Pricci Chef Piero Premoli serves up pasta - Atlanta News, Weather, Traffic, and Sports | FOX 5

A local chef is in for a special honor next month at Epcot's International Food & Wine Festival!  But before he goes, Chef Piero Premoli of Pricci dropped by Good Day, along with his assistant Laura Culbreath, to whip us up some pasta!

CLICK ON THE VIDEO ABOVE TO WATCH THE FULL SEGMENT.

MORE INFO:
Epcot's International Food & Wine Festival (September 28-November 12)

Pricci Restaurant

TODAY'S RECIPES:
Pricci Pasta Rosettes: Baby Spinach – Ricotta or Lobster – Ricotta Version

Pasta Dough Recipe
10 oz. of "00" flour
3 egg yolks
2 whole eggs
Salt, white pepper
Splash of water
Mix in a small mixer or by hand on a wooden board (if you are courageous) and set aside to rest for 1 hr before sheeting.  

Pasta Filling Recipe – Baby Spinach Version
2lb. fresh Baby Spinach
2 cups fresh ricotta (sheep's milk is best)
½ cup grated Parmigiano Reggiano
Salt, white pepper
1 Tbsp. Minced Garlic
1 Tbsp. Extra Virgin Olive Oil
In a sauté pan heat the olive oil, add the minced garlic and baby spinach. Cook until tender. Set aside in a colander until cold and dry……chop the spinach fine.  In a mixing bowl, add ricotta, spinach (or any other seasonal leaf vegetable), grated parmesan, salt and pepper, splash with EVOO.

Pasta Filling Recipe – Lobster Version
1/2lb. fresh Maine lobster meat
2 cups fresh ricotta (sheep's milk is best)
½ cup grated Parmigiano Reggiano
Salt, white pepper
1 oz. chopped tomato
1 oz. chopped parsley
Blanch the lobster for 5-6 miuntes.  Pull the lobster meat and save the bones and coral for later.  Cut the meat into morsels.  In a mixing bowl, add ricotta, parmesan, chopped tomatoes, parsley, salt and pepper, splash of EVOO and mix with morsels.

Tomato Compote – 4 servings
4 medium ripe tomatoes
3 Tbsp. shallots, chopped fine
5 sprigs of thyme, tied together with butcher's twine
¼ cup extra virgin olive oil
salt
ground white pepper
Cut the cores out of the tomatoes and score back with an "x". Blanch tomatoes in boiling water for 10 seconds or until skin is easily removed. Cut tomatoes in half lengthwise and squeeze to remove seeds. Chop remaining tomato meat. In a small pot combine shallots and extra virgin olive oil, simmer until shallots are tender, stirring frequently, approximately 15 minutes. Be careful not to let the shallots get any color. While shallots are cooking, put chopped tomatoes in a medium pot and cook on medium heat for 15 minutes, with wrapped thyme sprigs. Combine shallots, tomatoes and thyme sprig, cook for 5 more minutes. Adjust seasoning with salt and white pepper.

Lobster Sauce Recipe
Saved and cracked lobster bones
3 oz. onion
3 oz. carrot
3 oz. celery
1 teaspoon tomato paste
1 cup white wine
2 cups water
In sauce pot over medium heat, roast the bones with the onion, carrot, celery, and tomato paste.  Add white wine and water and cook down for 30 minutes.  Crack the bones further with an immersion blender.  Strain the liquid and cook down for another 30 minutes to the desired consistency.

Béchamel Sauce
½ quart of milk
3 tablespoons of roux (cooked flour and butter)
1 small white onion, cloves studded
Salt and pepper
Pinch of nutmeg

Boil the milk slowly with the studded onion, taking care not to scorch the milk.  Strain the milk and add to the roux while whisking vigorously.  Simmer on low heat until it thickens.  Adjust with salt and pepper and the pinch of nutmeg.

Pickled Mushroom Garnish
1 pd. Of cleaned mushrooms
1 qt. of water
1 qt. of white vinegar
2 tbsp. of sugar
2 tbsp. of salt
1 tbsp. whole black peppercorns
2 bay leaves
5 cloves of garlic
1 tbsp. mustard seed (optional)
1 tbsp. coriander seed (optional)
Bring all ingredients to a boil together. Simmer for 5 minutes. Strain into the container holding the mushrooms. Cover with a sheet of parchment paper so all mushrooms are submerged. Cool at room temperature for a half hour. Store in air tight container. You may have extra pickling liquid left, save and use for next pickling.

Dish Method
Blanch the 8x14 inch pasta sheets and set aside.  Pipe the filling with a pastry bag or accommodate with a spoon in the center of one of the past sheets.  Roll the pasta sheet into a cylinder and refrigerate for 1 hour.  Cover the bottom of the hotel pan with béchamel sauce.  Cut the cylinder into 1-1/2 inch rolls and place on the prepared hotel pans with béchamel on the bottom.  Sprinkle the rolls with grated Parmigiano Reggiano.  Bake for 15 – 20 minutes at 375°.  Serve with lobster sauce.  The baby spinach version uses our Tomato Compote instead of Lobster Sauce. Both are delicious!

Buon Appetito!
Piero & Laura