14 Jan Steelhead Pastry with Ricotta Cream
Weekend Special: January 15-17, 2016
InspirationChef Luisa Silvia, as a classic Bolognan, never ceases to be enchanted by rare food.
This week her purveyor in the Pacific Northwest pointed her toward the Quinault Indian Nation, the indigenous peoples of Washington, who have a small fishery from whence they distribute a highly valued variety of wild steelhead (salmon family) native to that area.
What better way to express my faith in culinary roots here than with an ingredient that speaks so strongly to that of this nation? She thought.
So this weekend she’ll be incorporating our ancient fish into a traditional Italian recipe with Millefoglie di steelhead in crema di ricotta.
Squares of buckwheat pasta are layered with creamy, homemade ricotta, white onion mousse, pink pepper, and steelhead that has been diced and sautéed with cognac. This savory pastry is then baked and finished with eggs mimosa. It’s accompanied by Chardonnay sauce.