Tuesday, June 14, 2011
Bite with Belkys: Black Pepper Tagliatelle from Bistro on the Beach
A new season of the Fox reality show, Hell's Kitchen kicks off late this summer. We caught up with a former winner who's now cooking for us South Floridians. Time to Grab a Bite with Belkys.
The Chef: Holli Ugalde
The Restaurant: Bistro on the Beach
The Dish: Black Pepper Tagliatelle
fresh tagliatelle pasta
1 Tbs. of shallot, minced
1 tsp. of red pepper, diced
extra virgin olive oil or sunflower oil
1 cup of grand marnier
1 cup of white wine
4 ear of sweet roasted corn
1 cup of heavy cream
salt, to taste
pepper, to taste
4 Tbs. of basil leaves, chopped
2 cups of baby arugula
4 Tbs. of butter
2 cups of seared filet mignon
16 curls of parmesan cheese (use a veg peeler)
4 Tbs. of toasted hazelnuts, lightly crushed
Method of Preparation:
-Chef Holli starts by making her own pasta. You can get fresh pasta sheets at your local grocery store.
-Then, prepare a sauce. In a hot pan, add a little olive oil and sauté shallots and red pepper.
-Next, add a shot of grand marnier and let the sauce reduce. After, pour in some white wine and add the roasted corn. Toss it all together.
-Then, add heavy cream and mix it up with the cooked pasta. If the sauce seems too thick you can add a little of the pasta water.
-Lastly, season with salt and pepper. Add basil, arugula and butter.
Ingredients for Black Pepper Tagliatelle Pasta:
1 cup of semolina flour
1 cup of all purpose flour
2 medium size eggs
2 tsp of black pepper
Method of Preparation:
-Begin by mixing the semolina flour, all purpose flour and black pepper. Make a well in the middle of the mix and all the eggs.
-Then, slowly incorporate the eggs with your hands to bring the dough together. Knead dough into a ball. Use small amounts of warm water on your fingertips to reduce sticking. Allow the dough to rest for a minimum of 30 minutes.
-Next, use a pasta roller to roll out the dough into 4 sheets (5" wide and 20" long and 1/8th of an inch thick)
-Dust the pasta with more semolina flour and reserve. The pasta can be hung up and dried or frozen and used for up to a month. It is best if used immediately.
Combine the sliced filet mignon with the pasta and serve. At the restaurant, they add parmesan cheese and toasted hazelnuts.
Serving Suggestion: Cabernet
FOR MORE INFORMATION:
Print the recipe and take it to the restaurant for a complimentary glass of wine with the purchase of an entree. It will be from the Enomatic wine dispenser. (Valid one month from air date.)
Bistro on the Beach (B Ocean)
999 Fort Lauderdale Boulevard
Ft. Lauderdale, FL 33304