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Chef Antonia Lofaso, Executive Chef of Black Market Liquor Bar, returned to THE TALK for The Talk Food Festival. She had fun in our new kitchen, showing the ladies some of her most delicious recipes! Now you can make them at home, too.
Roasted Pepper Stracciatella Crostini
4 4-inch pieces of charred ciabatta bread, seasoned with finishing olive oil, salt and pepper
4 2-ounce pieces stracciatella seasoned with Maldon salt and finishing oil
1 cup arugula, seasoned with salt, pepper and olive oil
2 roasted red peppers, cut into 1-inch dice, marinated with 1 tablespoon chopped garlic and 2 sprigs fresh thyme
1/3 cup micro opal basil, for garnish
Place arugula on the charred ciabatta bread. Top with stracciatella and roasted peppers. Garnish with micro opal basil.
Cavatelli with Fresh Heirloom Tomatoes
2 tablespoon unsalted butter
1 tablespoon chopped garlic
1/8 teaspoon chili flake
2 cups heirloom cherry tomatoes, halved
salt/sugar to taste
¼ cup San Marzano tomato sauce
¼ cup chicken stock
6 cups cooked handmade cavatelli (recipe below)
¼ cup finely grated Parmigiano-Reggiano
1/3 cup micro parsley
In a large saucepan, over low heat, add butter. Add garlic and chili, and cook until soft. Add cherry tomatoes, and season with salt and sugar. Add chicken stock and tomato sauce, and reduce. Add cavatelli and cook until sauce has been absorbed. Garnish with Parmigiano-Reggiano and micro parsley.
4 cups flour all purpose
1 tablespoon kosher salt
1 pound or 1 pint ricotta
¼ cup whole milk
Place in mixer in same order as listed in recipe. Mix with hook on slowest speed slowly moving up to 6. Once the dough comes together, mix for 5 minutes.
Allow to rest 45 minutes.
8 cups baby leaf kale
1/3 cup pickled shallots (sherry vinegar/sugar/salt/water)
½ cup Fiore Sardo, sliced on a microplane
½ cup sieved egg
2 ounces bottarga, sliced on a microplane
2 ounces lemon juice/ olive oil mix
Toss all ingredients together.
1 cup warm water
1 (1/4 ounce) package active dry yeast
1 ½ cups all-purpose flour
1 quart vegetable oil (for frying)
2 tablespoons confectioners’ sugar
To one cup of warm water, add yeast. Let stand 5 minutes or until yeast activates. Add flour, salt, and sugar. Allow to rise twice, covered in a bowl, in a warm place. Fry until golden brown at 325 degrees. Dust with powdered sugar in a paper bag.