The Chefs' Table Series TV Show
Cooking With Giuseppe Musto of Vincenzo’s Italian Deli: Fresh Bucatini Pasta in a Limoncello Sauce
Co-owner & chef of Vincenzo’s Italian Specialty Store & Deli, located at 29 Bryant Street in Dedham, MA., Giuseppe (Joe) Musto originally from Avellino, Italy prepared a frisee salad topped with sliced burrata cheese, dressed with EVOO, balsamic vinegar and fresh coarse pepper. He also demonstrated how to cook fresh bucatini pasta in a limoncello sauce!
John-Paul Kaminga of Blanchard’s Wines & Spirits choose a moscato from northern Italy to pair with the fresh bucatini pasta in a limoncello sauce. The name of the wine is Pfeffer Moscato Colterenzio 2013 which features a subtle, floral aroma, white pepper scent and finishes dry, clean and crisp.
Steve LaCount, chef / owner of Chiara Bistro shows how to section citrus fruit and how important it is to have a sharp knife.
Margery Gann, registered dietician, and Care Management Director at Ethos in Jamaica Plain, discusses sodium, which is half of salt. The average person consumes about 2500 milligrams of sodium daily; however according to the Institute of Medicine’s recommendation of 1500 milligrams a day. She explains that males around 30 years old consume 4000 milligrams of sodium daily! How can we cut down on sodium? Margery Gann gives us some suggestions on this week’s nutritional tip.
Steve LaCount, chef / owner of Chiara Bistro shares another useful tip for the home cook: knife safety and how to properly cut root vegetables in a safe manner.
Joe Murphy and Carol O’Connor discuss what is the Chefs Table Foundation, its mission and how the Foundation hopes to help homeless U.S. Veterans and underprivileged young adults.
RECIPE for Pasta in a limoncello sauce
1 pound of fresh pasta
1 cup of chicken broth
1 ounce of asparagus (cut into bite size pieces)
2 tablespoons of EVOO
2 tablespoons of butter
2 tablespoons of chopped onion
1 clove, peeled and finely diced
1 fresh lemon
1 cup of chicken broth
1 tablespoon of flour or cornstarch
2-3 ounces of limoncello
Italian parsley flat leaf sliced
salt and pepper
sweat the onions and garlic until translucent in olive oil on medium heat
add some salt
pour in the limoncello – cook off the alcohol
add 1 cup of chicken broth
add the asparagus
stir, squeeze lemon and add flour to thicken sauce
add salt and pepper
cook the fresh pasta in boiled water
place sauce in large bowl and top fresh pasta
stir carefully and top with some lemon slices and chopped parsley
Tagged Authentic Italian Cooking, Blanchard's Wines & Spirits, burrata cheese, Carol O'Connor, Chef/Owner, Chefs Table Foundation, chefs' tip, Chiara Bistro, cooking show, Dedham, education, Frank Floyd, fresh pasta, Giuseppe Musto, Isabel Pisano, Joe Murphy, John-Paul Kaminga, knife skills, limoncello sauce, Margery Gann, mise en place, Mother Brook Arts & Community Center, Nutritional Tip, Pfeffer Moscato Colterenzio 2013, recipe, sodium, Steve, Steve LaCount, The Chefs' Table Series TV Show, Vincenzo’s Italian Specialty Store & Deli