I have been toying around with the idea of a large raviolo for quite some time now and I couldn’t get the right components. Then, when I saw the great summer tomatoes I remembered an old technique where you puree tomatoes and strain it very fine, leaving you with tomato “water” that has a very fresh and vibrant tomato flavor. So I did just that, but with the addition of fresh fennel in the mix. I layered handmade pasta with the fennel fronds as well, which I filled with a mixture of shrimp, red crab meat, ricotta, eggs and parmesan. Once cooked I placed it on top of a bed of cooked mixed chicory (Belgium endive, escarole, radicchio, etc.) for color, texture and some bitterness to offset the natural sweetness of the meat and tomatoes.
I was thinking of some creative ways to incorporate fresh seasonal fruit into a cocktail when I remembered that I could use pureed watermelon in place of simple syrup in almost any cocktail. While I plan to use this idea further later, this week I used it in a mojito. We start by wet muddling lime wedges and fresh mint, then add Bacardi silver rum, pureed and strained watermelon and club soda. It’s damn near perfect if you ask me!
Our other specials this week are:
Sauteed Pea Vines
Cream Of Summer Squash Soup
Lamb Flatbread with a Roasted Eggplant Puree and Feta
Apricot Sage Milkshake
and starting this Friday we will be offering Blueberry Pancakes with Lemon Butter, Fresh Peaches on our French Toast and a Roasted Red Pepper Omelet with Chorizo, Spinach and Cheddar.