Recipes from the Best Teen Chef 2008 Final Round Competition

Ai Culinary Arts In partnership with
Food Network
Menu:

Cooking skills and cleanup (2 hours) Cooking 90 minutes
Plating 15 minutes
Clean-up 15 minutes
2 hours total

 

Braciole Calabresi: Stuffed Pork Bundles
Serves 2

Amount 		Measure Ingredient
1 Large egg, beaten
1/4 cup 1 ounces, 28 g Pecorino cheese, thinly sliced or slivered
1 Garlic cloves, minced
1 tablespoons 5 g Italian parsley leaves, chopped fine
1/4 cup 3/4 ounces, 21 g Italian dried bread crumbs
As needed Salt and freshly ground pepper
8 ounces, 224 g Pork loin, boned, cleaned of fat and silver skin, cut into 4 pieces
1/4 cup 2 ounces, 60 ml Olive oil
1/2 cup 4 ounces, 120 ml Fresh tomato sauce (recipe follows)
1/4 cup 2 ounces, 60 ml Chicken stock
1/4 cup 2 ounces, 60 ml Dry red wine
2 Fresh rosemary sprigs

Procedure
1. Combine egg, cheese, garlic and chopped parsley.
2. Slowly drizzle in the seasoned breadcrumbs while mixing constantly. Use only enough breadcrumbs to bring the mixture to a soft, spreadable paste. Correct seasoning. Be careful with the salt; consider the flavor of the cheese.
3. Tap the pork until the slices are about 1/8 inch (.3 cm) thick and a rectangular shape.
4. Lightly brush the meat with olive oil. Season with salt and pepper.
5. Divided stuffing into 4 portions and spread each piece of pounded pork with stuffing, leaving 1/4 inch (.6 cm) space around the edge of each piece.
6. Roll up and tie on each end and once in the middle.
7. Heat remaining oil over medium heat, brown braciole’s on all sides.
8. Place in an appropriate-sized ovenproof pan.
9. Combine tomato sauce, stock, red wine, and rosemary; mix well.
10. Pour liquid over the pork, bring to simmer, cover tightly, and cook for about 20 minutes just until tender. (Because the dish is made with loin it does not need to cook for a long period of time. Overcooking will dry and toughen the pork)
11. When meat is tender, remove and reduce sauce. Serve 1 or 2 pieces, with braising liquid.

Fresh Tomato Sauce

Amount 		Measure Ingredient
2 tablespoons 1 ounce, 30 ml Olive oil
1/4 cup 1 ounce, 28 g Onions, minced
1 Garlic clove, minced
2 tablespoons 1 ounce, 28 g Tomato paste
2 cups 12 ounces, 336 g Tomatoes, peeled, seeded, 1/4 inch (.6 cm) dice
To taste Salt and white pepper

Procedure
1. Heat oil over medium heat and sauté onion and garlic until onions are translucent, 3 minutes.
2. Add tomato paste and stir well.
3. Add tomatoes; simmer 10 to 15 minutes, until correct consistency is reached. Do not overcook or you will loose the fresh tomato flavor.
4. Correct seasoning.

 

Orechietti con Carciofi: Orechietti Pasta with Artichokes
Serves 2


Amount 		Measure Ingredient
2 Artichokes
1 Lemon
1/4 cup 2 ounce, 60 ml Olive oil
1/4 cup 1 1/2 ounces, 42 g Pancetta, diced
1/4 cup 1 ounce, 28 g Onion, minced
1/4 cup 2 ounces, 60 ml Water or chicken stock
1/8 teaspoon Or to taste Red pepper flakes
8 ounces, 448 g Orechietti pasta, dried
To taste Salt and pepper
1 tablespoons Parsley, chopped
1/2 cup 2 ounces, 56 g Romano cheese, grated

Procedure
1. Clean the artichokes, leaving on the tender parts of the heart; cut into very thin slices.
2. Squeeze the juice of the lemon over them.
3. Heat olive oil over medium heat and add pancetta. Sauté until crisp; add onions and cook 2 minutes.
4. Add sliced artichokes, water or chicken stock, and red pepper flakes. Cook until the artichokes are tender. Correct seasoning.
5. Cook pasta in boiling salt water; drain.
6. Toss pasta with artichoke sauce, herbs, and cheese. Serve.

 

Peperonata: Peppers Sautéed with Olive Oil and Capers
Serves 2


Amount 		Measure Ingredient
1/2 cup 2 ounces, 56 g Red bell peppers, seeded, 1 inch (2.5 cm) wide strips
1/2 cup 2 ounces, 56 g Green bell peppers, seeded, 1 inch (2.5 cm) wide strips
1/2 cup 2 ounces, 56 g Yellow bell peppers, seeded, 1 inch (2.5 cm) wide strips
2 tablespoons 1 ounces, 30 ml Olive oil
1/2 cup 2 ounces, 56 g White onion, 1/4 inch (.6 cm) dice
1 each Garlic clove, minced
1/2 cup 3 ounces, 84 g Tomatoes, peeled, seeded,1/4inch (.6 cm) dice
1 tablespoons Fresh basil, chopped
2 teaspoons Capers, rinsed

Procedure
1. Seed, rib, and cut the peppers.
2. Heat half the oil over medium heat and sauté onions and garlic (soffritto) until golden brown. 3 to 4 minutes
3. Add tomatoes and basil, cook 10 minutes over low heat, and set aside.
4. Heat remaining oil and the add peppers. When peppers are just beginning to soften, add soffritto and capers.
5. Cook peppers until tender but still crisp. (If the skin begins to fall off, the peppers are overcooked.)
6. Remove from heat, correct seasoning, and serve.