Articles by: Eataly Magazine

  • Dining in & out: From Eataly Magazine

    Crudo di Pesce (Fish Tartare)

    COURSE: Primo Piatto
    PREPARATION TIME: 45 Minutes

    1 pound sea bass (or market catch)*, cleaned, filleted, & diced
    2 celery sticks, strings removed
    1 cucumber, peeled
    1 Granny Smith apple, peeled & diced
    1 blood orange, peeled & cut into wedges
    Juice of 1 grapefruit
    1 kiwi, peeled & diced
    1 ginger root, finely grated
    Market greens, for plating
    Extra virgin olive oil, to taste
    Sea salt, to taste

    Season the diced sea bass with a pinch of salt and drizzle of olive oil, and place it in a covered container in the refrigerator.

    Place the celery, cucumber, apple, orange, and kiwi in a bowl. Season with a small amount of olive oil and a pinch of salt, and stir to combine.

    Stir the grated ginger and grapefruit juice together with a small amount of olive oil and salt to taste. Remove the fish from the refrigerator, and season it lightly with the ginger-grapefruit dressing, preserving a small amount for plating.

    To create the dish, place a pastry ring on a serving plate. Arrange a quarter of the fruit and vegetable mixture on the bottom of the ring, then top it with the fish. Repeat with the remaining servings.

    For a chefly bonus, top each serving with market greens and decorate the plate with a drizzle of the remaining ginger-grapefruit dressing and leaves of the greens.

    * Chef's Note: The key to any fish dish is quality – especially when served crudo. Good fish smells like the ocean, not “fishy,” and has smooth, firm fish. Look for fish cleaned and cut in-house to ensure that you receive the most pristine product. And, as always, talk to your fishmonger! Our teams in New York and Chicago are excited to talk about the catch of the day.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.


  • Dining in & out: From Eataly Magazine

    The Story of Prosecco DOC

    Aromatic, floral, and crisp, Prosecco is the number-one sparkling wine produced in Italy. To achieve its DOC status (refresh your wine classification expertise here), the wine is made following strict rules in a specific area historically renowned for its Prosecco production.
    Made primarily from Glera grapes, Prosecco DOC is named for an Italian village in the heart of the stunning production zone in Veneto and Friuli Venezia Giulia. The Alps to the north and the Adriatic Sea to the south create the perfect temperate climate to produce the wine’s distinctive characteristics. The grapes grow in a mostly clay and loam soil, which is heavy in minerals.
    In addition to this ideal terroir, Prosecco DOC is unique thanks to the traditional winemaking technique, the Martinotti method. After the must is fermented, it undergoes a secondary fermentation in large pressurized containers, giving Prosecco its famous bubbles and flavors.
    The resulting wine is a bright straw-yellow shade in the glass with fresh flowery and fruity notes and a light flavor full of verve. Easy to drink, Prosecco DOC has an elegant nose of apple, peach, and pear, with a hint of citrus fruit that fades into a floral undertone with light tropical notes.
    Excellent on its own, Prosecco DOC may also be stirred with peach nectar to make festive Bellini cocktails or mixed with Aperol and seltzer and garnished with an orange slice for an Aperol spritz.
    At the table, the versatile wine pairs well with a range of dishes; at Eataly, our chefs like to pair it with simple antipasti, fresh seafood, and desserts such as panettoni. Prosecco DOC can enjoyed throughout the meal – and the holiday season!
  • Ravioli di Zucca con Burro & Salvia (Squash Ravioli with Brown Butter & Sage Sauce) Recipe courtesy of Eataly
    Dining in & out: From Eataly Magazine

    Squash Ravioli with Brown Butter & Sage Sauce

    COURSE: Primo Piatto
    DIFFICULTY: Medium
    PREPARATION TIME: 1 hour 20 minutes

    For the Ravioli*:
    1 recipe Basic Egg Pasta Dough (click here for the recipe)
    1¼ pounds butternut squash (or pumpkin, if desired)
    4 ounces amaretti cookies, crumbled
    1¼ cups Parmigiano Reggiano, grated
    1 tablespoon lemon zest, grated
    Salt, to taste

    For the Sauce:
    ½ cup unsalted butter, softened
    8 sage leaves
    1 cup Grana Padano, grated
    Salt, to taste

    To prepare the ravioli:

    Preheat an oven to 400˚F. Cut the squash into large slices, remove the seeds and pulp and bake until it is soft, about 30 minutes. Remove the squash from the oven and let it cool. Once it is cool, scrape the flesh of the squash off the rind and wrap it in a kitchen towel, place it in a colander and let it drain for 10 minutes.

    Combine the amaretti cookies, Parmigiano Reggiano, and lemon zest. Add the drained squash and a pinch of salt, and stir until the filling is smooth and fully combined.

    Roll out the egg pasta dough to form a thin sheet. On this, arrange small amounts of the filling, about the size of an egg yolk, then fold the sheet over and cut rectangles out of it around the mounds of filling. Be certain to seal the edges of the pasta.

    Cook the ravioli in about 6 quarts of well-salted boiling water (think: as salty as the sea) for 2-4 minutes, or until the pasta is al dente.

    To make the sauce:

    Heat the butter in a medium-sized sauce pan, lay the sage leaves in the pan, and heat until the butter is sizzling gently. Toast the leaves for about a minute.

    Add 1 cup of boiling water to the butter and sage. Stirring, allow it to simmer for about 2 minutes, reducing the liquid by half. Keep the sauce hot over very low heat, and return it to a simmer.

    Remove the ravioli from the water, and place them directly into the pan with the melted butter and sage. Adding hot water to loosen the sauce if necessary, toss until a homogeneous sauce is formed. Cook the pasta for a minute until it is thoroughly coated with sauce, remove the sage leaves, add the grated cheese and serve in warmed bowls.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.

  • Grilled Polenta With Mushrooms and Ragù
    Dining in & out: From Eataly Magazine

    Polenta alla Griglia con Ragù di Funghi

    COURSE: Primo Piatto
    DIFFICULTY: Medium
    PREPARATION TIME: 45 minutes

    Yield: 4 servings

    1 cup polenta
    ½ ounce dried porcini mushrooms
    2½ pounds yellowfoot mushrooms, trimmed into ¼-inch-wide slices
    6 medium shallots
    1 cup minced yellow onion
    3 cups vegetable broth
    Leaves of 3 sprigs fresh thyme, minced
    Leaves of 1 sprig fresh rosemary, minced
    1 sprig fresh sage with 4 big leaves, minced
    1/3 cup tomato paste
    1 cup dry Marsala wine
    ¼ cup extra virgin olive oil, plus more for brushing
    4 tablespoons unsalted butter
    Salt & freshly-ground black pepper, to taste
    Minced parsley, for finishing

    In a medium saucepan, bring 8 cups of salted water to a boil. Very slowly, begin to sift the cornmeal into the pan through the fingers of one hand, stirring constantly with a wooden spoon or spatula. Gradually sift all the cornmeal into the pan while stirring, then reduce the heat to medium-low. Continue to stir constantly until the polenta is smooth, thick, and pulls away from the sides of the pan as it is stirred, about 8 minutes with the Valsugana Instant Polenta.

    Pour the polenta onto a wooden board to form a rectangle about ¾ inch high. Smooth the top with the spatula, and allow to cool completely.

    Soak the porcini in warm water until soft, about 20 minutes. Squeeze the soaked porcini, and slice them into ¼-inch-wide pieces. Strain the soaking water through a cheesecloth or coffee filter into a bowl. Keep this mushroom water warm.

    Place the olive oil and butter in a large skillet over medium heat. When the butter has melted, add the shallots and onions. Season lightly with salt, and stir to combine. Slowly raise the heat until the onions are sizzling, and cook, stirring frequently, until the onions are soft and shiny but not browned, about 6 minutes.

    Meanwhile, bring the broth to a boil in a small saucepan. Reduce the heat to a simmer.

    Add the dried and fresh mushrooms to the skillet with the onions, and toss to combine. Sprinkle with a small amount of additional salt; add the thyme, rosemary, and sage; toss briefly, raising the heat a bit; and cover the skillet. Cook, covered, until the mushrooms give up their liquid, about 3 minutes (tip: shake the skillet now and then to move the mushrooms). Uncover the skillet, and continue to cook over medium-high heat, stirring frequently, as the mushrooms shrink and the liquid evaporates, about 5 more minutes. When the liquid has evaporated and the mushrooms begin to brown, clear a spot in the pan, drop in the tomato paste, and cook, stirring, for 1 minute. When the vegetable mixture is sizzling and browning again, add the wine to the skillet. Stir constantly as the wine thickens and evaporates.

    When the mushrooms start sticking to the bottom of the pan, add the warm mushroom water and about 2 cups of hot broth. Bring to an active boil, stirring up any caramelized bits on the bottom of the pan. Lower the heat to keep the sauce bubbling gently all over the surface, and cover the skillet. Cook for about 20 minutes, occasionally stirring and adding small amounts of broth to keep the mushrooms nearly covered with liquid; you may not need all the broth. Adjust the heat to keep the sauce at a steady immer, but not boiling rapidly.

    Uncover the skillet and cook, maintaining the simmer and adding broth (if you run out of broth, use water), until the mushrooms are thoroughly tender and the sauce is thick but still pourable, about 20 minutes. Taste and season with salt and pepper, to taste.

    When the ragù is almost ready, put the polenta into rectangles or triangles, brush lightly with olive oil, and place on a hot grill pan, turning once with tongs, until the grilled polenta crisp and seared with grill marks, 4 to 5 minutes per side.

    To plate the dish, place the grilled polenta on individual serving plates, top with the warm ragù, sprinkle on the minced parsley, and serve.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.


  • Recipe courtesy of Eataly Head Pastry Chef Katia Delogu
    Dining in & out: From Eataly Magazine

    Tiramisú Classico (Traditional Tiramisú)

    COURSE: Dolce
    DIFFICULTY: Medium
    PREPARATION TIME: 30 minutes, plus 4 hours of rest

    Culinary legend has it that tiramisù was invented in Treviso, a small city in the romantic region of Veneto (supposedly to caffeinate the Venetian lovers). Today, the classic dolce is made across Italy in a variety of ways; many of our colleagues claim that their family's is the best recipe. However, at Eataly, we know that at least one probably is right! Eataly USA Head Pastry Chef Katia Delogu created this classic recipe, which is simple to make and hard to beat.

    Yield: 10 servings

    2 cups mascarpone cheese
    6 fresh whole eggs
    1 cup sugar
    2 cups heavy cream, whipped into stiff peaks
    1 cup espresso (learn how to brew here!)
    1 (about 8 ounces) package ladyfingers or Novara cookies
    A sprinkling of cocoa powder

    Separate the egg yolks from the whites into two different bowls. Whip the yolks with 1½ cups of the sugar until the mixture is pale and sugar dissolved. Whip the egg whites with the remaining sugar until stiff peaks form. Using a wooden spoon, gently fold the egg whites, mascarpone, and whipped cream into the yolk mixture.

    Pour the coffee into a wide bowl, and quickly dunk each cookie into it. Arrange about half of the cookies so that they completely cover the base of a shallow (1½-inch deep) rectangular (11-by 7- inch) dish. Cover the cookies with half of the mascarpone mixture. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

    Sprinkle with cocoa powder on top. Cover the dish with plastic wrap, and refrigerate for 4 hours before serving the sweet Italian pick-me-up.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.

    After perfecting your own, taste Chef Katia's housemade tiramisù and array of other Italian desserts at our pastry counters in New York and Chicago!


  • Dining in & out: From Eataly Magazine

    Mushroom & Sausage Stuffing

    COURSE: Primo Piatto
    PREPARATION TIME: 45 minutes

    Yield: 4-6 servings

    1 pound carrots, diced
    1 pound celery, diced
    1½ pounds onions, diced
    1 pound cremini mushrooms, sliced
    4 tablespoon garlic, minced
    1 pound Italian sausage, roasted in the oven & broken into small pieces
    ¼ cup mixed herbs: thyme, sage, oregano, & rosemary
    1 loaf rustic bread, cubed
    1 cup chicken stock
    Splash of heavy cream
    1/8 cup parsley, chopped
    Salt & pepper, to taste

    Preheat an oven to 375°F.

    In a large sauté pan, sweat the onions, celery, and carrots in a drizzle of extra virgin olive oil until translucent. Add the mushroom and garlic, and cook over medium heat for about 7 minutes. Stir in the roasted sausage and bread, and taste for seasoning. Add salt and pepper, if needed.

    Pour in the chicken stock with enough cream to coat the bread, and cook for about 5 minutes. Toss in the parsley, then remove from heat.

    Transfer the stuffing to a baking dish, and bake for about 30 minutes or until golden brown. Serve with turkey as desired.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.

  • Dining in & out: From Eataly Magazine

    Tacchino Arrosto - Roast Turkey

    For the turkey:
    Whole turkey,* room temperature
    4 cups giblet broth (recipe below)
    1 pound butter
    ½ cup sage & rosemary, chopped
    Sea salt & freshly-ground black pepper, to taste

    For the giblet broth:
    2 cups white wine (preferably a deep, oaky chardonnay)
    2 cups water
    Turkey giblets & neck
    Bay leaf

    To prepare the giblet broth: 
    Simmer the wine, water, giblets, neck, and bay leaf in a small saucepan for 15 minutes. Discard the bay leaf and neck. Giblets can also be discarded or, if desired, finely chopped and added to the broth.

    To roast the turkey:
    Preheat the oven to 425-450°F.

    Rub the turkey inside and out with salt and pepper. Loosen the skin around the breast with your fingers, and insert the butter, rosemary, and sage between the meat and the skin, as well as inside the bird's cavity.**

    Set the turkey in a deep roasting pan. Use a wire rack to lift the bird off the bottom of the pan. Add the giblet broth to the pan, using a sheet of oiled parchment paper, tent the roasting pan. (Tip: the parchment paper is easily affixed to the pan with a strip of foil on each end.)

    Roast the bird until the thigh temperature reaches 165°F. Remove the parchment paper for the last 30 minutes of cooking, and baste the bird with the broth to develop a crispy, golden skin. Let the bird rest for 10-15 minutes before carving, allowing the juices to settle, then serve with stuffing!

    * Pre-order your Thanksgiving turkey: Enjoy our all-natural, humanely-raised turkeys that we carefully sourced from local, family-run farms. We offer wholesome birds raised exclusively for us; every sustainable step taken by the farmers ensures that the finished product is of the utmost quality and fullest flavor. Check out your local Eataly (NYC FlatironNYC Downtownor Chicago), or order online!

    **Chef’s note on basting: Quick roasting at high temperatures means that the oven temperature must be maintained, and frequent basting defeats that purpose. By adding butter under the skin, the bird is self-basted. Wait to baste until you remove the parchment tent in the last 30 minutes of roasting. If there is not enough of the giblet broth left, add more water or wine to baste the bird.

    Buon Giorno del Ringraziamento - Happy Thanksgiving!
    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.

  • Dining in & out: From Eataly Magazine

    Raviolo all'Uovo Tartufato - Egg Raviolo with Truffles

    COURSE: Primo Piatto
    PREPARATION TIME: 1 hour 30 minutes

    Yield: 6 servings

    For the Ravioli:
    1 recipe Basic Egg Pasta Dough

    For the Filling:
    7 farm fresh eggs
    ½ cup whole milk ricotta
    2 tablespoons heavy cream
    ½ cup Parmigiano Reggiano
    ½ cup spinach, blanched, drained, & chopped
    Pinch of nutmeg, freshly grated
    Salt & freshly ground black pepper, to taste

    For the Dish:
    ½ cup unsalted butter, softened
    4 tablespoons Parmigiano Reggiano, grated
    1 cup boiling water
    Salt, to taste
    1 fresh white truffle

    To make the filling:

    In a bowl, combine the ricotta, heavy cream, Parmigiano Reggiano, nutmeg, salt, and pepper. Fold in the spinach.

    To prepare the ravioli: 

    Roll the pasta dough to the thinnest setting on a pasta machine. Cut the sheet in half (make the second sheet slightly larger than the first) and create 6 mounds of the filling, 2 inches apart, with a well in the center of each mound. One at a time, crack an egg into a bowl, and carefully transfer the yolks to the center of the ricotta mounds, keeping the yolks intact.

    Lay the second sheet of pasta gently over the mounds and very carefully press the dough together with your fingers to seal the ravioli. Be sure to remove any pockets of air. Using an appropriate sized ravioli cutter, pastry cutter, or even a knife, and cut around the mounds of filling into round ravioli.

    If you're not cooking the ravioli immediately, arrange them in a single layer on baking sheets lined with lightly-floured kitchen towels, and cover with additional towels.

    To prepare the dish:

    When you are ready to cook the pasta, bring salted water to a boil in a shallow pot. Heat the butter in a medium sauce pan, add 1 cup of boiling water, stir, and simmer for about 2 minutes until the liquid reduces by half. Add the Parmigiano Reggiano and keep the sauce hot over very low heat.

    Gently lower the ravioli one at a time into the boiling water using a wide spatula, and cook each for two minutes. Gently lift out one at a time, and place them in the sauce pan with the butter sauce, cooking them for an additional minute, egg-side-up to avoid overcooking the yolk.

    Serve one raviolo per person topped with additional drizzles of the butter sauce, a sprinkling of Parmigiano Reggiano, and — of course — freshly-shaved truffle.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.

  • Risotto ai funghi Recipe courtesy of Eataly
    Dining in & out: From Eataly Magazine

    Risotto ai Funghi (Risotto with Mushrooms)

    COURSE: Primo Piatto
    DIFFICULTY: Medium 

    Yield: 4 servings

    2 cups rice, such as Arborio or Carnaroli
    12 ounces porcini mushrooms (fresh or dry), sliced
    6 ounces wild mushrooms
    Extra virgin olive oil, to taste
    1 cup minced onion
    2 tablespoons minced shallots
    ½ cup dry white wine
    6 ½ cups chicken stock
    2 tablespoons butter, cut into bits
    ½ cup freshly grated Parmigiano Reggiano
    Salt & freshly-ground black pepper, to taste

    Heat an oven to 450°F.  Toss the wild mushrooms with olive oil, salt, and pepper. Place on a baking sheet, and roast them in the oven until they are deeply caramelized.  Flip them halfway so that both sides are roasted.

    Bring the chicken stock to a boil in a large pot. Cover, and keep warm.

    In a separate pot, heat about 5 tablespoons of the olive oil, and sauté the onion and shallots until they are golden. Add the porcini mushrooms, and sauté until they are tender. Add the rice and stir to coat it with olive oil, add the wine and stir well, and finally add ½ cup of the chicken stock. Season the pot with salt, to taste. Cook, stirring constantly, until all of the liquid has been absorbed.

    Continue to add ladlefuls of the hot stock in small batches — just enough to completely moisten the rice — and cook until each successive batch has been absorbed, stirring constantly, until the rice mixture is creamy and al dente. Add the roasted wild mushrooms, and stir to incorporate them evenly.

    Remove the pan from the heat, beat in the butter and cheese, and season with pepper to taste.

    Plate the risotto in four warm bowls, and serve immediately.

    Buon appetito!

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.

  • Dining in & out: From Eataly Magazine

    Fiori di zucca ripieni

    COURSE: Antipasto
    PREPARATION TIME: 30 minutes

    Yield: 6 servings

    12 zucchini blossoms
    1 cup fresh buffalo or cow’s milk ricotta
    1 large egg
    2 scallions, thinly sliced
    1 cup rice flour
    1 anchovy fillet, rinsed & minced
    ¼ teaspoon freshly-grated nutmeg
    ½ cup extra virgin olive oil
    Fine sea salt & freshly-ground black pepper, to taste
    ¾ cup cold sparkling water

    To clean the zucchini blossoms, brush gently with a damp paper towl; they are too fragile to be rinsed under running water. Then, gently tease open the petals and pinch off the fuzzy-looking stamens in the center, and discard.

    In a medium bowl, combine the ricotta, egg, scallions, minced anchovy, nutmeg, salt, and pepper. Stuff each zucchini blossom with about 1 ½ teaspoons of the filling, and set aside.

    Place the rice flour in a bowl. Pour the sparkling water over, and whisk thoroughly until smooth and combined.

    In a 10- or 12-inch sauté pan, heat the olive oil over high heat until smoking. Dip four of the stuffed zucchini blossoms in the batter, and coat well.

    Place the battered blossoms in the pan, and cook until golden brown, turning once with a slotted spatula, about three minutes total. Remove to paper towels to drain, and sprinkle lightly with the salt. Repeat with the remaining blossoms. Serve hot.

    Buon appetito! 

    This recipe was first published courtesy of Eataly Magazine.

    Find the original recipe here.