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recipes from Matteo:

By Chef Francesco Mangano, Papavero restaurant

Roast-beef all’Emiliana

5 lb. beef top or eye of round

5 juniper berries

2 sprigs rosemary

2 garlic cloves

a little EVOO

1/2 cup red wine

2 bay leaves

Set oven to 400 F, season beef with salt and pepper. Put a frying pan on stove, heat olive oil, when it starts smoking, put top round in pan and brown it. Add the seasonings. Finish in the oven until meat reaches internal temp of 135  F. Let cool, slice, serve with salad of baby arugula dressed with balsamic/Parmesan.

Baccala’ fritto

2 lb. salt cod, soaked in cold water for 48 hrs

1 1/2 c. all-purpose flour

1 1/2 c. soda or sparkling water

Drain cod and pat dry. Mix water w/flour, dip fish in it, deep fry at 350 F till golden brown. Serve with sauce of fresh chopped garlic, crushed tomatoes, dried oregano, and fresh chili.


Torta di ceci (Toscana)

24 oz. chickpea flour

5 oz. EVOO

3 quarts water

salt and pepper

Heat oven to 475 F. Mix the flour and water, let rest for 1 hr. Skim the foam and re-whisk the mixture. Grease a pan with the oil, then pour the mixture in the pan and cook in the oven till you have a light brown color on top of the “crepe” (15-20 mins). Slice and season with S&P before serving.


Asparagi alla milanese

2 bunches of asparagus, bottom-trimmed and blanched

6 whole eggs

2 Tbsp unsalted butter

1/2 small red onion, finely chopped

1 cup grated Parmesan cheese

Set oven to 500 F. Dry asparagus, sautee briefly in a pan with a little butter and the onion. Put in a ceramic or ovenproof tray, sprinkle with the cheese, and crack the eggs on top, leaving a little space between each of them. Bake till eggs are set.


Torta Pasqualina

3 c. blanched spinach, Swiss chard, or other greens

3 c. whole milk ricotta

1 c. grated Parmesan

1 whole egg, whisked

2 rolled sheets puff pastry

1 extra egg for egg wash

a little butter

a little nutmeg

Set oven to 400 F. Butter bottom of a casserole.  Set 1st rolled sheet of puff pastry in, making sure it goes up the sides. Mix the ricotta, parmesan, 1 egg, and spinach together, and season with salt, pepper, and nutmeg. Pour into pan. Cover with 2nd sheet of puff pastry. Seal together, then egg-wash the top of the pie. Put in the oven and bake for about 1 hr and 15 mins or until done. Let cool before slicing and serving.


Written by orata

July 16, 2011 at 5:39 pm

Posted in recipes, restaurants

Tagged with , , ,

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