Super Bowl Giants menu

Fried Ravioli with Caramelized Onion Dip
Courtesy Mulberry Street Trattoria, The Marketplace at Mulberry Street, Executive Chef Joseph Sullivan

For the Fried Ravioli
(As an appetizer, allow about 4 raviolis, per person)
Store bought fresh cheese ravioli, or thawed frozen ravioli*
Egg (beaten with a little water), or heavy cream
Bread crumbs
Vegetable oil for frying
Sliced pimento and fresh basil leaves, for garnish (optional)
Dip ravioli in egg (or heavy cream), then dredge in enough bread crumbs to cover, shaking off excess. Over medium-high heat, heat oil in a frying pan to a depth of about 1 inch. Fry ravioli about 1 1/2 minutes, on each side, to a golden brown. Remove from skillet with a slotted spoon to drain on absorbent paper. Garnish with sliced pimento and fresh basil leaves, if desired. Serve with Caramelized Onion Dip.
*Chef’s note: If using frozen ravioli, place in oven for 5 to 7 minutes to cook through.

 For the Caramelized Onion Dip
1 bunch fresh basil leaves, washed and dried and coarsely chopped
Leaves from 2 to 3 fresh thyme sprigs
1 large onion, thinly sliced
1/2 cup softened cream cheese
1/2 cup sour cream
1/2 cup parmesan cheese
2 tablespoon olive oil

Heat the olive oil over medium-high heat in a large skillet. Add the onion slices to the skillet and stir to coat the onions with the oil, spreading them evenly onto the bottom of the pan. Lower heat to medium, allowing onions to slowly cook and caramelize.* Let onions cool, then place in the container of a food processor, with cheeses and herbs. Blend well, until smooth. Makes about 1 1/4 cups dip.

*Kitchen Ade Note: It takes time for onions to caramelize, so be patient.

Chicken Portobello Soup with Pesto
Courtesy Mulberry Street Trattoria, The Marketplace at Mulberry Street, Executive Chef Joseph Sullivan

1 pound chicken, cubed
1 tablespoon garlic, minced
1 large onion, diced
6 stalks celery, diced
3 carrots, diced
4 Portobello mushroom caps, diced
1 tablespoon extra-virgin olive oil
1 cup chicken stock
3 quarts heavy cream
1 cup pesto, homemade or store-bought
Salt and pepper, to taste
1/4 cup Parmesan cheese
1/2 pound ditalini pasta, preferably Ricossa brand

Saute chicken, onions, celery, carrots, mushrooms and garlic in olive oil until softened. Add chicken stock and cream – bring to a boil. Lower heat and simmer. Add pesto, Parmesan cheese and pasta.
Cook on low heat until pasta is cooked. Makes 6 to 8 servings.

Mulberry Street Trattoria
Courtesy Mulberry Street Trattoria, The Marketplace at Mulberry Street, Executive Chef Joseph Sullivan
Constructing an authentic Italian hero

Choose a nice ciabatta bread that has some area to it. Slice open and separate. Drizzle olive oil and vinegar (balsamic or red wine) on bread, top and bottom. Layer bread with slices of hot soppressata, sweet capicola, genoa salami, provolone and fresh mozzarella cheeses. Top with lettuce, tomato, red onion and roasted red pepper slices. Return top bread, secure with a toothpick or wooden skewer, and cut into slices or triangles. All meats and cheese can be substituted according to likes and dislikes.