THE Dish: Chris Cosentino's Cured Salumi

(CBS News) NEW YORK -- Chris Cosentino won the coveted title of Top Chef Master on the Bravo show just over two weeks ago, and competed on "The Next Iron Chef" on the Food Network.

He's host of the recently launched "Pork You" on YouTube's new food channel, Hungry.

Chris is executive chef at San Francisco's Incanto restaurant, and offered his culinary delights at the since-closed Rubicon, also in San Francisco. That eatery had such celebrity investors as Francis Ford Coppola, Robin Williams and Robert De Niro.

Not only that -- this very well-rounded chef has a line of clothing and a sold-out line of shoes.

And to top it off, he's garnered international acclaim as a leading expert on offal dishes -- made with specialty meats.

On "CBS This Morning: Saturday," Chris shared the recipe for his ultimate dish: Cured Salumi, featuring soppressata -- a traditional Calabrian salame, ndujia -- a spreadable, spicy salame, lonza, which is similar to prosciutto, and brown sugar and fennel salami -- a coarsely ground salame.

Blog: "What's Cooking"
Special section: Food and Wine

RECIPES

Salumi Platter, featuring items from Boccalone

Serves 4

• Mortadell - 1/2 piece
• 1 hard salami chub
• 1 nduja chub
• 1/2 lb lardo
• Savoy cabbage, chanterelles & ricotta salata
• 1/2 head Savoy cabbage
• 8 oz (250 g) chanterelle mushrooms, brushed clean
• 3 tbsp fresh flat-leaf parsley leaves, coarsely chopped
• 1 tbsp olive oil
• 2 shallots, sliced paper-thin
• Kosher salt and freshly ground black pepper
• 1 tbsp whole-grain mustard
• 2 tbsp Champagne vinegar
• 3 tbsp extra-virgin olive oil
• Wedge of ricotta salata cheese for shaving

Using a chef's knife, remove the core from the cabbage and then cut crosswise into thin shreds. Using a paring knife, very lightly scrape the mushroom stems to remove just the outer golden layer and dirt and then trim just the ends. Cut any larger mushrooms in half through the stem.

In a large bowl, combine the cabbage and parsley and toss to combine. In a saucepan over medium heat, warm the olive oil for 1 minute. Add the chanterelles and cook, tossing occasionally, until slightly tender and golden, about 4 minutes. Add the shallots and season lightly with salt (this helps extract some of the flavor from the vegetables) and continue to cook, tossing, until the shallots wilt and the mushrooms are tender, about 4 minutes longer. Pour the mushrooms and shallots into the bowl with the cabbage and toss well.

In a small saute pan, stir together the mustard and vinegar to combine. Place over medium heat and warm, stirring constantly, for about 1 minute. Add the extra-virgin olive oil and swirl the pan until the ingredients are emulsified. Immediately pour the contents of the pan over the cabbage mixture and toss well. Season to taste with salt and pepper.

Divide the mushroom and cabbage mixture among individual plates. Using a vegetable peeler, shave some ricotta salata over each serving. Serve right away.

For more of Chris' recipes, go to Page 2.

Treviso, Pomegranate and Pistachios

Serves 4

• 1/2 cup (2 oz/60 g) pistachio nuts
• 1 tbsp pure olive oil
• Kosher salt and freshly
• ground black pepper
• 4 heads Treviso radicchio
• 1 pomegranate
• 3 tbsp Pomegranate and Chile Vinaigrette
• Wedge of pecorino cheese for shaving

Preheat the oven to 350 degrees F. In a small bowl, toss the pistachios with the olive oil and season lightly with salt and pepper. Spread the pistachios on a small rimmed baking sheet and toast in the oven until dry and fragrant, about 5 minutes.

Transfer to a plate to cool.

Using a large knife, split each head of radicchio in half lengthwise.

Remove the core from each radicchio half with a V-shaped cut.

Cut 4 of the halves in half again lengthwise. Cut the remaining

4 halves crosswise into ribbons 1 inch (2.5 cm) wide. Put all of the radicchio in a large bowl.

Remove the seeds from the pomegranate: Cut the pomegranate in half crosswise. Working over a deep bowl filled halfway with water, place the fruit half in your hand with the exposed seeds facing down and your fingers slightly apart. Using a wooden spoon, rap firmly on the pomegranate to release the seeds into the water. Repeat with the other half. You should have about 1/2 cup (3 oz/90 g) seeds.

Add the pomegranate seeds and toasted pistachios to the radicchio and season with salt and pepper. Drizzle the vinaigrette over the top and mix gently to coat evenly. Using a vegetable peeler, shave a few pecorino curls over the top and serve right away.

Red Wine Poached Pear and Black Pepper Cream

Serves 4

• 4 Pears (recommend Bosc or Anjou)
• 1-1/2 cups of red wine (recommend Zinfandel, Shiraz or Merlot)
• 3/4 cups of granulated sugar
• 2 Tablespoons of lemon juice
• 1 each vanilla pod
• 2 teaspoons of black peppercorns
• 1 each star anise
• black pepper whipped cream (recipe below)

Preparation:

Peel the pears, then split in half lengthwise and remove the core.

Combine all ingredients, except pears, in a saucepan and warm gently over low heat just until the sugar dissolves. Add the pears and bring to a simmer for 10 minutes, until they are tender but not mushy. Remove the pan from the heat and let the pears cool in the liquid.

Once cool, remove the pears to serving bowls or plates. Boil the wine sauce until reduced by half. Strain the sauce and pour over the pears and serve with black pepper whipped cream.

Black Pepper Whipped Cream

• 1 cup whipping cream
• 1 Tbsp sugar
• black pepper

Whip cream with sugar to soft peaks. Grind in fresh black pepper, 1 grind per person.