Evanston Works Together

August 7, 2012 10:06:30 AM PDT
Some restaurants and stores in Evanston have joined forces to fight homelessness and help the unemployed through August.

"Evanston Works Together: 4 Tuesdays in August" is a shop local, shop Evanston campaign benefitting clients at Connections for the Homeless and the YWCA Evanston/North Shore.

Participating businesses have agreed to donate 5% of sales from four Tuesdays in August.

The donations will support programs that that help people develop job skills.

Trattoria D.O.C., 706 Main Street, is one of the participating restaurants. Chef and managing partner Giulianna Mazzochetti shows us some popular items on the menu for this campaign.

RECIPES:

Insalata Tricolore
Recipe serves four

  • 1 head radicchio
  • 2 heads of Belgian endive
  • 12 oz baby arugula
  • 1 red beet

(Note: you can buy pre-cooked beets or simply cook four or five at a time in water with lemon juice for about 40 minutes or until fork tender. Let cool, peel and cut into long thin strips)

For the vinaigrette:

  • 1-2 lemons or about 1.5 oz juice from fresh squeezed lemons
  • 4 oz extra virgin olive oil Salt and Pepper to taste

Juice one or two lemons. Strain pulp and seeds and place juice into bowl. Whisk in 3-4 oz of Extra Virgin Olive Oil. Add salt and pepper to taste.

For Parmigiano garnish, buy a whole block of Parmigiano Reggiano or Grana Padano cheese. Take carrot peeler and shave until you have several long strips for garnish.

For the salad
Chop radicchio into thin strips, then toss in arugula and chop Belgian endive into rounds. Add vinaigrette, toss, add cut beets, toss and top with Parmigiano shavings.

Insalata Mare
Recipe serves six-eight
For the salad
2 each tenderized baby octopus,
2 each squid
8-10 21-25 shrimp
8-10 manila clams
8-10 P.E.I. black mussels
1-2 large cuttlefish
For the stock
Juice from 1 lemon
2 pints water
4 oz white wine
2 oz red wine vinegar
1 bay leaf
1 carrot cut in large dice
1 leek cleaned, cut in half
A few sprigs of parsley
Salt and pepper

Place the cuttlefish and baby octopus in a pan with the juice of one lemon water, white wine, red wine vinegar, salt pepper, bay leaf, parsley, carrot, and leeks and simmer for about an hour. Five minutes before they are done add the squid cut into rounds. When fish is fork tender, take off heat and let cool in its marinade. Cook mussels, clams, and shrimp in stock used for the fish until shellfish has opened and shrimp have turned a pink color. Discard any shellfish that have not opened. Take off heat and let cool.

Parsley Pesto
4 oz extra virgin olive oil
1 bunch parsley
2 cloves garlic, juice of ? lemon juice strained
2 oz red wine vinegar

To make the parsley pesto in a blender add 4 oz extra virgin olive oil, parsley, salt pepper, 2 cloves garlic, 2 oz red wine vinegar, ? lemon juice and puree. Then in a bowl add fish, the pesto, and mix. Garnish with the shrimp, clams and mussels. Serve cold.

Bucatini all'Amatriciana
Serves four
1lb or 1 box of Bucatini or Perciatelli DeCecco
1 white onion cut into small dice
5 oz of Guanciale or smoked hog jowls
2 oz white wine
13 oz tomato sauce or you can use 6-8 peeled and diced tomatoes to give a fresh summer taste
Salt and pepper to taste
Red pepper flakes to taste
Grated Parmesan
Grated Pecorino Romano

Take guanciale and cut outside rind off. Then cut into 1 inch pieces. (Remember you want to leave the fat since that is where it gets the taste.) Saut? in a hot pan with very minimal oil let the fat render about three minutes. Add onion and cook until translucent. Add wine and let evaporate. Season with salt, pepper, red pepper flakes if you would like it to be spicy. Then add tomato sauce or the fresh diced tomatoes. Bring a large pot with salted water to boil cook the Bucatini until al dente then add to pan with sauce and toss until well combined. Top with grated Parmigiano and a bit of grated Pecorino cheese and serve.

Vitello Tonnato
Serves 6-8
1.5 -2lb veal roast (boneless veal rump, or shoulder) tied
1 peeled carrot
1 stalk celery
1 red onion quartered
1 bay leaf
1 leek
1 cup white wine
Salt and pepper, parsley, rosemary, sage for marinade
Water to cover

For the tuna sauce
14 oz canned tuna (imported from Genoa Italy) drained of oil
4 salted anchovy fillets
2-3tsp capers rinsed and drained - very important do not want all the vinegar taste
3tbsp lemon juice
Mayonnaise to taste 3tbsp
S&P to taste
Tie the veal with the string or have the butcher tie up veal. Season it and place in pan with wine, vegetables, herbs add water to cover. Bring to a boil then reduce heat. Let it simmer not boil for about 50-60min. Then take off heat and let cool. Can and should be refrigerated until cold. When it is complete cold it is ready to slice. Keep in stock until then to keep moist.

For the tuna sauce
Take the tuna and place in blender with capers, parsley, lemon juice, anchovies, and blend. Check the consistency. The sauce should be easy to spread or pipe out with a piping bag. Add a little veal stock to thin out. Scoop it out and place into the bowl start with two heaping spoon full of mayonnaise and mix.

Slice the veal very thinly and top with tuna sauce. Garnish with lemon wedges, capers, anchovies and arugula.

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