sgusers9的部落格

Source: Albuquerque Journal, N.存倉M.Oct. 16--Maxime and Daniela Bouneou's vision of the American dream just got brighter. Torinos' at Home, their made-from-scratch northern Italian cuisine restaurant on Jefferson NE, will be featured on the episode, "Aces of Authenticity" of the Guy Fieri's "Diner's, Drive-Ins and Dives," on the Food Network.The couple immigrated to the United States about seven years ago and opened Torinos, their first Albuquerque restaurant, three years ago, and Limonata's in Nob Hill about a year ago. From the beginning, they say, they have been working too hard to pay much attention to the Food Network."When the show called, I had no idea who Guy Fieri was," says Daniela, over a dish of zabaglione, a carmelized custard with blueberries, on the restaurant's patio.As with most things, the Bouneous were quick studies.After explaining that their trattoria was neither a dive or a drive-in, they learned from the show's producers that their slow-cooked handmade food had been highly recommended for its authentic taste of northern Italy.Or more precisely, the region of Occitania, that includes Maxime's birthplace along the French Rivera and Daniela's home in Turin, or Torino, nestled against the Italian Alps, where the food that will appear on the television episode -- duck confit, beef cheek manicotti and squid-ink black pasta -- are traditional dishes."The south of France and Torino have a similar culture," explains Maxime, 38. "It's very traditional. It's an Old World style."The Torinos menu features comfort food from the region, but don't look for pizza: "We don't do anything southern."And Alfredo sauce? "Alfredo is an American thing," Maxime says, shrugging. However, to accommodate diners' expectations when they visit an Italian restaurant, he's added a spaghetti Bolognese and a meat lasagne.They met Fieri for the first time when he arrived with his crew Sept. 3."He wants his reactions to be spontaneous on camera," Daniela, 42, explains of Fieri's style.Fieri, a chef, restaurant owner and best-selling author, has been a star on Food Network since 2006.The next two days were challenging but interesting. "We had to make the three dishes with the camera close-up," says Maxime.All the dishes were labor intensive and took hours to prepare."Guy couldn't believe our prices," Daniela says. "He says how can you do all that for the price?"The squid-ink black pasta is made fresh daily and served with calamari, fresh tomatoes and clam broth and is listed on the menu for $15. It derives its color from natural squid ink, Maxime says.The beef for the beef cheek manicotti is braised for five hours before it is baked with bechamelle, or bechamel, a white sauce, with pecorino romano and fontina cheeses melted on the top, also for $15.The duck confit is cooked in its own fat for 10 hours and served as an entree, $23, with white fagioli beans and an oven-roasted tomato, or in a panini sandwich with sun-dried tomatoes, roasted cream of garlic, onion jam and rosemary goat cheese, for $11.Maxime, who grew up on his grandfather's farm in the south of France, made it to culinary school at 17 and then went to work at a Michelin-rated hotel where he met Daniela.He had visited New Mexico in 2000 and became enchanted with the idea of opening his own restaurant and experiencing his version of the American Dream. "You know, that if you work hard, you will be rewarded."Capi儲存al for opening a restaurant in Europe was not readily available to the couple so they came to work first in New York and then in Santa Fe until the economy dived in 2008. Then they moved to Albuquerque in 2010, where they could have more restaurant for a smaller investment. Their daughter, Marion, 18, works with them in the restaurant."We knew we would have open-minded customers here, who liked to travel," says Maxime.Daniela adds, "And now we have a beautiful place with a patio."BUTTERNUT SQUASH RAVIOLIThe recipe has been modified by Donna Sauter, a master's level registered dietitian and home economist with New Mexico State University Cooperative Extension Service, to accommodate home kitchen measures. Those measures are approximate equivalents.Yield: 4 dozenPASTA DOUGH4 cups flour 3 cups semolina flour 5 eggs Olive oil (just a dash) Salt to tasteMix flours together in a bowl, make a bowl in the center and add eggs, olive oil and salt, mix with your hands, adding just enough water for the dough to bind. You want to have a ball of dough that is fairly hard and a little dry, so add very little water. Cover with a towel and let set for an hour or so. (Sauter's note: Dough will be stiff and not sticky.) FILLING2 large butternut squash 1 stick, plus 1 tablespoon butter 1/4 cup brown suger, not too firmly packed 1 whole onion 4 garlic cloves Olive oil (just a dash) 1 sprig fresh sage 1/2 cup fresh ricotta, plus 2 tablespoons, with liquid drained Salt and fresh cracked pepper to tastePreheat oven at 350 degrees F. Cut the butternut in half lengthwise and lay the squash on a baking pan. Separate one stick of butter and add it in the cavity of the squash, sprinkle a little bit of brown sugar on top and add salt and pepper. Bake for 45 minutes or until it starts to brown and squash is soft to the tip of a knife.With a large spoon, scrape the squash off the skin in a bowl and set aside.Dice the onion (about 1/8-inch), chop the garlic and thinly cut the sage.In a large saucepan on medium flame, heat the olive oil and add the onion. Saute until golden brown then add the garlic and sage, sweat a little longer and add the squash, season to taste and cook on medium heat until it has the consistency of a puree.Move to a food processor and pulse briefly to remove large chunks. In a bowl add ricotta, seasoning and fill in a piping bag.Roll the dough with a pasta machine and using ravioli mold fill each ravioli with the butternut squash filling.Cook the ravioli in a large pot with plenty of boiling salted water then saute in the remaining butter with chopped garlic and fresh sage.Cooking classesFor people who want to learn to cook traditional dishes and make fresh pasta, Torinos' at Home offers custom classes on Sundays. Visit Tori-nos' at Home online at torinosfoods.com. Watch itThe episode of "Diners, Drive-Ins and Dives" featuring Torinos' at Home premieres Monday on the Food Network and airs again on Tuesday and Nov. 1. Check Entertainer, the Albuquerque Journal's television guide, for specific times. Or visit abqjournal.com.The episode also features blue corn enchiladas with red chile from Casa Chimayo Restaurant in Santa Fe and hand-pulled noodles from a restaurant in Portland, Ore.Copyright: ___ (c)2013 the Albuquerque Journal (Albuquerque, N.M.) Visit the Albuquerque Journal (Albuquerque, N.M.) at .abqjournal.com Distributed by MCT Information Services迷你倉