Signora’s English Pea Mezzaluna

Welcome to another tasty edition of Chefs Share! Each month, we share a home chef-friendly recipe from one of Miami’s culinary stars. If you’ve never worked in a professional kitchen before, don’t worry – these recipes don’t require any formal experience and the ingredients can be found at your local specialty store or supermarket.

This month’s dish comes to us from Jake Eaton, corporate chef at Plus Plus Group, a Miami-based hospitality outfit known for exclusive hot spots in Aspen, Colo., and its private luxury lounge, Gala Miami.

Eaton’s career in the culinary arts kicked off at Baltimore International College, where he began to craft his skills. From there, he moved to the Patina Restaurant Group in Los Angeles. Over an eight-year period, he worked in various concepts including Ray’s and Stark Bar and Café Pinot, and also worked in executing large-scale catering events. This culminated in a four-year representation streak at the LA Wine & Food Festival.

After his time at Patina, Eaton joined the team at Nobu Miami, where he quickly rose through the ranks, from the tempura section to junior sous chef, then to sous chef and chef de cuisine.

Now at the helm of Plus Plus Group, Eaton anticipates the opportunity to open new restaurants and share its distinctive hospitality and timeless food worldwide.

In fact, next month will see the debut of Signora at 47 23rd St. in Miami Beach, the second restaurant venture from Plus Plus. The Italian restaurant will be an “ode to the grace and charm of Italian women, the nurturing force behind the country's rich culinary heritage.”

The menu reflects a culinary adventure along the shores of Italy’s seaside towns, showcasing fresh seafood, locally sourced ingredients and time-honored cooking techniques.

In the meantime, try making Signora’s English pea mezzaluna at home!

As always, before you get started, be sure to read the entire recipe to avoid any surprises along the way. Fair warning, you’ll need a few specific appliances to make this, including an electric mixer with a dough hook and a food processor with a pasta sheeter.

SIGNORA’S ENGLISH PEA MEZZALUNA

Serves: 2

INGREDIENTS

·     2 cups semolina flour, plus extra for dusting

·     1 1/3 cups all-purpose flour, plus extra for dusting

·     8 egg yolks (reserve whites for egg wash)

·     3 whole eggs

·     1 tablespoon olive oil

·     Pinch salt

·     1 cup smooth ricotta

·     1/4 cup Parmesan, plus extra for garnish

·     Zest of 1 lemon, plus extra for garnish

·     Salt and pepper to taste

·     2 tablespoons melted butter

·     1 cup cooked peas

·     Sunflower seeds for garnish

PREPARATION

·     In mixer with dough hook attached, combine semolina flour, all-purpose flour, egg yolks, whole eggs, olive oil and a pinch of salt; run mixer on low until ball of dough is formed, then let dough rest 20 minutes.

·     In food processer, combine ricotta, Parmesan, lemon zest, and salt and pepper to taste; blend until smooth.

·     Place pasta sheeter attachment to processor; cut a 1″-thick strip from the dough ball and lightly dust both sides with semolina flour.

·     Pass dough through sheeter, starting at 0 and working up to 7.

·     Lightly dust countertop with all-purpose flour and place pasta sheet down; using a fluted round cookie cutter (about 2 1/2″ in diameter) punch out 12 pieces of pasta.

·     Slightly beat reserved egg whites to make wash; place nickel-sized dollop of filling in center of each pasta circle, then brush each circle around filling.

·     Fold pasta in half over filling and press lightly around edges.

·     In large pot, bring salted water to a boil and cook pasta 4 minutes.

·     In large sauté pan add melted butter, pinch salt and 2 ounces pasta water; add pasta and cook on low, reducing until liquid thickens.

·     Add peas to pan just before plating; garnish pasta with sunflower seeds, Parmesan and lemon zest.

Irene Moore is a Miami-based writer and certified sommelier whose vivid descriptions take readers through culinary cultures around the world. Her feature articles have appeared in print publications, travel guidebooks and websites in the U.S. and Europe.