Carino's: Chef's Corner

In Italian cuisine, there are two main types of pasta - egg pasta and eggless pasta. When egg is added to a pasta dough, it gives it a little more body and more of a yellow color (from the yolks). This type of pasta is used for items such as lasagna and ravioli since it is strong enough to stand up to the extra weight when being baked or stuffed. Traditional cuts of pasta such as spaghetti or penne are eggless, and are typically made from only ground semolina wheat and water. These types of pasta are meant to compliment other ingredients, such as meats, vegetables or sauces. So that covers the basics of pasta, but if you want to know the 'real' story behind pasta, check this out.......

While at a house-warming party last weekend, we were enjoying some great appetizers - one of which was a Truffled Eggplant Bruschetta, which was quite delicious and became quite a topic of conversation mainly for one reason.....nobody seemed to know what a truffle is although it's unique taste was quite compelling.  So to begin, what is a truffle?  A truffle is a type of fungus, a 'tuber' technically speaking, that grows underground near certain trees when the tempertaure is warm and the soil is moist.  Northern Italy is known for its white truffles while France is known for its black truffles.  Truffles in Italy and harvested by specially certified 'Truffle Hunters' who used trained pigs and dogs to sniff them out and find them.

White Truffle:

Truffles have many applications in Italian cuisine.  The first thing to note is that truffles, since they are so rare, are VERY expensive - some can cost up to $2,000 per pound!  I have been in kitchens where the chef keeps the truffles locked in the safe just to make sure that they don't disappear.  They are also extremely flavorful, just a small sliver will add a wonderful and pungent flavor to any sauce, soup or pasta.  Like aged cheeses, the flavor is best when it is freshly grated, which is why most higher-end Italian restaurants will grate it over your entree right when it is served.  The flavor is hard to describe with words, so I suggest that you give truffles a try the next time you can.  Here is my favorite dish utilizing white truffles - the classic fettuccine with parmesan cream with freshly grated truffle:

When I really sit down and think about it, I realize that Italian cuisine has had a tremendous influence over many different parts of the word.  Here in the United States, you fill find pizzerias and Italian restaurants all over the place.  And throughout the world, Italian immigrants have settled and offered great cuisine throughout in almost every country.  I have had great Italian food throughout Europe, the Middle East, Central America and North America.  Whether it is a great Neapolitan style pizza or a homemade spaghetti with meatballs, it seems that all cultures have embraced this great food.  While none of this is big news to anyone, I was very surprised (and pleased) to find some of the best Italian food that I have ever had in the most unlikely of places, the Dominican Republic.  While there on my honeymoon with my bride Kelly last week,  we had discovered that Italians have settled along the fishing towns of the Southeast coast and in the capital of Santo Domingo.  And while settling in these areas, they have opened up some great restaurants.  Even Kelly will attest, the highlights of the trip included some great meals enjoying great pizza, tomato sauces, seafood, handmade ravioli, fresh peach bellinis and pastries.  It is always exciting to me to see the influence of cuisines (especially Italian) over other parts of the world.  Check out this 'Dominican Pizza', which features corn, chicken and ham - delicious.....

I recently received a letter from a fifth grader who was given a class assignment to write about her favorite restaurant while focusing on her five senses.  Not only did this young lady choose Carino's, but I loved the way that she described the atmosphere and food of the restaurant.  For those of us that love food and the excitement of serving people, this really hit home.  Congratulations to Lizzie from Castleford, Idaho - you did a great job!  Watch out Food Network, this girl has some passion for food!

Why I Love Carino’s - An Essay by Lizzie L. - Castleford, Idaho

I love eating in restaurants. I love the squishy booths to sit in, the mood music that plays, and all the choices! I like choosing what I want off the menu. My favorite restaurant is Johnny Carino’s. In Johnny Carino’s, I like listening to the music they play and the sound of people talking. Sometimes I get to hear a waitress drop a tray of dishes. My favorite thing to hear is “Who wants dessert?” There are many items to feel in Johnny Carino’s. One thing is the bread. It is warm and steamy. Sometimes the restaurant is chilly. That makes me feel excited and even hungrier. But if I’m with my family, I calm down and feel cozy. When I sit in Johnny Carino’s, I like to watch the chefs with their big hats. While they cook, flames burst from the grill. I also like to see customers with their steaming food in front of them. One of my favorite things to smell is the bread and the toasted garlic. I can also smell the hot spaghetti and spices. Whenever I walk past the bar on the way to the bathroom, I smell a funkier odor than I do in the other parts of the restaurant. Mmmm . . . finally the food arrives and I get to taste the wedge salad. Sweet apples, tart cranberries, pungent bleu cheese, crisp lettuce, ripe tomatoes, and creamy dressing. I also like the fizzy soda or Italian soda. I get to taste fresh meatballs, moist spaghetti noodles, and great tomato sauce. To top it all off, I like to finish with an Italian Chocolate Cake. Warm chocolate cake and icing with fresh almonds and vanilla ice cream. Yummy! Thinking about Johnny Carino’s and their delicious food is making me so hungry! I wish I was there right now with a warm piece of bread in my hand, a hot steaming plate of spaghetti in front of me, and to top it all off.....an Italian Chocolate Cake.

Last week, I spoke to one of the new pasta shapes in the new Beef And Veal Tortellacci so I figured now would be a great time to educate you on another new shape that we are featuring this month - Agnolotti.  Agnolotti is a cheese stuffed pasta similar to a ravioli.  Where ravioli is made with two sheets of pasta around a filling deposited in the center, an agnolotti (translated means 'priest's hat' since that is what is looks like) is a small circular cut of pasta folded over the filling and crimped shut.  This month we have been featuring this shape in the new Artichoke and Mascarpone Agnolotti.  What I like most about this shape is that the pasta dough is made with spinach, hence the green color of the pasta itself.  These two new dishes are only available through the weekend so come on in and give them a try!

Artichoke and Mascarpone Agnolotti - Artichoke and mascarpone filled spinach pasta with sauteed spinach, artichokes and tomatoes in a parmesan cream sauce: