Recipes: European Cuisine
Episode #113

Trofie Al Pesto

Karen MacNeil and Saavy Traveler Rudy Maxa sample the fare from three European restaurants.

Trofie Al Pesto by Chef Roberto Donna
Hand Rolled Pasta Made with Chestnut Flour Served in a Traditional Basil Pesto with Potato and Green Beans

Ingredients:

For the Pasta:
7 oz. chestnut flour
6 oz. bleached flour
cold water as needed

For the Sauce:
4 oz. green beans
2 potatoes
4 tablespoons pesto sauce
salt to taste

To Prepare the Pasta:

1. Mix the two flours together and form dough with the help of 1/2 cup cold water.
2. Let the dough rest in the refrigerator for 2 hours.
3. After 2 hours, cut the dough into very small balls and roll with the palm of your hand. They should look like pig tail pasta.

To Prepare the Sauce:

1. Cut the potatoes into small cubes and the beans into small pieces.
2. Boil the string beans and potatoes until tender.

To Combine:

1. Cook the pasta in boiling salted water.
2. At the last minute, add the potatoes and string beans.
3. Drain, and dress with the pesto sauce.

 

Filetto di Bue Alla Salsa D’olive Nere by Chef Roberto Donna
Roasted Filet of Beef with Black Olive Sauce

Ingredients:

1 lb. beef tenderloin
2 stalks rosemary
2 garlic cloves
2 oz. olive oil
¼ stick butter
2 teaspoon sun-dried black olive puree
1 cup veal and beef reductions
6 slices of eggplant (optional)
6 slices of tomato (optional)

To prepare the meat:

1. Cut beef tenderloin in 4 pieces and place them on a plate to marinate with olive oil, rosemary and sliced garlic cloves.
2. Cover with plastic film and let rest for at least 2 hours.

Before starting to cook:

1. Remove the rosemary from the beef and set it aside.
2. Remove beef from marinade and dry it very well. Make sure to remove all slices of garlic.

To cook:

1. In a hot sauté pan, pour some of the olive oil and add a little butter.
2. When it is nice and foamy, add the rosemary and start to cook the beef tenderloin.
3. Add the beef tenderloin. Make sure fire is very hot and cook for 3 minutes on each side. (It is important that the beef gets a nice, crispy crust on both sides.)
4. Remove the rosemary as soon as it starts to get dark.
5. Remove beef from pan and place the meat in the center of a serving dish and keep warm.

For the sauce:

1. In the same pan, add the veal and beef glace and the olive puree.
2. Put the filet back in the pan and cook while stirring for two minutes or until it reaches the sauce desired consistency.
3. Remove the filet and place on serving plate.
4. Spoon sauce onto beef.
5. (optional) Fry eggplant and tomato slices in olive oil. Stack on serving plate with filet.

 

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