Chef Enzo Febbraro, executive chef of Allegro at Wynn Las Vegas joined the ladies for THE TALK Food Festival. He cooked a Sicilian pasta dish that's loaded with fresh flavors! Here are all of his amazing recipes from today’s show. Recipes courtesy of Chef Enzo Febbraro.
Ricotta Tortellini with Sicilian Caponatina
1/4 cup Onion, 1/4" Diced
1/4 cup Asparagus, 1/4" Diced
1/4 cup Zucchini, 1/4" Diced
1/4 cup Bell Peppers, Red and Yellow Combined, 1/4" Diced
1/4 cup Eggplant, peeled with stripes, 1/4" Diced
1/4 cup Celery, peeled, 1/4" Diced
1/4 cup Tomato Concasse, 1/4" Diced (peeled and seeded)
1/4 cup Green Peas, blanched and shocked
2 tsp. Capers
2 tsp. Black Olives, Chopped
2 tsp. Pine Nuts, Toasted
2 tsp. Golden Raisins
½ tsp. Honey
1 tsp. Oregano, Leaves
tt Black Pepper, Ground
2 tbsp. Extra Virgin Olive Oil
Sauté onion, asparagus, zucchini, peppers, eggplant, and celery in large sauté pan, adding each vegetable, one at a time. Pull from heat quickly, be careful not to overcook. Add peas. Cool slightly. Add tomato, capers, olives, pine nuts, raisins, honey, oregano, and season after completely cool.
Pasta Sheets cut into 3x3" squares. Approximately as thick as a piece of paper.
½ oz. Bufala Ricotta Filling each square
6 tbsp. Parmesan Cheese
Splash of Extra Virgin Olive Oil
Pinch of Oregano, leaves
After filling tortelli; Boil in salted water for 2 minutes. Pull from water and toss with a splash of pasta water, olive oil, and parmesan cheese. Arrange on bed of Caponatina. Sprinkle with fresh oregano.
Bufala Ricotta Filling
9 oz. Ricotta Bufala
2/3 cup Parmesan Cheese
2/3 cup Extra Virgin Olive Oil
6 each Basil Leaves, Chiffonade
Mix all together. Adjust Seasoning.
Egg Pasta Dough
9 oz. "00" Flour
5 ½ oz Egg Yolk
1 ¾ oz. Water
¾ oz. Extra Virgin Olive Oil
Mix all together and knead until it becomes smooth dough. Cover and let rest 30 minutes.
1 each Large Red and Yellow Beet. (Toss with oil, salt, and pepper. Roast in pan covered with tightly with foil at 350 degrees until soft. Peel beets while warm and then cool completely.) Marinade sliced beets with oil, brunoise shallot, salt and pepper to taste. Slice cool beets at 1/16th of an inch.
2 ½ cups Frisee, washed, and cut into about 1"
1/4 cup Fava Beans, blanched and shocked
1/4 cup Poached Pears, sliced
3 tbsp. Walnuts, toasted
1/3 cup Mustard Vinaigrette
3 tbsp. Pecorino, Shaved Thin
1 tsp Shallots, brunoise
Drizzle Extra Virgin Olive Oil
tt Black Pepper, fresh cracked
Arrange marinated sliced beets on a platter. Toss frisee, fava beans, pears, and walnuts with mustard vinaigrette and season with salt and pepper to taste. Arrange frisee on top on the sliced beets. Place pecorino on top.
1 Qts Water
1 cup Sugar
½ tsp Citric Acid
¼ each Lemon, and squeezed into water
½ each Cinnamon Stick
1 each Bay Leaves
1 each Star Anise
2 each Pears
Peel and Halves Pears. Bring Water and all seasoning to a boil. Add pears, cook 10 minutes. Remove pears with a spider and cool. Chill liquid and reserve. After pears and liquid is cool, keep pears in the liquid.
1 each Shallot, Chopped
1/3 cup Dijon Mustard
½ cup Red Wine Vinegar
1/3 tsp Black Pepper, Cracked
2 cup Olive Oil
2/3 tsp salt
2 cups Ice Cubes
1. Combine shallots, mustard, vinegar and pepper and blend together
2. Emulsify in the oil, taste and season with salt
Broccoli Rabe Friarielle
3 bunches Broccoli Rabe, Stems Removed, washed, and cut into approximately 1" pieces
3 each Garlic Cloves, Sliced
tt Black Pepper, ground
1/3 tsp Chili Flake (pinch)
1/3 cup Extra Virgin Olive Oil
Heat oil in braizer. Add garlic and cook until translucent. Add broccoli rabe. Cook for 2 minutes. Season with half salt and pepper and a pinch of chili flake. Cook until soft. Adjust seasoning.
Peaches in Red Wine and Hazelnut Cream
¾ cup Hazelnut Cream
6 each White Peaches, cut into 1" cubes
¾ Bottle Red Wine (Sangiovese or Chianti)
Mix all above and allow to marinade for 1 day in the refrigerator.
2 cups Heavy Cream
1 tbsp. Powder Sugar
1/4 cup Hazelnut Cream
Mix all above in mixer with whip attachment to soft peaks.
4 each Chocolate Garnish
Fill 4 martini glasses with peaches and wine. Top with Frangelico whip cream and chocolate garnish.