Ambassador 2012 Spring Recipes
Try these delicious dishes from last fall's Moveable Feast, offered by Damien Cavicchi, Estate Executive Chef . For more about the next Moveable Feast, visit biltmore.com/passevents.
Download the latest Ambassador here.
Spaghetti alla Checca
Chef Cavicchi says the success of this dish depends greatly on the quality of the fresh tomatoes. He particularly enjoys preparing it in August and September when tomatoes are at their peak, ripe and full of juice.
Ingredients
- 2 pounds tomatoes (about four large heirlooms such as Brandywine)
- 4 cloves garlic
- ½ cup fresh basil
- ½ cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar (or rice wine vinegar)
- 1 teaspoon red pepper flakes
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt, or to taste
- 1 pound spaghetti or spaghettini
- 1 pound Burrata cheese, cut into quarters
Method
Dice tomatoes into approximately ¾-inch pieces. Mince garlic, cut basil into short, thin strips, and then combine with remaining ingredients except for pasta and cheese, and let marinate for 30 minutes at room temperature.
Meanwhile, bring 4-quart pot of water to a boil over high heat. Add salt to taste, and cook past according to package instructions. Add drained hot pasta to tomato mixture and toss together. Distribute equally among four bowls and top with quartered Burrata. Serve immediately. Serves 4.
Whole Wheat Gnocchi
Chef Cavicchi serves this with a favorite vinaigrette, grated Romano, and chopped seasonal vegetables or greens. This dish pairs well with grilled sausage or braised dark meat chicken.
Ingredients
- 3 russet potatoes [about 2½ pounds]
- 5 large eggs
- 2 tablespoons Italian parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 2 tablespoon sea salt
- ¼ cup extra virgin olive oil
- 4 cups whole wheat flour
Method
Peel potatoes and cut into 4 or 5 pieces all about the same size. Place in medium sauce pot with 3 tablespoons salt and cover with cold water. Bring to a low boil and cook until fork tender, about 30 minutes. Meanwhile, chop parsley and thyme.
Drain potatoes well, and pass through a ricer or food mill (or mash with a fork) while still warm, placing into a large bowl. Make a well in the center of the potatoes, and add eggs, oil, herbs, and salt to center. Add flour around perimeter of potatoes. Mix with a fork, and as a dough forms, begin to knead by hand for about 2 minutes. On a floured surface, roll into strips about 1" in diameter. Cut crossways into ½" gnocchi. Note: This step can be done in advance. Freeze gnocchi on a lightly floured sheet pan and transfer to a freezer bag for up to a month.
Bring a large pot of water to a boil and add ¼ cup salt. Cook gnocchi about two minutes, working in batches to avoid overcrowding. Once cooked, drain briefly and reserve on a lightly oiled sheet pan.
Set a large sauté pan or skillet over medium heat and add olive oil. Working in batches, begin browning the cooked gnocchi, about two minutes per batch. Drain any excess oil. Serves 10–12 as an appetizer or side.
