What does summer mean to you?

For some people it’s a specific smell, perhaps hot pine needles or drying grass that signifies summer has arrived.  For other it’s the sound of water hitting the side of a boat or feeling a warm breeze on bare shoulders…for those in the restaurant industry it’s the food.  Sweet corn, bright tomatoes, aromatic basil, sun ripened berries, juicy plums, perfumed peaches, the list reads like a steamy summer novel.   There is nothing that inspires a chef as much as going to a farmer’s market in the still cool summer mornings, tasting produce that has been picked at its peak a few hours prior and then arranging the flavors together to form a perfect dinner special.  It’s a good life.  We encourage you to talk to our chefs, find out when market day is and ask if they have any recommendations or recipes for you to try…or, if you aren’t in the mood to cook, simply come on in for dinner.

What does summer mean to you?

Earth Day’s 40th Anniversary

In celebration of the 40th anniversary of Earth Day (April 22nd), we’d like to share some of the company wide initiatives we’ve implemented on our way to becoming green certified. Wherever possible we:

• Use at least 50 percent locally sourced ingredients (weather permitting), and always buy ingredients in bulk to reduce packaging.
• Use bio-based containers and spudware for takeout.
• Triple filter water on site and serve in reusable glass containers.
• Recycle cardboard, newspapers, junk mail, paper, metal cans, aluminum, glass, plastics. Where available, recycle food scraps into compost.
• Use recycled menu paper. Promotional materials are printed with soy ink on recycled paper.
• Are energy conservation compliant (weatherized, lowest possible heating and cooling settings, maintain equipment for reduced energy use).
• Installed low flow toilets.
• Monitor water bill to check for leaks.
• Recycle fryer oil into biodiesel.

Of course, we’re extremely proud of the steps we’ve taken as a company, but we’re also extremely proud of our over 1,100 employees who have integrated sustainable living habits into their personal lives. From riding bikes to work, taking the bus, to reducing water use at home, everybody at Piatti is committed to a greener world.

Happy 40th Anniversary Earth Day!

Sformato di Parmigiano e Asparagi

Although not in full swing until early spring, we’re already getting ready for one of our favorite vegetables – Asparagus.

For this month’s recipe we asked Chris Fernandez, VP of Culinary Operations for Piatti, for an asparagus recipe with a little “Italian Comfort Food” twist. His response, Sformato di Parmigiano e Asparagi.

Ingredients:

1 C whipping cream
1 C whole milk
1 C grated parmesan cheese
3 egg yolks
2 whole eggs
1 – 1/2 C cubed ciabatta bread (fresh not dried)
1 bunch asparagus ~ 3/4 lbs diagonally sliced every inch
Instructions:

In a medium sauce pot, steep the cream and milk over low heat. When hot, whisk in the parmesan cheese and turn off.
Then slowly temper the cream mixture into the eggs taking care to not curdle the eggs.
Place the cubed bread into a large plastic container and strain the cream mixture over the bread and let sit for 20 minutes or until the bread has softened.
Puree in a blender or kitchen aid type mixer until the bread is smooth.
Divide mixture into 4 oz custard cups that have been sprayed with Pan Release or Pam.
Distribute asparagus pieces evenly amongst cups, making sure that they are submerged so exposed asparagus doesn’t burn.
Place into flat 2 inch hotel (sheet) pan with 4 cups of hot water poured in to create a water bath.
Cover with foil and poke hole in the top to allow the steam to escape.
Bake at 350 degrees for 30-40 minutes. Allow to cool/set for at least 20 minutes.
Chef tip: do not over mix as you will incorporate too much air into the custard and it will “soufflé” out of the mold

Small Plates – A Growing Trend in Dining

With almost three out of four adults say they are trying to make healthier choices when eating out than they did just two years ago, according to the National Restaurant Association, it’s no surprise that more restaurants are offering small plate options. In addition to the health benefits of eating less, small plates offer a great way to have “a little of this, and a little of that.”

Small Plates at Piatti
Did you know most salads and pastas on our menus are available in small size portions? If you don’t see it on the menu, just ask your server if it’s available in a lighter size and we’ll be happy to do it.

Italian Holiday Traditions

Regardless of your religion, getting together with friends and family during the holiday season has become an American tradition. But how are the holidays celebrated in Italy? Read below on suggestions and tips for adding a little “Italian Flavor” to your holiday celebration.

Christmas Eve – Feast of the Seven Fishes
According to Wikipedia, The “Feast of the Seven Fishes” is said to have come from Southern Italy, but today is a completely Italian-American celebration. A dinner on Christmas Eve is celebrated with meals of fish and seafood, but there may be seven, eight, or even nine specific fishes that are considered traditional.

The most famous dish Southern Italians are known for is Baccalà (salted cod fish). Reason for celebrating with such a simple fish as Baccalà is attributed to the impoverished regions of Southern Italy.

Fried Smelts, calamari, and other types of seafood have been incorporated into the Christmas Eve dinner over the years, and sensationalized with the American version of “The Seven Fishes.” Why seven? Seven is a very important number. It stands for the seven sacraments of the Catholic Church. The seven days of creation. In Biblical numerology, seven is a number of perfection.

Christmas Day Meal
Lasting hours and varying throughout the different regions of Italy, Christmas dinner will almost certainly start with some prosecco, include pasta and end with panettone. Like so many other Italian feasts, the first course is usually a selection of antipasti, including salami and Parma ham, and a glass or two of sparkling prosecco. Following the antipasti is a hearty filled pasta dish such as ravioli or tortellini. And they’re just getting started… Most families will follow the pasta with a roast – often poultry, served with lashings of vegetables; others might have a local meaty specialty, such as a stuffed pig’s trotter. Although Italians don’t usually indulge much in desserts, at Christmas most people will make an exception and follow the meat course with some panettone – a light but buttery sponge cake. In some regions people might also have some pandolce, a heavy fruit cake with pine nuts.

In Naples, Struffoli are an absolute requirement at the end of a Neapolitan Christmas day dinner. Struffoli, deep fried balls of dough about the size of marbles, are crunchy on the outside and light inside. They are traditionally served with honey with bits of orange rind and chopped nuts — sticky but delicious!

Want to try making Struffoli in your kitchen? Chris Fernandez, VP of Culinary Operations for Piatti, shares his favorite Struffoli recipe.

Ingredients

• 2 cups all purpose flour
• 3 eggs
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 3 Tbs powdered sugar
• 2 cups vegetable oil
• 1 cup clover or mild honey

Instructions

1. Add flour to a large mixing bowl – make a well in the center.
2. Add eggs, salt to the well and knead until smooth.
3. Let the dough rest for 5-10 minutes.
4. Heat oil to 350F.
5. Roll the dough out on floured board to 1/4″ thickness
6. Cut into ½” strips, cut those strips into small pieces 1/2 inch long.
7. Roll into balls
8. Place into the oil a few at a time.
9. Cook till golden, turning them over so they cook evenly.
10. Remove balls and drain them on paper towels.
11. Place honey and sugar in a saucepan, boil over low heat about 2 minutes, stirring constantly.
12. Add fried cookies a small batch at a time and cook in honey syrup, stirring constantly till evenly coated
13. Carefully place the cookies on a non stick surface to cool