From Ricardo Buitoni, Emporio’s Chef and Partner
Stolen ‘con permesso’ from Emporio’s Chef and Partner Ricardo Buitoni, this simple recipe is sure to impress. Emporio is a chic restaurant with a rustic, romantic charm, located in Manhattan’s Nolita neighborhood. The restaurant combines its fine cuisine with the unique ambiance of its custom-made glass atrium that looks up into the Manhattan sky.
Chef Buitoni’s ‘Aperitivo’ and late-night ‘Spuntino’ menus are big hits with the hip out-and-about New York crowd. Whether you stop in for dinner or a late night snack, a favorite antipasto of baked shrimp with Calabrian hot peppers is a perfect starter. Emporio also offers fresh baked pizzas from its brick oven and patrons can watch as the pizzas, made with delicious ingredients, like San Marzano spicy sopressata, Proscuitto di Parma and buffalo mozzarella, are baked before their eyes. Diners can mix-and-match between a selection of small dishes by Chef Buitoni—antipasti, formaggi, salumi, fritti, assaggini, and crudo that rotate daily as per market availability—or take a more traditional three-course route. And all of the pastas are house-made using organic eggs.
In fact, Emporio strives to use as many organic ingredients as possible, and many of the rest are imported directly from the most prestigious producers in Italy. As for dessert - a bittersweet chocolate tart with sea salt and homemade caramel will sate a chocoholic without being too sweet or heavy, and like many things in life, one of the simplest desserts is Emporio’s best—the affogato. Made with Capogiro vanilla ice cream from a local Amish farm, the affogato gets its unique twist from a heavy “dusting” of chocolate crunch. It may be worth the trip on its own.
Due to its proximity to a local church, hard liquor is banned from Emporio’s cocktails, which has inspired such wine-based creations as the Watermelon Martini, a delicious combination of the Korean wine Soju and watermelon puree along with a whole list of others, and Emporio’s wine menu features a comprehensive list of fine Italian wines from all regions.
About the chef: Ricardo Buitoni, a native of the Piedmont region of Italy started his culinary career in a small local restaurant in the Langhe. After moving to London, he continued his education in Culinary Arts at the Hendon College of North London. He went on to work in various restaurants including The Harbour Club, Kartouche, and Orso in London.
Before moving from London to New York, Chef Buitoni opened an Italian restaurant in Sidney, Australia and spent a season working in a 5 star hotel in Sardinia. He began his New York restaurant career working at Toqueville in Union Square before opening Aurora Ristorante in Williamsburg, Brooklyn in 2003. Today Ricardo is the chef/ owner of 3 restaurants including Aurora Soho and the new Roman Trattoria Emporio.
231 Mott Street
New York, NY 10012
212 996 1234
Chestnut Pappardelle with Wild Mushrooms and Leeks is served at Emporio for $16.
This recipe makes 6 restaurant servings.
Chestnut Pappardelle with Wild Mushrooms and Leeks Ingredients for the Pasta Dough:
14 oz "00" flour
3 1/2 oz chestnut flour
3 tablespoons extra virgin olive oil,
Pinch of salt
4 whole eggs and 4 additional yolks
For the Sauce:
2 large leeks, trimmed cut in to thin slices and washed
1 lb Chanterelle mushrooms, cleaned and cut into strips
1/2 lb of Royal Trumpet mushrooms, cleaned and cut into strips
1/2 lb of Lobster mushrooms, cleaned and cut into strips, (or any other wild mushrooms in season - Shitake or Oyster can be used too)
1 cup of dry white wine
2 cloves of garlic
2 tablespoons shallots, minced
1 bunch fresh parsley
Parmigiano Reggiano to taste
Steal This Recipe® Step by Step Instructions for the Pasta Dough:
Mix all the ingredient to a smooth dough, wrap in dish towel and let it rest for 1 hour.
Roll into 5” by 12” sheets, (or use a pasta machine) and then cut into wide ribbons.
Let dry on a dish towel that has been sprinkled with a little flour.
Steal This Recipe® Step by Step Instructions for the Dish:
Bring a large pot of water to boil.
Sweat the shallots, garlic and leeks in a heavy bottom pan with 2 tablespoons of butter over medium heat without color.
At same time cook the mushrooms in a skillet with little olive oil; when they start to turn golden brown add the mushrooms to the leek mixture.
Deglaze the mixture pan with 1 cup of dry white wine, and cook for 5 more minutes, until tender.
Drop the pasta in the water and cook for 5 minutes.
Drain the pasta and toss in the mushroom mix, add minced parsley and Parmigiano Reggiano and serve.
Image may vary from recipe.