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La Cucina Italiana | Caffe & La Barista | Family Heirloom
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Executive Chef Marco Cavallucci of Ristorante La Frasca, Castrocaro Terme

Ristorante La Frasca has maintained two Michelin stars for over 20 years, fitting tribute to owners Gianfranco and Bruna Bolognesi. Combined with Executive Chef Marco Cavallucci’s philosophy of maintaining regional culinary traditions, in particular those of Romagna, he uses the best local ingredients for updating classical cuisine. Today it sounds normal, but La Frasca has been doing this for over 20 years! This foundation makes La Frasca’s cuisine light and low in fats. With counterpoints in design, texture and flavor, Marco combines humor with his technical skills to give immensely satisfying experiences.

Ever-present is the renewal of tradition in La Frasca’s kitchen. One of my favorite places, La Frasca always feels like home with Gianfranco’s greeting at the door...Marco and his staff creating delectable pleasure after delectable pleasure...and Gabrielle expertly pairing wines.

It’s the renewal that gives sustenance to the spirit...La Frasca’s tradition.

 
Cappelletti Vuoti con Dadolata di Triglie, Prosciutto di Carpegna e Asparagi
Cappelletti filled with Diced Mullet, Carpegna Prosciutto and Asparagus
Serves 4
  • Pasta:

  • 10

    ounces “00" flour

  • 3

    large eggs, room temperature

Put the flour on a wooden board, make a well in the center and add the eggs. Beginning with the flour in the center, incorporate with the eggs, gradually combining all ingredients, then knead to make a smooth, firm dough. Cover with a bowl and rest for 1 hour. Roll-out very thin and cut into 2-inch squares. Pinch the edges to form tiny open boxes. Reserve.

  • Asparagus Puree:

  •  

    extra-virgin olive oil

  • 2

    teaspoons minced shallot

  • 6

    ounces cooked peeled asparagus spears, chopped

  • 2

    ounces fruity Italian white wine

  •  

    water as needed for asparagus puree

  •  

    sea salt to taste

In a medium sauté pan, add extra-virgin olive oil and sauté the shallot over low heat until very soft, do not brown (sweat the shallot). Add the asparagus and sauté for 1 minute. Pour in the white wine, reduce and remove from the heat. Transfer all to a blender and puree with some extra-virgin olive oil. (Add a small amount of water as needed to make a smooth asparagus puree.) Salt to taste, keep warm.

Mullet, Pasta Filling, Prosciutto and Garnish:

  • Roasting:

  •  

    extra-virgin olive oil

  • 4

    ounces fresh mullet or snapper filet, cut into large pieces

  •  

    sea salt and freshly ground white pepper to taste

  • Sautéing:

  •  

    extra-virgin olive oil

  • 2

    teaspoons minced shallot

  • 6

    ounces cooked young zucchini, halved and thinly sliced

  • 1.5

    ounces prosciutto di Carpegna or other Italian prosciutto, julienne (1-2 thin slices)

  • 4

    ounces fresh mullet or snapper filet, large dice

  • Garnish:

  •  

    extra-virgin olive oil

Preheat the oven to 350º F. Drizzle a small amount of extra-virgin olive oil into a small roasting pan. Place 4 ounces mullet or snapper filet pieces in the pan, season with salt and white pepper, put in the center of the oven and roast for 4-5 minutes or until just cooked through. Remove from the oven and reserve.

Meanwhile, in a medium sauté pan, add extra-virgin olive oil and sauté the minced shallot, sliced cooked zucchini, the prosciutto julienne and diced raw mullet or snapper filets for about 1 minute. Add some asparagus puree, just enough to coat the mixture and continue to cook for 1 minute. Remove from the heat and reserve.

Plating:

Pasta: In a large pot of salted boiling water, add the pasta and boil just until al dente. Immediately remove, drain and transfer to warm serving plates.

Plating: Fill each tiny pasta box with the sautéed mixture. Decorate each plate with pieces of roasted mullet or snapper, asparagus puree and a drizzle of extra-virgin olive oil. Serve immediately.

In May, 2008, La Frasca opens in Milano Marittima.
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