Recipe: Chianti Restaurant - 3 more recipes

Bistecca Intagliata
Source: Chef Genarro De Liso, Chianti Restaurant, 644 5th Avenue, San Diego, CA 92101
From: San Diego Restaurants

This surprisingly quick and easy dish emphasizes quality and presentation. The steak is pan seared and then gently sliced and fanned across the dish before serving. By using minimal ingredients, this preparation allows the flavor of the meat to shine. The key is to use only the finest Angus beef as well as 100% extra virgin olive oil. Chef Genarro De Liso serves the dish at Chianti with seasonal vegetables and potatoes, however also suggests preparing a simple pasta accompaniment using the leftover garlic olive oil from the pan as a sauce.

Serves: 2

Ingredients
1 New York Black Angus Steak
1 garlic clove
2 Tbsp. 100% extra virgin olive oil
1 sprig of rosemary
(to taste) salt & pepper
Directions

Pat steak dry and season with salt and pepper. Peel and slice garlic and remove stem from rosemary. Sautee garlic and rosemary in olive oil until garlic is crisp. Add steak to pan and sear 3-5 minutes per side. Remove steak from pan and place on cutting board; let rest for 5 minutes.

Carefully slice steak into 1/2 inch -thick slices and fan across a plate before serving. Generously drizzle olive oil, garlic, and rosemary from pan atop the steak and serve immediately.

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Roasted Veal Chop with Ricotta And Goat Cheese Gnocchi recipe
Source: Scott Conant, Executive Chef, Chianti Restaurant From: IN FOOD TODAY SHOW #INL168
Servings: 4

Ingredients
3 oz Olive oil; (pomace/ 2nd 1 oz Grated Parmesan
; pressing) 4 Veal chops
2 oz Spinach; cleaned and dried 2 oz Extra virgin olive oil
6 oz Dry ricotta 6 Sprigs fresh thyme
4 oz Goat cheese 4 Cloves garlic
3 Egg yolks 4 oz Veal reduction
2 oz Semolina flour 1 pt Cherry tomatoes
1 oz Allpurpose flour Salt and pepper
2 oz Bread crumbs

Directions
Heat 1 ounce pomace oil in a saute pan and wilt the spinach. Dry thoroughly and chop very fine Mix the ricotta cheese, goat cheese, spinach, egg yolks, semolina, allpurpose flour and bread crumbs until very smooth in consistency. Add more flour if necessary. Cut the gnocchi into very small pieces and cook in salted boiling water until they float. Heat a saute pan and add a little of the pasta cooking liquid. Saute the cooked gnocchi until a smooth reduction takes place between the liquid and gnocchi. Finish with grated Parmesan cheese. Season the veal chops with salt and pepper. Over medium high heat, saute the veal chops with remaining pomace oil until nicely browned on each side, approximately 1 1/2 to 2 minutes per side. Then place in a 275 degree oven and baste with the extra virgin olive oil, thyme, and garlic. Roast for another 12 to 16 minutes. To plate the dish, place the cooked gnocchi on the bottom of a plate and put one veal chop over it. Surround with 1 ounce of the veal reduction, making sure to include a piece of rhyme from the roasting pan. Cut the cherry tomatoes into quarters. Heat the remaining extra virgin olive oil and saute tomatoes until all the liquid has been reduced out. Season with salt and pepper. Garnish the plate with the tomatoes and serve.

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Vodka Rosa With Chicken
Source: Chef Bill Garlin, Gilbert Chianti Ristorante
From: AZ Family

Ingredients:
8 oz. chicken breast, lightly fried
2 medium shallots, chopped
1 oz. vodka
1 oz. cream
Butter for saut ing
Marinara sauce to taste
Penne pasta, cooked, drained and set aside

Instructions:
Saut shallots in butter until lightly browned. Add marinara sauce and vodka; cook 2 to 3 minutes. Add cream and chicken; heat through and allow mixture to simmer. Add pasta; toss and serve.

Makes 1 serving.

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