17 Sep Open Ravioli, Weathervane Scallops, Zucchini Blossoms, Pumpkin Velouté, Burgundy Truffles

Weekend Special: September 18-20, 2015

Inspiration

Inspiration

Disclaimer: The following meditation on Eskimo territory has nothing to do with Chicago’s impending winter and everything to do with that region’s unadulterated waters, which yield some of the most luscious scallops in the world.

Alaska!

Yes, as you know, Chef Luisa Silvia is always inspired by the highest quality ingredients she can find. And this week she heard the call from the Land of the Midnight Sun, ordering a shipment of Weathervane scallops (Weathervane is a company that has been working in tandem with the Alaska Department of Fish & Game to oversee the natural growth and harvest of scallops for many years), which she decided to couple with the fresh zucchini blossoms and newly emerged Burgundy truffles she already has in her culinarly laboratory to regale us with Ravioli aperti, cappesante, cream di zucca, fiore di zucca e tartufo Burgundy for this weekend’s special.

Recipe

Recipe

Ravioli aperti, cappesante, cream di zucca, fiore di zucca e tartufo Burgundy is a tower of round, homemade pasta layered with a Kobacha velouté, Burgundy truffles, and Weathervane scallops