What does summer mean to you?

• 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!

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 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.

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

Enter to win a $100 gift card
Be the first to answer correctly (or closest) in the next 24 hours.

“Guess how many pounds of raw pumpkin goes into our Pumpkin Ravioli filling to make 8 quarts? Hint: we slow roast to evaporate the moisture and concentrate the flavors of the filling for 3 hours…”

First most accurate guess wins $100 gift card and recipe for Pumpkin Raviolis!

Email your answer to chef@piatti-news.com

Celebrate Now, Dine Later.

Don’t delay — there’s only one week left for our Celebrate Now, Dine Later holiday party promotion.

Book your event between October 20th and November 20th and receive a $100 gift card.

Contact us at piatti.com to take advantage of this offer by November 20th

Each location has a dedicated private party planner. Contact your local planner for more information and to be sure to get the date you want.

* For parties of 20 or more, not valid with existing reservations, offer expires Nov. 20, gift card issued after event.

Wild Mushroom Stuffing

Great with turkey or squash, Chris Fernandez, VP of Culinary Operations for Piatti, shares his legendary Wild Mushroom Stuffing recipe.

Ingredients:

• 1/2 C onions small dice
• 1/2 C parsnips small dice
• 1/4 C carrot small dice
• 1/4 C celery small dice
• 3/4 C leeks small dice and washed in warm water
• 4 C small chopped savoy cabbage
• 3/4 T sage rough chopped
• 1/4 T thyme rough chopped
• 2 T butter
• 1 C cooked mixed wild mushrooms
• 1/4-1/2 C warm chicken or turkey broth (can substitute vegetable broth)
• 4 C dried 1 inch bread cubes
• 1 whole egg

Chef tip: be sure not to toast the bread too dark or the stuffing will taste like cereal and will overpower the delicate flavors of the mushrooms.

In a medium pan, sweat the onion in the butter with some salt and pepper. Once the onions are translucent add the parsnips, carrots, celery, leeks, savoy cabbage and herbs. Cover and continue to sweat out the vegetables until they are tender but not overcooked and mushy (about 10-15 minutes.) The vegetables when sweated properly will release some liquid which will help moisten the bread cubes.

Pour the warm vegetables and liquid over the dry bread and let sit for 10 minutes to soften. Warm and add the cooked wild mushroom mix and some warm broth to soften the stuffing, keeping the bread cubes in tack but soft. Mix the eggs and then fold into the stuffing. Taste for salt and pepper and adjust.

Button / Table Mushroom (Agaricus Bisporus)
Agaricus Bisporus or the Table mushroom is one of the most common types of edible mushrooms that are used in various preparations. When it is sliced and exposed to air this mushrooms turns a darker shade of brown. Do not slice until you are ready to eat.

Shiitake (Lentinula Edodes)
Also known as the Fragrant mushroom, Black mushroom, or Black Forest mushroom, Shiitake is cultivated in many areas of the world. It is commonly used in Chinese cuisine. It is said to relieve nausea, treat cough, and prevent stomach and cervical cancers.

Porcini (Boletus Edulis)
The Porcini is also known as the Penny Bun or Cep. Found in Europe and North America, these particular types of specialty mushroom are enjoyed raw, with their distinct aroma. They are often used in various types of soups. Highly prized, Boletus edulis is commercially sold fresh in autumn in central and southern Europe but is also dried and distributed worldwide.

Morchella
When chefs are serving up the finest edible mushrooms, they’re likely using morchellas. These distinctive mushrooms appear honeycomb-like in that the upper portion is composed of a network of ridges with pits between them. Morels contain small amounts of toxins that are usually removed by thorough cooking; morel mushrooms should never be eaten raw.

Even if you’re a turkey-loving carnivore, chances are at one point or another, you’ll be asked to figure out an alternative thanksgiving meal for vegetarian guests.

While it seems Thanksgiving is a meat-lovers holiday, in fact vegetarians often find themselves full on the side dishes alone. Since the side dishes tend to be carb-heavy, including a protein main dish for your vegetarian guests is advisable.

Lucky for you, supermarket chains often sell pre-packaged fake turkey made from soy, otherwise known as “Tofurky.” Feel free to get creative with the Tofurky by roasting the fake meat in a mixture of vegetarian stuffing. This stuffing can be made out of edibles such as breadcrumbs, soy-based sausage, corn meal, dried cranberries and apples.

Providing vegetarian gravy for the potatoes and a separate side dish of the remaining vegetarian stuffing will ensure your vegetarian guests, and their stomachs, have plenty to be thankful for at the holiday dinner table.

Stay connected to what’s going on at Piatti at your desk or on the go – we invite all of our friends to stay in touch with the Piatti familia on our Facebook and Twitter sites. Now more than ever, we are your neighborhood trattoria…let us know about your experiences dining at Piatti, ask questions and share answers with your “neighbors” wherever you go. Join our community on Facebook and Twitter where you can discover and share information on Italian food, wine and culture – become a fan and follow us today!

Fresh Mozzarella Intructions from culinary director Chris FernandezPiatti Famiglia,

Watch this video for an easy how-to on pulling your own fresh mozzarella…amazing with fresh heirloom tomatoes, basil, extra virgin olive oil and a little salt and pepper.  Let me know if you need help finding fresh curds in your neck of the woods!

Mangia!  Mangia!

Coming soon to Mill Valley’s Restaurant Piatti:

Tuesdays and Wednesdays in July: “Taste Your Way Around Italy”

3 course regional Tasting menu w/ two wine Pairings (one white, one red) – each week a different region

and….

JULY 29th – Marin Organic Farm Dinner – Taste Marin’s Organic Bounty!

- a fund raising, delicious, local, organic 5 course dinner @ Piatti featuring several beautiful Marin Organic Farms – 65 bucks gets you a seat at a table (most likely next to one of the farmers themselves that produced the food you will eat!) An opportunity to be a part of a sustainable, sincere community of righteous folk!

Also….

July 9th and 10th we will be “rolling out” our latest seasonal menu! Please, come fill your bellies!

ciao.

We will be participating in the Mill Valley Food and Wine Festival on June 28th, 2009 – Sunday from 1 to 4 pm we will be serving delicious food including:

Petite Niman Ranch Pork and Ricotta Meatballs, Crushed Tomato, Torn basil

Endive Spears, Black Mission Fig Preserves, Gorgonzola, Hazelnuts, 7 Year Balsamic

Hope to see you there! Cheers!

As a Chef, my goal most of the time is to produce the best tasting food possible, using the best ingredients possible, with equal amounts of creativity, without breaking the bank.

This is where the beauty of the “pantry” comes in. Your pantry has all the staples that you keep on-hand in your kitchen: Dry goods, Oils, Vinegars, etc… Without having to reach too far or having to spend lots of extra money, utilizing ingredients already on-hand is a great way to save some pennies. Sure, you have to be a bit more intuitive, do a little research, simplify…

For instance, the other day for lunch at Piatti we did a simple, pantry-driven pasta special. Here is the recipe, utilizing simple, pantry-driven ingredients:

Strozzapretti w. Almonds, Garlic, Extra Virgin Olive Oil, Mint, Ricotta Salata

We used Strozzapretti pasta – use any pasta you have

In a blender or food processor puree the Almonds with raw garlic, salt and a bit of water forming a “loose paste.”

Still, while pureeing, slowly add olive oil – (like you’ re making a vinaigrette). This will thicken the puree into a rich and creamy sauce

Add sauce to saute pan and with low flame, heat the sauce, adding a little water from the boiling pasta to loosen and make more creamy… (a little butter can help here too, though optional)

When the pasta is finished cooking in the water, add it directly to the sauce, toss with mint (or any other vibrant fresh herbs e.g. Basil, Rosemary, etc), a little more olive oil and the Ricotta Salata (or any other cheese you may have e.g. Parmesan, Pecorino, Goat Cheese, etc)

There you have it! A rich, creamy, nutty, fresh herb Pasta using simple, pantry-driven ingredients! Enjoy

Cheers,Todd