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A FIRESIDE CELEBRATION MENU

Martinis with Charred Lemon Twist & Marinated Olives

Flatbreads with Smoked Rosemary Grilled Grapes & Burrata

Pear, Stracciatella & Fried Caper Salad

Gnudi in Brown Butter with Mushrooms & Hazelnuts & Crisped Prosciutto

Fire-Grilled Ribeye Sliced Family-Style with Rosemary Salt & Lemon

Marinated Olives

A mix of good-quality olives (green)

Strips of orange peel

Olive oil, for coating

Method

Combine olives and orange peel in a bowl. Warm slightly with a drizzle of olive oil to release the citrus oils. Let marinate at least 30 minutes before serving.

Flatbreads with Taleggio Fonduta, Rosemary, and Garlic with Smoked Rosemary Grilled Grape Skewers and Burrata

Flatbreads

¼ cup warm water

1 tbsp sugar

1 package (2¼ tsp) active dry yeast

¾ cup warm milk

¾ cup plain yogurt

4 cups all-purpose flour

1 tsp kosher salt

½ cup (1 stick) butter, melted

4 cloves garlic, minced

2 tbsp fresh rosemary, chopped

Method

In a small bowl, mix yeast, sugar, and warm water; let sit until foamy (10 minutes).

In a large bowl, whisk flour and salt. Add the milk and yogurt to the yeast mixture and stir into the flour until a shaggy dough forms.

Knead for 3–4 minutes until smooth. Transfer to an oiled bowl, cover, and let rise until doubled (about 1 hour).

Divide into 12 balls, flatten slightly, and cook in a hot cast-iron skillet until golden and blistered.

Brush with garlic-rosemary butter as they come off the pan.

Taleggio Fonduta

½ lb Taleggio cheese, rind trimmed and cubed

½ cup whole milk

½ cup heavy cream

1 tbsp butter

1 clove garlic, smashed

Pinch nutmeg

Salt + black pepper

Method

In a small cast-iron pan, heat milk, cream, butter, and garlic until steaming. Remove garlic.

Lower the heat and whisk in Taleggio until smooth and glossy.

Season with nutmeg, salt, and pepper. Keep warm.

Grilled Grape Skewers

2 cups red or black seedless grapes

2 sprigs fresh rosemary

1–2 tbsp olive oil

Flaky salt

Method

Thread grapes onto skewers, drizzle with olive oil, and sprinkle with salt.

Lay rosemary directly on the grill, then set skewers over it. Grill until the grapes blister and collapse slightly, picking up a hint of rosemary smoke.

To Serve

Arrange warm flatbreads with dollops of fonduta and torn burrata. Add grilled grapes and a charred rosemary sprig for garnish.

Pear, Stracciatella, and Fried Caper Salad

2 firm pears, thinly sliced

4 cups arugula (or a mix with baby chicories)

1 cup stracciatella (or torn burrata)

3 tbsp capers, well dried

2 tbsp olive oil

1 tsp honey (chestnut honey if possible)

½ tsp lemon zest

1 tsp lemon juice

Flaky salt + cracked black pepper

Optional: saffron threads or chili flakes

Method

Heat ½ inch of neutral oil in a small skillet. Fry capers until crisp and bloomed, about 30–45 seconds. Drain on paper towels.

In a small bowl, whisk olive oil, honey, lemon zest, and juice. Season lightly.

On a platter, scatter greens, layer pear slices, and spoon over stracciatella.

Drizzle with dressing and scatter fried capers. Finish with salt, pepper, and a touch of saffron or chili flakes.

Gnudi in Brown Butter with Mushrooms, Hazelnuts, and Sage

2½ cups (600 g) ricotta, drained overnight

¼ cup mascarpone

¾ cup grated parmesan

2 tbsp grated pecorino

Zest of 1 Meyer lemon (juice reserved)

¼ tsp nutmeg

Pinch white pepper

½ tsp kosher salt

About 3 cups semolina, for coating

Method

Mix ricotta, mascarpone, cheeses, lemon zest, nutmeg, pepper, and salt until smooth.

Spread half the semolina on a baking sheet. Scoop 1-inch balls of ricotta mixture, roll gently, and nestle into the semolina. Sprinkle more semolina on top. Refrigerate, uncovered, 18–24 hours (up to 48) to form a light shell.

Sauce + Topping

½ cup butter

1 small bunch sage (12 leaves)

1 lb mixed mushrooms, sliced

Splash dry white wine or vermouth

2 tbsp heavy cream

½ cup toasted hazelnuts, chopped

Crisped prosciutto or guanciale (optional)

Flaky salt + pepper

Method

Brown butter in a large skillet until nutty. Add sage leaves; fry until crisp, then remove.

Add mushrooms and cook until golden. Deglaze with wine, reduce, then stir in cream. Keep warm.

Cook gnudi in salted water for 3 minutes or until they float. I finished mine on the Blackstone for a crisp outter edge.

Transfer directly to the sauce.

Add hazelnuts and prosciutto, toss gently. Serve with fried sage and shaved parmesan.

Fire-Grilled Ribeye with Rosemary Salt and Lemon

Serves 4, family-style

1 bone-in ribeye (2–2½ lbs, at least 2 inches thick)

2 tbsp flaky salt

2 sprigs rosemary, finely chopped

Black pepper

1–2 lemons, halved

Olive oil (optional)

Method

Bring steak to room temperature for 1 hour. Pat dry and season with black pepper.

Mix rosemary and flaky salt in a small bowl.

Build a hot fire for searing, with a cooler side for finishing.

Sear the steak 3–4 minutes per side, then move to indirect heat. Cook until 120–125°F for medium-rare (about 15–20 minutes).

Rest 10 minutes, then slice against the grain.

Finish with rosemary salt, grilled lemon juice, preserved lemons, and a drizzle of olive oil.