A Non-Traditional Thanksgiving with Missoni

Starters and Sides

Asparagus à la Milanese: Serves 6 

Ingredients:

30 stalks of asparagus, 1 oz of Parmigiano-Reggiano finely grated, 7 tbsp of unsalted butter, 6-12 large eggs (6 for a starter or 12 for a main dish) sea salt and freshly ground pepper. 

Directions:

1. If the asparagus stalks are thick, peel them lightly with a peeler to halfway down their length.
2. Bring a large lidded pot fitted with a steamer insert containing about 1 inch of water over medium-high heat to a boil. Add the asparagus and steam for
   8–10 minutes, depending on their thickness, or until the stalks cook through but remain al dente. Remove from the heat.
3. Drain and individually plate the asparagus, counting 5 stalks per person. Generously cover the lower half of the asparagus with the Parmigiano-Reggiano.
4. In a small pan over medium heat, melt 5 tablespoons of the butter until very hot. Pour it over the Parmigiano-Reggiano and asparagus, melting the cheese.
5. In a pan over medium-high heat, melt the remaining butter. As soon as the butter starts bubbling, add the eggs in batches, taking care not to crowd them, and fry them. Repeat until all of the eggs have been fried. Remove from the heat.
6. Place the cooked eggs on top of the asparagus, season with sea salt and black pepper, and serve hot.

Mozzarella in Carrozza: Serves 8

Ingredients:

1 large eggs, 1 cup whole milk, 1 oz Parmigiano-Reggiano, 2 cups bread crumbs, 16 slices of bread, 1 large ball of mozzarella di bufala, 8 anchovy fillets in olive oil, 1 up extra-virgin olive oil

Directions:

1. In a bowl, beat the eggs with a fork until frothy; set aside
2. Into a second bowl, pour the milk. Finely grate the Parmigiano-Reggiano into the milk. Stir to combine and set aside.
3. In a wide plate, scatter the bread crumbs; reserve.
4. Remove and discard the crusts from the bread.
5. Cut the mozzarella into eight 1/2-inch thick slices
6. Sandwich a slice of mozzarela and one of the anchovy fillets between two slices of breaf. Hold the sandwich tighly and dip it int the milk-Parmigiano-Reggiano mixture until all sides are coated. Quickly coat the sandwich in the bread crumbs. Repeat the proess until all of the bread, mozzarella, and anchovies are used.
7. In a large skillet over high heat, warm the extra-virgin olive oil. When it reaches 300°F, panfry the sandwiches, one at a time, for 3-4 minutes on each side, or until golden. Repeat until all of the sandwiches have been fried. Serve warm.

Main Dishes

Spinach and Ricotta Gnocchi: Serves 6 (about 60 gnocchi)

Ingredients:

For the gnocchi: 17 1⁄2 oz fresh spinach, 3 lb ricotta, 3 large egg yolks, 4 oz type 00 flour, plus more for dusting, 1 tsp freshly ground nutmeg, Sea salt and freshly ground white pepper.

For the sage-infused butter: 1 stick unsalted butter · 6 leaves fresh sage Freshly grated Parmigiano-Reggiano (see Pantry page 16), for serving 

Directions:

1. Make the gnocchi: Wash the spinach thoroughly
2. Bring a large pot of water over high heat to a boil. Add the spinach and cook for about 2 minutes, or until tender; drain the spinach into a colander.
3. Using your hands, shape the spinach into a ball, pressing firmly to drain well. Place the spinach in a large cloth and twist it tightly over the sink, removing all excess water.
4. In a food processor fitted with the “S” blade, chop the spinach until it achieves a superfine consistency. Add the ricotta, the egg yolks, the 4 ounces of the flour, and the nutmeg; season with sea salt and white pepper. Pulse until well combined.
5. Dust some of the flour over a clean work surface, a baking sheet, and your hands. Shape the spinach-ricotta mixture into 1–11⁄2-inch balls. Dust them with flour and place them on the prepared baking sheet.
6. Bring a large pot of salted water over medium-high heat to a boil. Add the gnocchi to the pot in batches to avoid overcrowding. Allow each batch to cook for 2–3 minutes, or until they float to the surface. Remove each batch from the pot using a slotted spoon and set aside to drain.
7. Make the sage-infused butter: In a saucepan over medium-high heat, melt the butter. Add the sage leaves and fry for 2–3 minutes. Remove from the heat.
8. To serve, place 5–6 gnocchi in six shallow serving dishes (there will be plenty left for second helpings). Sprinkle the gnocchi with the Parmigiano-Reggiano and drizzle them with the hot sage-infused butter to melt the cheese. Serve hot. 

Tellin Clams in Broth: Serves 6-8

Ingredients:

41⁄2 lb Tellin clams, 1 gallon salted water, or seawater if available 1 clove garlic, peeled, 1 Tbsp extra-virgin olive oil · 1 cup dry white wine, 1 generous handful finely chopped fresh flat-leaf parsley, for garnish, Sea salt and freshly ground white pepper

Directions: 

1. In a very large bucket, soak the clams in the salted water for 2 hours. Drain, check for any broken shells, and wash again in fresh water.
2. Smash the garlic clove with the heel of your hand.
3. In a deep pot over medium heat, warm the extra-virgin olive oil. Add the garlic and sweat for about 1 minute. Add the clams and wine, cover, and cook for 3 minutes, stirring each minute. When all of the clams have opened, remove from the heat.
4. Serve the clams immediately in their broth. Garnish with the parsley and season with white pepper.

Note: The Missonis love to add a dash of freshly sliced ginger to their clams. Just add 1 teaspoon to the pan along with the garlic—or, if you like it hot, add the ginger raw to your plate.

Desserts:

Peaches Prepared in Piedmontese Style with Amaretto: Serves 8-10

Ingredients:

1⁄2 stick unsalted butter, plus more for greasing the dish, at room temperature, 7 yellow peaches, halved and pitted · 14 Amaretti di Saronno cookies,  41⁄4 oz dark chocolate, for grating, 1 handful finely chopped fresh mint, for garnish 

Directions: 

1. Preheat the oven to 350°F.
2. Lightly grease the bottom of a 10 × 8–inch baking dish with butter and line it with the peach halves face up in a single layer.
3. In a bowl, crush the Amaretti di Saronno cookies. Roughly grate in the dark chocolate and add the 1⁄2 stick of butter. Using your hands, mix together
   the ingredients.
4. Scoop a generous teaspoonful of the mixture into the heart of each peach, in place of the pit. Bake for 15–20 minutes. Remove from the oven.
5. Garnish with the mint and serve warm. 

Pear and Chocolate Shortcrust Pie: Serves 6-8

Ingredients:

3 Bosc or Kaiser pears, peeled, seeded, and quartered, Freshly squeezed juice of 1 lemon,121⁄4 oz all-purpose flour, plus more for dusting, 1 oz cocoa powder, 41⁄4 oz granulated sugar, 1 large egg, 7 oz unsalted butter, at room temperature, 2 butter cookies 

Directions: 

1. In a bowl, immediately combine the pears and the lemon juice to prevent them from browning.
2. Preheat the oven to 375°F.
3. In a deep bowl, sift together the flour, cocoa powder, and sugar. Break the egg into the mixture and stir until a dough forms.
4. Add the softened butter to the mixture and knead the dough with your hands until all ingredients are well combined. The dough should be firm and pliable. Form the dough into a ball, then divide it in half. Return half the dough to the bowl and turn the other half out onto a clean baking sheet dusted with flour.
5. Flatten the dough out on the baking sheet using the palm of your hand. Using a rolling pin, roll it out into a large, flat layer about 1⁄2 inch thick. Place an 8-inch plate, rim side down, in the center of the dough round and cut off the excess with a sharp knife. Remove the plate and return the excess dough to the bowl. Repeat this process, this time using a 10-inch plate, with the second half of the dough. Set both dough disks aside.
6. Crush the butter cookies with a rolling pin and sprinkle the crumbs over one side of the 8-inch disk. Flip the disk onto a second baking sheet so the cookie crumbs are on the bottom. Arrange the pear quarters on top of the 8-inch disk facedown, with heads facing the center of the disk, in a circular shape.
7. Cover the tart with the 10-inch dough disk and seal the edges by pressing them down with the prongs of a fork. Prick the top of the tart with a fork or toothpick and bake for 11⁄2 hours. Remove from the oven and serve warm.