cook like dante boccuzzi

How good do these recipes sound? Chef Dante Boccuzzi, whose Tremont restaurant, Dante, opened several months ago after closing in Valley View, shares two spring-time favorites with readers. Personally, I can’t wait to make either dish – especially the lamb!

Confit of lamb & spring garlic w/ preserved lemons & watercress


6 oz. lamb shoulder
1 tsp. coriander seeds toasted
1 cinnamon stick
5 cloves
10 garlic cloves
3 thyme sprigs
3 rosemary sprigs
¼ c. brandy
1 tsp. peppercorns
2# duck fat or lard (can sub pomace oil or blended olive oil)
5 green garlic biased cut
1 lemon
½ c. sugar
½ c. water
1 bunch watercress
½ c. olive oil

Method: Marinate the lamb shoulder with the spices, herbs, brandy and green garlic.  Season the meat with salt and pepper and let sit for 5 hours.   Warm the duck fat to a liquid state and pour it over the lamb and green garlic covering them completely.  Cook in a 300 degree oven for 2 hours till fork tender.   Slice and serve warm. Remove the inner fruit of the lemon leaving the thick rind and pith.  Dice the skin into small dice.  In a small pot bring to a boil the water, sugar, and rind.  Cook at a low simmer until tender and sweetened. Drain and chill.  Add the juice back to the rind. In a small pot bring water a boil.  Blanche the watercress leaves and stems for 2 seconds.  Immediately place it into ice water to chill.  Blend with the olive oil in a blender into a smooth puree.  Strain to insure that it is smooth.  Keep cold.

Plating: Spoon a pool of the puree down on the plate.  Place the sliced warm lamb in the center of the puree.  Dress it with the green garlic and lemon dice.

Orzo risotto w/ spring garlic & forest mushrooms


1# orzo pasta
1 onion small dice
3T olive oil
8 oz stock
½ c.  grated parmesan cheese
3T truffle butter
salt, pepper
1 portabella mushroom
3 shitake
3 spring garlic
2T butter
3 oz baby arugula leaves
3T olive oil
3T heavy cream
Parmesan cheese for shavings

Method: In a large pot over low heat, slowly cook the onions in olive oil until they are translucent and tender.   Season the onions with salt and pepper. In a separate sauce pot bring the stock to a boil and keep hot.  Add the orzo pasta to the onions and mix thoroughly.  Gradually add the stock to the pasta and cover completely.  Cook the pasta at a low simmer and stir carefully to avoid sticking.  Cut the mushrooms and spring garlic into a large dice.   In a large sauté pan heat the olive oil and sear the wild mushrooms and spring garlic golden brown.  Add the whole butter and the shallots.  Let the butter become golden brown then strain the mushrooms, and garlic and reserve .   Shave the block of Parmesan cheese with a potato peeler to get thin shavings.  In a cold bowl, whisk the cream until slightly thick.  Cook the pasta until it is firm to the bite.   Finish the pasta with truffle butter, Parmesan cheese, and baby arugula.   Add the heavy cream at the very end before serving.   In a large bowl spoon the pasta in the center and place the mushrooms and garlic over the top.  Garnish the dish with the Parmesan cheese shavings.


Heinen's Logo PMS 350 & 209This post was sponsored by Heinen’s. When making these dishes at home, Laurie Toth, a certified sommelier who works in the wine department at the Avon store, shares these thoughts for wine pairings:

“The Orzo Pasta Risotto recipe screams an Italian wine and I would recommend a Dolcetto d’Alba (Silvio Grasso Dolcetto, $14.99).  This is a light, dry, Italian wine that pairs well with mushrooms, Parmesan, garlic and orzo pasta.  There are a couple of pairings that would work with the Lamb, however. For this recipe I am recommending a Châteauneuf-du-Pape from the Rhone region of France.  The wine has game (suggestive of wild animals), wild herbs, spice and pepper notes which are similar to the ingredients of the recipe.  Domaine des Senechaus has a Châteauneuf-du-Pape on sale for $34.99 that would be a wonderful pairing with the lamb.”

One Comment

  1. Posted April 5, 2010 at 4:08 pm | Permalink

    I am headed to the chef’s table at Dante tonight. Can’t wait to try the new Dante.

    It’s funny that Laurie suggested that wine to go with the risotto. She must love it, she recommended the same wine to go with my Heinen’s sponsored post on Michael Symon’s Roasted Dates: