Our time with Bruno draws to a close so he can make his rounds, greeting and checking in on every table he passes. A most hospitable subject, he disappears with our photographer for his close-up. Bruno leaves us with a duo of recipes, but you're gonna have to ask him about the sculpture(?) that accompanies the short ribs. For more on our CNN Hero nominee, you can check out parts one and two. If you are interested in supporting Bruno Serato's cause, ways you can donate include dining at his establishment, dropping off boxes of pasta, and purchasing his book, Feeding the Kids in America.
Lobster Ravioli with Citrus Sauce
3 ounces langostino meat
9 ounces raw shrimp, peeled and cleaned
1 tablespoon fresh basil, minced
1 ounce sushi ginger
Pinch of salt and pepper
2 egg whites, lightly beaten
16 wonton wrappers
4-8 basil leaves (for garnish)
25 orange wedges (for garnish)
In a food processor, combine langostino, shrimp, basil, ginger, half of the orange coulis, and salt/pepper. Pulse the mixture until smooth.
To assemble the raviolis, lay 8 of the wonton wrappers on a work surface and top each wrapper with a tablespoon of the langostino mousse. Brush the edges of the wrappers with the beaten egg, then place another skin on top and press the sides together firmly to seal the edges. Refrigerate for 30 minutes to let egg wash seal firmly.
Place in salted boiling water for 2 minutes.
To serve, spread coulis in center of plate with a ladle. Place 4 raviolis atop coulis; add 5 orange wedges around edge of plate, garnish top of raviolis with 1-2 leaves of basil.
Citrus sauce ingredients:
2 tablespoons unsalted butter
1/2 cup heavy whipping cream
1 shallot, diced
1 1/2 cups orange juice
1/2 cup orange liqueur
6 tablespoons unsalted butter, chilled and cubed
Citrus sauce directions:
Melt 2 tablespoons butter in a saute pan over medium heat, add shallots and cook for 2 minutes until golden.
Add orange liqueur and simmer until reduced by half.
Add orange juice and simmer until mixture is reduced by half again.
Remove the sauce from the heat and whisk in the cream and remaining cold butter.
Strain sauce to remove shallot.
Short rib ingredients:
2 pounds boneless short ribs
8 cups canned demi-glace
4 teaspoons horseradish cream
Salt and pepper to taste
4 bay leaves
Short rib directions:
Preheat oven to 275 degrees.
Cut rib meat from bones, roll and tie with string.
In saute pan, sear all sides. Season with salt and pepper, and put in a baking pan.
Add demi-glace and bay leaves. Braise for 3 hours. Serve with horseradish cream.
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Horseradish cream ingredients (combine all until smooth):
1 ounce horseradish
2 teaspoons Worcestershire sauce
6 ounces creme fraiche or sour cream
Salt and pepper to taste