This week Chef Vincent Nargi has taken time out from his busy schedule to share with us the sumptuous and delicious recipe for Corn Ravioli and Summer Truffles. White summer truffles are harvested from June to late August and should still be available - if you cannot find them or if you prefer you can use truffle oil instead. Summer truffles are much less pungent and much less expensive than their winter counterparts – winter truffles can cost around $350 per pound – and rare white truffles can be priced at over $1000 per pound. So at a mere $90 per pound the summer truffle is an excellent way to introduce yourself to this delicacy or indulge yourself without breaking the bank if you are already a truffle-lover! The bistro style of Café Luxembourg is perfected from the antique mirrors, soft lighting and crisp white paper covered table cloths down to the long bistro style aprons of the serving staff over their traditional black and white uniforms. The excellent French American cuisine has ensured a loyal following for this quintessential Upper West Side bistro.
About the chef: growing up in Westchester, New York, Vincent Nargi was surrounded by family members dedicated to the food business. His father owned several cafés, where 10-year-old Nargi would make espressos and cappuccinos, along with helping out at his uncle's pizzeria. He was fascinated by his family's talent and commitment to a business that required endless hours of hard work. He would later discover that he had an undeniable draw to the same business.
Nargi attended the prestigious Culinary Institute of America and his first job in the kitchen was as garde manger at Park Avenue Café. He credits that kitchen with teaching him important lessons that go beyond culinary skill: professionalism, sacrifice and doing a job until it's done. To this day, Nargi doesn’t leave the kitchen for the night until everything is in its proper place.
Now, Nargi holds the prestigious role of chef at not one, not two, but three restaurants: Café Luxembourg (currently celebrating its 25th birthday), The Odeon (which has been in business for 28 years) and their sister restaurant Café Cluny (which is located in the West Village).
At all three restaurants, Nargi wants to make sure that anyone, from a first timer to a neighborhood regular, finds a favorite dish ... and falls in love with it all over again.
Photos Courtesy of Café Luxembourg
Café Luxembourg 200 W. 70th Street New York, NY 10023 212 873 7411 www.cafeluxembourg.com
Corn Ravioli and Summer Truffles
Café Luxembourg, NYC
Corn Ravioli and Summer Truffles are served at Café Luxembourg for $22. This recipe makes 4 restaurant servings.
Corn Ravioli and Summer Truffles Pasta Ingredients: 8 oz all purpose flour 8 egg yolks 1 tbsp extra virgin olive oil 1 tbsp water
Corn Polenta Ravioli Filling Ingredients: 8 oz polenta 2 cups heavy cream 2 cups corn stock (water can be substituted for corn stock) 1 tbsp roasted garlic puree 1/4 cup grated parmesan cheese 18 cobs of corn cleaned (once stripped these will be used for the Corn Stock) ¼ lb butter Corn stock (or water) - just enough to get corn moving in a blender or food processor Salt and pepper
Ingredients and Tools to Make the Ravioli: 3 eggs broken and beaten 2 dozen (approx 2 x 3") pasta sheets 1 cup loose flour 1 pastry bag of corn filling 1 pastry brush 1 sheet pan lines with parchment paper
Ingredients to Cook and Build the Dish: 24 pieces of ravioli 8 pieces of shaved pecorino cheese 1-2 oz summer truffle (can substituted with 1 teaspoon truffle oil drizzled over each serving) 1 cup heated and seasoned corn sauce 2 Tbsp butter
Steal This Recipe® Step by Step Instructions for the Pasta: Combine everything in a mixer and mix until dry and somewhat smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Roll the dough out as thin as possible (1/8 inch maximum) into 12 inch sheets. Cut out 3" by 2" rectangles with a pizza cutter or use a rectangle cookie cutter roughly the same size. Layer the rectangles with parchment paper and refrigerate until ready to use.
Steal This Recipe® Step by Step Instructions for the Corn Polenta Ravioli Filling: Bring the corn stock (or water) and milk to a boil. Pour in the polenta & stir. Cook on a low heat for 1 hour (add more water if it gets to dry). When it is totally smooth, add cheese, garlic, salt & pepper and set aside. Strip the corn cobs. Sauté the corn in butter until tender with absolutely no color. Puree the corn with hot corn stock and butter. Pass the corn puree through a chinoise and season with salt & pepper. Mix 50% 50% corn puree and polenta and season (about 8 oz each). Reserve the extra corn puree for sauce. Both ingredients should be at least warm to mix properly. Chill the mix and then place in a pastry bag.
Steal This Recipe® Step by Step Instructions for the Corn Stock: Cover the stripped corn cobs with water (just enough to cover). Simmer for 30 minutes and strain.
Steal This Recipe® Step by Step Instructions for the Corn Sauce: Use the leftover corn puree and heat up it up just enough corn stock to thin out to a sauce like consistency.
Steal This Recipe® Step by Step Instructions To Make the Ravioli: Lay out 6 rectangular pieces of pasta. Brush a 1" border of egg along each pasta sheet. Pipe a quarter size dollop of filling about ½ inch high in the center of each pasta sheet. Fold each pasta sheet over to the left and match the corners up. Use your fingers to press a seal along the perimeter of the filling. Repeat this until all your ravioli are complete and place them on a floured piece of parchment paper. Refrigerate them until you are ready to cook them.
Steal This Recipe® Step by Step Instructions to Cook and Build the Dish: Bring at least 2 gallons of salted water to a boil. Drop your ravioli into the water and cook until the corners are cooked through, about 7 minutes. Drain them and gently toss them in a bowl with the 2 tbsp of butter, salt & pepper. Lay out four plates and ladle a pool of corn sauce on the bottom of each plate. Spoon the ravioli onto the sauce and arrange neatly. Place 2 pieces of thinly shaved Pecorino Romano cheese on each plate. Shave some fresh summer truffles onto each plate (or drizzle some truffle oil) and serve.
The following nutritional analysis is calculated for an approximate 6 oz at-home serving.
Nutrient Name
Amount per Serving
% Daily Value
Calories
310
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
115mg
38%
Sodium
200mg
8%
Total Carbohydrates
39g
13%
Dietary Fiber
4g
16%
Sugars
0g
Protein
7g
Vitamin A
10%
Vitamin C
10%
Calcium
8%
Iron
10%
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used.
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> Corn Ravioli and Summer Truffles
This week Chef Vincent Nargi has taken time out from his busy schedule to share with us the sumptuous and delicious recipe for Corn Ravioli and Summer Truffles. White summer truffles are harvested from June to late August and should still be available - if you cannot find them or if you prefer you can use truffle oil instead. Summer truffles are much less pungent and much less expensive than their winter counterparts – winter truffles can cost around $350 per pound – and rare white truffles can be priced at over $1000 per pound. So at a mere $90 per pound the summer truffle is an excellent way to introduce yourself to this delicacy or indulge yourself without breaking the bank if you are already a truffle-lover! The bistro style of Café Luxembourg is perfected from the antique mirrors, soft lighting and crisp white paper covered table cloths down to the long bistro style aprons of the serving staff over their traditional black and white uniforms. The excellent French American cuisine has ensured a loyal following for this quintessential Upper West Side bistro.
About the chef: growing up in Westchester, New York, Vincent Nargi was surrounded by family members dedicated to the food business. His father owned several cafés, where 10-year-old Nargi would make espressos and cappuccinos, along with helping out at his uncle's pizzeria. He was fascinated by his family's talent and commitment to a business that required endless hours of hard work. He would later discover that he had an undeniable draw to the same business.
