Volpi: The Oven Sampler features 14-month prosciutto di parma, salami, sweet coppa molinari, fire-roasted red and yellow marinated bell peppers drizzled with oil and wood roasted.
Girl: Can I have the recipe for the Bolognese sauce for my blog? Sounds delish—how long does it take to make?
Volpi: YES!
1/ 4 lb. ground pork, coarse
1/2 lb. ground veal, coarse
1/2 lb. ground beef, coarse
2 large jumbo carrots, peeled and diced
2 large yellow onions, finely diced
2 celery sticks, diced
2 large shallots, finely chopped
1 bay leaf
2 cups olive oil
2 cups white wine
5 cups chicken stock
1 cup of tomato paste
Salt- to taste
Black pepper- to taste
1. In a heavy brazier add oil. When warm, add all of the meat and stir while searing. Fat will separate itself from the meat.
2. With a ladle, skim the fat and discard. Add all of the vegetables to the meat and stir. Add a bay leaf. Deglaze the pan with white wine and when wine is completely evaporated, add stock and tomato paste. Lower the heat, simmer and stir for 2 hours. If needed, skim any additional fat off the top before serving.
3. Add to your favorite cut of pasta.
Girl: How did you get inspiration for the pineapple port reduction on the pork chop?
Volpi: When someone asks me for a very nice pork chop, the first thing that comes to my mind is to pair it with some kind of fruit. I like to experiment with grilled pineapple and then pair it with a smooth Port reduction, adding to this dish a very nice sweet deep flavor
Girl: Anything that makes your chicken parm or steak frites stand out from others in the industry?
Volpi: Our Chicken Parmesan is an old recipe passed down to me from my mother! She makes the best Pollo Parmigiana, and I don’t say this just because she is my mom. Her trick is a combination of light panko crumbs, grated Parmesan and lemon zest, all packed very tight to a thinly pounded chicken breast. She pan fries it in blended oil and an arugula salad on the side adds freshness, especially with shaved Parmesan. Mamma!
For our Steak Frites, we use prime steak grilled to perfection over a very hot grill seasoned with sea salt. We use Kessler Potatoes, hand cut daily, and Olio Di Tartufo Biamco Urbani – the best white truffle-infused oil around – and never use trans fat or fry oil.
Girl: Do you locally source any of your meat? Where do you get it?
Volpi: All the meats are purchased from the Midwest and are prime center cuts.
