Chef Cal Bruno and Genevieve of Bruno’s of Brooklyn Italian Eatery joined “Good Morning Gulf Coast,” sharing their recipe for pasta alla Pugliese, a dish they say was inspired by a recent trip to Italy’s Puglia region and its seasonal harvests. The pasta is renowned for its rustic durum wheat design and is meant to pair with hearty ingredients like broccoli rabe, artichokes, sun-dried tomatoes, roasted peppers, olive oil, and garlic. Recipe: – 3 large garlic cloves, sliced – 2 long-stemmed artichokes, sliced in half – 3 oz. sun-dried tomatoes – 3 oz. marinated roasted red peppers, chopped – 1 oz. fresh basil, chopped – 1 oz. fresh Italian flat-leaf parsley, chopped – 4 oz. breaded and fried veal cutlet, cut into strips (optional) – 8 oz. fresh pappardelle pasta – First cold-pressed extra virgin olive oil – Himalayan pink salt to taste – Fresh ground black pepper to taste To prepare the dish, begin by bringing a medium pot of water to a boil. While the water heats up, coat the bottom of a sauté pan with olive oil and place it over high heat. Brown the sliced garlic. Chef Cal Bruno added artichokes, sun-dried tomatoes, and roasted peppers to the pan and sautéed them together. Basil and parsley were added and mixed thoroughly. Chef Bruno recommends chopping herbs at the last possible moment, saying, “Herbs have the most flavor the moment you chop them and release their flavor profile. After they are chopped, they begin to dry and the essences are not as prominent.” Chef Bruno recommends fresh pasta, which takes 90 seconds to cook in your boiling water. Chef Bruno chose veal as his protein of choice. Chef Bruno said, “The most prestigious and the highest-quality, world-renowned veal is produced by the Dutch. The Netherlands is the largest veal producer in the European Union, with the industry focused on high standards for animal welfare, safety, and meat quality, often managed by integrated family-owned businesses.” After slightly draining the pasta, some starchy water is added to the sauté pan to gently deglaze it. The dish is garnished with fresh Italian flat-leaf parsley for the finishing touch. From June 22 to 29, Bruno’s of Brooklyn is doing a Scrub Island Takeover. The team will be heading to the British Virgin Islands. The event will include a private dinner hosted by Cal and Genevieve in a villa exclusively for friends of Bruno’s. Scrub Island Resort, Spa and Marina is extending a 50% discount on rooms, suites, and villas for the event. For more information, visit Bruno’s of Brooklyn online. Watch the full segment above! DOWNLOAD the free Gulf Coast News app for your latest news and alerts on breaking news, weather, sports, entertainment, and more on your phone or tablet. And check out the Very Local Gulf Coast app to stream news, entertainment, and original programming on your TV.
FORT MYERS, Fla. —
Chef Cal Bruno and Genevieve of Bruno’s of Brooklyn Italian Eatery joined “Good Morning Gulf Coast,” sharing their recipe for pasta alla Pugliese, a dish they say was inspired by a recent trip to Italy’s Puglia region and its seasonal harvests.
The pasta is renowned for its rustic durum wheat design and is meant to pair with hearty ingredients like broccoli rabe, artichokes, sun-dried tomatoes, roasted peppers, olive oil, and garlic.
Recipe:
– 3 large garlic cloves, sliced
– 2 long-stemmed artichokes, sliced in half
– 3 oz. sun-dried tomatoes
– 3 oz. marinated roasted red peppers, chopped
– 1 oz. fresh basil, chopped
– 1 oz. fresh Italian flat-leaf parsley, chopped
– 4 oz. breaded and fried veal cutlet, cut into strips (optional)
– 8 oz. fresh pappardelle pasta
– First cold-pressed extra virgin olive oil
– Himalayan pink salt to taste
– Fresh ground black pepper to taste
To prepare the dish, begin by bringing a medium pot of water to a boil. While the water heats up, coat the bottom of a sauté pan with olive oil and place it over high heat. Brown the sliced garlic.
Chef Cal Bruno added artichokes, sun-dried tomatoes, and roasted peppers to the pan and sautéed them together. Basil and parsley were added and mixed thoroughly. Chef Bruno recommends chopping herbs at the last possible moment, saying, “Herbs have the most flavor the moment you chop them and release their flavor profile. After they are chopped, they begin to dry and the essences are not as prominent.”
Chef Bruno recommends fresh pasta, which takes 90 seconds to cook in your boiling water.
Chef Bruno chose veal as his protein of choice.
Chef Bruno said, “The most prestigious and the highest-quality, world-renowned veal is produced by the Dutch. The Netherlands is the largest veal producer in the European Union, with the industry focused on high standards for animal welfare, safety, and meat quality, often managed by integrated family-owned businesses.”
After slightly draining the pasta, some starchy water is added to the sauté pan to gently deglaze it. The dish is garnished with fresh Italian flat-leaf parsley for the finishing touch.
From June 22 to 29, Bruno’s of Brooklyn is doing a Scrub Island Takeover. The team will be heading to the British Virgin Islands. The event will include a private dinner hosted by Cal and Genevieve in a villa exclusively for friends of Bruno’s.
Scrub Island Resort, Spa and Marina is extending a 50% discount on rooms, suites, and villas for the event. For more information, visit Bruno’s of Brooklyn online.
Watch the full segment above!
DOWNLOAD the free Gulf Coast News app for your latest news and alerts on breaking news, weather, sports, entertainment, and more on your phone or tablet. And check out the Very Local Gulf Coast app to stream news, entertainment, and original programming on your TV.
Dining and Cooking