Chef Celina Tio plans to open two new Kansas City restaurants

Chef Celina Tio  has been seen on Bravo's Top Chef Masters and  Food Network's  The Next Iron Chef. Now she plans to open two new restaurants in Kansas City. 

Sausage:

500g  pork butt, cut in one inch cubes
6 sprigs fresh thyme
2 each shallots, chopped
2 each cloves garlic, chopped
8 grams fennel seed
4 grams anise seed
12 grams kosher salt
1/2 teaspoon crushed red pepper
Freshly ground pepper

In a large mixing bowl, mix all ingredients and let sit overnight in the refrigerator. Place grinder attachment in the freezer for at least an hour before grinding. Grind sausage. Store in an airtight container or bag until its time to make the sauce (it also makes a great breakfast sausage)

1 pound garganelli or rigatoni cooked in salted water then cooled.

Sauce:

2 cups Italian peeled tomatoes in juice that have been puréed
1 shallot, chopped
1 garlic clove, smashed

To serve, heat a large sauce pot over medium high heat. Add the sausage, shallot and garlic (no additional oil is needed) and cook for about 2 minutes, constantly moving the sausage around with a flat edged wooden spoon. Add the tomato sauce and simmer for about 10 minutes. Adjust seasoning as necessary. Add cooled, cooked garganelli and top with house made ricotta (recipe below) and micro planed manchego cheese.

Herbed Ricotta

Yield: about a ¼ pound cheese

1 quart milk, whole
1/2 ounce vinegar, white wine
1 tablespoons butter, melted
1/8 teaspoon baking soda
1/2 teaspoon parsley, chopped
1/2 teaspoon tarragon, chopped
1/2 teaspoon thyme, chopped

Method:

Over a double boiler, heat the milk to 206° F. Remove from the heat and stir in the vinegar. The milk will coagulate quickly. Drain the curd in a cheesecloth lined large holed strainer. Drain for only a minute or 2, cheese should still be loose, but with no curds seeping from the edges. Mix in the herbs, butter and baking soda, then season with salt

 

Print this article Back to Top