Compliments of Alessandro Cartumini, Executive Chef, Four Seasons Resort The Biltmore
4 tbsp. extra virgin olive oil
2 tbsp. small diced celery
2 tbsp. small diced onion
2 tbsp. small diced peeled carrot
1 lb. beef (small slices)
3 garlic cloves, minced
1 tbsp. tomato paste
1 c. canned plum tomatoes, drained and seeded
1/4 c. whole milk
1/3 c. red wine
1/2 c. veal stock or beef broth
1.5 lb. penne pasta, dry (if fresh it will take about 2 minutes to cook)
3 tbsp. fresh ricotta
nutmeg, allspice and cinnamon, to taste
salt and black pepper, to taste
lemon zest, to taste
marjoram leaves, to taste
Heat 2 tbsp. extra virgin olive oil over medium-low heat until shimmering. Add celery, onion and carrot and sweat until thoroughly tender.
Raise the heat to medium and stir in the beef. Keep cooking until well browned.
Add the garlic and spices and cook until fragrant (approx. 1 minute).
Add the tomato paste and cook for fifteen minutes to develop the sweetness.
Crush the tomatoes by hand, and stir into the meat.
Add the milk and cook until dry. Repeat the process with the wine.
Finally add the veal stock and reduce to the desired consistency.
Boil the pasta in salted water for 6-8 minutes. Drain well and toss with the ragu.
Season ricotta with 2 tbsp. extra virgin olive oil, marjoram leaves, lemon zest and fresh cracked black pepper.
Divide pasta amongst serving plates and garnish with ricotta mixture.
Grilled Artichockes with Spicy Smoked Tomato Mayonnaise
Compliments of Frank Ostini, Chef/Owner/Winemaker of Hitching Post Restaurant & Winery
Basting for artichokes - mix together:
2 tbsp. Butter, melted
2 tbsp. Olive oil
2 tbsp. White wine
2 tbsp. Lemon juice
Salt and freshly ground black pepper, for seasoning
Spicy Smoked Tomato Mayonnaise (recipe below)
Break off the artichokes' small outside leaves. Cut off the top with a knife and trim the sharp points of the leaves with scissors. Soak in water, and wash with cold water to remove sand. Steam until heart is tender, approximately 25 to 35 minutes depending upon size. Allow to cool. Cut in half and remove choke stickers with a spoon.
Grill on the barbecue, basting with the butter, oil, white wine, and lemon until warm and crispy. Season with salt and pepper mixture. Serve with the Spicy Smoked Tomato Mayonnaise.
Spicy Smoked Tomato Mayonnaise
(Yields approximately 1 ½ quart)
4 oz. garlic cloves
1 lb. onions, large, sliced thin
4 Pasilla peppers, halved
4 tomatoes, halved
1 tsp. cayenne pepper
1 tsp. chile powder
1 tsp. paprika
1 tsp. salt
1 qt. mayonnaise
Slow roast the garlic cloves and onions over oak fire or barbeque until soft. Dry the pasilla peppers and tomatoes in an oak smoker until semi-soft. Puree garlic, onions, tomatoes & pasillas. Add the dry ingredients and mix in the mayonnaise.