Earth-Inspired Recipes with Bill Fuller and Chef Anthony Marino

Pittsburgh Earth Day is a nonprofit organization dedicated to educating, inspiring, and celebrating sustainability in the region. In honor of Pittsburgh Earth Day, Don’s Appliances along with innovative chefs around the City of Pittsburgh, have teamed up to create “Veged,” your show for earth-inspired eats. Pittsburgh personality and host of Veged, Natalie Bencivenga, has been plant-based for over 10 years! Bill Fuller of Big Burrito Restaurant Group and Don’s Appliances’ Corporate Chef Anthony Marino whip up “earth-inspired” recipes in WATERSOURCE by Don’s Appliances living kitchen using state-of-the-art Thermador and Gaggenau appliances. Enjoy their informative (and entertaining!) instruction on two delectable recipes.

Royal Trumpet Mushrooms with Sage, Pine Nuts, and Smoked Mozzarella

(Serves 4)

Ingredients:

• 8-10 royal trumpet mushrooms
• ½ of smoked mozzarella cut into thick slices
• 1-2 tbsp. olive oil
• 2 tbsp. whole butter
• 6-8 leaves of sage, torn
• 2 tbsp. white wine
• juice of 2 lemons
• ¼ cup toasted pine nuts

Directions:

1. Prep the mushrooms by trimming off the woody bottom of the stem and cutting them in half.
2. If you’d like, you can score the cut face of the mushrooms.
3. Heat a well-seasoned cast-iron skillet.
4. Sear the mushrooms beginning to cut face down on the cast iron skillet. When nicely browned, flip them and finish cooking.
5. Remove from the pan and place on 4 plates.
6. Reduce the heat to medium, add a splash of olive oil, and brown the slices of cheese. Be careful to not move them until the bottom is well-browned.
7. Remove them from the pan before they melt too much and place atop the mushrooms.
8. Add butter to the pan. When it browns, add sage.
9. Briefly allow sage to toast. When leaves are aromatic and translucent, deglaze with white wine.
10. Stir in lemon. Spoon pan sauce over cheese and mushrooms.
11. Top with pine nuts.
12. Eat and Enjoy!

Tuscan Vegtable Pizza

(Serves 4)

Ingredients:

• ¼ cup olive oil
• 2 cups of broccoli florets
• 6-8 garlic cloves sliced
• 2 tsp. Calabrian chili
• ½ cup white wine
• 1 cup cooked Cannellini beans
• 2 tbsp. white wine
• juice of 2 lemons
• 1 cup cooked farro
• 1 bunch lacinato kale, stems sliced thinly, leaves diced larger
• 1 fresh ricotta cavatelli
• ¼ cup finely grated parmigiano reggiano
• ¼ cup finely grated pecorino romano
• one big handful fresh basil
• salt and pepper

Farro:

• 1 cup farro
• 2-3 cups water
• 2 tsp. salt
• 1 tsp. pepper

1. Place farro, water, salt, and pepper in a medium saucepot.
2. Bring to a simmer and allow to cook. Stir occasionally. Add more water as needed to keep the lentils moist.
3. Cook until farro is firm yet soft. This should take about 30 minutes. Remove from heat.

Ricotta Cavatelli:

• 1 lamagna ricotta
• 3 eggs
• 1 tsp. kosher salt
• 2 cups all-purpose flour
• 2 cups semolina flour

1. Combine ricotta, eggs, and flour in a mixer fitted with a dough hook. Mix well.
2. Add flour. Mix for three minutes on low.
3. Turn out onto the counter. If the dough is sticky, add a little more flour. Mix.
4. Wrap in plastic and allow to rest at least half an hour but preferably overnight.
5. Roll dough out to ½ thickness. Cut into ¾ strips.
6. Roll through the cavatelli maker onto lightly floured tray.
7. The pasta freezes excellently at this point. Make a lot and have it around.

Directions:

1. Start a pot of about 4 qt. salted water for the cavatelli.
2. Heat a wide, high-sided skillet over high heat.
3. Add about 2 tablespoons of olive oil. Brown broccoli on all sides.
4. When broccoli is mostly cooked, reduce heat to low. Add sliced garlic, stir until the sliced garlic becomes translucent.
5. Add Calabrian chili paste. Cook with stirring for 30 seconds then add white wine to deglaze.
6. Add beans and farro.
7. If the pan is dry, add some pasta water to make some liquid. Bring to a simmer, add kale, and reduce heat.
8. Place cavatelli in boiling water. It only takes a couple of minutes to cook. As soon as all the cavatelli float, scoop them out and place in the pan. Reserve pasta water.
9. With stirring, bring the pan to a simmer. Sprinkle the cheese evenly across the surface then quickly stir it in trying to avoid clumps or cheese sticking on the bottom. If necessary, add some pasta water.
10. When cheese is assimilated, taste, adjust seasonings and enjoy!