUE WITH A RED WINE REDUCTION
Serves: 4
1 lb. pumpkin ravioli—can be purchased at specialty food shops or made at home.
1 pint heavy whipping cream
1/4 lb. grated Parmesan cheese
1 bottle dry red wine (not cooking wine)
3/4 cup white sugar
Put 4 quarts of water in a pot on high heat, cover, and bring to a boil.
For the Parmesan Fondue:
Over medium heat, melt cheese and whipping cream together into a creamy mixture, stirring continually for about 5 minutes. While still hot, using a wire strainer, drain mixture into a sauté pan and set aside.
For the Red Wine Reduction:
In large sauté pan, reduce wine and sugar over medium heat until it becomes syrupy, stirring continually for about 10 minutes.
Meanwhile, place ravioli in boiling water until they float to top of water; do not overcook. Drain. Coat the ravioli in Parmesan Fondue. Plate ravioli and top with a splash of the red wine reduction.
photograph: Pumpkin Ravioli à la Chef Salvatore Corea
Tags:
alloro, pumpkin ravioli, salvatore corea, thanksgiving
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Posted on 11/18/2008
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