RECIPES OF THE SEASON
LAHANELLE CARACCIOLINE
This recipe is prepared with ingredients used at the time of the Caracciolo, Prince of
Villa S. Maria and later San Francesco Caracciolo, patron and protector of
Italian cooks.
| 1 Kg. | Whole wheat flour |
| 5 | Whole eggs |
| 1 pinch | Salt |
| 5 oz. | Cold water |
| 2 Tbsp. | Pulverized rosemary, sage, bay leaves |
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INSTRUCTIONS:
Preparation time: 40 minutes
• Mix the eggs, water, salt and spices. Add to the flour and beat well until smooth
• Let the dough relax for 20 minutes then stretch the dough in sheets and cut into the size of paffardelle
• Cook in large amount of salted water (1L of water for every 100g of pasta)
• When they start to float, drain and add a lamb ragout sauce. Before serving sprinkle with a grated
pecorino cheese
At the time there were no tomatoes and so the lamb ragout was made with minced lamb, chopped carrots,
celery, onions, garlic, rosemary, red wine, and boiling water was added to keep moist.
Buon Appetito!
Gino Marchetti - Executive Chef, Ristorante Boccaccio
Under the direction of chef Gino Marchetti, Ristorante Boccaccio, located in Columbus Centre, is
considered one of the city’s true Italian restaurants. Lunch and dinner menus offer a variety of expertly
prepared Italian favourites, with an emphasis on fresh ingredients and authentic flavour.
The classically trained Marchetti, who studied at the famed Villa Santa Maria school in Italy, is also the
mastermind behind the menus for the restaurant’s popular theme nights. Patrons are treated to menus
that reflect the cuisine from a particular region of Italy, such as Sicily and Abruzzo, while enjoying
expertly paired regional wines.
Consistently listed as one of Toronto’s best restaurants by publications such as Toronto Life, Ristorante
Boccaccio participates in the popular Winterlicious and Summerlicious promotions, drawing big
crowds during every season.
Join us for lunch, dinner or a special occasion – Italian style! For reservations call 416-789-5555.
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