November Newsletter

November 12, 2009

November Contest

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.

---

Best Types of Mushrooms for Cooking: A Primer

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.

---

Vegetarian Options Instead of Turkey

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.

---

Family, Friends, Food, and Facebook

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!