It's the second to last day of Elettra Wiedemann's Goodness Pop-Up in Columbus Circle, and while we're bummed out that it's coming to an end, we're walking away having spent the better part of the weekend trying out some seriously delicious dishes from a few of Manhattan's most noted chefs. Sweet deal. Today's cocktail and food recipes from La Promenade's Alain Allegretti are for the more experienced cooks out there–but don't let the long ingredients list intimidate you. We recommend testing out the recipes we posted from Goodness Day 1 and Day 2 for starters, then working your way up to today's delicious Troffie with Ventresca Tuna and Provencal Pear Martini with a spiral lemon twist. The wait will be well worth it.
Provencal Pear Martini
1.5 oz Kanon Vodka
.5 oz St Germain
.5 oz pear puree
Shaken vigorously then poured into a chilled Martini glass. Topped with a splash of champagne/cava. Garnished with a spiral lemon twist.
Troffie with Ventresca Tuna
(serves 5-6)
Ingredients:
3 Heirloom Tomatoes
1 small onion, diced
3 garlic cloves, sliced
5 oz extra virgin olive oil
3 sprigs fresh thyme
1 tbsp tomato paste
½ pint cherry tomatoes
1 oz capers, drained
1 oz olives, pitted and halved
1 oz preserved lemons, diced
1 oz parsley, chopped
1 oz pecorino cheese, grated
1 pound troffie pasta
1 -2 cans of ventresca tuna
Step 1: Cut cherry tomatoes in half and put on a sheet pan. Toss tomatoes in 2-ounces of olive oil, 3 sprigs of thyme and 1 chopped clove of garlic. Roast in a 225-degree oven for 1 ½ hours. After cool, dice tomatoes into small pieces.
Step 2: Boil a pot of water and drop the heirloom tomatoes in for about 20 seconds each and then place in a bowl of ice water to cool. Remove skin from tomatoes and quarter them. Seed the tomatoes and strain liquid into separate bowl. Then continue to dice tomatoes into small pieces and place in bowl with juices, discard seeds.
Step 3: Brown remaining 2 cloves of garlic in 2-ounces olive oil for 2 minutes, then add diced onions and sweat together for 3-4 minutes. Add tomato paste, diced heirloom tomatoes with juices and diced cherry tomatoes to onions and garlic and simmer for about 20 minutes.
Step 4: Drop the pasta into a pot of boiling water and cook until just al dente.
Step 5: Fry capers in 1 ounce olive oil till crisp then add tomato sauce mixture, olives, lemon and parsley. Drop in pasta and toss.
Step 6: Plate the pasta mixture and top with pieces of tuna and shaved cheese.
