Includes Hand tied local Burrata with Chili Marmalata, Ricotta and Kale Stuffed Shells, Roasted Spatchcock Cornish Game Hen, and Citrus Olive Oil Cake.

Halve the cherry tomatoes and finely dice the red bell pepper. In a small saucepan warm 1 tbsp olive oil over medium heat. Add the shallot and cook 1–2 minutes until soft, then add the minced garlic and cook 30 seconds. Add tomatoes, diced red pepper, red chili flakes, sugar and white wine vinegar. Bring to a gentle simmer and cook uncovered 12–15 minutes, stirring occasionally, until the mixture is jammy and slightly reduced. Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Remove from heat and stir in 1 tbsp olive oil and torn basil. Let cool to room temperature.

Make chili marmalata

Place each hand-tied burrata on a shallow plate. Spoon the chili marmalata over and around the burrata (about 2–3 tbsp marmalata per burrata). Drizzle each with about 1/2 tbsp extra-virgin olive oil, finish with a small pinch of sea salt and a grind of black pepper. Serve with crusty bread or crostini.

Plate burrata

Bring a large pot of salted water to a boil. Cook jumbo shells for 8–9 minutes until al dente but still firm (they will finish in the oven). Drain and spread on a baking sheet drizzled with 1 tbsp olive oil to prevent sticking.

Prep pasta shells

Heat a small skillet over medium and add a touch of olive oil. Add the chopped kale and sauté 2–3 minutes until wilted and bright green; let cool slightly and squeeze out excess liquid. In a bowl combine ricotta, Parmesan, the sautéed kale, egg, minced garlic, lemon zest, 3/4 tsp salt and 1/4 tsp black pepper. Mix until homogenous.

Prepare filling

Preheat oven to 375°F (190°C). Spread 1 cup of marinara in the bottom of a 9x13 or similarly sized baking dish. Fill each shell with about 2 heaping tablespoons of the ricotta-kale mixture and place stuffed shells in the baking dish seam-side up. Spoon remaining marinara over shells (about 1 cup) and sprinkle shredded mozzarella evenly over the top. Cover tightly with foil and bake 20 minutes. Remove foil and bake an additional 8–10 minutes until cheese is melted and lightly golden. Let rest 5 minutes before serving.

Assemble and bake

Preheat oven to 425°F (220°C). Pat the spatchcocked hens dry with paper towels. In a small bowl combine 2 tbsp olive oil, chopped rosemary, chopped thyme, minced garlic, lemon zest, 1 tsp kosher salt and 1/2 tsp black pepper. Rub the herb-garlic mixture all over both hens, including under the skin where possible. Place hens breast-side up on a rimmed baking sheet or roasting pan.

Prep hens

Roast in the preheated oven for 25–30 minutes, until skin is golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). If skin is browning too quickly, tent loosely with foil. Remove from oven and let rest 8–10 minutes before carving. Squeeze the roasted lemon halves over the hens just before serving.

Roast

Preheat oven to 350°F (175°C). Lightly grease an 8- or 9-inch round cake pan and line the bottom with parchment; grease parchment and dust with a little flour or use a removable springform pan.

Preheat and prepare pan

In a medium bowl whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt. Set aside.

Mix dry ingredients

In a large bowl whisk the 2 eggs and 1 cup granulated sugar until pale and slightly thickened, about 1–2 minutes. Whisk in 1/2 cup fresh orange juice, 2 tbsp (from the 3/4 cup) olive oil, the yogurt or sour cream, lemon zest, orange zest and 1 tsp vanilla. Gradually whisk in the remaining olive oil in a slow stream until incorporated.

Combine wet ingredients

Fold the dry ingredients into the wet mixture gently until just combined—do not overmix. Pour batter into prepared pan and smooth top. Bake 35–40 minutes, until a toothpick inserted into the center comes out clean and the top is golden. Remove from oven and let cool in pan 10 minutes, then transfer to a wire rack to cool completely.

Combine and bake

Dust the cooled cake with powdered sugar or, for a brighter finish, make a quick glaze by mixing 2–3 tbsp powdered sugar with 1 tsp orange juice until pourable and drizzle over the cake. Let set a few minutes before slicing.

Finish

fresh burrata (hand-tied, 2.5–3 oz each)

ripe cherry tomatoes

red bell pepper

shallot, finely chopped

garlic clove, minced

red chili flakes

white wine vinegar

granulated sugar

extra-virgin olive oil

sea salt

freshly ground black pepper

fresh basil leaves, torn

jumbo pasta shells (uncooked)

whole milk ricotta

freshly grated Parmesan

young kale, stems removed, finely chopped

egg, large

garlic, minced

lemon zest

salt

black pepper

tomato marinara sauce (good quality)

mozzarella, shredded

olive oil

Cornish game hens, spatchcocked

fresh rosemary, chopped

fresh thyme, chopped

lemon, zested and halved

kosher salt

all-purpose flour

baking powder

baking soda

fine salt

eggs, large

plain Greek yogurt or sour cream

fresh orange juice

orange zest

vanilla extract

powdered sugar (for dusting or glaze)

VALENTINES 2021

Make VALENTINES 2021 Recipe in just 2h . Includes Hand tied local Burrata with Chili Marmalata, Ricotta and Kale Stuffed Shells, Roasted Spatchcock Cornish Game Hen, and Citrus Olive Oil Cake.

Bonterra Trattorias VALENTINES 2021 Recipe

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VALENTINES 2021 Recipe

Valentines 2021 Recipe

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