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Talk Takeaway: Cooking with Antonia Lofaso

Posted on Sep 10, 2013 10:45am

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

Serves 4

 

Ingredients:

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

 

Procedure:

Place arugula on the charred ciabatta bread.  Top with stracciatella and roasted peppers.  Garnish with micro opal basil.



Cavatelli with Fresh Heirloom Tomatoes

Serves 4

 

Ingredients:

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

 

Procedure:

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.



Cavatelli dough

Ingredients:

4 cups flour all purpose

1 egg

1 tablespoon kosher salt

1 pound or 1 pint ricotta

¼ cup whole milk



Procedure:

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.

 
 

Kale salad

Serves 4

 

Ingredients:

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

Salt pepper

 

Procedure:

Toss all ingredients together.



Zeppole
Ingredients:

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

 

Procedure:

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.



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