Access Hollywood Live: Michael Chiarellos Italian Feast Quality recipes

First Released: November 2, 2011 12:44 PM EDT Credit: Access Hollywood Caption Billy Rose bush and Package Hoover with chef Michael Chiarello on Access Hollywood Survive November 2, 2011LOS ANGELES, Calif. -- Chef Michael Chiarello chef & who owns Botegga in Even Caribbean Cruises, along with a contestant on Next Iron Chef: Super Chefs around the Food Network, stopped by Access Hollywood Live to talk about his amazing quality recipes for declicious Italian cuisine! Roasting Butternut Squash and Mushrooms with Burrata (Recipe Courtesy: Michael Chiarellos Bottega Cook book) Serves 6 4 tbsps unsalted butter, plus much more as needed 4 tbsps extra-virgin essential olive oil 5 cups 1-inch cubes butternut squash (a couple of 1/2 pounds) Brown-Butter Vinaigrette: 6 tbsps unsalted butter 1 tablespoon minced fresh sage 2 tbsps balsamic vinegar Pinch of ocean salt, ideally grey salt, or kosher salt 3 1/2 cups mushrooms, any variety (see cooks note below) 2 shallots, very finely sliced Ocean salt, ideally grey salt, and freshly ground pepper 12 oz . (3 balls) burrata Pre-heat the oven to 400 levels. Warmth a sizable ovenproof skillet over high warmth and add 2 tbsps from the butter and a pair of tbsps from the essential olive oil. Once the butter foam, add the squash and prepare, trembling the pan from time to time, until caramelized and gently browned, about 3 minutes. Slide the pan in to the oven and roast until a much deeper brown around the edges, about twenty minutes. Meanwhile, result in the vinaigrette: Warmth a little saut pan over medium warmth, add the butter, so when it foam, brown the sage just for a minute, after which pour within the vinegar and allow it to reduce by half. Dont stir or touch it. Just ensure that it stays in a simmer, lightly reducing until thickened. Add the salt when it is the consistency of the light syrup. Switch off the warmth but leave the pan around the stove when you saut the mushrooms Warmth a medium saut pan or skillet over medium-high warmth and add the rest of the 2 tbsps butter and also the remaining 2 tbsps essential olive oil. Once the butter foam, add the mushrooms and saut until they start to release their water, 8 minutes. Add the shallots towards the pan and saut until brown, throwing so that they prepare evenly. Season with pepper and salt and add another 1/2 tablespoon of butter when they look dry. For everyone: Divide the squash and also the mushrooms evenly among 6 plates. Together with your hands, tear the burrata into pieces, scattering them within the veggies. Drizzle using the vinaigrette. Cooks Note: You should use any mixture of mushrooms here. I love matsutakes, chanterelles, shiitakes, or morels but use what looks best in the maqui berry farmers market or perhaps in the produce section. ********** Spaghettini Cooked in Zinfandel with Spicy Rapini and Pecorino Romano (Recipe Courtesy: Chef Michael Chiarello, 2011) Serves 4 as primary course, or 8 as first course 1 1/2 pounds rapini or broccoli rabe 1 pound spaghettini 1 750-ml dark wine, ideally zinfandel 1 tablespoon sugar 1/3 cup extra-virgin essential olive oil 2 tbsps sliced garlic clove (about 4 medium cloves) 1 teaspoon Calabrian chili paste 1 teaspoon kosher salt or ocean salt, ideally grey salt 1/2 teaspoon freshly ground pepper 1/2 cup grated Pecorino Romano Bring an 8-quart pot of salted water to some boil, prepare the rapini for around 3 minutes, after which transfer to some sheet tray and spread it to awesome. Utilizing the same water, prepare the spaghettini for half the standard time, stirring from time to time, for three to five minutes. Youll perform the other half from the cooking within the zinfandel. Reserve single serving from the pasta water after which drain the pasta inside a colander and hang it aside. Return the empty pasta pot towards the stove. Youll saut the garlic clove simultaneously that you simply finish cooking the pasta in wine. Pour your wine and also the sugar in to the drained pasta pot and boil intensely over high warmth to lessen 50 %, eight to ten minutes. Add the spaghettini towards the pot and shake the pot to avoid the pasta from adhering. Lightly stir with tongs until covered and boil over high warmth, stirring from time to time, until the majority of the liquid is absorbed, about 6 minutes (pasta is going to be al dente). As the pasta cooks within the wine, warmth a sizable deep skillet until hot. Pour within the essential olive oil. Once the oil is hot, lessen the warmth to medium-low and add the garlic clove. Prepare before the garlic clove is pale golden, about 3 minutes. Once the garlic clove is golden, add the chili paste and also the blanched rapini towards the skillet, add pepper and salt, and prepare, stirring from time to time for one to two minutes. Pour in 1/2 cup from the reserved pasta water. Add the garlic clove, chili paste, and blanched rapini towards the crimson spaghettini, toss lightly, and transfer onto individual plates a treadmill large platter. Finish with grated pecorino cheese. For additional, visit MichaelChiarello.com. Copyright 2011 by NBC Universal, Corporation. All privileges reserved. These components might not be released, broadcast, rewritten or redistributed.