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Some Enchanted Recipes

February 1, 2012

Find the recipe for Bistecca alla Bismark, a filet steak with eggs, and more below!

Ready to move from the pages of this month’s BRAVA to the kitchen? Lombardino’s chef Patrick O’Halloran suggested some tasteful Valentine’s Day dishes in February’s “Play With Your Food.” Here are the recipes that will help you plan your own enchanted evening.

Spaghetti al Cartoccio
Spaghetti Baked in Parchment for Two

½ pound dried spaghetti
¼ c. – plus 2 Tbsp. extra virgin olive oil
¼ c. red onion, minced
2 cloves garlic, thinly sliced
¼ c. white wine
28 oz. can San Marzano tomatoes, crushed
2 sprigs fresh thyme
2 Tbsp.  Italian flat leaf parsley, roughly chopped
12 fresh Prince Edward Island mussels, rinsed and scrubbed
6 large shrimp, peeled and deveined
1 Tbsp. butter
Salt, freshly ground black pepper and red chili flakes to taste
1 large sheet parchment paper
Pre-heat oven to 375 degrees.

  1. Boil the spaghetti in a generous amount of salted water until very al dente. Drain and toss with the 2T olive oil. Spread pasta out on a cookie sheet to cool.
  2. In a large heavy bottomed sauce pot  over medium high heat, add the remaining olive oil. Add the red onion and cook, stirring frequently, until translucent, about three to five minutes.
  3. Add garlic and continue to cook until the garlic releases its fragrance, no more than one minute. Deglaze with white wine and bring to a boil. Add tomatoes, return to the boil and reduce heat to simmer. Add parsley and thyme. Continue to cook for an additional five minutes stirring frequently. Add mussels and cook just until mussels open. Remove from heat and discard any mussels that haven’t opened. Season the sauce to taste with the salt, pepper and chili.
  4. In a large bowl, toss the cooled spaghetti with enough of the sauce to coat, including all of the mussels.
  5. Place the pasta in the center of the parchment paper, top with a bit of the remaining sauce, shrimp and butter. Close up the parchment by pulling the sides together and folding them over, twist up the ends to seal and place on a baking sheet. Bake for 8 to 12 minutes. Serve on a large plate and cut open at the table just before serving.

Bistecca alla Bismark
Filet Steak with Eggs

2 best quality, center cut filet of beef tenderloin steaks, about 5 ounces each
2 farm fresh eggs
2 Tbsp. butter
2 Tbsp. brandy
2 Tbsp. extra virgin olive oil
Salt and freshly ground pepper
Freshly grated Parmigiano-reggiano
Season the steaks liberally with salt and pepper.

  1. In a large, heavy bottomed skillet over medium heat add 1 Tbsp. butter and sear the steaks on one side undisturbed for two minutes.  Flip the steaks and continue to cook for an additional two to three minutes for rare. Remove steaks from pan and allow to rest.
  2. Remove pan from the heat and add the brandy. Return pan to heat and flame off the liquor. Reduce liquid by half, reduce heat to low and swirl remaining 1 Tbsp. of butter into sauce until melted and absorbed. Remove sauce from heat and taste for seasoning.
  3. In a non-stick sauté pan over medium heat, add 1 Tbsp. olive oil and the two eggs. Cook gently until sunny-side up and season with salt and pepper. Whites should be done without browning at the edges.
  4. Place each steak on a plate. Spoon half of the sauce around each steak and top each of them with an egg. Drizzle a bit of the remaining olive oil over each egg and top off with the grated parmigiano. Serve with good crusty country bread.

And if you’ve gotten this far, here is a bonus recipe not mentioned in the article…

Boca Nera
A house favorite at Lombardino’s, this dessert is sure to please every chocolate lover. Boca nera literally translates to “black mouth,” which is what you will have after eating this decadent, pudding-like dessert.

6 oz. bittersweet chocolate, coarsely chopped
½ c. butter, softened
5 Tbp. sugar
¼ c. Grand Marnier
2 Tbsp. cream
3 eggs, room temperature
pinch of salt

  1. Preheat the oven to 325 degrees. Put 6 ramekins in a shallow roasting pan. Put the chopped chocolate in a medium bowl.  Melt the butter in a saucepan over medium heat. Add 4 Tbsp. sugar and dissolve. Add the Grand Marnier, stir and bring to a boil. Immediately add cream and return to a boil to scald cream. Remove from heat.
  2. Pour the hot syrup over the chocolate. Let stand 2 minutes. Separately whisk the eggs and the remaining 1 Tbsp. of sugar until doubled in volume. After 2 minutes, stir the chocolate mixture until smooth. Beating with the whisk, combine the eggs and chocolate until well blended. Pour the batter into the ramekins and make a smooth surface with a spatula. Fill the roasting pan with water half way up the side of the ramekins. Bake until a thin skin forms on the top, for no longer than 30 minutes.
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