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VALENTINE’S DAY

MARIO'S VENETIAN STYLE MENU

Celebrate valentine’s day this saturday with Mario’s venetian-style menu…

 

 

 

 

BLOOD ORANGE BELLINI
 
SFORMATO DI PARMIGIANO WITH RADICCHIO SALAD AND POMEGRANATES
WINE pairing: SOAVE ANSELMI SAN VICENZO 2013
 
RISOTTO WITH KING CRAB AND NETTLES
WINE pairing: SCARBOLO PINTO GRIGIO RAMATO 2012
 
BRAISED DUCK WITH APPLE AND FENNEL
WINE pairing: QUNITARELLI AMARONE DELLA VALPOLICELLA 2005
 
COFFEE SEMIFREDDO, AFFOGATO STYLE
WINE pairing: MACULAN TORCOLATO DI BREGANZE 2010

 

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BLOOD ORANGE BELLINI

Serves 8

 

1 bottle prosecco (sparkling Italian wine), chilled
2 cups blood orange juice, frozen or freshly squeezed from about 15 blood oranges

1 blood orange, segmented

 

Place champagne flutes in the freezer for 20 minutes. Open the prosecco and let it stand in an ice bucket for 5 minutes.

 

Pour ¼ cup of blood orange juice in to each glass. Fill to within 1/3 inch of the top of the glass with prosecco (about 4 ounces). Garnish with blood orange segments and serve.

 

 

SFORMATO DI PARMIGIANO WITH RADICCHIO SALAD AND POMEGRANATES

SFORMATO DI PARMIGIANO WITH RADICCHIO SALAD AND POMEGRANATES

Serves 8

 

2 cups Besciamella
4 egg yolks
2 eggs
¼ cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon Kosher salt
¼ teaspoon pepper
¼ cup fresh breadcrumbs

 

Preheat the oven to 375° F.

 

In a mixing bowl, fold in the Besciamella, yolks, eggs, ¼ cup cheese, salt and pepper and stir gently to combine.

 

Lightly butter a 6- to 8-inch tube pan and dust with breadcrumbs. Pour the batter into the pan and set inside a larger baking pan. Fill halfway with warm tap water, place in the oven, and bake about 45 minutes, or until a toothpick stuck in the center comes out clean. Set aside to cool.

 

For the salad:

1 ½ pounds radicchio, cored and each head cut into 8 wedges

2 ounces pomegranate seeds
¼ cup balsamic vinegar
1 teaspoon sugar
¼ cup lemon agrumato oil or ¼ cup extra virgin olive oil plus a generous pinch or grated lemon zest
¼ cup extra virgin olive oil
Maldon or other flaky sea salt and coarsely ground black pepper

 

Combine the radicchio and pomegranate seeds  in a large bowl, tossing gently.

 

Whisk the vinegar and sugar together in a small bowl. Whisk in the oils, then whisk in salt and pepper to taste.

 

Toss the salad with half the vinaigrette, and serve the remainder on the side.

 

 

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RISOTTO WITH KING CRAB AND NETTLES

Serves 4

 

1/4 cup extra-virgin olive oil

1 medium Spanish onion, cut into 1/4-inch dice

1 1/2 cups arborio rice

1 cup dry white wine

4 to 6 cups vegetable broth

1/2 pound king crab (steamed)
1/2 pound stinging nettles, coarsely chopped

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

1 bunch fresh flat-leaf parsley, finely chopped (1/4 cup)
In a 12- to 14-inch frying pan with 3-inch sides, heat the olive oil over medium heat. Add the onion and cook until softened but not brown, 6 to 7 minutes.

 

Add the rice and cook, stirring continuously, until opaque, about 2 minutes.
Add the wine and cook for 1 minute, then add the vegetable broth, ladle by ladle, until the rice is covered. Raise the heat to medium-high and continue to cook, stirring intermittently, maintaining the level of the liquid to just about the level of rice. Gently stir in the king crab and nettles and let cook for 10 minutes until very tender. Taste for salt and season accordingly. Continue cooking until the rice is tender but still al dente. Remove from the heat and stir in the butter and parsley. Stir for 30 seconds to incorporate, then let rest for 1 minute. Serve immediately.
Risotto should be wet and settle flat on the plate, with a little liquid edging out from the side.

 

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BRAISED DUCK WITH APPLE AND FENNEL

Serves 4

 

4 large duck legs (2 to 3 pounds)
Salt and pepper
6 tablespoons extra-virgin olive oil
Flour, for dredging
2 medium Spanish onions, but into ¼-inch slices
1 medium fennel bulb, cleaned and cut into ½-inch slices
1 medium carrot, cut into ¼ -inch slices

1 medium apple, cut into ¼ -inch slices
½ cup Grand Marnier or other orange liqueur
1 cup dry white wine
2 cups chicken stock
6 tablespoons dried orange peel or orange zest
¾ blanched sliced almonds

 

Preheat the oven to 375° F.

 

Trim the duck legs of excess fat and season well with salt and pepper.

 

In a 6- to 8-quart heavy-bottomed casserole, heat the olive oil until smoking. Dredge the duck legs in flour and place carefully in the hot oil. Brown well on both sides for 8 to 10 minutes and remove. Add the onion, fennel,carrot and apple and cook until brown and just softened, 8 to 10 minutes. Add the Grand Marnier, wine, stock, ¼ cup of the orange peel, and ½ cup of the almonds and bring to a boil. Return the duck to the casserole and submerge in liquid. Cover tightly, place in the oven, and cook until duck is tender, 1 ½ to 2 hours.

 

Transfer the duck legs to a platter. Season the cooking liquid with salt and pepper and spoon over the duck. Sprinkle with the remaining orange peel and almonds.

 

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COFFEE SEMIFREDDO, AFFOGATO STYLE

Serves 8

 

For the Semifreddo:

2 ½ cups whole milk
3 ounces very strong espresso
6 egg yolks
1 cup sugar
1 tablespoons vanilla extract
2 cups heavy cream
8 cups strong decaffeinated coffee, cooled
¼ cup unsweetened cocoa powder

 

In a 5-quart saucepan bring the milk to a boil over medium-high heat. Remove from the heat and add the espresso.

 

In a mixing bowl, beat the yolks until pale yellow. Gradually add the sugar and beat until light yellow ribbons form when the beaters are lifted. Stir in half of the hot milk, then stir in the remaining milk. Cook over low heat without boiling until the mixture coats the back of a spoon thickly and sets slightly, about 4 to 5 minutes. Stir the vanilla and chill for ½ hour.

 

Whip 1 ½ cups of the cream to stiff peak and fold into the custard mixture, Transfer to an ice cream machine and freeze according to manufacturer’s instructions. (The semifreddo can be made up to 2 weeks in advance.)

 

Whip the remaining ½ cup cream to soft peaks. Place 1 scoop of semifreddo in each of eight tall glasses. Pour 1 cup of cooled coffee over each scoop, dollop with whipped cream, and dust with cocoa.

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