Fabbri and Lidia Bastianich met last week in New York for a unique Fabbri cherry celebration and demonstration at ‘La Scuola di Eataly’ in NYC. The iconic Amarena Fabbri jars were there to make the event a tribute to the Italian ‘amarena’!

Fabbri 1905 Amarena Cherries

The ultimate symbol and flavor of Fabbri, celebrated throughout the world. Unique, unmistakable, inimitable: Fabbri Amarena is demi glacé and preserved in syrup, using a secret recipe passed down through the generations, with the same loving care as a hundred years ago. Ideal as a distinctive dessert or to garnish sweets, gelato, cocktails, yogurt or anything you prefer. The iconic blue and white packaging is unmistakable and makes this product an ideal and versatile gift!

AMARENA FABBRI PASTA PILLOWS

Basic egg pasta dough
For the stuffing:
½ cup Amarena Fabbri cherries chopped in small pieces
2 tablespoons dark rum
1 large egg
2 ¾cups shredded montasio cheese,(about ½ pound)
2 ½ cups shredded fontina cheese, (about ½ pound)
1 ¼ cups grated Grana Padano cheese (about ¼ pound)
¼ cup fresh bread crumbs
¾teaspoon grated lemon zest
½ teaspoon grated orange zest
½ teaspoon chopped fresh thyme leaves
2 cloves, ground or chopped very fine, or ¼ teaspoon ground cloves
6 quarts salted waterto serve:
5 to 6 tablespoons unsalted butter, melted
½ cup grated Grana Padano cheese, or more to taste
freshly ground black pepper

Prepare the pasta dough.
Toss the raisins with the rum. Let them stand, tossing once or twice, until the raisins absorb most of the rum, 20 to 30 minutes. In a large bowl, beat together the egg and sugar. Add the remaining filling ingredients and mix well with your hands until thoroughly blended. Cover and set aside, or refrigerate up to one day.
Roll out and fill the pasta dough, using a full tablespoon of the cheese filling for each ravioli. Cut out the ravioli using a 2 ½ inch round cutter. Press the filling gently to fill any air spaces in the ravioli and press the edges of the ravioli firmly again to seal them tightly.
Arrange the ravioli in a single layer on baking sheets lined with lightly floured kitchen towels. Cover them with additional towels. The ravioli should be cooked immediately or refrigerated or frozen.
When ready to cook, bring the salted water to a boil in a large pot. Add the ravioli to the water one at a time, stirring gently as you do. Cook about 6 minutes after the water returns to a boil, or until the edges of the pasta are tender but still firm to the bite. Use a big skimmer or large flat slotted spoon to gently scoop out the ravioli, draining them well. Place the ravioli in a serving platter or individual bowls.
Drizzle the butter over the ravioli and sprinkle them with grated cheese and freshly ground black pepper.

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ROASTED PORK LOIN WITH AMARENA FABBRI
Serves 6 to 8

2- to- 2 ½-pound boneless pork loin, tied to keep the shape
2 teaspoons kosher salt
2 teaspoons fennel powder (could be made by milling the fennel seeds in a spice grinder)
4 tablespoons unsalted butter
2 tablespoons extra- virgin olive oil
2 fresh bay leavesCHERRY SAUCE

2 cups dried Amarena Fabbri cherries
1 ½ cups dry white wine
1 ½ cups chicken stock
2 fresh bay leaves
1 teaspoon fresh thyme leaves
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter

3 sprigs fresh thyme

½ teaspoon kosher salt

For the pork, preheat oven to 375 degrees. Season the pork all over with 1 teaspoon salt and 1 teaspoon fennel powder. Heat a large saute pan with metal handle, over medium heat. Melt 2 tablespoons of the butter in the olive oil. When the butter is melted, sear the pork all over, about 6 minutes total.
Set saute pan with pork in a hot 375 degree oven and continue to roast until a thermometer inserted into the center of the pork reads 145 degrees, about 30 to 40 minutes. Let rest 10 minutes before slicing.
Meanwhile, for the sauce, in a medium saucepan, combine the Fabbri drained Amarena Fabbri cherries, white wine, chicken stock, bay leaves, and thyme. Bring to a simmer, and cook , about 20 minutes. Let cool slightly, and remove bay leaves. Pour into a blender, and add the vinegar, butter, and salt. Carefully blend until smooth. Return to the saucepan, and reheat over low heat while you finish the pork.
Once the pork has rested, remove the strings and thinly slice, with a drizzle of the sauce.

John Daporto

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