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At Dario, the first restaurant by chef Joe Rolle and bartender Stephen Rowe that recently opened in Minneapolis’ North Loop, Rolle makes two fillings. One is whole milk ricotta cheese mixed with Parmigiano Reggiano cheese, salt and nutmeg. The other is sunchokes cooked with shallots and rosemary in foaming butter for 60-90 minutes until they’re very dark and caramelized, and then puréed and seasoned with salt and pepper, followed by mascarpone cheese, Parmigiano Reggiano, nutmeg, and 12-year-old balsamic vinegar.
Next he rolls out a square of fresh pasta dough and lines one side with the ricotta filling and, about two inches apart, lines the other with the sunchoke purée. He rolls the two sides toward each other and crimps the edges and cuts the ravioli so there’s a different filling on each side.
He makes a sauce of dark brown butter, chicken stock, and honey that he finished with cold butter. He boils the pasta, glazes it in the sauce, and serves it with drops of hazelnut oil, black pepper, cracked toasted hazelnuts from Italy’s Piedmont region, and fried rosemary leaves.
Price: $24
At Aventino Cucina, which chef Mike Friedman opened in Bethesda, Md., in January, he pays tribute to the fluffy cream filled maritozzi buns that are popular in Rome with this savory version of it. He starts with a classic house-made potato bun that he splits open and fills with whipped crème fraîche and tops it with chopped chives and osetra caviar.
“While visiting Rome, I always start my day with a maritozzi,” he said. “It’s one of the iconic morning pastries of Rome, and one that I can never say no to. While it is an indulgent delicacy, I find myself walking off the pastry while staring at the amazing scenery that continues to captivate me on every trip.”
Price: $60
Jocelyn Jolley, head mixologist at Michael’s on Naples in Long Beach, Calif., developed this cocktail to support women in the beverage industry and makes it with spirits from woman-owned companies. She combines an ounce each of Amass Mushroom Reserve Gin, which uses shiitake mushrooms, cacao, and bergamot as its aromatics, and Gem and Bolt Mezcal, along with half an ounce each of Amaro Nonino and Americano Bianco aperitif, plus a bar spoon of honey. She stirs all of that together with ice, and pours it into a rocks glass over a large ice cube. Then she covers that with a bell jar and infuses the jar with palo santo smoke.
Price: $20
At L’Amico in New York City’s NoMad neighborhood, chef proprietor Laurent Tourondel put this on the brunch menu a few weeks ago, and he’s also offering it this coming Wednesday, which is National Ravioli Day.
To make it hey lays out egg pasta sheets on a metal tray dusted with semolina flour and puts a one-inch circle of bufala ricotta cheese in the center. He makes a well in the center of the cheese and a puts an egg yolk in it, seasoning it with salt, pepper, and nutmeg. That’s topped with a few basil leaves and grated Pecorino Romano cheese. He tops it with another sheet and cuts it with a ring mold, leaving around a centimeter of space around the edge. He then seals the edge and tops it with melted clarified butter. He boils them for around two minutes so the pasta is cooked but the yolks are runny and then finishes them in lemon juice emulsified with butter, plus a little pasta water. Then he plates it and garnishes it with more pecorino and basil.
Price: $26
At Orla, a Michael Mina restaurant that opened at Mandalay Bay in Las Vegas in January, executive chef Elliot Drew uses a technique from Mina’s native Egypt, where fish is marinated in tomatoes in coastal areas.
Once the dish is ordered, he starts marinating a two-pound butterflied red snapper in the restaurant’s chunky, spicy tomato sauce.
Meanwhile, he box grates Roma tomatoes and cooks them with ginger, garlic, olive oil, cumin, and coriander. He adds that to the marinade along with Fresno peppers, lemon juice, and lemon zest.
Then he places the snapper over sliced Yukon Gold potatoes and roasts it for around 15 minutes. Then the dish is finished with an Egyptian relish of tomatoes and fennel that is cooked down with garlic, ginger, tomato, and olives. It’s garnished with grilled lemon, Kalamata olives, and dried tomatoes.
Price: $64
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