L'Oca D'Oro Restaurant Recipe Reboots

Note: you'll need to pickle the corn ahead of time, which can take anywhere from 2 hours or up to 4 weeks, depending on the source. Makes 4 servings. This was very, very good but to hear L'Oca d'Oro's Chef Fiore Tedesco explain how to make it even better, listen to his interview in our podcast.

Ingredients

Panisse

• Chickpea Flour, 2 cups
• Kosher salt, 1 tsp
• Water, 4 cups
• Olive Oil, 1 1/2 cups (& a little to grease the pan)

Pickled Corn

• Grilled Corn Kernels, 2 cups
• Jalapeño Pepper, 1 TBS seeded and diced
• Red Onion, 2 TBS diced
• Garlic, 1/2 tsp
• Cilantro, 2 TBS fresh chopped
• Apple Cider Vinegar, 1/2 cup
• Water, 3/4 cup
• Sugar, 1 tsp
• Kosher Salt, 2 tsp
• Ground Black Pepper, 1/4 tsp

Corn Salsa, 8oz pureed (we used this one from Central Market in ATX)

Instructions

Pickled Corn

1. Combine grilled corn kernels, jalapeño, red onion, garlic, and cilantro in a small bowl.
2. Distribute vegetables to 3-4 glass jars (depending on jar size) for which you have the lid. I like clean jelly jars!
3. Heat water and apple cider over medium heat in small sauce pan.
4. Add sugar, kosher salt, and pepper to sauce pan and stir until sugar is fully dissolved. This is your brine.
5. Pour brine over jarred vegetables, adding a little more water and vinegar if needed until the veggie mixture is completely covered (but leave about 1/4 inch of jar space at the top).
6. Place lids on top of jars, allow to cool completely, and refrigerate for at least 4 days (or more if you like a more "pickly" taste).

Panisse

1. Combine chick pea flour and kosher salt in a bowl with a sifter.
2. Grease an 8 or 9 inch round pan with olive oil.
3. Bring 4 cups water to a bowl in a large saucepan.
4. Slowly pour flour into boiling water while sifting constantly. WARNING: WEAR OVEN MITTS. THE MIX MAY SPLATTER AS YOU WORK. REDUCE HEAT AS NEEDED.
5. Whisk until mixture is combined, adding more salt as desired. Small lumps are okay, but it should mostly be smooth.
6. Pour mixture into prepared pan and smooth the top with a flat spoon or spatula.
7. Allow to cool completely, then turn out onto a cutting board and slice into 1 inch thick rectangular strips (large, fat fry shapes!)
8. Heat 1 1/2 cups olive oil in a large skillet over medium-high heat. Add strips to the oil in batches, flipping as needed until golden brown on all sides.
9. Remove from heat onto paper towels to soak up grease. Sprinkle with salt and pepper.

Prepare

1. Portion pureed corn salsa onto 4 plates. 
2. Place 3-4 panisse strips per plate atop salsa puree.
3. Scatter pickled corn across panisse strips.
4. Season with salt and pepper and serve.

We made a DELECTABLE version of L'Oca D'Oro's Focaccia Bread, but the credit goes entirely to Alexandra's Kitchen, as we used here recipe verbatim. It's really not hard, just takes some time with the refrigeration step. 

We highly recommend clicking on the link and giving it a try! 

Ingredients

• Campari Tomatoes, 3 sliced into 1/4 inch discs
• Buffalo Mozzarella,  8oz sliced into 1/4 inch discs
• Chili Bomba, 2-3 TBS (or you can make it fresh) 
• Peach Preserves, 2-3 Tbs
• Fresh Basil Leaves, 8-10 or as desired

Instructions

1. Spoon Chili Bomba onto center of plate.
2. Arrange tomato slices on top of Bomba.
3. Arrange mozzarella slices on top of tomato.
4. Garnish with peach preserves, then basil leaves.
5. Serve.

Instructions in Process - Coming Soon!

Chili Butter

Instructions

Chili Butter

1.

Pasta Sauce

1. Heat large saute pan over low-medium heat. Add Chili Butter.
2. Add 1 TBS fish sauce and 1/2 cup seafood broth.
3. Add the juice from 1 lemon and bring sauce to a simmer.
4. Add 1/4 cup chopped italizan parsley and thin slices of 2 shishito peppers. and shrimp and Saute shrimp in broth mixture just until they began to turn pink (2-3 minutes).
5. Toss pasta in broth. with 1/2 cup (to taste) fresh grated parm cheese.
6. Garnish with third shishito peppers.

Ingredients

• Water
• Olive Oil (per Chef Fiore, use an oil you love the taste of on its own)
• Salt
• Ground Black Pepper
• Red Chili Flakes
• Fresh Minced Garlic
• Spaghetti, dried or fresh, just good quality

Instructions

Click Chef Fiore's picture, and he will talk you through each step :-)