Chef Secrets
G
iuseppe Ciuffa was on the cusp sauces to turn
of his teenage years when his gray. So, unless
father retired and moved the gray suddenly
family to a plot of land in Northern Italy. becomes the
Living on what was essentially a vineyard, new green, be
the Ciuffas were destined to cultivate sure to use a
Course:
the best wine in the region, but for one stainless steel
Main
challenge: His parents didn’t drink wine. saucepan!
Occasion:
So, out went the grapes and in came the
er
Dinner
Party
Spring/Summ
artichoke plants. Two artichokes evolved WHAT
Serves:
into 4,000 and, with a little creativity and A STUd
chef Giuseppe ciuffa
10-12
peopl
e
love, they became the foundation for the The recipe
Pair
With:
rustic palate pleaser that made its way for Béchamel calls for two small onions
from the kitchen of Ciuffa’s childhood studded with three whole cloves each.
Fresh
bread
and
leafy
green
or
Capres
e salad*
to the tables of the Museum Café. The In layman’s terms…sauté the onions and
*(Made
with
fresh
tomatoes,
mozzarella
olive
oil
and
basil,
drizzl
ed
with
catch: In Italy, Giuseppe had to wait a cloves together until the onions become
and
balsamic
vinegar)
full year to make this dish because the golden in color.
artichokes were only harvested in the
spring. With tradition in mind, Giuseppe EEK! I OVERCOOKEd IT!
only prepares this lasagna for his patrons To prevent erring on the side of burnt,
SPRINg ARTICHOKE
through the end of June...but you can Giuseppe advises cutting back on the
LASAgNETTA
feel free to make it anytime since fresh lasagna’s suggested cooking time by 10
artichokes are available in Southern percent and then checking its progress
CONTINUEd FROm Pg. 27
California year-round! frequently. (When the dish comes out
PrePArAtion of the oven, it will still continue to
béchAMel: Put butter in a sauce pan and
ALL CHOKEd UP cook.) But, if the lasagna comes out a bit
melt with medium heat. Add flour and
There are more than one hundred-forty crispy around the edges, don’t panic. It
stir until smooth. Cook for three minutes
varieties of artichokes but less than forty should still taste delicious, according to
(careful not to brown). Add scalded milk
are commercially grown. While Southern Giuseppe who actually prefers the dish
and stir with a whisk until smooth. Add
clove-studded onions and bay leaves to
Californians don’t have access to the a bit overdone.
the sauce and reduce to low heat. Let cook
delectable, Romanesco artichokes that
for 20 minutes (careful not to burn the
popularized Giuseppe’s mother’s recipe, PEAS OUT
sauce.) After 20 minutes, strain and add
baby purple artichokes are a good, local The peas in a pod you find at your local
nutmeg and salt and pepper to taste. alternative. Vibrant in color, the purple grocery store are English peas (not to be
artichoke is the most flavorful of all confused with sugar snap peas). Boil them
lAsAgnA: Coat the bottom and sides
baby artichokes and requires much less in their pods until tender (it should only
of a hotel pan (9” x 12”, 2” deep) with
preparation than its large counterparts, take a couple of minutes); then remove the
olive oil. Place a pasta sheet in the pan;
with fewer outer leaves and (often) the individual peas to be used in the dish. You
spread with Béchamel. Place one-sixth
of the artichokes, peas, cheese blend and
absence of a fuzzy choke. can use frozen peas if you’re short on time,
Parmiggiano on the pasta sheet. Repeat
but Giuseppe doesn’t advise it.
the process six times. Cover the pan with
IT’S COULIS WITH mE
parchment paper, then foil. Place the pan
Giuseppe’s mother didn’t use sauce in the STOP WINE-INg
in a 325° oven for 50 minutes. Remove the dish she served her family but, as Giuseppe Artichokes are among the only foods for
parchment/foil cover and bake for another
says, the American palate calls for a few which there’s essentially no companionable
15 minutes or until golden brown. Let the
alterations. In other words, we like it saucy. wine. An enzyme in the artichoke gives it a
lasagna rest for 15 minutes before slicing.
A coulis is a thick sauce made from puréed slightly sweet, lingering flavor that collides
and strained vegetables or fruits. Giuseppe with any acid. If you must drink wine with
AsPArAgus: Boil 3 bunches of trimmed
asparagus until tender. Place the asparagus
chose asparagus as the base of his coulis this dish, choose a highly acidic wine such
in ice water to hold the color. Drain the
for its attractive, bright green color and as Chenin Blanc.
asparagus and place in a blender. Add 1
complementary flavor.
cup of cream. Blend until smooth. Strain
Museum café at the Museum of contemporary Art
san diego is located at 700 Prospect st. in la Jolla.
the asparagus coulis and warm before ALUmINUm NO-NO
For more information, call 858.456.6427 or visit
serving with the lasagna.
Using aluminum can cause white or light
mcasdcafe.com
28 june l MYunDERTHESun.COM
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