WEB EXCLUSIVE: On the Side

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Conchitas a la parmesana According to the folks at Javier’s Restaurant, conchita a la parmesana is one of Peru’s most popular appetizers. Fortunately for hungry Americans-and Sarasotans in particular-this is a simple recipe. You’ll notice that the ingredients below have no measurements. Don’t worry; the chefs at Javier’s insist that proportions are not important. Just […]


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Conchitas a la parmesana

According to the folks at Javier’s Restaurant, conchita a la parmesana is one of Peru’s most popular appetizers. Fortunately for hungry Americans-and Sarasotans in particular-this is a simple recipe. You’ll notice that the ingredients below have no measurements. Don’t worry; the chefs at Javier’s insist that proportions are not important. Just add more or less of each to suit your taste.

Ingredients

Fresh sea scallops

Unsalted butter, cut in small pieces

Fresh lemon juice

Parmesan cheese

Scallop shells or broiler-proof pan

Place scallops in shells, top with butter and lemon juice and sprinkle generously with Parmesan cheese. Broil until top is browned and scallops are just cooked through.

Ravioli with duck foie gras

This is one of the favorites from chef Eric Neri at at the Don CeSar.

Ingredients for duck foie gras

1/2 pound ground duck

4 oz. Foie gras, grade A

1 egg

1/2 cup cream

1/2 cup leeks, cut julienne

1/2 cup shiitake mushrooms, cut julienne

1 tsp white truffle oil

1 tsp fresh thyme

salt and pepper to taste

oilve oil

Ingredients for pasta dough

6 egg yolks

16 oz. Flour

1 tblsp cream

1 tblsp olive oil

salt to taste

To prepare the duck foie gras: Sauté leeks and mushrooms in olive oil and let cool. Using food processor, purée the leeks, mushrooms, then add the fresh thyme and eggs. Combine the ground duck foir gras, cream and puréed vegetables. Season with truffle oil, salt and pepper. Refrigerate for one hour.

To prepare the pasta dough: Combine all ingredients and refrigerate for one hour.

To finish: Roll out the dough and cut for ravioli. Stuff with duck foi gras to finish.

To learn more about the Don CeSar and Javier’s, read Marsha Fottler’s story on page 332 of the January 2003 edition of SARASOTA Magazine, available at newsstands now.