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.
CONTINUE READING GOODNESS DAY 3: ALAIN ALLEGRETTI'S TROFFIE WITH VENTRESCA TUNA AND A PEAR MARTINI.
