Carpaccio
3/4 cup olive oil
1/2 cup red wine vinegar
2 tsp. parsley, finely chopped
1/2 tbsp. garlic, finely chopped
1 tbsp. fresh oregano, chopped
1 16oz. sirloin strip

In a bowl, combine oil, parsley, garlic, and oregano. Place the sirloin in this marinade, and turn until well coated. Marinate for four hours. Preheat grill on high. Remove meat from marinade, pat dry with a towel.

Brown the sirloin strip very quickly on both sides then set on a rack and place in a 500 degree oven for 3 minutes. Remove from oven and refrigerate immediately.

Once the meat is thoroughly chilled, trim the outside brown crust completely, and slice remaining meat into paper-thin slices. Arrange slices on chilled plates, spoon some dressing (see recipe below) over each portion of beef, and serve with summer salad and rye melba toast.

Trattoria Fratelli
Green Peppercorn Dressing

3/4 cup olive oil
1/2 cup parsley, chopped
1/2 cup capers, drained
1/2 cup green olives, pitted
1/2 Dijon mustard
1/2 cup white wine vinegar
1/2 cup green peppercorns
12 cornichons
2 garlic cloves

Using a food processor, blend all ingredients until combined (approximately 5-10 seconds)

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Summer Salad

2 lbs. fresh green beans, washed
1 lb. white mushrooms, sliced
1 oz. truffles (optional)
3 vine-ripened tomatoes cut into wedges
24 artichoke hearts

Snap off ends of beans and blanch then in salted boiling water for about 30 seconds. Once the beans are cooked, cool immediately in cold water and drain at once. Pat dry.

Place the beans in salad bowl with mushrooms and truffles. Toss with vinaigrette (see recipe below). In another bowl, toss the artichoke heats and tomato wedges with vinaigrette.

Lay the bean mixture on the center of the carpaccio. Lay the tomato wedges and artichoke hearts around the bean mixture; alternating between tomatoes and artichoke hearts.

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Vinaigrette

1/2 cup walnut oil
1/4 cup red wine vinegar
2 shallots, finely chopped
2 tbsp. fresh chives, minced
Salt and freshly ground pepper

Combine all ingredients. Add salt and pepper to taste.

Trattoria Fratelli
Osso Buco with Saffron Risotto and Orange Gremolata

FOR THE OSSO BUCO

6 veal shanks about 2 inches think, tied around the middle with butcher twine
Kosher salt and freshly ground black pepper
1/2 cup of all-purpose flour
1/4 cup of olive oil
1.4 cup of unsalted butter
1 tbs. fresh thyme leaves
1 tbs. fresh basil, chopped
2 tbs. fresh oregano, chopped
2 cups carrots, diced
2 cups celery, diced
2 cups onion, diced
6 garlic cloves, minced
1 bay leaf
1 cup dry white wine
3 cups veal stock, or chicken stock
2 cups canned diced tomatoes in puree

Preheat oven to 350 degrees. Season the shanks with salt and pepper. Press firmly to rub seasonings into the meat. Dredge the shanks in the flour, shaking off any excess. Heat oil and butter in a large oven-proof pot over medium-high-heat. Add 3 shanks and brown well on all sides, remove from the pot and brown the remaining shanks Remove from the pot. In the same pot, combine the thyme, basil, oregano, carrots, celery, onion, garlic and bay-leaf. Cook for 3-5 minutes. Add the wine and reduce until almost dry. Return the meat to the pot, laying it on top of the vegetables. Pour the stock and tomatoes over the meat and vegetables. Cover the pot and braise in the oven for 21/2 to 3 hours, until the meat if very tender.

FOR THE GREMOLATA

1/2 cup fresh parsley, finely chopped
2 Tbs. lemon zest, finely chopped
2 Tbs. orange zest, finely chopped

Combine all the ingredients in a bowl, mix well, and set aside.

FOR THE RISOTTO

8 cups chicken stock
2 tsp. saffron threads
2 Tbs. olive oil
1 large onion, finely chopped
1 lb. arborio rice
1/2 cup dry white wine
1 cup grated Parmesan cheese
4 Tbs. unsalted butter
kosher salt and freshly ground black pepper

About an hour before serving, combine the stock and saffron in a saucepan. Simmer, uncovered, for 10 minutes, until the stock takes on a rich, golden hue. Keep warm. Heat the oil in a heavy-bottomed saucepan over medium heat. Add the onion and garlic, and gently cook until the onion begins to turn translucent. Do not brown. Add the rice and stir until each grain is coated with oil and the rice begins to feel heavy. Add 1/2 cup of hot stock, stirring occasionally, until it is almost completely absorbed by the rice. Add the wine to the hot stock. Repeat with the remaining stock. Toward the end of the cooking process, the mixture will become thick and creamy, and you will have to stir it more frequently to keep it from sticking to the pan. After the risotto has been cooking for about 30 minutes, taste a few grains. The rice should be soft, but still have a little firmness in the center. If it is done, remove from the heat immediately, stirring in the butter, cheese, salt and pepper. Cover until ready to serve.

TO FINISH THE OSSO BUCO

Transfer the shanks to a serving platter and remove the butcher twine. On top of the stove, simmer the braising liquid until it reduces and thickens to your liking. Divide the risotto evenly among 6 dinner plates, placing a shank on each. Spoon the sauce over and around the shanks, then top with gremolata.

Trattoria Fratelli
Angel-Hair Pasta With Jumbo Lump Crabmeat and Roasted- Tomato Broth

serves 4 as a main course or 6 as an appetizer

3 lbs. ripe plum tomatoes (each cut in half)
3 tbsp. olive oil
salt and pepper to taste
1 small yellow onion, diced
1/4 cup leeks, diced
2 large garlic cloves, crushed & finely chopped
1/4 tsp. chile-pepper flakes
1/2 cup dry white wine
1 cup chicken stock
1 lb. angel hair pasta (capellini)
1 lb. jumbo lump crabmeat
1/2 cup basil leaves, cut into thin strips
3 tbsp. fresh chives, cut into 1 inch lengths

Preheat oven to 350 degrees. Toss tomato halves with 2 tbs. olive oil and season with salt and pepper. Roast tomatoes in oven approximately 45 minutes. Remove, then roughly chop roasted tomatoes.

In medium saucepan, add remaining oil, onions, leeks, garlic and chile-pepper flakes. Cook over low heat until onions are translucent. Add wine, then increase heat to high and reduce until almost dry. Turn down heat to low. Add chicken stock and roasted tomatoes. Simmer for about 10 minutes.

Meanwhile, in a pot of rapidly boiling water, add pasta and cook about 2 minutes, until al dente (barely tender, yet firm to the bite). Drain pasta.

Add crabmeat and pasta to the tomato broth. Simmer 30 seconds and toss gently. Serve in large bowls, and garnish with fresh basil and chives.

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Warm Ricotta Cake

Mix:
2 lbs. ricotta cheese
4 eggs
3/4 cup sugar
3 tsp. vanilla
Set aside

Make a yellow cake mix or, from scratch, a yellow cake batter.

Grease a 9x13 pan.

Put cake mix in the pan, then spoon the ricotta mix evenly on the top of the cake mix.

Bake at 350 degrees for 45 minutes, then take out of the oven and turn off oven.

Sprinkle the top of the cake with a mixture of cinnamon and sugar.

Put the cake back in the oven, that has been turned off, for 1 hour.

Great served warm over caramel sauce and a side of cinnamon whipped cream.

Trat Frat Caesar Dressing
Y: about 1 qt.

3 ea. egg yolks
1 tbsp. dijon mustard
4 medium garlic cloves,crushed
2 tbsp. lemon juice
1 tsp. champagne vinegar
2 1/2 cups olive oil
2/3 cup heavy cream
1/3 cup pecorino romano cheese,grated
2/3 cup reggiano parmesan cheese,grated
1/2 tbsp. worchestershire
1/4 tsp. tabasco
1 oz. anchovy filets,chopped
kosher salt and freshly ground black pepper

Combine the egg yolks, mustard, garlic, lemon juice and vinegar in the bowl of a food processor.With the machine running slowly drizzle the oil to start an emulsion. Add the remaining oil in a slow steady stream until all the oil is incorporated. Transfer the mixture to a mixing bowl. Add the remaining ingredients. Adjust seasoning to taste.