Chef Enzo Febbraro, executive chef of Allegro at Wynn Las Vegas, blew us away with his delicious and beautiful Eggplant Penne Timbale! Here are all of his amazing recipes from today’s show.
Recipes courtesy of Chef Enzo Febbraro.
1 lb Penne pasta, uncooked
30 oz Tomato sauce, see recipe (save 2 ounces sauce for the top after mold is removed)
1 lb Roasted eggplant (see recipe below)
1 lb Dry ricotta cheese
3 each Large eggplant, Sliced 1/16th of an inch thick, dusted with flour and pan fried to golden brown
3 oz Parmesan cheese, grated
2 each Basil tops
1. Cook pasta in salted water until al dente. Toss with tomato, ricotta, parmesan cheese, and roasted eggplant. Using a 4" tall and 7.5" across round ring mold, place a cardboard cake base under the ring mold. Spray the mold and cake base with cooking spray. Layer 4-5 eggplant slices on the bottom. Overlap 10-12 on the sides to cover the whole mold. Drop all the pasta into the center. Wrap the eggplant to cover the whole top. Cover with foil. Bake in preheated 350 degree oven for 25 minutes or until 165 in center. Remove from the oven. Let rest for 5 minutes. Carefully remove the mold. Toss with reserved tomato sauce and basil tops.
3 lbs eggplant, diced brunoise, no seeds
1 oz whole garlic
4 oz olive oil
1 ¼ tsp parsley, chopped
Pinch of salt
1. In a large hot braising pan or rondo, add oil and whole garlic. Add eggplants and salt, braise quickly. Take off heat and add parsley. Cool on parchment lined sheet pans.
8 ½ oz onion, julienned
1 can San Marzano tomatoes w/ juices (108 oz can)
1 oz garlic cloves, lightly crushed
1 oz whole garlic cloves
¼ oz sugar
1 2/3 oz olive oil, pure
8 leaves of basil, chiffonade (stems reserved)
tt ground pepper
1. Lightly sweat onions in ½ oz olive oil until soft. Add crushed garlic cloves and continue to sweat.
2. Once vegetables are soft, add in tomatoes and their juices, simmer for 1 hour.
3. Meanwhile, bring the olive oil, whole garlic cloves, and reserved basil stems to a light simmer to infuse the oil.
4. Add sugar and basil leaves and blend with a burr mixer. Once sauce is smooth, add the strained infused olive oil and blend 1 minute more, just to incorporate.
6 oz fregola
1 oz onion, diced brunoise
1 oz celery, diced brunoise
3 oz roasted red and yellow bell pepper, diced brunoise
1½ oz extra virgin olive oil (use 1 oz for cooking and ½ oz for tossing after cooked)
Pinch of saffron
1 each bay leaf
½ quart cold water
1. Heat oil in a saucepan. Sweat onion and celery; add Fregola and bay leaf. Cook for 2-3 minutes. Add water, bring to boil. Add saffron and salt. Cook covered for about 12 minutes, turn the flame off and leave covered for another 10 minutes. Add roasted peppers and drizzle with remaining oil. Cool.
1 each red endive, bottom cut off, leaves separated and cleaned
4½ oz romato lemon dressing
3 oz robiola cheese, cut into small cubes
1. Toss endive with 1 oz of the dressing. Place 2.5 oz of dressing on bottom of plate in a circle. Place a ring mold on top of the dressing; place fregola in ring mold and pack lightly. Place the endive around the fregola. Place the cheese on top of the fregola. Garnish with parsley.
TOMATO AND LEMON DRESSING
6 oz roma tomato, peeled and seeded (Save seeds and remove tomato water - see below)
¼ each shallot, chopped
¼ cup extra virgin olive oil
Pinch of salt
Pinch of ground black pepper
2 each basil, chiffonade
½ tsp oregano
Zest from 1 lemon and half the lemon juice
1. After peeling and removing the seeds from the tomato, place all seeds in a chinoise and add a pinch of salt – squeeze all the liquid out of the seeds. Add the liquid to the tomato and discard remaining seeds. Blend all ingredients until smooth. Adjust season to taste. Strain through chinoise.
3 cups frisee
1 each watermelon radish, peeled and sliced very thin
1 ½ oz toasted slivered almonds
1 ½ oz dried blueberries
3 oz vanilla dressing (see recipe)
3 oz shredded carrots
1. Toss everything except the radish together and adjust seasoning to taste. Plate radish in a ring on a plate; place frisee in the center.
2 cups vanilla olive oil
¼ cup orange juice
1/8 cup lime juice
1/8 cup balsamic vinegar
1/6 fl oz honey or agave syrup
½ each vanilla bean
1. Cut the vanilla bean in half and scrape the seeds out. Use the inside for the dressing and save the pod for the oil.
2. Mix all ingredients except oil in a blender. Slowly add in oil.
VANILLA BEAN OIL
8 cups olive/canola oil blend
1 each cut in half empty vanilla bean
1. Place the oil and bean in a vacuum bag and sous vide for 2 hours at 161 F. Cool completely before use.
Chocolate Blood Orange Caprese
10.00 oz whole eggs
8.85 oz sugar
8.85 oz almonds, cleaned / no skin
7.15 oz dark chocolate 68/72%
3.65 oz extra virgin olive oil
0.75 oz rice flour
0.50 oz cocoa powder
0.50 oz amaretto liquor
2.65 oz toasted shaved almonds
1. In a food processor mix half the sugar, cleaned almonds, rice flour, cocoa powder, and blend to a flour. Meanwhile, in a mixer whip the whole eggs and other half of the sugar. In a microwave or double boiler, melt the chocolate and add the oil to it. After the whipped eggs reach three times their volume, incorporate the flour, mixing in a little at a time. Then add chocolate and finish with the amaretto. Place in mold/pan. Bake 10-15 minutes at 385 degrees.
8.00 each blood oranges, peeled and segmented
3.50 oz sugar in the raw
1. Using a round 4 inch diameter cutter, make a disc. Place on the plate and add the orange segments, interlaced with zabaione sauce. Sprinkle with sugar in the raw and caramelize with torch. Add chocolate sauce around the plate. Garnish with berries or tuile.
5.40 oz Marsala wine
5.40 oz Moscato wine
5.40 oz egg yolks
8.50 oz sugar
0.65 oz corn starch
0.65 oz rice flour
1. In a mixer bowl, mix egg yolk, sugar, cornstarch, and flour. In a sauce pan, bring the wines to a boil. Then pour on the egg mix, whisking continuously to make a cream. Bring to 185 degrees and cool quickly.
14.10 oz heavy cream
12.35 oz sugar
8.82 oz water
5.30 oz dark chocolate 50%
3.53 oz 100% cocoa powder
1.77 oz glucose syrup
1. Bring water, syrup, and sugar to a boil. Add the cocoa. Mix well until all has dissolved. Bring to a boil then remove from heat. Add dark chocolate and then the cream. Mix with burr mixer until emulsified. Let cool.