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Steve Martorano's Spaghetti and Clams Recipé |
• 2 lbs. littleneck clams in the shell
• Sea salt
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, crushed
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• 1 small dried red chile
• 1 lb. spaghetti
• 2 tbsp. minced fresh Italian parsley
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- Start with half a cup of extra virgin oil.
- Heat that up, ground 4 crushed garlic cloves.
- Put in 20 littleneck clams.
- Once that gets hot (one or two minutes), heat with 3 tablespoons of white wine, five ounces of clam juice, 2 tablespoons of Italian parsley, half a tablespoon of red pepper.
- Cover and let simmer until clams open (4-5 minutes).
- Season it to taste.
- Good for 6-8ozs of imported spaghetti or linguine macaroni.
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Osso Buco the Steve Martorano Way |
½ cup extra virgin olive oil
Three medium carrots chopped
Two stalks of celery chopped
One medium onion chopped
One cup of marinara sauce
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One cup of beef stock
One cup of flour
Two 3lb veal shanks, cut into four pieces (eight pieces total)
Sea salt & freshly ground black pepper
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- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1/4 cup of oil in large pot. Stir in the chopped carrots, celery and onion. Cook until vegetables are golden brown. Then stir in the marinara sauce and beef stock and remove from heat.
- Season the veal shanks with salt and pepper. Then dredge them in flour until lightly coated.
- Heat the remaining ¼ cup of oil over med/high heat. Sear the veal shanks, until well browned per side, turning only once. (approximately 5 minutes per side)
- Place the veal shanks in pot with veggies Cover and transfer into the oven. Cook until meat is tender and falling off the bone, about 2 hours.
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Café Martorano’s Bucatini Carbonara Recipé |
2 oz. butter
2 oz. pancetta
1 1/2 cups heavy cream
3 tbsp. reggiano cheese
3 tbsp. extra virgin olive oil |
6 oz. bucatini
salt
pepper
Béchamel sauce
sea salt |
- Heat extra virgin olive oil
- Add pancetta and cook until it sweats
- Add heavy cream and butter
- Reduce by 3/4
- Add cheese
- Salt and pepper to taste
- Cook pasta (sea salt in water) and drain
- Toss pasta and sauce together, plate and top with an egg yolk
- Mix egg and pasta together before eating
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Café Martorano’s Stuffed Clams Recipé |
1 dozen X- Large Cole Hog clams
1 lb. jumbo lump crab meat
Dice 4 celery stalks
1 large yellow onion
6 cloves of garlic
1 dozen U-10 shrimp |
Flour
1/4 cup heavy cream
4 sprigs of thyme (chopped)
Béchamel sauce
Parmesan Reggiano cheese |
- Steam 1 dozen Cole Hog clams (X-large)
- Remove the clams, keep the shells and juice
- Dice 4 celery stalks, 1 large yellow onion, 6 cloves of garlic
- Saute the celery, onions and garlic
- When vegetables start to sweat, add 1 dozen U-10 shrimp, cleaned and cut into pieces.
- Saute until shrimp becomes translucent (approximately 1 minute)
- Add flour until the mixture is thick
- When the mixture is thick, add 1/4 cup heavy cream and stir in
- Chop clams that have been saved and add. Stir in 1 lb. jumbo lump crab meat
- Add 4 sprigs of thyme (chopped) when mixture is cooked
- Stuff clam shells (24) and top with Béchamel sauce
- Sprinkle with Parmesan Reggiano cheese and bake until Béchamel is golden brown
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