Butternut Squash Puree, Black Pepper Honey, Fennel & Red Onion Relish

Parsnip Confit

Braised Beef rolled with Parmesan and Caramelized Onion, Cavatelli Pasta, Red Sauce, Stracciatella, Pistachio

Beef Braciole

Brandy Ice Cream, Miso Caramel, Candied Pecan

Sticky Toffee Pudding

Smoked Red Pepper Fondue and Bread Knot stuffed with Mozzarella, Basil, Roasted Garlic

Pain Bianco

Peel and slice the parsnips into even-sized pieces.

Prepare the Parsnips

In a pot, combine parsnips, olive oil, salt, and thyme. Cook over low heat until tender, about 30-40 minutes.

Cook the Parsnips

Once cooked, drain the parsnips and set aside, keeping the oil for later use.

Drain and Set Aside

Prepare the Butternut Squash

In a pot, combine butternut squash and vegetable stock. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.

Cook the Squash

Drain the squash, add salt, black pepper, and butter, then blend until smooth.

Blend the Puree

In a small bowl, mix honey and black pepper until well combined.

Combine Ingredients

Thinly slice the fennel bulb and red onion.

Prepare the Vegetables

In a bowl, combine fennel, red onion, red wine vinegar, olive oil, and salt. Toss to combine.

Mix the Relish

parsnips

olive oil

salt

fresh thyme

butternut squash

vegetable stock

black pepper

butter

honey

fennel bulb

red onion

red wine vinegar

Lay the beef flank steak flat and pound it to about 1/2 inch thickness. Season both sides with salt and black pepper.

Prepare the Beef

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add sliced onions and cook until caramelized, about 15 minutes. Stir in minced garlic and cook for an additional 2 minutes. Remove from heat and let cool slightly.

Make the Filling

Spread the caramelized onion mixture over the beef, then sprinkle with grated Parmesan cheese. Roll the beef tightly into a log and secure with kitchen twine.

Assemble the Braciole

In a large pot, heat the remaining olive oil over medium-high heat. Add the beef rolls and brown on all sides. Remove from the pot and set aside.

Brown the Braciole

In the same pot, add crushed tomatoes, red wine, beef broth, and season with salt and pepper. Bring to a simmer.

Make the Sauce

Return the beef rolls to the pot, cover, and let simmer on low heat for 1.5 to 2 hours, until the beef is tender.

Braised Cooking

In a separate pot, cook the cavatelli pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Serve the beef braciole over a bed of cavatelli pasta with the sauce spooned over. Top with stracciatella cheese, chopped pistachios, and fresh basil.

Serve

Beef Flank Steak

Parmesan Cheese, grated

Onion, sliced

Olive Oil

Garlic, minced

Cavatelli Pasta

Crushed Tomatoes

Stracciatella Cheese

Pistachios, chopped

Fresh Basil, chopped

Salt

Black Pepper

Red Wine

Beef Broth

Preheat your oven to 180°C (350°F). In a bowl, soak the chopped dates in boiling water for about 15 minutes. Once softened, blend them until smooth.

Prepare the Pudding

In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the blended date mixture.

Mix Wet Ingredients

In another bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.

Combine Dry Ingredients

Pour the batter into a greased baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool slightly before serving.

Bake

In a saucepan, combine granulated sugar and a splash of water. Cook over medium heat until the sugar dissolves and turns golden. Lower the heat, add the heavy cream and miso paste, stirring until well blended. Remove from heat and let cool slightly.

Make Miso Caramel

In a skillet, toast the chopped pecans over medium heat until fragrant. Add maple syrup and cook, stirring until they are coated and caramelized. Remove from heat and let cool.

Prepare Candied Pecans

Serve the sticky toffee pudding warm, drizzled with miso caramel, topped with candied pecans, and a scoop of brandy ice cream.

pitted dates, chopped

boiling water

unsalted butter, softened

brown sugar

eggs

all-purpose flour

baking powder

vanilla extract

miso paste

heavy cream

granulated sugar

pecans, chopped

maple syrup

brandy

In a blender, combine smoked red peppers, cream cheese, and garlic powder. Blend until smooth. Transfer to a saucepan and heat over low until warmed through. Stir in shredded mozzarella until melted and smooth. Season with salt and black pepper to taste.

Make the Smoked Red Pepper Fondue

In a mixing bowl, combine the chopped basil, mashed roasted garlic, and a pinch of salt and black pepper. Mix well.

Prepare the Bread Knot Filling

Preheat the oven to 375°F (190°C). On a floured surface, roll out the bread dough into a rectangle. Cut into strips about 1 inch wide. Place a spoonful of the basil mixture and a small piece of mozzarella in the center of each strip. Fold the dough over and twist to form a knot. Place on a baking sheet lined with parchment paper.

Shape the Bread Knots

Brush the knots with olive oil and bake in the preheated oven for 15-20 minutes or until golden brown.