THE Dish: Chef Fabio Trabocchi's Giuseppe Trabocchi Pork Chop

(CBS News) Chef Fabio Trabocchi was born and raised in the Marche region of Italy, learning to love and appreciate good food and family traditions from his father and grandfather.

Special section: Food and wine

By age 16, he was working in the kitchen of a three-star Michelin restaurant, and at 18 he was responsible for the entire kitchen staff at the Michelin one-star Navalge Moena.

Trabocchi entered culinary school in his early teens, which was a decision that clearly paid off for this multi-award-winning chef. Food and Wine magazine named him best new chef, and he won a James Beard Award for best chef, mid-Atlantic.

His cookbook, "Cucina of Le Marche," was released in 2006.

The chef has two Washington, D.C., restaurants, Fiola and Casa Luca. Case Luca is named for his son, Luca, who comes and cooks with him almost every weekend. His third restaurant, Fiola Mare, is opening in 2014.

Fiola was nominated in 2012 for one of the best new restaurants of the year.

On "CBS This Morning: Saturday," Trabocchi shared his recipe for his ultimate dish, the Giuseppe Trabocchi Pork Chop.

Giuseppe's Braciole

6 pork chops, 8 to 12 ounces each, preferably organic

Kosher salt and freshly ground black pepper

1 orange

Grated zest of 1 lemon

3 garlic cloves, skin left on, crushed

Five 4-inch sprigs rosemary, leaves removed and finely chopped

3 whole cloves

1/4 cup plus 2 tablespoons extra virgin olive oil

1.Wipe the pork chops dry and lightly season with salt and pepper. Grate the zest of the orange into a small bowl. Add the lemon zest, garlic, rosemary, cloves, and olive oil. Mix well.

2.Put the pork chops in a baking dish and pour the marinade over them.

3.Turn to coat, rubbing the marinade into the meat. Squeeze the juice of the orange over the chops, turn again and cover tightly. (You can also marinate the chops in a resealable plastic bag.) Refrigerate overnight.

4.Remove the pork chops from the marinade and pat dry with paper towels.

5.Discard the marinade. Place on a plate and let stand at room temperature for 30 minutes.

6.Meanwhile, prepare a charcoal fire or preheat a gas grill. Or preheat a cast iron grill pan over medium-high heat.

7.Grill the pork chops for about 4 minutes per side, or until medium to medium-rare (they will continue to cook as they rest). Transfer the chops to a tray and let them rest for 10 minutes in a warm place before serving.

Ravioli San Leo

For the pasta dough

2 cups Italian 00 flour or all-purpose flour

16-18 large egg yolks

2 tablespoons whole milk

1 teaspoon kosher salt

2 tablespoons extra virgin olive oil

For the filling

1/2 pound spinach

1/4 pound Swiss chard

4 tablespoons (2 ounces) unsalted butter

Kosher salt and freshly ground black pepper

1/3 cup extra virgin olive oil

1/2 cup fresh ricotta

2 large egg yolks, beaten

1 1/2 cups finely chopped mixed herbs, such as Italian parsley, marjoram, nepitella, mint, tarragon, basil and/or chives

Semolina flour for dusting

For a double recipe of pasta dough

1 large egg, beaten

For the sauce

10 2/3 tablespoons (5 1/3 ounces) unsalted butter

1 tablespoon grated lemon zest

1 teaspoon ground cinnamon

Kosher salt and freshly ground white pepper

1 cup freshly grated Parmigiano-Reggiano (about 4 ounces)

For the dough

1.Sift the flour into the bowl of a standing mixer fitted with the dough hook. In a large liquid measuring cup, or a bowl with a spout, mix the yolks, milk, salt and 1 tablespoon of the olive oil.

2.With the mixer running on low speed, slowly pour in the egg mixture and mix until completely absorbed. Increase the speed to medium and knead for about 15 minutes, or until the dough pulls away from the sides of the bowl and is smooth and elastic.

3.Wrap the dough in plastic wrap and refrigerate until ready to use. Bring to room temperature before rolling out.

For the flling

1.Remove the tough stems from the spinach and Swiss chard and discard. Place the leaves in a large bowl of cold water and swish to release any dirt, then lift out the leaves. If the leaves seem very dirty, repeat. Dry in a salad spinner.

2.Melt 1 tablespoon of the butter in a large saucepan over medium heat. Add one-quarter of the spinach and chard and toss with a fork, lightly coating the leaves with butter. Season to taste with salt and pepper and cover tightly. Let the spinach and chard steam for about 2 minutes, or until wilted.

3.Transfer the greens to a colander and drain well, pressing with the back of a spoon to eliminate excess water. Repeat the process three more times with the remaining spinach and chard, using another tablespoon of butter for each batch. Transfer the greens to a cutting board and coarsely chop.

4.In a large bowl, combine the olive oil, ricotta and yolks. Add the greens and chopped herbs and mix well. Cover and refrigerate for at least 2 hours, or until ready to use.

For the Ravioli

1.Sprinkle a baking sheet with semolina and set aside. Dust a counter or other work surface lightly with semolina.

2.Divide the pasta dough into 4 pieces. One at a time, flatten each piece of dough under the palm of your hand and then roll it through a pasta machine, working from the largest setting to the smallest and passing the dough through each setting twice.

3.Lay the completed sheets of pasta on the semolina-dusted counter and keep covered with a slightly dampened kitchen towel as you work.

4.Place 1 sheet of pasta on the semolina-dusted work surface. Working quickly, place heaping teaspoons of filling down the center of the dough, starting 1 1/2 inches from one end of the sheet and spacing them 3 inches apart.

5.Brush the exposed dough around the filling lightly with the beaten egg, then carefully drape a second sheet of dough over the sheet with the filling. Using your fingers, press down around the mounds of filling to force out any air bubbles. Using a pasta cutter or a sharp knife, cut around the mounds of filling to form 3-inch square ravioli. Press the edges between your thumb and forefinger to seal.

6.Transfer the ravioli to the semolina-dusted baking sheet, and repeat with the remaining pasta sheets and filling. Cover with a slightly dampened kitchen towel.

7.If not cooking the ravioli immediately, refrigerate, covered, until ready to proceed. Bring a large pot of salted water to a boil.

8.Add the ravioli and lower the heat to maintain a gentle boil so as not to damage the ravioli. Once the ravioli have floated to the surface, cook for about 2 minutes longer, or until the pasta is just cooked.

For the sauce

1.Melt the butter in a large saute pan over medium-low heat. Add the lemon zest and cinnamon. Season to taste with salt and pepper. Keep warm over very low heat.

2.When the ravioli are cooked, using a slotted spoon, transfer them to a colander and drain well.

3.Gently fold the ravioli and Parmigiano into the sauce.

4.Serve the ravioli on a platter or in individual bowls.

Artichokes Scafata

1/3 cup extra virgin olive oil

1 medium white onion, julienne

2 medium carrots, thin sliced half-moons

3 cloves garlic, thin sliced

3 whole anchovies

1/2 cup tomato paste

18 baby artichokes, turned and cut in half

1 cup white wine

1 teaspoon whole coriander seeds, lightly toasted (then tied in cheesecloth)

2 fresh bay leaves

Chicken stock or water, as needed

2 tablespoons fresh nepitella, chopped

1.In a small rondeau over medium heat, cook onion, garlic, carrot, with anchovies in extra virgin olive oil until just soft.

2.Add tomato paste and cook until golden and deepened in color.

3.Add artichokes.

4.Add wine and cover with a parchment lid. After about 5 minutes of gentle simmering, add coriander and bay leaves.

5.Cook just until artichokes are tender, adding chicken stock or water as necessary to keep the artichokes submerged in liquid.

6.Adjust seasoning. Remove bay leaves and coriander, and stir in the freshly chopped nepitella.

Lattarolo with Ricciarelli

For the lattarolo

1 quart whole milk

1 tablespoon grated lemon zest

5 coffee beans

1 cinnamon stick

2 vanilla beans

2 large eggs

6 large egg yolks

1/2 cup honey

For the caramel

1/2 cup granulated sugar

2 tablespoons water

For the ricciarelli

4 large egg whites

2 drops of fresh lemon juice

3 1/3 cups unsifted confectioner's sugar

3 1/2 cups almond flour

4 tablespoons almond extract

2 tablespoons vanilla extract

Zest of 4 oranges

For the lattarolo

1.Position a rack in the center of the oven and preheat the oven to 275 degrees.

2.Pour the milk into a medium saucepan and set over low heat. Add the zest, coffee beans, and cinnamon stick. Using a paring knife, split the vanilla beans, scrape the seeds into the milk, and drop in the pods. Bring to a simmer and simmer to reduce the milk by half, about 25 minutes.

3.Strain the milk through a fine-mesh strainer. Remove the pods from the strainer and, with a paring knife, scrape any remaining seeds into the milk.

4.Mix the eggs, yolks, and honey in a medium bowl. Gradually add the milk, whisking constantly.

For the caramel

1.Stir the sugar and water together in a small saucepan.

2.Bring to a boil over medium-high heat, stirring to dissolve the sugar.

3.Cook, without stirring, until the caramel is amber in color. Pour into a 9-by-5-inch loaf pan, and tilt the pan to spread the caramel evenly over the bottom. Set aside on a rack at room temperature for 5 to 6 minutes, or until the caramel sets.

4.Pour the custard into the caramel-lined pan. Place the pan in a large baking dish and add enough room-temperature water to come halfway up the sides of the pan. Cover the baking dish and pan with a large sheet of aluminum foil.

5.Bake the custard for 1 hour, or until it has set but the center is still a little loose, like jelly. Remove from the oven and let the custard cool completely in the water bath. Remove from the water, cover, and refrigerate overnight.

6.To serve, dip the pan briefly in hot water to loosen the caramel, then unmold onto a rimmed serving platter. Cut into slices and arrange on individual plates.

For the ricciarelli

1.Combine the sugar and flour and pulse in a food processor.

2.Combine the zest and extracts in a small bowl.

3.Whisk the egg whites and lemon juice with a balloon whisk until soft peaks just start to form.

4.Fold the sugar/flour mixture into the beaten egg whites, then fold in the extracts and zest.

5.Place the dough on a sheet tray and let rest in the refrigerator overnight.

6.Preheat the oven to 300 degrees.

7.Divide the dough into 1 tablespoon sized balls and roll in confectioner's sugar. Place the ricciarelli at least 1 1/2 inches apart on a parchment lined sheet tray, and bake until just golden and set, approximately 10-15 minutes.

Il Palio

2 oz Buffalo Trace Bourbon

1 oz Cocchi Vermouth

Healthy dash of orange bitters

For the Campari Ice

2 oz water to .75 oz Campari

1. Build drink over Campari ice cube in rocks glass.

2. Stir slightly to start dilution. Garnish with a wide orange peel.