Chef Peter from Pietros

Most of us do not have the talent to develop world class dishes like these. But most of us have the ability to emulate Chef Peter’s delectables from his recipes below. If you are local to the region or traveling through, you will want to engage in the full experience of Pietro’s Trattoria and thank him personally for his generosity.

Sicilian Caponata with Burata Bruschetta:

Ingredients:

Ciabatta Roll 

Garlic butter 

Di Stefano Burata Cheese

1 Eggplant diced 

1 cup Dried cranberries

½ cup Kalamata olives

1 oz Toasted pine nuts

2 oz Diced roma tomatoes

Equal parts sugar and red wine vinegar

1 oz Big red walnuts 

Procedure for caponata:

1. In a saute pan add extra virgin olive oil and heat the oil 

2. When oil begins to smoke add eggplant and roast until translucent

3. Add tomatoes

4. Add dried cranberries, olives, and toasted pine nuts, and red walnuts

5. Add equal parts sugar and red wine, make sure to taste as to create a sweet and sour flavor to your liking. 

6. Once access liquid is evaporated take off heat and spread evenly over a sheet pan. 

7. Let cool in refrigerator overnight. 

Assembly:

1. Once bread is toasted smear burata cheese evenly over the bread

2. Add the caponata on top of the burata 

3. Toast red walnuts, crush and place on top for garnish 

Insalata Barabietola (Roasted Beet Salad)

Ingredients:

Big Red Walnuts

Fresh Arugula 

Extra Virgin Olive oil 

Aged Balsamic vinegar

Prosciutto di San Daniele 

Roasted Beets 

Di Stefano burata cheese

Sea Salt 

Procedure for roasting beets:

1. On a sheet pan place raw beets evenly across pan as not to crowd

2. Add extra virgin olive oil and sea salt. 

3. Cover with foil and bake in oven at 350 degrees for 2 hours 

4. Cool and Peel 

5. Cut into large dice 

Procedure for Beet Salad:

1. In a bowl add arugula, roasted beets, and extra virgin olive oil, toss. 

2. Add salt and taste. 

3. Slice prosciutto thin and lay at the bottom of the serving plate. 

4. Add the toss salad on top of the prosciutto. 

5. Add a large dollop of burata cheese. 

6. Add aged balsamic vinegar to your desire. 

7. Top with toasted red walnuts. 

Procedure:

1. Stretch Pizza dough until in a 10 inch circle

2. Add extra Virgin Olive oil 

3. Layer Fontina cheese, apples, and prosciutto in that order onto the pizza

4. Add Oregano and place in oven at 450degrees for 8-10 minutes 

5. Finish with aged balsamic Vinegar

Procedure for Red Walnut Ragu:

1. In a medium sauté pan add extra virgin olive oil and turn to medium heat 

2. Add mushrooms and sauté

3. Add Walnuts and lightly toast with mushrooms 

4. When lightly toasted add whole peeled tomatoes and salt

5. Add white wine and reduce

6. Add parsley for garnish 

Assemble:

1. In a medium size serving bowl place polenta in the bowl 

2. Add ragu on top 

3. Garnish with toasted walnuts

Prosciutto and Apple Pizza:

Ingredients:

Big Red Walnuts

½ Fuji Apple- Sliced

4 oz Fontina Cheese

2 oz Extra Virgin Olive Oil 

4 oz Prosciutto di san daniele

Pinch of Oregano 

Aged Balsamic Vinegar from Modena 

1 Neapolitan pizza dough 

Polenta with Mushroom Red Walnut Ragu

Ingredients:

Polenta Corn Meal 

Equal parts Heavy Cream 

Parmesan Cheese to taste

Equal parts Chicken Stock 

1 oz Red walnuts

4 oz Dried Porcini Mushrooms 

1 cup Whole Peeled Tomatoes

Parsley for garnish

Salt to taste

½ cup White wine for cooking 

Procedure for Polenta:

1. Add equal parts heavy cream and chicken stock in a pot. 

2. Slowly bring to medium heat and add polenta

3. Stir on medium heat for 15-20 minutes until polenta thickens 

4. Add parmesan cheese 

Ricotta Cheesecake

Ingredients:

**Please note that the ricotta cheesecake recipe will not be added as it requires commercial restaurant equipment to execute**