Sure Save


Osso Bucco Bucatini Al Puttanesca Saffron Risotto Pomodoro

Osso Bucco
From the Kitchen of:
Chef Marc Anthony of Sarento's Top of the "I"

4 16oz. pcs veal shank
2 stalks celery, small dice
2 pcs. carrots, small dice
1 pc. onion, small dice
4 cloves garlic, thinly sliced
1 pc. zest of orange
1/2 c. pomodoro (recipe to follow)
1/4 c. white wine
2 Tbs. olive oil

Citrus Gremolata
1 bunch parsley
1 pc. lime zest
1 pc. lemon zest
1 pc. orange zest
2 cloves garlic
2 Tbs. olive oil

Combine all ingredients for the Citrus Gremolata

Method: Pan sear osso bucco over high heat with olive oil. Turn heat down to medium. Add garlic, celery, carrots, onions and sauté for 1 minute. Add red wine and orange zest then reduce for 2 minutes. Add Pomodoro and fill rest of the way with water (2/3 of the osso bucco should be in water). Cover and put in oven at 250 degrees for 3 hours. Take veal out, reduce sauce and spoon it over veal. Top with Citrus Gremolata.

Bucatini Al Puttanesca
From the Kitchen of:
Chef Marc Anthony of Sarento's Top of the "I"

1 medium Maui onion, small dice
1/2 c. Kalamata olives, sliced
1/4 c. capers
2 Tbs. garlic, sliced thin
2 tsp. chili flakes
4 filets anchovies
2 cups Pomodoro Sauce (recipe to follow)
1/8 c. basil, torn
1/8 c. parsley sprigs
2 Tbs. olive oil
1 Tbs. extra virgin olive oil
12 pcs. shrimp with head on, peeled and deveined
1 lb. Bucatini Pasta

Method: Heat up pan with 1 Tbs. olive oil, add anchovies, when they dissolve add the onions and sauté for 1 minute, then add garlic, chili flakes, lives, capers and sauté for another minute. Add Pomodoro Sauce and fresh basil, season with salt and pepper. Turn down heat and let it simmer. Boil pasta in separate pot for 12 minutes. Strain pasta and add it to the sauce then let it simmer for a minute and serve. Brush shrimp with remaining Tbs. of olive oil and grill. Garnish pasta with parsley sprigs 

Saffron Risotto
From the Kitchen of:
Chef Marc Anthony of Sarento's Top of the "I"

2 c. Arborio rice
4 c. chicken broth
1 pinch saffron
1/2 onion, small dice
1/4 lb. butter, soft
1/4 c. parmesan cheese
salt & pepper, to taste
1/4 c. white wine

Method: Sweat saffron, 1/2 the butter and onion together until onions are translucent (not brown) Add rice and sauté over medium heat 1 minute - continually stirring. Add white wine and let it cook for 1 minute - continually stirring. Add chicken broth a little at a time until rice absorbs all liquid - continually stirring (about 18 minutes). Take off from heat and stir in remaining butter and parmesan cheese.

From the Kitchen of:
Chef Marc Anthony of Sarento's Top of the "I"

6 c. canned whole peeled tomatoes, hand crushed
4 cloves garlic, thin sliced
6 sprigs basil, torn
salt & pepper, to taste
2 Tbs. olive oil

Method: Heat pot with olive oil. Sauté garlic until golden brown. Add tomatoes, basil, salt and pepper. Turn down head and simmer for 1 hour. Re-season with salt and pepper.