THE Dish: John DeLucie's Paccari Pasta

(CBS News) -- John DeLucie was an executive recruiter before ever stepping foot inside a professional kitchen.

Those who've tasted his cooking are thankful he put corporate America behind him and took a leap of faith that becoming a chef was what he was meant to do. His success as founding chef of New York's iconic Waverly Inn proved just how right he was.

He is chef/proprietor of two of Manhattan's hottest restaurants, The Lion and Crown. He is also the author of "The Hunger," his culinary memoir published in 2009. His other great love is his Gibson guitar.

DeLucie offered a taste of southern Italy on "CBS This Morning: Saturday" with his ultimate dish: Paccari al Sugo.

Enjoy all our recipes!

RECIPES

Paccari Pasta, from southern Italy

• San Marzano Whole peeled tomatoes, 1 can 28 oz. crush in a colander to get most of the seeds out.
• 1 Garlic minced clove
• Parmigiano Reggiano (Parmesan cheese)1/2 cup grated
• Olive oil at least 1/4 cup
• Dried Oregano 1 teaspoon
• Salt
• Water

Heat a large pot of water.

Meanwhile heat (low) oil in a pan, add garlic and cook until gold (2-4 minutes), rise heat and add oregano, after 1 minute add tomatoes, mix at high heat for 2 minutes then turn heat to low and cover. Leave a little opening to let steam out.

Water should be boiling by now. Add salt. Bring to boil again and add pasta.

Check cooking time on package subtract at least 30 seconds, Keep the water boiling, cover the pot if needed. Stir frequently. Taste water and add salt if needed.

Now check the skillet. Mix and crush the tomatoes further. Allow to simmer.

A minute before the Paccari is ready, remove the pan from the heat, with a hand blender gently blend the tomatoes for a soft-loose sauce.

Drain pasta, add it to the tomato sauce simmer 2 mins.

Add Parmigiani Reggiano grated over the top and serve.

Broccoli Rabe

• 1 pound broccoli rabe, trimmed
• 5 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon chili flakes

Bring a large pot of salted water to a boil.

Add the trimmed greens

Cook until tender but still firm, about 5 minutes. Drain.

In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness.

For more of John's recipes, go to Page 2.

Stuffed Artichokes Yolanda DeLucie (John's mother's recipe)

• 1 cup seasoned bread crumbs
• 1/2 cup grated Cheese
• 1 tablespoon Italian parsley, chopped=
• 1 clove of garlic, minced
• salt & freshly ground pepper to taste
• 6 tablespoons extra virgin olive oil
• 4 large globe artichokes
• 2 cloves of garlic, sliced

Combine bread crumbs, Cheese, parsley, minced garlic, salt, pepper, and 2 tablespoons of the olive oil in a medium bowl. Mix together well.

Wash the artichokes under cold running water. Cut the stems off, Cut pointy leaves off the top of the artichokes. Spread leaves of each artichoke out and push stuffing in between them.

In a pot just large enough to fit the artichokes, (or pressure cooker) add the sliced garlic cloves, 2 tablespoons of the olive oil and the artichokes. Drizzle the remaining 2 tablespoons of olive oil over the top of the artichokes.

Add water to reach half way up the sides of the artichokes.

Cover and cook until the artichokes are tender and a leaf is easily pulled out, about 45 minutes. If liquid is evaporating too quickly add a little more water.

Transfer to a serving platter, drizzle a little of the liquid from the pot over the artichokes and serve.

My favorite: Apple Crostada from Al Forno in Providence RI

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon kosher salt
• 1/2 pound cold unsalted butter, cut into 1/2-inch cubes
• 1/4 cup ice water
• 2 tablespoons sugar mixed with 2 teaspoons freshly grated ginger
• 2 Golden Delicious apples, peeled, cored, cut in quarters and sliced paper-thin
• 2 tablespoons sugar
• 1 tablespoon unsalted butter, quartered
• Vanilla ice cream, optional

1. In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, and salt until blended. Add the butter cubes and pulse until the mixture resembles coarse cornmeal with pieces no bigger than small peas, about 13 to 15 one-second pulses.

2. With the motor running, add the ice water all at once through the feed tube. Process for about 10 seconds, stopping before the dough becomes a solid mass. Turn the contents of the bowl onto a work surface, form into four equal-size discs, and wrap tightly in plastic wrap. Refrigerate for one hour.

3. Preheat the oven to 450 degrees F (220 degrees C). On a lightly floured surface, roll out each disc into a 7-inch circle and transfer to a parchment-lined baking sheet.

4. Spread one-quarter of the ginger mixture on each tart, then arrange one-quarter of the slices (about half an apple) in an overlapping circular pattern on top, leaving a 1-inch border. Sprinkle the sugar evenly on top of the apples and fold over the borders. Most of the apples will remain uncovered. Press down the dough on the baking sheet, snugly securing the sides and seams to prevent drips. Dot the center of each tart with butter.

5. Bake for 20 minutes, or until the crusts are golden and the apples have begun to brown slightly. Cool on a wire rack for 10 minutes and serve warm with a scoop of vanilla ice cream.

Cocktail from Crown: Spiced Pear Tom Collins

• Pear infused vodka
• Fresh meyer lemon
• Thyme infused simple syrup
• Angostura bitters

Shaken and served in a highball with a splash of sparkling water.