Wednesday, March 2, 2011

EATALY- part 2

Yesterday, I told you all about the latest treasures I picked up while at Eataly. I'd now like to show you how I'm using some of these simple items to make spectacular dishes. All week long I'll be showcasing my personal recipes and teaching you how to put these fine ingredients to good use!

My whole culinary point of view is Simple to Spectacular, I love taking simple ingredients and turning them into sensational  dishes that steal the show.

Today, let's talk Parmigiano Reggiano. I picked up a hefty hunk from Eataly's fabulous cheese arena and am putting it to fantastic use. Truthfully, I enjoy shaving off a few slices of the cheese, pouring a glass of Chianti and calling it a day because this cheese is a diva, and does a fine job on all her own. When I manage not to eat the whole thing, I also enjoy shaving it a top salads, pasta, foccacia or my favorite bowl of lentil soup.

This is my mom's recipe for Lentil Soup and honestly I have yet to taste a recipe better than her's. My mom's lentils are creamy, flavorful and keep you coming back for more. Mom's lentil soup was a staple on the menu at my restaurant The Power Grill, customer's just could not get enough. To take this recipe to a whole other level, I top it with the Parmigiano Reggiano- it is truly sublime!


My Mom Maria
 My Momma's Lentils
2 cups of dried lentils
4 cups of water for
2 tbsp of olive oil
2 small potatoes diced
3 cloves of garlic chopped
1/2 small onion chopped
1 tomato chopped

Directions
Soak Lentils in water over night
In saute pan, sweat onions and garlic in oil 3-5 minutes until soft
Add in tomato cook 2 minutes
Add veg to lentils, toss in potatoes, season with salt and pepper- cook 45 minutes on medium heat or
until creamy
Top with Parmigiano Reggiano and Enjoy!

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