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Recipes from Wolfgang Puck Pizza Bar's new Sunday Supper Menu:

Italian Meat Trio

Ingredients

• 2 slabs Spare Ribs

• 3 oz Olive Oil

• 12 links Italian Sausage

• 12 each Chicken Meatballs

• 1 cup Shallots, small dice

• Pinch Chili Flake

• 8 clove Smashed Garlic

• 3 qt Tomato Sauce

• 2 qt Tomato Water

• 1/8 lb Basil leaves

Directions

1. Season the Spare Ribs with Salt and Black Pepper

2. Grill the Ribs over high heat for three minutes per side

3. Remove from the grill and reserve

4. Heat the Olive Oil to Medium High heat in a heavy bottom braising pan

5. Sear the Sausage until golden brown on all sides

6. Remove the Sausage from the pan and reserve

7. Sear the Meatballs golden brown, remove from the pan and reserve

8. Sauté the Shallots for two minutes add in the Garlic and cook for two additional minutes

9. Add in the Tomato product and basil leaves

10. Bring to a slow boil and add in the grilled Ribs

11. Cover and braise at 300 degrees for 1 hr

12. Add in the Sausage, Meatballs and braise until the Ribs are fork tender and the Meatballs have reached an internal temperature of 165

13. Remove from the oven and cool the meats in the braising liquid

14. Serve warm with spaghetti and sautéed broccolini

Traditional Cannoli

Ingredients

• ½ lb Mascarpone

• 1 ½ lb ricotta cheese

• ½ cup confectioners' sugar

• ½ cup chocolate chips

• 1 ½ teaspoons vanilla

• 3 Tbsp citron peel, chopped

• 3 Tbsp candied orange peel, chopped

Tools

• Mixing Bowl

• Rubber Spatula


Directions

1. Mix the Ricotta and Mascarpone thoroughly with sifted dry ingredients

2. Add two drops of vanilla and chopped fruit peel

3. Mix and blend well

4. Chill mixture before filling shells

5. Fill cold shells and smooth filling evenly at each end of the shell

6. Sprinkle the shells with confectioners' sugar

Wolfgang Puck Pizza Bar is located near the Friendly Shopping Center in Greensboro at 607 Green Valley Road.

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