Chef Luke Palladino
Chef Luke Palladino shows us some of the special dishes he's cooking up for Valentine's Day weekend.
SPAGHETTI CARBONARA
9 bacon slices, chopped
1 tablespoon butter
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
4 large egg yolks
12 ounces spaghetti
Additional grated Parmesan cheese
Combine bacon and butter in heavy large skillet over medium heat. Sauté until bacon is brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Whisk cream, 1/2 cup grated cheese and egg yolks in medium bowl to blend; whisk in 2 tablespoons drippings from skillet. Set cream mixture aside; discard remaining drippings.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta and return to same pot. Add cream mixture to pasta. Toss over medium-low heat until sauce cooks through and coats pasta thickly, about 4 minutes (do not boil). Mix in bacon. Season to taste with salt and pepper. Divide pasta among 6 plates. Serve, passing additional cheese separately.
Truffled Burrata Involtini
serves 4
Ingredients:
8 slices Prosciutto (preferably hand carved)
2 Rounds (6-8oz) Fresh Burrata
1 small piece fresh white truffle for shaving (white truffle oil can substitute)
2 oz. Osetra Caviar
1 tsp freshly cut chives
Lorenzo No.3 Sicilian Olive Oil, for drizzling
Preparation:
Place sliced prosciutto on plates
Quarter the burrata into wedges, place a piece on each prosciutto slice
Top with caviar, oil and shaved truffle, chives
Fold into a roll and eat