Chef's Corner

Recipe of the month

Penne Quattro Fomaggio
serves 4

Ingredients:
4 cups heavy cream
1 chopped shallot/1 chopped garlic clove
salt and pepper
14 ounce pasta uncooked
3 oz of each cheese: parmesan, fontina, goat and gorgonzola
1/4 cup freshly grated parmigiano-regiano
1 ounce olive oil
2 oz truffle oil
1 tbsp chopped fresh basil
Method:
In large saucepan of boiling water and salt cook pasta according to package directions.
Strain pasta and keep on side for few minutes to cool.
In frying pan over medium heat ,heat olive oil ,garlic and shallot and cook (do not brown).
Add heavy cream, bring to a simmer. Add all cheeses whisk until melted.
Taste and season with salt & pepper.
Toss warm pasta with sauce
Ladle pasta in serving bowls. Top with chopped basil and truffle oil.

Culinary Method of Month

How To Make Piccata
Ingredients:
2 tbsp olive oil
1 shallot, chopped
1 garlic clove, chopped
1 tbsp capers
Juice of 1/2 lemon
2 oz butter
1 tsp basil, chopped
1 cup white wine
salt and pepper
Method:
Heat the oil in a pan over a medium heat and cook the shallot and garlic. Do not brown..
Add capers, lemon juice and white wine, reduce by half.
Add butter, basil and salt & pepper to taste.
May use sauce to top grilled chicken, veal, fish