Italian Fare From Chef Fate Made a Star
Imagine you're a young chef in Italy, left to run a restaurant while the head chefs have all gone off to France.
That's stressful enough.
Then, picture yourself when inspectors from the famous Michelin Guide to restaurants pay a visit.
That's just what happened to Dante de Magistris.
Under his guiding hand, the eatery won its third Michelin star, the highest-rating Michelin awards.
The rest is history.
Now, de Magistris is the executive chef and an award-winning co-owner of the Restaurant dante iin Cambridge, Mass., as well as il Casale in Belmont, Mass., and his dishes are considered among the best Italian cuisine in the U.S.
He was named "Best Italian" by Boston magazine in 2008, and has been nationally recognized by Bon Appétit magazine.
And as if that challenge back in Italy weren't enough, de Magistris agreed to be an "Early Show Saturday Edition" "Chef on a Shoestring." As such, he tried to make a three-course, Italian-inspired meal for four on the paltry budget of $40, one made up of hearty fare sure to warm anyone on a cold winter day.
He was also automatically entered in our "How Low Can You Go?" challenge: The "Shoestring" chef whose ingredients totals are lowest at the end of the year will be invited back to prepare our holiday feast.
MENU
• Pepperonata - sweet & sour peppers on bruschetta
• Sicilian-Style Roast Chicken and Broccoli Rabe
• Ricotta Fritters
FOOD FACTS
Bruschetta: From the Italian bruscare meaning "to roast over coals," this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. THe bread is salted and peppered, then heated and served warm. (Source: Food Lover's Companion)
Kumquat: This pigmy of the citrus family looks like a tiny oval or round orange. It's cultivated in China, Japan and the United States. The edible golden orange rind is sweet, white the rather dry flesh is very tart. The entire fruit - skin and flesh - is eaten, and very ripe fruit can be sliced raw and served in salads or as a garnish. The kumquat is more likely to be found cooked, however, either candied or pickled whole or in preserves or marmalades. Fresh kumquats are available from November to June. Look for firm fruit without blemishes. Refrigerate wrapped in a plastic bag for up to a month. Kumquats contain good amounts of potassium and vitamins A and C. (Source: Food Lover's Companion)
Broccoli Rabe: A vegetable related to both the cabbage and turnip family the leafy green broccoli raab has 6- to 9-inch stalks and scattered clusters of tiny broccoli like buds. It's also called American gailan, brocoletti di rape, Italian broccoli, rabe, rape and rapini. The greens have a pungent, bitter flavor that is not particularly popular in America where, more often than not, they're used as animal fodder. Italians are particularly fond of broccoli raab, however, and cook it in a variety of ways including frying, steaming and braising. It can also be used in soups or salads. Broccoli raab should be wrapped in a plastic bag and refrigerated for no more than 5 days. (Source: Food Lover's Companion)
Frittelle: Italian for fritter. A small, sweet or savory, deep-fried cake made either by combining chopped food with a thick batter or by dipping pieces of food into a similar batter. Some of the more popular foods used for fritters are apples, corn and crab. (Source: Food Lover's Companion)
RECIPES
"Pepperonata" Sweet and Sour Peppers on Bruschetta
INGREDIENTS:
4 red bell peppers, de-seeded and small diced
3 tablespoons extra virgin olive oil
2 teaspoons salt
2 tablespoons sugar
¼ cup red wine vinegar
1 large clove garlic, peeled
1 loaf rustic crusty bread
METHOD:
Heat a medium sized sauce pan over medium heat. Add the extra virgin olive oil the peppers and the salt to the hot pan. Allow to simmer with a lid for 30 minutes stirring occasionally.
Remove the lid and turn the heat to high. Add sugar and vinegar and cook for another 5 minutes stirring often. Remove the peppers from the heat and set aside.
Slice the bread ½-inch thick and grill or toast the bread. While the toasted bread is still hot, gently rub the whole peeled garlic on one side. Top the same side with the pepperonata and it's and serve.
For more recipes, go to Page 2.
Sicilian Roasted Chicken
INGREDIENTS:
1 whole 4-5 pound chicken
1 lemon
1 ½ tablespoons fresh rosemary, picked
1 large sweet onion, peeled and sliced thin
3 tablespoons extra virgin olive oil
Salt
Fresh ground black pepper
METHOD:
Preheat oven to 375°F.
Cut one lemon in thin slivers and place in a bowl. Squeeze the juice out of the other lemon into the bowl, then slice the remainder of the lemon and add to the bowl Add the picked rosemary, sliced onions, and olive oil.
Dry off the chicken. Season the chicken liberally with salt and pepper inside and out. Rub the chicken with the mixture from the bowl. Fill the cavity of the chicken with the remainder of the mixture. You may cook as is or allow to marinade the chicken for up to 3 days before cooking.
Place the chicken on a baking sheet and bake in the pre heated oven for 15 minutes. Then reduce the temperature of the over to 275°F and allow to cook for another 40 minutes. Remove the chicken from the oven and allow the chicken to rest at room temperature for at least 30 minutes before carving.
Broccoli Rabe and Kumquats
INGREDIENTS:
1 bunch broccoli rabe, washed and rough chopped
3 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
½ teaspoon crushed red pepper
4 kumquats, thinly sliced
Salt and pepper to taste
METHOD:
Heat a large sauté pan over medium high heat. Add the Extra virgin olive oil, garlic, crushed red pepper, broccoli rabe, salt and pepper. Stir while it cooks for 1 minute. Place a cover on top and reduce the heat to low. Allow to simmer for 15 minutes and serve.
Venetian Style Ricotta Fritelle
INGREDIENTS:
2 tablespoons butter, softened
1/4 cup sugar
2 eggs
2 teaspoons whole milk
1 teaspoon vanilla extract
2 cups ricotta cheese
1-1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 cups canola oil for frying
3/4 cup nutella for dipping
METHOD:
Using a medium size mixing bowl and a whisk, whip together the butter, sugar, eggs, milk, vanilla extract and ricotta cheese until smooth and creamy.
Sift together the flour, salt and baking powder. Fold the dry ingredients into the wet until it forms a sticky batter. Refrigerate for at least 30 minutes. This batter can be made and refrigerated for up to 5 days.
Heat the oil to 325°F in a deep fry pan or a deep fryer. Drop spoonfuls one at a time into the hot oil. Fry on both sides till golden brown. Remove from the oil. Roll in a little sugar and allow to cool slightly on paper towels before serving. Enjoy as is or dip into warm nutella. Some other dipping sauce ideas; chocolate sauce, caramel sauce, any fruit sauce, any jam or marmalade.
So, how did Dante do in our "How Low Can You Go?" competition?
Pepperonata
red bell peppers $4.00
garlic $0.50
bread $1.99
total $6.49
Roasted Chicken
chicken $7.45
lemon $0.69
rosemary $1.89
onion $1.61
broccoli rabe $2.99
kumquats $4.99
total $19.62
Ricotta Fritelle
ricotta $3.89
canola oil $2.99
nutella $3.69
total $10.57
Grand total: $36.68
Our leaders so far this year:
1. Dante deMagistris $36.68
dante
2. Stephen Kalt $37.40
Fornelletto
3. Catherine Cassidy $38.21
Taste of Home