Gioachino Rossini and operas are synonymous - he was writing operas professionally by the time he was 18, and spent his 20's and 30's as a cultural phenomenon in Italy and beyond. He retired suddenly in his late 30's after composing 39 operas. It is also well-known that he was quite the foodie. One of his closest friends was Marie-Antoine Carême, arguably the first celebrity chef. Rossini had many recipes created for him, bearing his name, alla Rossini, and we are lucky to have some recipes created by the maestro himself.
We have curated a three-course meal with recipes created for or by Rossini. Give some of these recipes a try this Thanksgiving. Any of his 39 operas might be the perfect playlist pairing to go with this Rossini-inspired menu!
Maccheroni alla Rossini
Legend has it that in 1866, Rossini hosted French writer Alexandre Dumas for dinner, serving him his own macaroni recipe of truffles, mushrooms, and prosciutto, an unusual combination at the time. It is said that Dumas refused to try Rossini's creation, as he was expecting a more traditional Neapolitan dish. Despite Dumas' rejection, this dish is still served in Acqualagna, the region of Italy where two thirds of Italy's truffles are produced. The recipe below is penned by Rossini himself on December 26, 1866. Modern adjustments may need to be made.
Ingredients
7 oz macaroni
1/2 stick unsalted butter
2 oz grated Parmigiano-Reggiano
½ cup broth
½ oz dried mushrooms
2 chopped truffles
4 oz chopped lean prosciutto
1 pinch of four spices
1 bunch of fresh herbs
1 tomato
½ cup heavy cream
2 cups Champagne
Parmigiano, gruyére, and butter for layering
Steps
1. Cooking the pasta
Cooking the pasta correctly is crucial. Start by pouring the pasta into a previously prepared boiling, filtered broth. Cook the pasta over low heat, after adding an ounce or two of cream and a pinch of bitter orange. Once the macaroni takes on a transparent color, remove immediately from the heat and drain until no liquid remains. Set aside.
2. Preparing the sauce
Rossini suggests earthenware pans for the sauce. For every 7 oz. macaroni, you’ll need ½ stick butter, 2 oz. grated Parmigiano-Reggiano, ½ cup broth, ½ oz dried mushrooms, 2 chopped truffles, 4 oz. chopped lean prosciutto, 1 pinch of four spices, 1 bunch of fresh herbs, 1 tomato, ½ cup cream, and 2 cups Champagne. Let the ingredients cook over low heat for around one hour then pass through a fine-meshed strainer and keep warm in a bain-marie.
3. Assemble the layers
At this point, it’s necessary to use a Vesuvian earthenware dish. Grease the dish with clarified butter, add in a layer of sauce, followed by the macaroni. Cover with a layer of grated Parmigiano, gruyére, and butter, followed by another layer of macaroni. Repeat the next two layers once more and then finish with some toasted breadcrumbs and butter.
4. Bake au gratin
Lastly, bake the pasta au gratin until the surface is golden-brown just before serving.
Click here for the recipe from La Cucina Italiana.
Tournedos Rossini
If you're not a fan of turkey and are willing put your culinary skills to the test, give this decadent filet mignon haute cuisine a try. This recipe was created for Rossini by Parisian celebrity chef Marie-Antoine Carême. The name tournedo comes from the fact that the butler was asked to "turn their back" to the diners to hide the secret finishing touch to the sauce before serving, per Rossini's instructions.
Ingredients
2 servings
2 filets mignons, about 5 ounces each
Salt and black pepper
¼cup fond de veau (veal stock) or 1 tablespoon veal demi-glace (available in fine food markets) mixed with 3 tablespoons water
1tablespoon truffle juice
1teaspoon chopped black truffles
2 tablespoons butter
1 tablespoon vegetable oil
2 slices French bread, trimmed to the shape of the filets mignons
2 slices fresh foie gras, about 2 ounces each
2 tablespoons Madeira
2 thin slices black truffle
Steps
1. Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
2. In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
3. Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
4. Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
5. On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.
Click here for the recipe from New York Times Cooking.
William Tell Cake
Another creation by French chef Carême, he famously created this cake in honor of the success of Rossini's last opera, William Tell. And what is Thanksgiving without a delicious apple dessert? If you're familiar with the opera, you will know why Carême chose the apple to be the feature of this celebratory cake!
Ingredients
8 ounces cream cheese, softened
1/4 cup sugar
1 large egg
CAKE:
1-3/4 cups sugar
1 cup canola oil
3 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
2 cups chopped peeled tart apples
1 cup shredded carrots
1/2 cup chopped pecans, toasted
PRALINE ICING:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons 2% milk
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
Shop Recipe
Steps
1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a small bowl, beat cream cheese and sugar until smooth; beat in egg.
2. For cake, in a large bowl, beat sugar, oil and eggs until well blended. In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture. Stir in apples, carrots and pecans.
3. Transfer half of the batter to prepared pan; layer with cream cheese mixture, then remaining batter. Bake 50-60 minutes or until a toothpick inserted in cake portion comes out clean. Cool 10 minutes before removing to a wire rack to cool completely.
4. For icing, in a large saucepan, combine brown sugar, butter and milk; bring to a boil. Cook and stir 1 minute. Remove from heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans.
Click here for the recipe from Taste of Home.
Rossinis
Entertain your guests with this delicious and refreshing cocktail! This cocktail was created in the 1940's in Venice, dedicated to Rossini as a cousin to the popular Bellinis. Strawberries and the sparkling Prosecco take center stage - a true bel canto aria in beverage form!
Ingredients
1 pint (2 cups) ripe strawberries, hulled
2 1/2 tablespoons sugar syrup
1 teaspoon Grand Marnier liqueur
6 orange zest strips, for garnish
1 (750-ml) bottle Prosecco, chilled
Steps
1. Place the strawberries in the bowl of a food processor fitted with the steel blade and puree until completely smooth. Pour the liquid through a fine-mesh sieve and press to make a seedless puree. Discard the seeds. Add the sugar syrup and Grand Marnier to the puree and refrigerate until very cold.
2. When ready to serve, rub the rim of each Champagne glass with the orange zest. Pour the cold Prosecco into Champagne glasses until they're each three-quarters full. Carefully stir 2 tablespoons of the puree into each glass and serve very cold.
Click here for the recipe from Ina Garten.
WETA Passport
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