{"id":1894,"date":"2015-07-23T03:03:37","date_gmt":"2015-07-23T03:03:37","guid":{"rendered":"http:\/\/www.diningtraveler.com\/?p=1894"},"modified":"2023-03-15T15:50:16","modified_gmt":"2023-03-15T19:50:16","slug":"casa-luca-dc","status":"publish","type":"post","link":"https:\/\/diningtraveler.com\/2015\/07\/casa-luca-dc.html","title":{"rendered":"Chef Recipes: Casa Luca DC"},"content":{"rendered":"

I recently stepped into Casa Luca DC<\/a> for the first time as I was researching sustainable restaurant practices in the DC area for Immersion Travel Magazine<\/a>. \u00a0Not only did I get to sample some great vegetarian dishes which made me think “if I had a chef who cooked this type of food at home, I would totally be a vegetarian” but Chef Erin Clarke was kind enough to share her delicious\u00a0Broccolini with Toasted Pine Nut Pane Fritto & Broccoli “Pesto” recipe with The Dining Traveler readers. \u00a0The broccolini is sourced from Path Valley Farms<\/a> in Pennsylvania and uses every single part of the vegetable for this dish, to include the stems to create a \u201cpesto\u201d.<\/p>\n

\"Casa<\/a>
Chef Erin’s Broccolini<\/figcaption><\/figure>\n

Casa Luca DC’s\u00a0Broccolini with Toasted Pine Nut Pane Fritto & “Pesto”<\/h2>\n
2 lbs.\u00a0\u00a0\u00a0\u00a0\u00a0Organic Broccolini Stems & Leaves attached<\/div>\n
1\/4 c.\u00a0\u00a0\u00a0\u00a0Pine Nuts
\n1\/2 c.\u00a0\u00a0\u00a0\u00a0Fine Grated Parmigiano Reggiano<\/div>\n
1 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Garlic Clove<\/div>\n
3\/4 c.\u00a0\u00a0\u00a0\u00a0Extra Virgin Olive\u00a0Oil<\/div>\n
Salt & Pepper<\/div>\n
<\/div>\n
Toasted Pine Nut Pane Fritto<\/u><\/div>\n
1\/2 c.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Pine Nuts<\/div>\n
3\/4 c.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Fresh Breadcrumbs<\/div>\n
1\/2 clove\u00a0\u00a0\u00a0Garlic, finely minced<\/div>\n
2 T.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Extra Virgin Olive Oil<\/div>\n
<\/div>\n
To clean the broccolini, start by detaching the leaves.\u00a0 Discard any leaves that are bruised or discolored. \u00a0Roll the petite green leaves into “cigarettes” & with a sharp knife slice into thin ribbons.\u00a0\u00a0Place the julienne in a\u00a0covered bowl & refrigerate until needed. \u00a0Trim the Broccolini leaving approximately 2 inches below the florets.<\/div>\n
\n

Blanch the\u00a0remaining stems for 3 minutes in salted, boiling water and shock in ice water in order to\u00a0keep their bright green color.\u00a0 Drain the stems & pat dry.\u00a0 In a blender, combine the\u00a0blanched stems, pine nuts, garlic, cheese & olive oil.\u00a0 Blend until the pesto is smooth & creamy.\u00a0 Season with salt & fresh pepper.<\/p>\n

\"Casa<\/a>
Also on the menu: green beans with lemon sauce<\/figcaption><\/figure>\n<\/div>\n
<\/div>\n
To make the Pine Nuts Pane Fritto: \u00a0Drizzle 2 T. of extra virgin olive oil into a medium sized saut\u00e9 pan.\u00a0 Lightly toast the pine nuts\u00a0over medium heat; then add the minced garlic and fresh breadcrumbs.\u00a0 Continue to toast the mixture until the breadcrumbs turn golden.\u00a0 Season with salt & pepper and cool on a paper towel.<\/div>\n
<\/div>\n
\n

To finish the dish simply saut\u00e9 the broccolini florettes with olive oil & garlic for a few minutes.\u00a0 The stems\u00a0will turn bright green and the florettes will be soft & tender.\u00a0Before serving\u00a0add the julienne of the broccolini leaves.\u00a0 Spoon a bit of the “pesto” onto the bottom of your favorite serving dish and top with the broccolini.\u00a0 Sprinkle\u00a0the pane fritto on top and serve.<\/p>\n

\"Casa<\/a>
Casa Luca DC Executive Chef Erin Clarke Photo Courtesy of Casa Luca DC<\/figcaption><\/figure>\n<\/div>\n

Executive Chef Erin Clarke grew up in the local area and has always had a passion for all things healthy.\u00a0 Aside from being a chef, she has also educated children and family in healthy cooking via different food focused organizations. \u00a0I love how she brings out another side of Italian cooking, introducing us to delicious vegetarian and gluten-free dishes. \u00a0Buon appetito!<\/p>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

I recently stepped into Casa Luca DC for the first time as I was researching sustainable restaurant practices in the DC area for Immersion Travel Magazine. \u00a0Not only did I get to sample some great vegetarian dishes which made me think “if I had a chef who cooked this type of food at home, I […]<\/p>\n","protected":false},"author":27,"featured_media":1895,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[39,7,3],"tags":[344,345,243,303],"class_list":{"0":"post-1894","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dc-life","8":"category-food","9":"category-foodie","10":"tag-casa-luca-dc","11":"tag-chef-recipes","12":"tag-dc-restaurants","13":"tag-food"},"yoast_head":"\nChef Recipes: Casa Luca DC ⋆ The Dining Traveler<\/title>\n<meta name=\"description\" content=\"Chef Erin Clarke of Casa Luca DC Italian restaurant shares her Broccolini with Toasted Pine Nut Pane Fritto & "Pesto" recipe 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