Enzo Febbraro Recipes

Posted on Jul 9, 2014 07:00am

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 Salt                                                     

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                                                     

tt Salt                                                     

tt Pepper                                                     

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.             

Beet Salad


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 Salt                                                     

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.                                                                                                                                                                                                     



Poached Pears           


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.                                                                                          



Mustard Vinaigrette


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 Salt                                                     

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.      

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