T a v o l i n o R e c i p e s
Petto D’Anatra al Prosciutto
Serves 4 people
I N G R E D I E N T S
4 duck breasts, about 8 to 10 oz each
8 to 10 thin slices of imported Italian prosciutto
For the sauce:
½ cup sugar
½ cup water
½ cup orange juice
2 cups good dry red wine
2 cups veal stock, or chicken stock
¼ cup finely chopped onion
¼ cup chopped celery
3 sprigs of fresh thyme
2 bay leaves
1 tbsp butter
salt an pepper to taste
D I R E C T I O N S
Preheat the oven at 400°F
Line the duck breasts on a cutting board, and sprinkle them with only black pepper,
and no salt, wrap each breast with two slices of prosciutto, nice and tight. Refrigerate.
Make a caramel, by sprinkling the sugar on the bottom of a small pan, gently add the
water, and cook until the caramel is a deep orange color, at this point add the orange
juice, be careful, the very hot caramel will tend to splatter out of the pan, keep cooking
until the mixture is nice and smooth, put it aside.
Sautee the onions in olive oil until soft and gold, about ten minutes, add the bay leaves,
and the fresh thyme, stir and cook for an additional two minutes, at this point add the
veal or chicken stock and the wine, and reduce to a 1/3 of its volume, strain the sauce,
and pour it back in the pan. Add the caramel sauce, keep cooking to a smooth consistency.
Turn the fire off and add the butter, salt and pepper to taste, gently stirring until the butter
is completely dissolved. Keep the sauce ready, at room temperature.
Heat up an oven proof sauté pan with a little olive oil, add the duck skin down first and
cook till golden brown turn them over and cook for an additional 3 minutes, then finish
cooking the meat in the oven to, medium, medium rear.
P L A T I N G
With a very sharp knife cut each breast into thin slices, fan the slices on a plate and top
with a little of the warm red wine reduction sauce. You will have some sauce left over.
As a side for the duck, I like to use white beans and spinach, gently sautéed
with a little olive oil, garlic, and fresh tomatoes.
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Rombo al Cartoccio
(Fresh Halibut cooked in Parchment Paper)
Serves 4 people
I N G R E D I E N T S
2 lb fresh halibut, cut into four fillets, skin removed
1 lb green beans
1 large russet potato, peeled
2 vine ripened tomatoes
20 kalamata olives, unpitted
4 tbsps extra virgin olive oil
Fresh thyme
1 egg lightly beaten
salt and pepper to taste
4 pieces of parchment paper approximately 34x16 inches each
D I R E C T I O N S
Preheat the oven at 400°F
Boil the potatoes and green beans in salted water. Remove and cool. Slice the potatoes
and tomatoes into ¼ inch thick slices.
Working with a single piece of parchment paper at a time, lay it flat on a work surface,
and make a single layer of potato slices. Make a layer of green beans on top of the
potato slices and top with a single fillet of the halibut. Top the fish with sliced tomatoes,
and olives, drizzle with olive oil. Sprinkle with salt and pepper and a whole sprig of thyme.
Using a pastry brush, brush the edges of the paper with the beaten egg wash. Fold the
paper in half over the fish and vegetables and crimp the edges to seal the paper well.
Bake the fish in a 450º F for 12 minutes. Serve each “package” on a plate,
slicing just before serving to release the dish’s heady Mediterranean aroma.
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Bruschetta al Prosciutto e Mozzarella
(Bruschetta with tomatoes, fresh mozzarella and Prosciutto di Parma)
This is a perfect snack or appetizer for a dinner alfresco.
I N G R E D I E N T S
3 slices of good quality Italian bread like ciabatta or filone
1 vine ripened tomato, cut into 1/4 inch dice
6 large fresh basil leaves, cut into thin strips
2 Tbsp extra virgin olive oil
3 slices of imported Prosciutto di Parma
1 ball of good quality fresh mozzarella packed in water
1 large garlic clove
salt and pepper to taste
D I R E C T I O N S
Brush the bread slices with extra virgin olive oil and toast them in the oven at 400ºF.
For a more traditional flavor, you can grill the slices over the fire on your outside barbecue
until the bread is lightly charred on both sides. While the bread is grilling, in a bowl,
mix the tomato, basil, olive oil, and add salt and pepper to taste. Slice the mozzarella
in 1/4 inch slices. As soon as the bread is toasted, rub each slice with the garlic clove;
arrange the bread on a serving plate and top it with the fresh tomato mixture, then the
fresh mozzarella, and finally the Prosciutto di Parma.
Drizzle with more extra virgin olive oil and serve.
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Buon Appetito!