At dinner with Gran Biscotto
New York
2018 edition
NEW YORK RESTAURANTS
MISIRIZZI 36 E 4th St 10003 New York, NY T: +1 212-375-0100 www.misirizzi.nyc
NUMERO 28 176 Second Avenue 10003 New York, NY T: +1 212-777-1555 www.numero28.com
OBICÀ 928 Broadway, between 21st & 22nd St 10010 New York, NY T: +1 212-777-2754 www.obica.com/restaurants/new-york-flatiron
ROSSOPOMODORO 118 Greenwich Ave 10011 New York, NY T: +1 212-242-2310 www.rossonyc.com
IL POSTINO 337 E 49th St (between 1st and 2nd Avenue) 10017 New York, NY T: +1 212-688-0033 www.ilpostinony.com
ALIDORO 18 East 39th Street 10016 New York, NY T: +1 646-692-4330 www.alidoronyc.com
ANTICA PESA 115 Berry Street 11249 Brooklyn, NY T: +1 347-763-2635 www.anticapesa.com
SAN MATTEO PIZZERIA 1559 2nd Avenue 10028 New York, NY T: +1 212-861-2434 www.sanmatteopizzeriaecucina.com
GNOCCHERIA BY LUZZO'S 234 E 4th St. 10009 New York, NY T: +1 212-254-3638 www.gnoccherianyc.com
KESTÉ 77 Fulton St 10038 New York, NY T: +1 212-693-9030 www.kestepizzeria.com
LA MASSERIA 235 W 48th St 10036 New York, NY T: +1 212-582-2111 www.lamasserianyc.com
LUZZO'S PIZZA 42-60 Cres St. 11101 Queens, NY T: +1 718-433-0555 www.luzzospizzanyc.com
LA RIBALTA 48 E 12th St 10003 New York, NY T: +1 212-777-7781 www.ribaltapizzarestaurant.com
PIZZARTE 69 West 55 Street 10019 New York NY +1 929-273-1718 www.pizzarteny.com
New York Restaurants
Misirizzi \
Cappelletti romagnoli with Prosciutto Cotto Gran Biscotto Rovagnati, mascarpone cheese and arugula For the dough:
For the sauce:
• 2 cups flour • 6 eggs • 4 tablespoons of water
• 7 ½ oz mascarpone cheese • 1 bunch of arugula • 7 oz Prosciutto Cotto Gran Biscotto Rovagnati cut into cubes
For the filling:
• 9 oz Prosciutto Cotto Gran Biscotto Rovagnati • 8 oz veal • 7 oz chicken breast • 5 ¼ oz Parmigiano Reggiano • 2 eggs • Nutmeg, salt, pepper to taste
4 people
Directions: For the filling Cut the meat and Prosciutto Cotto Gran Biscotto Rovagnati into pieces and brown in the oven. Once browned chop finely. Add Parmigiano Reggiano, eggs, salt, pepper to taste and a pinch of nutmeg. Mix well until the filling has the soft, kneaded consistency of canned tuna. For the dough Place flour on a pastry board. Form a well in the center of the flour, add the eggs and a little salt. With fork, in a circular motion, stir wet ingredients just around rim of dry ingredients, bringing a little bit of flour into the wet mixture a little at a time until all are mixed together. Then knead vigorously by hand for 15 minutes. When the dough is firm, form a ball and flatten it with the palm of your hand. Let rest for at least 30 minutes. Roll out a thin sheet with a rolling pin. With a toothed wheel cut the dough into 2-inch squares. Place a small amount of stuffing in ball shape in the center of each square of dough and fold it in half to form a triangle. Press around the filling with your fingers, then wrap the two ends around a forefinger and press them together. Cook the cappelletti Bring 2 gallons of salted water to a boil in a large pot. Add the cappelletti. Cook for 3 or 4 minutes, stirring gently. When they are cooked, lift them from the pot with a skimmer, drain the excess water and slide them in the sauce and then pass them in the pan. Remove the pan from the heat and sprinkle with grated cheese, stirring gently so that the cheese melts in the sauce.
Il Postino Oven grilled stuffed chicken breast with Prosciutto Cotto Gran Biscotto Rovagnati in truffle sauce Ingredients: • Chicken breast • Fresh mozzarella • Prosciutto cotto Gran Biscotto Rovagnati • Onion thinly sliced • Grated Parmigiano Reggiano q.b
Directions: Saute the chicken breast in oil and garlic. Cover the meat with fresh mozzarella, Prosciutto Cotto Gran Biscotto Rovagnati and thinly sliced onion. Add some olive oil and grated Parmigiano Reggiano, to cover everything. Place in the oven to brown. Serve the chicken with some black truffle cream. Alternatively, accompany with potatoes or spring onions.
Antica Pesa "Era Cotto": mini panino with Prosciutto Cotto Gran Biscotto Rovagnati foam and truffle Ingredients: • Prosciutto Cotto Gran Biscotto Rovagnati • Vegetable broth • Black truffle, paper thin slices • Soy lecithin For the bread dough: • Flour 00 • Extra-virgin olive oil • Brewer's yeast • Salt
Directions: Add a part of the Prosciutto Cotto Gran Biscotto Rovagnati to the vegetable stock and simmer without bringing to a boil. Place remaining Gran Biscotto ham in a blender until creamy and frothy. Place the resulting mixture into a whipped cream dispenser. Have 2 charges ready to use. Prepare a bowl with flour, oil, brewer's yeast and warm water. It is important that the water is not hot and that the salt does not come into contact with the yeast, because the yeast will not work. Knead the bread, create and bake small rolls with a little indent in the middle (for the Prosciutto Cotto Gran Biscotto Rovagnati foam and the black truffle). Add soy lecithin to the vegetable broth and Gran Biscotto ham to achieve a light and solid consistency. Serve the dish hot.
Obicà Mozzarella in carrozza with Prosciutto Cotto Gran Biscotto Rovagnati and artichoke tapenade Ingredients: • 10 slices white bread • 7 oz mozzarella • 10 oz Prosciutto Cotto Gran Biscotto Rovagnati • 1 or 2 egg white, well beaten • 4 cups flour For artichoke tapenada: • 14 oz marinated artichoke hearts • 7 pitted taggiasche olives • 1 tbsp capers • 1 tbsp lemon juice • 1 tbsp olive oil • Salt and pepper to taste
Directions: Trim the bread crusts on all the bread. Place 3 slices of mozzarella and Prosciutto Cotto Gran Biscotto Rovagnati in the middle of the first slice of bread, brush the edges with egg wash and top with a second slice of bread. Pinch and seal all around the edges. Dredge both sides in flour and then coat with the egg wash. Deep fry in oil at 375F for a few minutes until golden brown. For artichoke tapenade, place all ingredients in a food processor and pulse until mixture is chopped fine.
Gnoccheria by Luzzo's Directions: Organic potato gnocchi stuffed with Prosciutto Cotto Gran Biscotto Rovagnati, hemp pesto, curry and zucchini For the sauce: For gnocchi: • Extra-virgin olive oil • Flour • Onion • Organic potatoes • Porcini mushrooms • Prosciutto Cotto • Organic peas Gran Biscotto Rovagnati • Prosciutto Cotto • Hemp pesto Gran Biscotto Rovagnati • Curry • Cherry tomatoes • Zucchini • Tomato sauce • Salt and pepper to taste • Stracciatella cheese
Create a dough by mixing water, flour and organic potatoes. Form "large" gnocchi, with a diameter of about 1-inch, and stuff the pesto of hemp seeds, curry and zucchini inside each one. In the meantime, pour EVOO into a pan and saute a chopped onion, tomatoes, porcini mushrooms and organic peas to create a sauce. When ready add a small amount of tomato sauce, and strips of Prosciutto Cotto Gran Biscotto Rovagnati. Cooking the gnocchi: once surface from the boiling water, place them in the pan and mix them in the sauce, keeping the flame at medium for about 15/20 seconds. Serve the gnocchi and add a spoonful of stracciatella cheese on top.
La Masseria Ravioloni with Prosciutto Cotto Gran Biscotto Rovagnati, asparagus and black truffles Ingredients: • 9 oz fresh egg pasta • 9 oz aspargus • 3.5 oz fontina cheese • 5 oz fresh ricotta cheese • 2 tablespoons Parmigiano Reggiano • A pinch nutmeg • 5 leaves sage • 2 oz butter • 1 oz black truffle • 8 oz Prosciutto Cotto
Gran Biscotto Rovagnati
4 people.
Directions: Roll out the egg pasta and make 1 ½-inch diameter circles. In the center, place the fontina cut in cubes and the ham previously combined with ricotta cheese and a pinch of nutmeg. Cover with a second pasta circle and press lightly around the edges to "close" the ravioli. Cook the pasta 2 minutes in salted boiling water, drain. In a pan place the butter and let it melt for a few seconds on low heat. Add the previously blanched, in hot water, asparagus, cut into logs of about 1-inch. Sprinkle Parmigiano Reggiano on top. Plate with the ravioli and serve after sprinkling sage leaves and flakes of black truffle on top.
La Ribalta Directions: Rigatoni with mushrooms, Prosciutto Cotto Gran Biscotto Rovagnati and Parmigiano cream sauce Ingredients: • 3 oz Rigatoni • 2 oz Prosciutto Cotto Gran Biscotto Rovagnati • 2 oz mushrooms • 1 oz onions • Parsley • Parmigiano Reggiano cheese • Salt • Black pepper
In a medium hot pan saute the onions with olive oil. When the onions are cooked add mushrooms, Prosciutto Cotto Gran Biscotto Rovagnati, parsley, Parmigiano Reggiano and season with salt and black pepper. Cook the pasta according to the instructions ("al dente", 9 minutes). Mix the Rigatoni pasta with the sauce.
Numero 28 Directions: Swallows nests with Prosciutto Cotto Gran Biscotto Rovagnati displayed For the dough: • 2 eggs • 7 oz grams of type 00 flour For the bechamel sauce: • 2 ½ cups milk • 1 ¼ oz butter • 1 oz flour 00 • Salt and pepper to Taste • A pinch of nutmeg
To prepare the fresh egg pasta, on a wooden board form a well in the center of the flour, add the eggs and a pinch of salt. Work the dough with a fork, taking flour from the edges and mixing it in. At this point, work the dough with your hands, slowly collecting all the flour. Continue to knead everything well until a smooth and compact dough is obtained. Wrap the dough in plastic wrap and let it rest for at least 1 hour in a cool and dry place. After resting the dough, roll it out and cut out sheet of dough measuring 16”x 5” and then cook it for 1 minute in boiling water. Let dough dry and then layer slices of Prosciutto Cotto Gran Biscotto Rovagnati, mushrooms, mozzarella, Parmigiano Reggiano and bechamel. Roll the sheet of dough and cut it into pieces of 1” long. Lay the pieces in a baking pan forming the shape of a nest. Cook in the oven for 15 minutes. Cover the slices with more bechamel sauce and put in the oven for another 5 minutes to complete the dish.
Rossopomodoro Directions:
Ravioli with Prosciutto Cotto Gran Biscotto Rovagnati For the filling: • 19 oz ricotta cheese • 3.5 oz mascarpone cheese • 7 oz Parmigiano Reggiano • 8 oz Prosciuto Cotto Gran Biscotto Rovagnati
For the bechamel:
For the dough:
• ½ cup milk • 1 ¼ oz butter • 1 ½ oz 00 Caputo flour • 1 tsp Cremini mushrooms • 5.3 oz green peas • 3 leaves chopped basil • Salt and pepper to taste • Olive oil to taste
• 6 oz water • 1 tsp olive oil • Pinch of salt • 7 oz flour
4 people
Filling: Strain the ricotta for 24 hours to drain excess water. Mix the ricotta with mascarpone cheese and Parmigiano Reggiano. Chop the Prosciutto Cotto Gran Biscotto Rovagnati and mix into the cheese mixture. Dough: Mix boiling water, oil, and salt together in a bowl. Add flour and mix with hands, kneading it into a dough. Leave dough in the bowl and cover for 30 minutes. When the dough is ready, roll it out into a sheet. Place 1 tbsp size portions of the filling onto a sheet, leaving about 1” of space in between each. When finished, cover filling with another dough sheet. Using a ravioli cutter, cut around the filling into circles. After cutting, use fingers to press around the cutouts, sealing out any excess air. Bechamel: Warm the milk. Once it begins to boil, set aside. Heat butter in a separate sauce pan. Once the butter has melted, slowly mix in the flour with a whisk. Continue to cook 3 to 5 minutes while using the whisk to mix the butter and flour together. Slowly pour in the warm milk, while continuing to stir. Cook on low heat for another 5 minutes, and in the last minute add the peas & mushrooms. Add salt and pepper to taste. Presentation: Cook the ravioli for 4 minutes. Drain and plate 6 ravioli per serving. Add the sauce. Garnish with fresh chopped basil.
Alidoro "Cicero": Panino with Prosciutto Cotto Gran Biscotto Rovagnati Ingredients: • 1 small loaf of bread • 4 oz Prosciutto Cotto Gran Biscotto • Rovagnati • 2 oz truffle cream • 2 oz arugula • 2 oz roasted sweet peppers • 1 oz olive oil
Directions: Cut bread in half length-wise. Spread truffle cream on the top half of the bread. Place very thinly sliced Prosciutto Cotto Gran Biscotto Rovagnati on the bottom half of the bread. Top the Gran Biscotto ham with layers of arugula and sweet roasted peppers. Drizzle with olive oil. Cut sandwich in half and enjoy!
San Matteo Pizza with Prosciutto Cotto Gran Biscotto Rovagnati cooked ham and truffle Ingredients: • Flour • Water • Yeast • Salt to taste • Fresh milk mozzarella • Prosciutto Cotto Gran Biscotto Rovagnati • Pugliese stracciatella cheese • Italian black truffle • Extra-virgin olive oil
Directions: Mix water, flour, salt and yeast to make a dough with 67% hydration (for every 8 cups of flour add 23.5 oz of cold water) let rise for 72 hours. Roll the dough out by hand. Add julienned mozzarella and stracciatella cheese, and then bake in a wood oven for 90/100 seconds. After removing from the wood-burning oven, add the Prosciutto Cotto Gran Biscotto Rovagnati and grate the fresh black truffle on top and extra-virgin olive oil.
Kesté Pizza with crescenza cheese, Prosciutto Cotto Gran Biscotto Rovagnati and zucchini • Flour • Water • Yeast • Salt to taste • Crescenza Belgioioso cheese • Gran Biscotto Rovagnati • Eggplant • Grilled zucchini • Extra-virgin olive oil • Lemon juice
Directions: Use water, flour, salt and yeast, to make a dough. Let rest for a few hours. The pizza dough is rolled out by hand to create a large circle pie shape. Add the Crescenza cheese on top. In a blender place Crescenza cheese with Prosciutto Cotto Gran Biscotto Rovagnati to make a mousse by blending for 20 seconds. Add grilled zucchini strips, extravirgin olive oil and a splash of lemon juice and then cook in a wood-burning oven for about a minute and a half.
Luzzo's La Pizza Napoletana Pizza Napoletana with roses of Prosciutto Cotto Gran Biscotto Rovagnati Ingredients: • Flour • Water • Yeast • Extra-virgin olive oil • Salt to taste • Mozzarella di bufala campana D.O.P.* • Yellow cherry tomatoes from Piennolo D.O.P. of the Vesuvius • Blueberries • Ricotta di Bufala Campana D.O.P. • Prosciutto Cotto Gran Biscotto Rovagnati • Slivers of dried Calabrian chilli
Directions: Mix water, flour, salt, yeast and EVOO to make the dough for a Neapolitan pizza. Roll out the dough and give it a circular shape. Place the slices of mozzarella di bufala campana D.O.P. on the pizza, the yellow tomatoes of Piennolo D.O.P. of Vesuvius and blueberries, then bake. Once out of the oven, add the "roses" of Prosciutto Cotto Gran Biscotto Rovagnati, which are created by rolling the slices of Gran Biscotto Rovagnati ham to look like petals. In the middle, add small amount of Ricotta di Bufala Campana D.O.P. which was previously mixed with the fresh blueberries and dry chilli.
*PDO, Protected Designation of Origin
Pizzarte Mozzarella di bufala with Prosciutto Cotto Gran Biscotto Rovagnati, polenta and tomatoes Ingredients: • 4 mozzarella di bufala 4.4 oz each • 9 oz Prosciutto Cotto Gran Biscotto Rovagnati • 6 oz organic tomatoes • Crispy polenta • Saffron q.b. • Extra-virgin olive oil • Basil • Salt and pepper
4 people
Directions: To make the polenta, place a saucepan filled with water on the stove. When it comes to a boil, add salt and then slowly pour in the corn flour, taking care to mix well. Add extra-virgin olive oil, a teaspoon of butter, saffron and a pinch of salt. Continue stirring, waiting for it to boil again, then lower the heat to a minimum and continue cooking for 50 minutes on a low flame. Stirring constantly, to avoid making the polenta stick to the bottom. Once cooked, spread a very thin layer of the polenta on a baking sheet and place in oven at 356F for 5 minutes, until it becomes crispy. Plate the dish with mozzarella di bufala, the Prosciutto Cotto Gran Biscotto Rovagnati, the organic tomatoes cut in half and seasoned with oil, a pinch of salt, pepper and basil. Garnish with the crispy polenta.
Press Release
@allaboutitaly_mag
@allaboutitaly_mag
@allaboutitaly_mag
#RovagnatiRestaurantsWeek
@ Eataly Downtown
Final Report INFLUENCER/MAGAZINE
UVM/FOLLOWERS
LIKES
ONLINE/SOCIALMEDIA
VALUE
@omgitsbomb
68,6K followers
N/A
Instagram Story
$ 2150
@BookOfEats
38K followers
595
Instagram Post
$ 1400
@nycollegebites
5K followers
N/A
Instagram Story
$ 500
@skinnypignyc
90,7K followers
N/A
Instagram Story
$ 2600
@rebecca_chews_nyc
41,3K followers
N/A
Instagram Story
$ 1600
@girleatsnyc
46K followers
940
Instagram Story/Post
$ 1750
@restaurantgroupie
73K followers
597
Instagram Post
$ 2400
@mslindsays
38K followers
991
Instagram Post
$ 1580
@last__supper
32K followers
1589
Instagram Post
$ 1650
@aimeizing
20K followers
625
Instagram Story/Post
$ 1350
@districteats
53K followers
N/A
Instagram Story
$ 1700
@olivethenoms
26K followers
590
Instagram Story/Post
$ 1400
@wanderingeater
12,4K followers
637
Instagram Story/Post
$ 900
@newyorkcity4all
29K followers
N/A
Instagram Story
$ 1300
@hungryhippie_
40,7K followers
222
Instagram Post
$ 1360
@hannahmhoward
2K followers
36
Instagram Post
$ 350
@betsyandrews
1,7K followers
21
Instagram Post
$ 250
@lilybbrown
1,1K followers
N/A
Instagram Story
$ 200
@lucciolanyc
1,1K followers
48
Instagram Post
$ 180
@allaboutitaly_mag
7,1K followers
198 - 185 - 126
Instagram Story/Post
$ 1350
allaboutitaly.net
500.000
N/A
Online
$ 2700
@misirizzinyc
1,2K followers
94 - 44 - 79
Instagram Post
$ 800
@rossonyc
5,8K followers
97
Instagram Post
$ 950
Peter Kraenzle + Margit Brinke
200.000
N/A
Online
$ 1700
@chubbychinesegirleats
62,6K followers
1248
Instragram Post
$ 2500
TOTAL VALUE: $ 34620
Awards
1
3
Firts Place
NUMERO 28
Third Place
GNOCCHERIA by Luzzo's
2
3
Second Place
ANTICA PESA
Third Place
SAN MATTEO
“At dinner with Gran Biscotto� in collaboration with All about Italy
pressoffice@allaboutitaly.net