At dinner with Gran Biscotto
New York
2017 Edition
NEW YORK RESTAURANTS
‘CESCA 164 West 75th Street 10023 New York NY T: +1 212-787-6300 www.cescany.com
NUMERO 28 Upper West Side 660 Amsterdam Ave 10025 New York, NY T: +1 212-706-7282 www.numero28.com
BOCCA 39 E 19th St 10003 New York NY T: +1 212-387-1200 www.boccanyc.com
OBICÀ 928 Broadway 10022 New York NY T: +1 212-777-2754 www.obica.com/restaurants/new-york-flatiron
FELIDIA 243 East 58th Street 10022 New York, NY T: +1 212-758-1479 www.felidia-nyc.com
OSTERIA DEL CIRCO 120 West 55th Street 10019 New York, NY T: +1 212-265-3636 www.circonyc.com
GRADISCA 126 West 13th Street 10011 New York, NY T: +1 212-691-4886 www.gradiscanyc.com
REMI 145 West 53rd Street 10019 New York, NY T: +1 212-581-4242 www.remi-nyc.com
IL GATTOPARDO 13-15 West 54th Street 10019 New York NY T: +1 212-246-0412 www.ilgattopardonyc.com
RISOTTERIA MELOTTI 309 E 5th Street 10003 New York NY T: +1 646-755-8939 www.risotteriamelottinyc.com
LA RIBALTA 48 E 12th St 10003 New York, NY T: +1 212-777-7781 www.ribaltapizzarestaurant.com
SAN PIETRO 18 East 54th Street 10022 New York, NY T: +1 212-753-9015 www.sanpietroristorantenyc.com
MOZZARELLA & VINO 33 West 54th Street 10019 New York, NY T: +1 646-692-8849 ww.mozzarellaevino.com
SIRIO RISTORANTE 151 E 58th Street 10022 New York NY T: +1 212-401-4303 www.siriony.com
NUMERO 28 East Village 176 Second Avenue 10003 New York, NY T: +1 212-777-1555 www.numero28.com
New York Restaurants
'Cesca Veal Cutlets “Saltimbocca” with sage and Prosciutto Cotto Gran Biscotto Rovagnati Ingredients: • 1 lb scaloppini or cutlets of veal sliced wafer thin • 1/3 lb Prosciutto Cotto Gran Biscotto Rovagnati thinly sliced • 8 sage leaves • Flour • Salt and freshly ground black pepper • 4 Tbsp butter • 1 Tbsp olive oil • 1/2 cup dry white wine
Bocca Directions: Place a smaller slice of Prosciutto Cotto Gran Biscotto Rovagnati over each thin veal slice. Put the sage leaf in the middle and roll the veal in a neat, sausage-like shape. Secure with a cocktail stick. Dredge in flour mixed with salt and pepper. Heat half the butter and oil in a large frying pan and as soon as the butter foam begins to subside, put in the meat rolls. Brown on all sides. The rolls should become quite golden, not pale beige. Heat the wine in a separate saucepan and pour over the saltimbocca. Raise the heat and bubble the wine away for 1 minute. Transfer the saltimbocca to a heated dish, remove the cocktail sticks and keep warm. Add a couple of tablespoons of boiling water to the pan and then add the remaining butter bit by bit while swirling the pan around. Taste and check for seasoning. Pour the sauce over the meat and serve at once on warmed plates. Chef Jorge Carrera
Spaghetti carbonara with Prosciutto Cotto Gran Biscotto Rovagnati Ingredients: • 1 lb dry organic durum wheat spaghetti • 2 Tbsp extra-virgin olive oil½ lb Prosciutto Cotto Gran Biscotto Rovagnati, cubed or sliced into small strips • 2 large eggs (one whole and one yolk) • 1 cup freshly grated Pecorino Romano Fulvi, plus more for serving • Freshly ground black pepper 4 people
Directions: Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture so that the heat of the pasta cooks the raw eggs in the sauce. Bring a large pot of salted water to a boil, add the pasta and cook 8-10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the Prosciutto Cotto Gran Biscotto Rovagnati and sauté for about 3 minutes, until the Prosciutto Cotto Gran Biscotto Rovagnati is crispy. Add the hot, drained spaghetti to the pan and toss for 2 minutes. Beat the eggs and pecorino together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (to prevent this from happening, this step takes place off the heat). Thin out the sauce with a bit of the reserved pasta water, until it reaches a creamy consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and add more cheese to finish. Chef Alessandro Peluso
Felidia
Felidia Directions:
Cappellacci with Prosciutto Cotto Gran Biscotto Rovagnati, butter and sage For the filling: For the egg wash: • 12 oz Prosciutto Cotto • 1 large egg, beatens Gran Biscotto Rovagnati, • Kosher salt, shredded
for the pasta water
• 6 oz roasted chicken, shredded For the sauce: • ½ cup Parmigiano • 1½ sticks unsalted butter Reggiano Vacche Rosse • ½ cup Parmigiano or Grana Padano
• ½ cup ricotta • ½ cup melted butter For the pasta: • 2 cups all-purpose flour • 9 egg yolks • 4 Tbsp water
Vacche Rosse or Grana Padano, grated • Optional: traditional balsamic vinegar
6 people
For the filling: Shred the chicken and the Prosciutto Cotto Gran Biscotto Rovagnati, blend with the ricotta and grated cheese and melted butter. Mix well. For the pasta: To make cappellacci, cut the pasta dough into 4 pieces and roll them all through the pasta machine at progressively narrower settings into sheets, 6-inches wide, or as wide as your machine allows. Cut the sheets (crosswise) when they stretch longer than 20-inches. Roll the shorter sheets until the pasta is quite thin, consistently keeping the sheets about 6-inches wide. Lay one sheet of dough on a lightly floured surface, with the long edge running left to right in front of you. With your hands or a rolling pin, stretch the dough gently top to bottom — that is, make it a bit wider than 6-inches so you can fold it over the filling.
Drop a rounded tablespoon of filling on the bottom half of the sheet, every 3-inches, from left to right. Using a pastry brush dipped in water, moisten the edges of the sheet and in between the mounds of the filling to help the dough stick together. Now fold the sheet over the filling, so the top edge aligns with the bottom. Press the dough lightly so it adheres and encloses the filling. Run the pastry cutter in between the mounds, creating 3-inch square cappellacci. Press the edges of the squares to make sure the pasta has sealed. Set the cappellacci on a lightly floured tray; stretch and fill all the rolled sheets in the same way. To cook the cappellacci, bring 8 liters of salted water to the boil in a wide pot. Drop the cappellacci into the boiling water and return it to the boil. Cook 3-4 minutes, gently stirring and turning the cappellacci to keep them from sticking. When they’re cooked through (test a thick edge of pasta) lift them from the pot with a slotted spoon, drain off excess water and slide them into the sauce. Then, lay the cooked ravioli in the pan, and coat jthem with the hot butter. Remove the pan from the heat, and sprinkle with the grated cheese, mixing gently so the cheese begins to melt into the sauce. Add a drizzle of traditional balsamic vinegar if you wish. Chef Fortunato Nicotra
Gradisca
Il Gattopardo
Fresh homemade pasta roses stuffed with Prosciutto Cotto Gran Biscotto Rovagnati For the pasta and filling:
For the sauce:
Gran Biscotto Rovagnati, thinly sliced • ½ lb baby spinach, cooked and chopped • ¼ lb Parmigiano Reggiano, grated
(crushed tomato sauce) • Salt & pepper to taste
• 2 cups milk • 2 Tbsps butter • 1 lb fresh pasta sheets, store-bought • 1/3 cup all-purpose flour or homemade • 1 Tbsp tomato ‘passata’ • ½ lb Prosciutto Cotto
4- 6 people
Directions: Cut the sheet of pasta into 15-by-5-inch rectangles. Quickly cook them in boiling water. Dry and layer them with the slices of Prosciutto Cotto Gran Biscotto Rovagnati, fontina, and spinach. Sprinkle with some Parmigiano Reggiano, roll them up jelly-roll style and slice in half. To make the sauce, make a béchamel but add to the melted butter the tomato passata and the flour. Take a baking pan, cover its bottom with the tomato-béchamel sauce, and place the filled rolls standing on their ends. Using a pair of scissors, make 5 or 6 cuts of about ½-inch in one end of each roll to give it the appearance of a flower. Top with the remaining sauce and Parmigiano Reggiano, and bake in the oven for about 15 minutes. Chef Massimo Galeano
Directions:
Tortelli with Prosciutto Cotto Gran Biscotto Rovagnati Ingredients: Dough for tortelli: • 3 cups durum flour • 4 whole eggs • 2 egg yolks • 1 Tbsp Extra Virgin Olive Oil (EVOO) • 1 egg, for wash
For the filling • ½ lb Prosciutto Cotto Gran Biscotto Rovagnati • 2/3 cup sheep’s milk ricotta • 1/3 cup Parmigiano Reggiano, grated • 1 Egg 6 people
In a medium-sized bowl, pass the Prosciutto Cotto Gran Biscotto Rovagnati through a meat grinder. Combine the Prosciutto Cotto Gran Biscotto Rovagnati with all the remaining ingredients, and mix until all are well combined. In an electric mixer fitted with a dough hook, combine flour and oil, adding the whole eggs one at a time, and continuing to mix until it forms a ball. Sprinkle some flour on a wood work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes. Cut the ball of dough in half, and cover the rest. Dust the work surface and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and continue, until the machine is at its narrowest setting. The dough should be about 1/8-inch thick. Dust the counter with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Put the filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling, and with your fingers, gently press out air pockets around each mound of filling. Use a round mold to cut each pillow, checking to ensure they’re well-sealed; set aside. Cook the ravioli in a large pot of boiling, salted water for 5 minutes. Lift the ravioli from water with a large strainer, and combine with tomato sauce. Add some grated Parmigiano Reggiano, and serve. Chef Vito Gnazzo
La Ribalta
Mozzarella & Vino
Spaghetti with zucchini and Prosciutto Cotto Gran Biscotto Rovagnati Ingredients: • 1 lb spaghetti • ¼ lb Prosciutto Cotto Gran Biscotto Rovagnati 2 lb zucchini, sliced into thin rounds • ½ lb Provolone del Monaco cheese, grated • 2 or 3 garlic cloves • A few basil leaves • Olive oil • Salt and pepper
4 people
Directions: Fry the zucchini slices in oil (preferably olive oil) until they are lightly browned. Proceed in batches if your skillet isn’t large enough to hold all the slices in a single layer. As they are done, lay the fried zucchini slices on paper towels to absorb the excess oil. Sprinkle lightly with salt. Bring a large pot of water to the boil, salt well, and throw in the spaghetti. Cook until very al dente. While the spaghetti is cooking, in a large skillet or sauté pan, sauté the garlic lightly in olive oil. Remove the garlic. When the pasta is done, drain it, but not too well. Add the zucchini rounds the Prosciutto Cotto Gran Biscotto Rovagnati sliced julienne style and then pasta to the skillet and a ladleful of pasta water. If you want, reserve some of the zucchini for garnish. Mix everything together vigorously for a minute or two. The zucchini rounds may break up, but that’s normal. Then add the grated cheese and some basil leaves, and continue mixing until the cheese has completed melted into a creamy sauce, adding more pasta water if need be to keep things flowing smoothly. Serve your spaghetti right away, topped with the remaining zucchini slices for garnish, along with perhaps more basil leaves and created cheese. Chef Pasquale Cozzolino
Lasagna with Prosciutto Gran Biscotto Rovagnati Ingredients: • 6 pieces fresh egg pasta (same as for the tortelli)¼ lb fresh ricotta • 3 oz smoked mozzarella, chopped • 3 oz Parmigiano Reggiano, grated • 1/3 lb Prosciutto Cotto Gran Biscotto Rovagnati, thinly-sliced For the ragù: • 1 lb Italian sweet sausage • 6 oz canned Italian cherry tomatoes • 6 oz meat broth • 1 small red onion • 2 stalks of celery • 1 medium carrot • 1 clove Garlic • 3 oz red wine • 2 Tbsp extra virgin olive oil (EVOO) • 1 bunch of fresh thyme
Directions: Wash and very finely cut the vegetables. In a large skillet, add olive oil and the vegetables, and cook until golden brown. Add the sausage (in small pieces), and keep cooking over high heat for 2-3 minutes. Add the wine, and let evaporate. Combine tomatoes, meat broth (if not available, use water), thyme (leaves only). Let simmer for 1 hour, stirring occasionally. In a large pot, boil the pasta for 1 minute, then chill in cold water; dry and lay on kitchen towel. In a 13”x9” baking dish, add some ragù, and cover with pasta. Cover with some more ragù, chopped mozzarella, ricotta, Parmigiano Reggiano and Prosciutto Cotto Gran Biscotto Rovagnati. Repeat, creating two more layers. Top the last layer with the remaining ragù and Parmigiano Reggiano. Bake at 375 degrees (F), covered with aluminum foil for 25 minutes, then uncovered for 25 more minutes, or until it has a golden color. Let stand 20 minutes. Serve. Chef Vito Gnazzo
6 people
Numero 28 (East Village) Pizza with Prosciutto Cotto Gran Biscotto Rovagnati Ingredients: • ¼ lb Prosciutto Cotto Gran Biscotto Rovagnati • ¼ lb buffalo mozzarella • 2 oz mushrooms • ¼ cup truffle cream
Directions: Stretch dough in a 12-inch round. Top it with 1/4 lb of buffalo mozzarella and 2 oz of mushrooms. Bake into the oven for 3 minutes or till golden. Take out from the oven and top it with 1/4 lb of Prosciutto Cotto Gran Biscotto Rovagnati and 2 oz of truffle cream. .
Chef Nawell Gallarello
Numero 28 (Upper West Side) Chicken breast stuffed with Prosciutto Cotto Gran Biscotto Rovagnati Ingredients: • 2 chicken breast slices (approximately 1 lb) • 4 slices of cheese (mozzarella) • 3 oz Prosciutto Cotto Gran Biscotto Rovagnati • 1/3 cup white wine • 2 Tbsp di extra virgin olive oil • 1 pat of butter • Flour • Salt, pepper, and nutmeg
Directions: Cut the mozzarella into slices. Remove the fat from the Prosciutto Cotto Gran Biscotto and cut each piece in half. Pat each piece dry. Pound them if they are too thick, delicately without splitting them, then dredge in flour. Sautee the onion and garlic in a pan until golden brown, then add the meat. Cook the pieces for several minutes on a high flame until they are even in color. Add the white wine and let it evaporate over a high flame, turning the pieces occasionally. When the wine has evaporated and the pieces are golden, approximately 2-3 minutes, place a slice of mozzarella on each piece of meat. Turn off the burner, cover and let rest some minutes. Add ground pepper and nutmeg, then serve. Chef Armando Mattias
Obicà Tagliolini with Prosciutto Cotto Gran Biscotto Rovagnati Ingredients: • 2 Tbsps butter • 1 ½ oz Prosciutto Cotto Gran Biscotto Rovagnati • ¼ cup vegetable broth • 1 oz English peas • 2 Tbsps heavy cream • 3/8 cup vegetable broth • Tagliolini pasta • Parmigiano Reggiano
Osteria del Circo Directions: Put 1 oz of butter in a pan an gently warm. Thinly slice 1 ½ oz of Prosciutto Cotto Gran Biscotto Rovagnati, shred it and put in the warm butter. Add 2 oz of vegetable broth and 1 oz of clean English peas. Gently cook for 3 minutes, add black pepper and 1 oz of heavy cream. When the tagliolini are almost ready add them to the pan together with the grated Parmigiano Reggiano and toss. If needed, add another ounce of vegetable broth to make a creamy sauce for the pasta. Put the pasta and its sauce in the center of a hot plate and serve with more grated Parmigiano Reggiano around the pasta. Chef Simone Santopietro
Crepes rolls with tomato, mozzarella and Prosciutto Cotto Gran Biscotto Rovagnati Ingredients: • 2 cups of flour • 1 pinch of salt • 1 slice of Prosciutto Cotto Gran Biscotto Rovagnati for each crepe • Tomato sauce • Mozzarella to taste • Chives • Water and salt
6 people
Directions: Pour the flour into a bowl and add some water and 3 tablespoons of tomato sauce a little at a time to avoid the formation of lumps. Pour a ladle of the mixture into a well heated pan greased with butter and cook over low heat. As soon as the crepe is cooked, place it on a dish. Put a slice of Prosciutto Cotto Gran Biscotto Rovagnati on the crepes, and add on top the thinly cut mozzarella. Roll up the crepes and tie it with a strand of chive. If you like it, you can melt some Parmesan on the crepes.
Remi
Risotteria Melotti Directions:
Penne pasta bake with cream and Prosciutto Cotto Gran Biscotto Rovagnati Ingredients: • 1 lb penne pasta • ½ lb Prosciutto Cotto Gran Biscotto Rovagnati • Mozzarella cheese • Salt and pepper to taste • Cooking cream • Butter to taste • Cheese to taste 4 people
Chop up the Prosciutto Cotto Gran Biscotto Rovagnati and place it in a saucepan with butter until golden brown. Add salt and pepper. Bring a pot of salted water to a boil, add the pasta and cook until tender yet firm, because it will finish cooking in the oven. Cut the mozzarella into small cubes. Put the pasta in a baking pan with the cream, mozzarella, and Prosciutto Cotto Gran Biscotto Rovagnati and mix everything. Finally, add the cheese. Bake in the oven for 20/30 minutes until the mozzarella is melted and everything has a gratin look.
Directions: Saffron Risotto with Prosciutto Cotto Gran Biscotto Rovagnati, peas and parmesan shavings Ingredients: • 1 ¾ cups rice (Vialone Nano Classico Melotti) • 0.2 gr saffron (1 sachet) • 1 1/3 cups peas • ¼ lb Prosciutto Cotto Gran Biscotto Rovagnati • 4 Tbsps butter • 2 shallots • 4 cups vegetable broth • ½ cup Parmigiano Reggiano • Garlic 4 people
Heat the olive oil in a pan. When well-heated, add the shallots and peas and a sliver of garlic. Add the rice (Melotti Vialone Nano Classico) and leave to cook, adding the vegetable broth a little at a time. Stir occasionally to keep the rice from sticking. Cook for about 15 minutes. Add the powdered saffron and the cubes of Prosciutto Cotto Gran Biscotto Rovagnati. Salt and pepper to taste. Gently coat with butter and add the Parmigiano Reggiano. Garnish with thin Parmigiano Reggiano shavings. Chef Mauricio Molina
San Pietro
Sirio Ristorante Directions:
Sea scallops seared with Prosciutto Cotto Gran Biscotto Rovagnati and roasted apples Ingredients: • 10 dry sea scallops • Prosciutto Cotto Gran Biscotto Rovagnati • Fresh rosemary • 4 slices of grilled green apple • 2 Tbsps of extra virgin olive oil • salt and pepper to taste
Wash scallops then dry them with a paper towel. Season them with salt, pepper, and the rosemary. Wrap each scallop with Prosciutto Cotto Gran Biscotto Rovagnati and secure them with a cocktail stick. Bring a sear pan to a heated temperature to brown the scallops not to burn them. Oil the pan with one spoon of extra virgin olive oil, sear the scallops on both sides for about a minute and a half, then finish it in a 280 degree C (475 F) preheated oven for about 2 minutes. Serve immediately over 4 slices of grilled apples. Sprinkle it with the remaining olive oil and if you have a required taste for it add few drops of aged balsamic vinegar on the plate around the scallops. Chef Gerardo Bruno
Directions: 8 sandwhices Truffle Croque Monsieur con Gran Biscotto Rovagnati Ingredients: • ¾ lb sliced Prosciutto Cotto Gran Biscotto Rovagnati • 8 oz gruyere cheese, grated • 1 oz parmesan, grated • 1 ¼ cups cream • 2 Tbsps butter • 3 tsp flour • Salt and pepper
Truffle dressing: • 1 cup mayo • 1 tsp truffle patè (Ground truffle) • 1 tsp Dijon mustard
Build sandwiches with truffle dressing, ham, and gruyere cheese. Bake 5-8 minutes. While that’s cooking add your butter to a hot pan, once melted add your flour and cook for 1 minute. Next cream and the rest of the cheese. Cook until melted and season. Once out of the oven, pour the sauce over the sandwich. Serve immediately.
Chef Salvatore Celona
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