Sunday Brunch: Cosima’s stuffed artichokes


VIGIL AT SAINT PETER’S BASILICA. LACEE: WELCOME BACK. IT’S TIME FOR SUNDAY BRUNCH, AND JOINING US THIS MORNING IS DONNA CRIVELLO, EXECUTIVE CHEF AT COSIMA’S. GOOD MORNING.>>GOOD MORNING. LACEE: THANK YOU FOR BEING HERE THIS EASTER MORNING.>>WE ARE GETTING READY FOR EASTER BRUNCH. WE ARE DOING SOME OF THE TRADITIONAL, SICILIAN DISHES THAT I ALWAYS HAD WHEN I WAS A KID. MY MOTHER’S FAVORITE WAS ARTICHOKES. TODAY, WE ARE GOING TO BE FEATURING THESE TODAY AT BRUNCH AND DINNER. AN ARTICHOKE CAN SOMETIMES BE A LITTLE DAUNTING FOR PEOPLE. WHAT I DO IS THAT I CUT OFF THE STAND — THE STEM, AND I CUT THE LEMON SO THAT IT HAS LEMON ON MY KNIFE. THEN, YOU WANT TO CUT OFF ABOUT AN INCH OFF THE TOP OF AN ARTICHOKE. EVEN SORT OF SQUEEZE SOME LIMIT ON IT, AND YOU DO THAT. YOU CAN BOIL THEM FIRST AND THEN FILL THEM. YOU PUT THEM IN A LITTLE BIT OF EXTRA WATER. WHAT I AM DOING HERE, IF YOU CAN PULL OUT THE ARTICHOKE, YOU CAN GET SOME EXTRA LEAVES OUT OF IT. YOU CAN STUFF THEM WITH BREADCRUMB STUFFING. PUT THEM INTO SOME WATER WITH OLIVE OIL AND GARLIC, AND YOU CAN STEAM THEM FOR ABOUT 45 MINUTES TO AN HOUR SO THEY ARE TENDER. THEN, YOU SERVE THEM WITH A LITTLE BIT OF LEMON. OUR OTHER DISH IS ONE OF THE MORE TRADITIONAL ONCE WE HAVE ON THE MENU. IT IS LOVELY FOR EASTER AND SPRING AND FOR MOTHER’S DAY. WE WILL DO BRUNCH ON MOTHER’S DAY, TOO. THIS IS A REGATTA PIE OR TART. IT IS SWEET WITH CANDY ORANGE, CHOCOLATE CHIPS, AND NUTS AT THE TOP WITH POWDERED SUGAR AND STRAWBERRIES. LACEE: SO YOU ARE OPEN FOR EASTER BRUNCH TODAY, AND IT IS YOUR FIRST TIME?>>YES, IT WILL BE OUR FIRST EASTER BRUNCH. I WILL HAVE TO RUSH BACK OVER THERE AFTER THIS. WE ARE ALSO DOING AN EASTER SUNDAY DINNER TONIGHT. LACEE: A LOT OF OPPORTUNITIES TO COME IN.>>WE WILL COOK THESE ARTICHOKES FOR ANOTHER HOUR, AND THEY SHOULD BE READY. LACEE: WHAT ARE SOME OTHER DISHES ON YOUR MENU FOR BRUNCH TODAY?>>WE HAVE IN ASPARAGUS FRITTATA. I MADE A TORT THAT IS FILLED WITH ITALIAN HAM AND CHEESE. WE ALSO HAVE A STUFFED PORK LOIN THAT WE SERVE WITH SOME SOLID AND PASTA — SALAD AND PASTA. WE ALSO HAVE SOME REALLY ASPARAGUS. IT IS A RANGE OF BRUNCH ITEMS ALONG WITH MORE LUNCH MENU ITEMS. LACEE: YOU JUST KIND OF PULL IT OFF WITH YOUR TEETH WITH THESE ARTICHOKES?>>YES, IT IS A BIT UNUSUAL, BUT YOU JUST PULL IT OFF LIKE THAT. VERY TRADITIONAL. LACEE: IF YOU WOULD LIKE A COPY

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