Pasta is one of the most versatile staple foods — make it quickly with a little olive oil and garlic, or dress it up, in the style of chef Ryan DePersio. Up and coming in the New York area, this 26-year-old has made a splash at his restaurant Fascino in Montclaire, N.J. Try these pasta recipes and make a splash at your dinner table.
Artisinal Strozzapreti, Black Tiger Shrimp, Italian Eggplant, English Peas in a Shellfish ReductionRyan DePersio
Heat 2 tablespoons of canola oil in a large sauté pan over medium-high heat. Add diced eggplant and cook until caramelized, approximately 1 to 2 minutes. Add shrimp and butter to pan and sear for 1 minute. Add shellfish reduction, English peas and strozzapreti pasta to pan. Season with salt and pepper and reduce 1 to 2 minutes. Serves 2 people.
Heat a large skillet on high for 5 minutes. Add 2 tablespoons of canola oil and shrimp shells. After the shells are caramelized, add the vegetables and roast until caramelized, adding another tablespoon of oil as needed. Add spices and tomato paste and cook for 5 minutes, stirring constantly. Deglaze with brandy and white wine. Reduce for 2 minutes, and then cover the shells with water. Add the bouquet garni and simmer at medium heat for 30 minutes. Strain the reduction into a separate pot. Add heavy cream and simmer for 20 minutes. Season with salt and pepper to taste.
912349560481604826048760499eggplant1One small peeled eggplant, cut in large dicetiger shrimp88 black tiger shrimp, peeled and butterfliedbutter1teaspoon1 teaspoon buttershellfish reduction0.25cup1/4 cup shellfish reductionstrozzapreti pasta0.25pound1/4 pound strozzapreti pasta (cooked al dente)Salt and pepper to tasteenglish peas2tablespoon2 tablespoons English peascanola oil2tablespoon2 tablespoons canola oilshrimp shells1.5pound1-1/2 pounds shrimp shellscarrot 11 carrot cut in large diceonion 1 large onion cut in large dicefennel fronds 1stalk1 stalk chopped fennel fronds (greens)sliced garlic2clove2 cloves sliced garlicfennel seeds0.5teaspoon1/2 teaspoon fennel seedsblack peppercorns0.5teaspoon1/2 teaspoon black peppercorns star anise22 pieces star anisetomato paste1.5teaspoon1-1/2 teaspoons tomato pastebrandy0.5cup1/2 cup brandywhite wine0.5cup1/2 cup white wineBouquet garni (i.e. thyme, tarragon; 2 branches each)Water as neededheavy cream0.5cup1/2 cup heavy cream
Ricotta Gnocchi and Sweet Sausage BologneseRyan DePersio
Gnocchi In a bowl, mix in ingredients until a soft dough forms. If the dough is a little sticky you can add a little flour to form a dough consistency. Take pieces of dough and roll and cut into gnocchi form. Blanch in boiling water and shock in ice water. On pick-up, you can sear with brown butter or heat with melted butter.
Bolognese In a large rondeaux, add canola oil. When the rondeaux is hot, add sausage. Distribute around the pan evenly to get good color. Once the sausage has good color, add onions and stir every 3 minutes until the onions are caramelized. Deglaze with white wine. Reduce for 5 minutes and add canned tomatoes. Cook on low for 45 minutes. Use a potato masher to break up the sausage if it is still holding its shape. Season with salt and red pepper flakes, and then cool in an ice bath.
912349560481604822656060492ricotta 9pound9 pounds ricotta (drained)flour6cup6 cups all purpose floureggs44 eggsSaltPepperNutmegsausage10pound10 pounds sweet sausage (cleaned from casing)spanish onion3pound3 pounds Spanish onion (sliced)tomatoes1can1 can whole tomatoes in juicecanola oil0.25cup1/4 cup canola oilwhite wine3cup3 cups white wine