Dish Up All-Star Ravioli

Star Chef Alfred Portale Shares Recipe on "The Early Show" to Be Featured at James Beard Foundation Annual Gala

(CBS)  The James Beard Foundation Awards are often called the "Oscars of the Food Industry."

Wednesday night, seven award-winning chefs will gather to celebrate American cuisine at the foundation's annual gala and fundraiser.

Chef Alfred Portale, of New York's Gotham Bar and Grill Restaurant, will be among the talented group cooking for the event.

On "The Early Show" Tuesday, Portale explained how he makes Braised Artichoke Ravioli, one of the dishes he'll make for the gala.

"Early Show" recipes galore!

Portale has received the James Beard Foundation Award for Outstanding Restaurant in 2002, and for Outstanding Chef in 2006.

Braised Artichoke Ravioli - Black Truffle, Percorino Romano

Serves 4 to 6

Fresh Pasta Recipe (Yields approx 18 pc ravioli)
1 pound Semolina Flour
1 pound "00" Caputo Flour
12 whole eggs
2 oz Extra Virgin Olive Oil
1 t kosher salt

Method:
1) In a food processor combine all of the dry ingredients (flour and salt)
2) Mix together the eggs and olive oil and while the food processor is running, slowly incorporated the wet ingredients until the dough comes together. Adjust with tepid water if needed.
3) Remove Pasta dough from the machine, kneed for 15min until smooth wrap in Plastic and let rest in the walk-in.
4) Using a pasta machine, roll into a two long sheets of pasta 12" long down to setting "1" pipe approx 8 circles of 1 oz of filling in the center of the sheet, cover with the second sheet, press firmly remove any air pockets- cut out the ravioli with a ring mold. The ravioli should be 3 inches in diameter. Transfer the Ravioli to a sheet tray that is coated with coarse semolina flour .

Braised Artichokes:
12 medium sized artichokes - trimmed, peeled, and chokes removed
1 cup sliced Shallots
1/4 sliced garlic
1 T Extra Virgin Olive Oil
1 qt chicken stock (hot)
1 cup Heavy Cream (hot)
2 sprigs thyme (tied in a bouquet with the bay leaf)
1 Bay leaf
Salt to taste
Black pepper to taste

Method:
1) In a heavy sauce pan sweat the shallots, garlic, thyme and bay leaf on medium heart until tender.
2) Add the artichokes, chicken stock, heavy cream- season to taste with salt and pepper. Simmer covered, over medium heat until the artichokes are fork tender. (Approximately 20 min.)
3) Set aside 4 pieces of artichokes for garnish and cool in refrigerator.
4) While the artichokes are hot, strain off the liquid and reserve. Add the braised vegetables to a vita prep blender. Puree adding back the warm liquid 2 oz at a time until smooth.
5) Cool puree in an ice bath.

Artichoke filling
Braised artichokes, purred 1 cup
Blond Roux warm-2 tbs
Mascarpone-1/4 cup
Black Truffle Oil-1 T
Salt and white pepper to taste

Method:
1) Using a large mixing bowl and a rubber spatula fold in the roux to the artichoke puree.
2) Finish by folding in mascarpone and truffle oil adjust seasoning with salt and white pepper.
3) Chill the filling until cold and add it to a pastry bag. The Filling should be thick enough so that it doesn't spill out of the pastry bag. (Similar consistency of a potato puree.)

Wild Mushroom Broth
1/4 cup dried Black trumpet mushrooms
1/4 cup fresh chanterelles (cleaned)
4 shallots
1/4 pound whole butter
6 cloves garlic
1 pint of chicken stock (hot)
1 cup of veal stock (hot)
4 sprigs fresh thyme
1 fresh bay leaf

Method:
1) In a large sauté pan melt butter. Add the chanterelles begin to roast until they start to get some color. Add shallots, garlic and herbs and sweat with the chanterelles until tender.
2) Add the black trumpet mushrooms, cover with chicken stock and veal stock and simmer for 20 min -- keep warm.

Garnish
1 medium size black truffle, shaved thin
1/4 cup carrots small diced blanched, and shocked,
1/4 cup rutabaga small diced, blanched, and shocked
1/4 cup celery small diced, blanched, and shocked
1/4 cup picked chervil leaves
6 oz shaved pecorino Romano cheese

Method / Assembly:
1) In a Large Pot of Boiling Salted Water, add the fresh ravioli and boil until the pasta dough is cooked and the filling is hot -- approx 6 min.
2) Remove the ravioli's gently toss with some extra virgin olive oil and place in the bottom of a deep bowl, add the blanched carrots, rutabaga, celery to the Wild Mushroom Broth and using a slotted cover the ravioli with the mushrooms, and blanched vegetables. Spoon over 2 oz hot broth.
3) Shave 5 grams of fresh black truffle over the dish. A light sprinkling of the shaved pecorino, and a few leaves of fresh chervil.
4) Serve Immediately.

Whole Roasted Organic Chicken, Golden Raisin and Fennel stuffing, Root Vegetable Matignon Natural Chicken Jus

For the Chicken:
4 sprigs thyme
4 sprigs marjoram
4 sprigs fresh sage
2 sprigs fresh rosemary
1/4 cup extra virgin olive oil
Zest and Juice of one lemon
1 pc 3 1/2 to 4 pounds Farm Raised Organic Chicken
6 Cloves of Garlic, peeled and crushed
3 Tablespoons of melted butter for basting
Coarse Salt and Black Pepper to taste

For the Root Vegetable Matignon:
3/4 lb. baby carrots
3/4 lb. red fingerling potatoes
3 pc medium cippolini onion
2 heads of Garlic, separated into cloves and peeled
1 head of fennel, cut into wedges
1 large Golden Beet, cut into a large dice
1 sprigs thyme
1sprigs marjoram
1 sprigs fresh sage
1 sprigs fresh rosemary

For the Pan Sauce:
1/2 cup white wine
2 cups white chicken stock
2 T unsalted butter
Corse salt and fresh white pepper to taste
2 T chopped flat leaf parsley
For the Golden Raisin and Fennel Stuffing:
6 oz semolina bread (Amy's is a good option) diced
3 oz diced white bread
1 T fennel seeds
1 T fennel pollen
3 cups chicken stock
2 ribs celery, small dice
1 small onion, small dice
2 cups peeled and minced garlic
1 cup golden raisins
1 lb. sweet Italian sausages
1 cup toasted and chopped hazelnuts
1 cup chopped parsley, 1T chopped sage and thyme leaves

Method For the Chicken:
Pick the leaves from the sprigs of the fresh herbs. Chop the leaves. Transfer them to a small bowl, add the olive oil and lemon juice, season with salt and pepper. Rub the chicken inside and out with the herb mixture. Season the chicken inside and out with a generous amount of salt and white pepper. Stuff the chicken with lemon zest, garlic cloves and half of the butter. Truss the chicken with some kitchen twine and put it into a shallow glass bowl. Cover with plastic wrap and refrigerate for at least 4hrs.
Preheat oven to 425 F.

Remove the chicken from the refrigerator about 15min before roasting and scrape off any excess marinade. Set the chicken on a roasting rack and season with salt. Roast for 20 minutes. Reduce the oven temp to 375F and roast the chicken for about 1hr or until cooked through. Baste the chicken thoroughly with melted butter and any extra marinade, remove Chicken from the roasting pan, tent with foil and rest for min of 15 min before carving.

Method for the Stuffing:
In a large bowl combine the diced bread and set aside. In a large sauce pan bring stock to a boil and reserve. In a large sauté pan render out the sweet sausage, combine the vegetables until they begin to soften. Season, and transfer to the bowl with bread. Stir in raisins, hazelnuts, herbs, and soft butter. Add stock to the mixture until very soft. Loosly stuff the cavity of the chicken and proceed with cook method.

Method For the Root Vegetable Matignon:
Pre Heat the oven to 425F. Put a roasting pan in the oven. In a bowl, toss the vegetables in a olive oil and season with salt and pepper. Transfer them to the pan and roast for 40 min, stir often, finish with herbs and serve hot. Vegetables should be tender and caramelized

Method for the Pan Sauce:
Pour off the fat from the chicken roasting pan, reserve the pan juices. Set the roasting pan over a medium high heat and add the wine. Deglaze the Pan scraping away all of the brown bits. Cook until nearly all of the wine has evaporated. Add the chicken stock and any juices from the chicken. Add chopped Parsley, and swirl butter to enrich the sauce.

For Assembly:
Remove stuffing from the cavity of the bird and transfer to a serving vessel. Remove the string from the bird, Transfer to a serving platter, spoon roasted vegetables around the platter. Serve the sauce on the side.

For a Mushroom Halibut recipe and a Beet Salad recipe, go to Page 2.