RECIPES: Chef Tony Mantuano Shares Faves

Photo: How Chicagos Best Italian Keeps Growing: Spiaggia Chef Tony Mantuano Says Keeping Up With Old Country Is Key to Renewable Cuisine

Click HERE for the "Nightline: Platelist" profile of chef Tony Mantuano.

Lobster with Squid Ink Pasta and Fava Beans

All recipes courtesy Tony Mantuano

Serves 4

Ingredients

1 live Maine Lobster, about 1 1/2 pounds

3/4 cup Lobster stock

1 pound black (squid ink) linguine or fettuccine

2 tablespoons extra virgin olive oil

Sea salt and freshly cracked black pepper

1 tablespoon unsalted butter

Preparation:

Have ready a large bowl of ice water. Bring a large pot of salted water to a boil. Add the lobster, head first and cook covered for 10 to 12 minutes. Transfer to the ice bath and let cool.

When cool enough to handle, remove the claws by twisting and pulling. Carefull crack the claws open and remove the claw meat intact. Split the lobster lengthwise and pull the tail meat out of the shell. Remove and discard the the dark intestine that runs the length of the tail. Cut the tail meat into bite-sized pieces. Refrigerate the lobster meat and claws until ready to use. Save the shells to make the stock.

Break the shells into small pieces and place in a medium pot. Add 1 1/2 cups of water and bring to a boil. Simmer for 45 minutes, or until reduced by half. Strain and discard the shells. Keep the stock warm until ready to use. Lobster stock can also be purchased at your local seafood store.

Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 2 minutes less than what the directions advise.

Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the lobster meat and warm through, about 1 minute. Add the fava beans and the lobster stock and cook for another minute. Season with salt and pepper to taste. Reduce the heat to low.

Using a tongs, add the cooked pasta immediately to the saucepan; don't worry about the pasta water, we want some in the sauce. Cook over low heat for 2 minutes to allow the pasta to marry with the sauce. The pasta should still be firm to the bite. Remove from the heat and toss in the butter until melted and combined with the sauce.

Divide among 4 warmed plates and serve immediately.

Steak Tagliata with Morel Mushrooms, Ramps and Arugula Salad

Serves 4 as an appetizer or 2 as a main course

Ingredients:

6 ramps, trimmed and cleaned

1/2 pound fresh morel mushrooms

1 cup beef stock

One 12-ounce strip steak, trimmed of any fat or sinew

Sea salt and freshly cracked black pepper

8 ounces arugula

4 tablespoons Extra virgin olive oil

¼ lemon

One 2-inch shaving Parmigiano-Reggiano cheese

Have ready a large bowl of ice water.

Preparation:

Bring a medium pot of water to a boil. Blanch the ramps in the boiling water. Using tongs, carefully transfer the ramps to the ice bath. When cool enough to handle, transfer to paper towels to dry. (Retain the ice bath, adding more ice if necessary for blanching the morels) When dry, cut the ramps into 2-inch pieces and set aside until ready to use.

Bring another medium pot of water to a boil. Brush to clean any obvious dirt from the morels then blanch them in the boiling water. Strain the mushrooms and immediately plunge them into the ice bath. When cool enough to handle, pat dry with paper towels. Cut the morels in half and transfer to paper towels to continue drying.

Meanwhile, in a small saucepan over medium high heat, bring the beef stock to a boil and simmer for 45 minutes or until reduced by half. Keep warm.

Prepare a fire in a charcoal grill or preheat a gas grill to medium-high.

Page
  • 1
  • |
  • 2
Join the Discussion
You are using an outdated version of Internet Explorer. Please click here to upgrade your browser in order to comment.
blog comments powered by Disqus
 
You Might Also Like...
See It, Share It
PHOTO: Debra Messing, left, attending the premiere of Smash in New York City on Jan. 26, 2012 and right, attending the Broadway opening of Outside Mullingar on Jan. 23, 2014 in New York.
Jim Spellman/Getty Images | Bruce Glikas/Getty Images
Baby Lemur Relaxes on Mom
Jens Meyer/AP Photo