The versatile chef de cuisine at Don’s Appliances, Chef Anthony Marino, offers us a cooking lesson rooted in heritage and flavor…and kicked to the next level by state-of-the-art kitchen appliances.
Story by Keith Recker
Photography by Jeff Swensen
Chef Anthony Marino descends from several generations of enthusiastic and accomplished Italian cooks. When we asked him for a cooking lesson, it was inevitable that his favorite dishes, embedded in memory, would come forward—with a few new twists and simplifications.
Fueling it all, of course, are the latest and greatest kitchen essentials on offer at Don’s Appliances East Liberty showroom on Baum Boulevard . Chef Anthony baked, steamed, grilled, and warmed at masters-level. We watched, marveled, tasted…and marveled some more.
Cooking on the Wolfe Transitional Teppanyaki Module at the Don's Appliances showroom.
For Starters
HOMEMADE RICOTTA GNOCCHI
This dish was taught to Chef Anthony as a child by his mother—who in turn learned it from her mother, to whom it was passed down from her mother.
“You always start with equal parts flour and ricotta, and the recipe never changes. In the beginning, it was an inexpensive way to feed a family. Today it’s a celebration of heritage—a way of remembering all the generations before us,” says Chef.
When it came time for boiling and sautéing, Chef turned to the Wolf 15” Stainless Steel Transitional Induction Cooktop at the Don’s Appliances showroom. Induction cooktops create heat through the magnetic interaction of electricity and steel or iron cookware. Pans heat up quickly for faster boiling, frying, sautéing, etc, and the intensity of the heat can be adjusted with precision. This technology is the latest in-home kitchen equipment, and homeowners are flocking to it for its culinary virtues, but also for their sleek, easy-to-clean presentation.
For the gnocchi dough:
- 1 46-oz container ricotta cheese
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 bunch basil, chopped
- 1/2 bunch Italian parsley, chopped
- 3 large eggs
- 1 ricotta container full of all-purposes flour + additional flour to roll
1. Place ricotta in bowl and add salt, pepper, and herbs.
2. Next whisk in eggs, and fill empty ricotta container with flour.
3. Combine flour and ricotta mixture together with rubber spatula.
4. Once combined, pour mixture onto floured work surface to work the dough.
5. Knead the dough and form it until it comes into a ball.
6. Let dough rest 30 minutes to relax the gluten.
7. Cut the dough into 8 pieces.
8. Roll out to just over 12 inches or so, cut thumb-size balls, and dust with flour to prevent sticking.
9. Roll on the back of a fork to create an indent.
10. Gnocchi at this stage can be frozen for later use, or they can be cooked in boiling salted water about 3 minutes until they float. 11. Once boiled drain. To brown them gently in a skillet, pat dry with paper towel and heat up a cast-iron pan with butter.
12. Melt butter and brown the gnocchi, but elevating their flavor and adding a crunchy exterior to their pillow-soft center.
For the cream sauce:
- 1 stick butter
- 1 white onion, diced
- 4 oz guanciale, diced
- 1 tbsp garlic, chopped
- 2 tbsp all-purpose flour
- 3 oz white wine
- 8 oz heavy cream
- 1 cup chicken stock
- 2 cups grated Parmesan
- Fresh sage and basil leaves to fry and use as garnish
- 4 oz shaved ricotta salata, to finish the dish when plating
1. In a saucepan, sauté butter and onions until translucent.
2. Next, place diced guanciale in pan and render until crisp.
3. Add garlic and flour, lower heat, and cook out the flour for approximately 2 minutes.
4. Deglaze with white wine and cook out the wine for about a minute.
5. Add cream and chicken stock.
6. Bring to a boil and let reduce slightly to thicken.
7. Turn the sauce to low and fold in the cheese.
8. Using a separate bowl which you have warmed by setting it close to the stove, fold gnocchi into sauce.
9. To plate, serve gnocchi on warm plates with shaved ricotta salata and fried herbs. Enjoy!
Fresh Fish
ROASTED BRANZINO WITH CREAMY POLENTA
Chef Anthony tells his tale as he preps these finny denizens of the deep:
“I developed this dish for the Feast of the Seven Fishes during a year where I wanted an elegant meal, start to finish, with nothing fried. Polenta, always a great holiday side dish, pairs so well with the branzino and the acidity of the tomato and rapini that roast along with it.”
Chef roasted this dish in the Wolf E Series Stainless Steel Professional Convection Steam Oven at Don’s Appliances. It boasts three options in one unit: baking, broiling, and steaming. You can use each function on its own or combine them. The steam options keep food moist and tender and prevent flavor transfer so that you can make branzino alongside your favorite banana bread with no worry. There are also nutritional benefits: steam ovens are better at maintaining the healthy vitamins and minerals our bodies crave.
- 2 whole branzino, cleaned
- 2 lemons
- 2 bunches rapini
- 2 bunches rainbow chard
- Salt and pepper
- Olive oil
- 2 pints cherry tomatoes, blistered
1. To prep the fish, rinse it thoroughly and dry the skin.
2. Stuff the cavity with lemon slices and rapini.
3. Place the fish on a bed of seasoned rainbow chard—make sure to place the fish on its belly and not the side so it cooks and crisps evenly.
4. Cover the top of the fish with salt and pepper and a light drizzle of olive oil.
5. Roast in a 450-degree oven uncovered 25 minutes.
6. To serve, garnish with blistered cherry tomatoes and the creamy polenta.
For the polenta:
- 3 cups chicken stock
- 4 oz chopped parsley
- 2 oz chopped mint
- 4 roasted garlic cloves
- 1 cup yellow cornmeal
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/4 cup butter
- 1 cup shaved Parmesan
- 8 oz heavy cream
- 8 oz mascarpone cheese
1. In a stock pot, bring the chicken stock to a boil.
2. Add fresh chopped herbs and garlic.
3. Slowly pour in cornmeal and reduce the heat to medium.
4. Whisk together to ensure no lumps, about 4 minutes.
5. Add salt and pepper; switch to a wooden spoon at this point to make sure everything is incorporated.
6. On low heat, add butter and Parmesan to heavy cream. Stir gently to combine.
7. Serve warm and top with the mascarpone cheese
The Best Braise!
BRAISED OSSO BUCCO IN RED GRAVY
This dish was inspired by Chef Anthony’s twin brother, Adam.
“We created this dish together, and it has been a staple in our holiday-meal planning ever since,” says Chef. “The actual cast-iron pan used here was my grandmother’s. Over 70 years old, it hung in her kitchen over a stove as decoration for years until it came to me. I have used it daily ever since.”
He cooked the dish in a convection steam oven uncovered at 350 degrees for two hours, and it was fork-tender and ready to go. It can also be cooked in a standard over, covered, at 350 degrees for two-and-a-half hours.
- 3 oz olive oil
- 2 beef shanks
- 1 tbsp salt
- 1 tbsp black pepper
- 2 carrots, diced
- 1 white onion, diced
- 1 stalk celery, diced
- 4 garlic cloves
- 4 oz red wine
- 2 cups red sauce
- 1 can cannellini beans
- 2 rosemary sprigs
- 4 thyme sprigs
- 3 bay leaves
- 2 cups baby spinach
- 1 head radicchio, charred
- 2 oz balsamic vinegar
1. In a cast-iron pan, add olive oil and heat to high.
2. Season beef liberally with salt and pepper, sear on each side 4 minutes to caramelize.
3. Remove beef and add carrots, onions, celery, and garlic.
4. Sauté until tender and deglaze with wine.
5. Next, add red sauce and bring to a simmer. Add beans and fresh herbs.
6. Simmer 3 minutes and fold in spinach. Place beef on top of spinach.
7. To serve, shred the beef and serve the beans and red sauce alongside it. Accompany it with some charred radicchio topped with a great balsamic vinegar.
Tip-Top Teppanyaki
ROASTED VEAL CHOPS WITH FRIED PEPPERS & POTATOES
“This dish is frequently requested by my father,” says Chef Anthony. “He loves its hearty, stick-to-the-ribs appeal on cold weekends, and insists it's even better the next day once the flavors have had time to blend together.”
Chef prepared this savory dish on the Wolf Transitional Teppanyaki Module at the Don’s Appliances showroom. He set the cooking surface at intense heat under the veal to sear it properly, and at a gentler level under the vegetables. A teppanyaki station allows the show of cooking to take center stage: it’s there for everyone to ooh and aah about, and chit-chat with the chef as the food finishes. Another virtue: easy cleanup.
- 2 tbsp salted butter
- 2 veal T-bone steaks
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 lb small potatoes
- 4 sprigs thyme
- 2 sprigs rosemary
- 4 oz chopped Italian parsley
- 4 oz chopped basil
- 8 oz fried peppers
1. First, heat up your cast-iron pan to high and add butter.
2. Season T-bone steaks on each side with salt and pepper.
3. Pan-sear on each side 2 minutes.
4. Place in 350-degree oven for 15 minutes to cook.
5. Slice potatoes in half, season with salt, pepper, and herbs.
6. Place in 375-degree oven and roast until tender, about 25 minutes.
7. To serve, place potatoes on platter and carve steaks. Top with fried peppers and enjoy!
Wild for Walnuts
ITALIAN WALNUT CAKE
Though Chef claims he is “not a sweets person,” his Italian Walnut Cake makes us wonder about that.
“I’m honestly more likely to have this cake with coffee on a cold morning than for dessert,” he asserts.
In fact, he often uses the delayed timer function on the Wolf Series 30” Stainless Steel Electric Built-In Double Oven to start the baking early in the morning so that the cake will be ready for breakfast. All the same, this delicious recipe also satisfies all dessert-lovers after a great meal. It can be plated up beautifully with candied walnuts, mascarpone or whipped cream, a drizzle of wild honey, and fresh berries. Che bella figura!
Chef used a convection oven here, both for its quick pre-heating, but also for its even heat distribution. The constant circulation of air promotes browning, which pushes the cake’s crust into a delicious texture.
- 4 eggs
- 1 cup castor sugar
- 1 cup salted butter, melted
- 2 tbsp vanilla
- 1/3 cup milk
- 2 tsp baking powder
- 1 1/2 cups all-purpose flour
- 2 cups chopped and roasted walnuts
- 1 1/2 cups semi-sweet chocolate chips 8-inch round baking pan that is greased, floured, and sugared
- Confectioners’ sugar to garnish
- Candied walnuts to garnish
- 1 pt strawberries, halved
1. Preheat oven to 325 degrees.
2. In a mixing bowl, whisk eggs, sugar, and butter until creamed.
3. Add vanilla and milk. Stir to combine.
4. Fold in baking powder and flour.
5. Add walnuts and chocolate, folding in and making sure to scrape the bottom of the bowl.
6. Place batter in prepared 8-inch cake pan. I like to grease, then flour, and then sugar it to ensure an amazing crust with no sticking to the pan.
7. Bake for 20-30 minutes until fully cooked. Test with skewer for doneness.
8. Let cake cool and garnish with confectioners’ sugar, candied walnuts, and berries.
Appliances
Wolf® 15" Stainless Steel Transitional Induction Cooktop Model #: CI152TF/S
Wolf® Transitional Teppanyaki Module (DISCONTINUED)
Wolf® M Series Professional 30" Stainless Steel Electric Built-in Double Oven Model #: DO30PM/S/PH
Wolf E series 30” Stainless Pro Convection Steam Oven Model #CSO30PE/S/PH
Why Trust Us?
Founded in 1971, Don’s Appliances is a family-owned, independent appliance retailer based out of Pittsburgh, PA. Don’s has since expanded to 10 locations selling, delivering, installing, and servicing all major appliance brands. Large enough to offer competitive pricing yet small enough to continue offering the “white glove” service we pride ourselves on, our focus is always on the customer experience — from the first step into a showroom to the purchase transaction to well after your new appliance has been installed. When our customers are remodeling or building a new house, Don’s has all the expertise, product knowledge, inventory, brands, displays, and services to meet and exceed your needs. And in the event an appliance breaks, we are there, right on time and with the right product, delivery, installation, and service.
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