Nicola Mersini - chef's recipes

Art Culinaire, Summer, 2002

NICOLA mersini, San Domenico, New York, NY.

Coming from the outskirts of Torino in the Piedmont region of Italy, Nicola Mersini is a rare find. Because the northern Piedmont region borders France, the Franco-Italian influence is evident in his creations. Since his cooking school days in Milan, Nicola has worked his way through great kitchens all over Italy. He has also worked in Lyon and Paris, France. These experiences have given a French and Italian accent to his food.

From his early beginnings in Europe, he searched for adventure and knowledge. In 1994, he moved to N.Y. and for the next five years, Mersini built his professional reputation. Proving himself in some of the toughest kitchens, he worked at Le Cirque, Cipriani Wall Street, Le Bernardin, and Limoncello. With some of the most noted French and Italian restaurants in N.Y. under his belt, be moved to San Domenico in 1999. As the Chef de Cuisine, he works with Executive Chef, Odette Fada, creating the menus and running one of the top Italian kitchens in New York.

Because of French and Italian influences, Mersini has an obvious preference for European ingredients and techniques. However, his tastes are eclectic. He likes to cook fish and game and has an affinity for American beef products. Japanese and European vegetables are also a part of his culinary repertoire. Tony May, the owner of San Domenico, was introduced to Mersini by General Manager, Marisa May, and it's been a wonderful match ever since. San Domenico is celebrating its 13th year as one of the best Italian restaurants in the US.

Cocoa and Chestnut Pasta with (Serves 4) Andouille Sausage (Serves 4)

directions

For the cocoa pasta: In an electric mixer fitted with a paddle attachment, combine all the ingredients and mix to combine. Transfer the dough to a lightly floured work surface and knead until smooth. Divide the dough in two; wrap and chill in the refrigerator for one hour. Transfer the dough to a lightly floured surface, press gently to flatten. Roll each piece of dough through a pasta machine several times starting at the thickest setting and ending on the thinnest. To avoid sticking, keep the covered pasta on floured surfaces. Trim the sheets into 2-inch squares.

For the chestnut pasta: Repeat the same steps as for making the cocoa pasta.

For the ginger sauce: In a medium saucepan, melt the butter. Add the shallot and saute until translucent. Add the ginger and cook until tender, stirring constantly to prevent browning. Add the wine and reduce slightly. Add the sugar, stir to combine, and simmer. Add the cream and simmer until reduced by one-fourth. Remove from the heat and puree until smooth and well combined. Strain through a fine mesh sieve, season, and set aside, keeping warm.

For the audouille sausage: In a medium saute pan, heat the oil. Add the green bell pepper and saute until tender. Add garlic and saute until translucent. Add the crushed red pepper and stir to combine. Acid the tomatoes, stir to combine, and simmer for 30 minutes. In a food processor combine the andouille sausage and bacon and pulse until finely ground. Add the andouille sausage and bacon to the saucepan and stir to combine. Simmer until cooked through. Remove from the heat, season and keep warm.

To finish the pasta: Bring a large saucepan of salted water to a boil. Add the cocoa pasta; simmer until cooked through. Drain and keep warm; repeat with the chestnut pasta.

To serve: Place a sheet of cocoa pasta in the center of a plate, spoon some andouille filling in the center, cover with a sheet of chestnut pasta, and spoon some andouille filling on top. Spoon some ginger sauce and extra virgin olive oil around the dish. Garnish with parsley leaves.

Falanghina

Feudi Di San Gramegorio

Compania, Italy 2000

ingredients


For the cocoa pasta:
5 ounces 00 white flour *
5 ounces chestnut flour **
1 egg
2 egg yolks
1 tablespoon olive oil
1 1/2 ounces cocoa powder
1/4 cup water
Salt and white pepper to taste

For the chestnut pasta:
5 ounces 00 white flour *
5 ounces chestnut flour **
1 egg
2 egg yolks
1 tablespoon olive oil
1/4 cup water
Salt and white pepper to taste

For the ginger sauce:
2 tablespoons unsalted butter
1 shallot, peeled and chopped
2 inch piece ginger, peeled
  and chopped
1 cup white wine
3/4 cup heavy cream
2 tablespoons granulated sugar
Salt and white pepper to taste

For the filling:


3 tablespoons olive oil
2 green bell peppers, peeled seeded, and chopped
3 cloves gralic, peeled and chopped
1 teaspoon dried crushed red pepper
4 beefsteak tomatoes, peeled and chopped
6 ounces andouille sausage ***
3 strips bacon, chopped
Salt and pepper to taste

For the granish:
Extra virgin olive oil
Parsley leaves

* 00 flour is a type of Italian flour for making pasta. Available
through Buon Italia at (212) 633-9090.

** Available through Buon Italia at (212) 633-9090.

*** Available through West Conn at (718) 917-6600.

Soup Mersini ( Serves 4)

directions

For the Brussels sprouts: Season, chill, and slice the foie gras into small pieces. Wrap the eggshells, garlic, and pepper in a sachet. Bring a medium saucepan filled half way with salted water to a boil. Add the vinegar, sachet and Brussels sprouts; simmer for five minutes. Remove and discard the sachet. Continue to simmer the Brussels sprouts for two minutes. Drain the Brussels sprouts, trim the ends, and separate the leaves. Wrap each piece of foie gras in some Brussels sprouts leaves; secure with a toothpick, and set aside.