Ristorante. San Domenico NY will serve Chef Aversa's cuisine Jan. 17-26. The selection will start with an Antipasti Table typical of the Gulf of Naples area. The menu will offer a selection of four appetizers, five farinaceous dishes (pasta, gnocchi, risotto, etc.) three fish offerings, three desserts and artisanal cheese from the Vico Equense area of Campania. This menu will be offered a la carte with prices ranging from $17.50 for appetizers to $46 for main courses.
Il Buco Ristorante (which means "the hole" in Italian) is located within the old walls of a monastery in the historic quarters of Sorrento. It has been honored with one Michelin star, positive reviews by Guida dell'Espresso and Gambero Rosso, and is a member of Slow Food."Peppino Aversa is a real restaurateur in the sense that he not only looks after his kitchen, but also treats his clients as if they were part of his family," said San Domenico NY's Tony May. "We are delighted to offer our customers his fine cuisine and hospitality through this special guest appearance in our restaurant."
The following are some of the dishes Chef Aversa will prepare (see below for recipes): Stuffed calamari with Christmas broccoli; cannelloni of salt-cod over seafood and fried seaweed with tomato-flavored olive oil; sea bass in citrus-flavored breadcrumbs with orange sauce and escarole tart.
For reservations, please call 212-265-5959 or fax 212-399-5672 or e-mail sandomny@aol.com. Also visit www.sandomeniconewyork.com.
Stuffed Calamari with Christmas Broccoli
INGREDIENTS
4 calamari at 3 oz. each
8 oz. mixed vegetables, cleaned and diced
4 potatoes
2 oz. olive oil
2 cl. garlic, chopped
Salt to taste
3 oz. white bread, very finely ground
2 lb. broccoli
FOR THE STUFFING
Clean the calamari, remove the tentacles and set aside. Dice the mixed vegetables and potatoes.
Pour some olive oil in a casserole, sauté garlic, add the chopped calamari tentacles along with the potatoes and mixed vegetables and cook for 10 minutes. Add salt to taste and add the bread crumbs, mix well, remove from fire and cool.
Pre-heat oven at 400° F. Fill up the calamari with the stuffing and seal the top with a tooth-pick. Place each stuffed calamari in a baking dish and bake for 15 minutes.
For the broccoli puree, clean the broccoli, cook in plenty of salted water, strain when done al dente (4 to 5 minutes). Pass through a food mill, add olive oil and salt to taste.
PRESENTATION:
Place the broccoli puree in a plate and plate the cooked calamari on top. Drizzle with olive oil and serve.
Serves 4
Cannelloni of Salt-Cod over Seafood and Fried Seaweed
FOR THE PASTA
1 lb. flour
3 oz. semolina
4 eggs
2 egg yolks
1 tablespoon olive oil
Salt to taste
Prepare the fresh pasta using the ingredients listed, roll it onto a flat surface and cut the sheets of pasta into 3" x 3" squares.
FOR THE FILLING
1 lb. salt cod, finely diced
6 oz. mozzarella
3 oz. potatoes
1 tablespoon capers
Aromatic herbs
Olive oil
Salt and pepper to taste
Sauté the salt-cod together with the garlic in olive oil, then add the capers and diced potatoes. Cook for 15 minutes and let it cool. Combine the salt-cod with the chopped mozzarella. Mix well to obtain a smooth filling.
Cook the pasta squares. When done, cool them immediately in cold water. When cool, spread them on a work surface and prepare the cannelloni.
Place the stuffed rolled pasta (cannelloni) in a baking dish and cook in a pre-heated over at 350° F for 15 minutes.
FOR THE SEAFOOD
3 lbs. seafood, cleaned, cleared and steamed (Keep the broth on the side)
3 oz. olive oil
3 oz. seaweed
Olive oil
Salt and pepper to taste
2 tablespoons chopped parsley
In a casserole, sauté the garlic in olive oil. When brown, add the seafood. Add some of the broth left from the steamed seafood, cook at high flame for one minute, and salt and pepper to taste. Remove from fire and add the chopped parsley.
PRESENTATION
Place the seafood with some broth in a deep pasta dish. Place the hot cannelloni over it and decorate with the crackling seaweed leaves and a little of tomato-flavoured olive oil.
Sea Bass in Citrus-Flavored Breadcrumbs and Escarole Tart
INGREDIENTS
4 sea bass fillets (6 ounces each)
10 oz. bread crumbs
3 oz. dry tomatoes
2 bunches of escarole
The zest of one lemon
The zest of one orange
2 tablespoons of capers
Peperoncino to taste
Olive oil
Salt and pepper to taste
Combine the bread crumbs with the dry tomatoes and the orange and lemon zest. Add salt and pepper to taste, a drizzle of olive oil and mix well.
Place the sea bass fillets in a baking dish previously greased with olive oil and pat on the aromatic bread mix. Cook in a preheated oven at 400° F for 7 minutes.
Cook the escarole in plenty of salted water, remove when done, and cool. In a casserole, sauté the garlic in olive oil with a touch of peperoncino (chilli pepper), add the capers and escarole, mix well for a couple of minutes, and remove from fire.
FOR THE SAUCE
2 oz orange juice
1 cup fish broth
1 tablespoon olive oil
Salt and pepper to taste
For the sauce, reduce the fish broth with the orange juice, extra virgin olive oil and salt and pepper to taste. Reduce for 20 minutes.
FOR THE FRITTERS
4 oz flour
4 oz green olives
1 egg
Olive oil
Salt and pepper to taste
Chop the green olives; mix with the flour and the egg and fry in olive oil, one tablespoon for each fritter.
PRESENTATION
Place the escarole in the center of the plate, place the sea bass on top, add the reduced sauce over the fillet and serve the fritters on the side.
Serves 4
All recipes courtesy of San Domenico NY Restaurant.
About SAN DOMENICO NY
When Tony May first opened San Domenico NY in June 1988, he pledged to bring the best in modern Italian dining and service to New York City, in a refined and comfortable setting. Restaurant reviewer Bryan Miller agreed, and six weeks later awarded San Domenico NY three stars in the New York Times. Since that first stunning review, the restaurant has received countless accolades, as diners and critics alike revel in Executive Chef Odette Fada's elegant, ingredient-driven menu. Now in its eighteenth year, May's commitment to providing diners with an unparalleled level of fine Italian cuisine continues to grow. San Domenico NY is located at 240 Central Park South in the heart of Midtown Manhattan. For more information, visit
www.sandomeniconewyork.com.
