The Clever Root

Fall / Winter 2015

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2 2 | t h e c l e v e r r o o t 1/ Tony Priolo's Cappellaci di Zucca WHAT'S IN THE DISH? Butternut squash-stuffed ravioli with cinnamon, allspice, nutmeg, amaretto cookies, ricotta cheese, brown butter sauce, and fresh sage. HOW IS IT PREPARED? Priolo uses a pasta machine to roll out the dough, made of 80 percent semo- lina flour, egg yolks, olive oil, and sea salt. Then he forms ravioli and fills each with a mixture of Italian butternut squash from Green Acres Farm with spices and walnuts. That's sautéed with brown butter sauce and sage leaves before plating with a bit of Parmesan cheese. WHAT MAKES THIS DISH SPECIAL? "Squash inspires the dish, which is a beautiful way to highlight one of our favorite fall ingredients." DOES IT EVOKE ANY MEMORIES? "As a kid, when you start smelling leaves and eating cozy comfort food like this, it reminds me of walking to school in the morning," Priolo said before adding with a laugh, "and that feeling of, 'Ugh, I have to go to school.'" Tony Priolo's Cappellaci di Zucca FIRST COURSE For Starters THREE CHICAGO CHEFS GET THINGS GOING WITH THEIR FAVORITE INGREDIENTS by Ari Bendersky / photos by Rebecca Peplinski LIKE BREAKFAST BEING THE MOST IMPORTANT meal of the day, an appetizer or first course can set the tone for a fantastic dinner. Sometimes a simple green salad does the job—but really, salad? Chefs spend hours put- ting together delicious menus and over time, signature dishes emerge that demand your attention. We talk to three Chicago chefs—Piccolo Sogno's Tony Priolo, The Betty's Rachel Dow, and Boeufhaus's Jamie Finnegan— about three ingredient-driven first dishes that whet a fall appetite. Chef Tony Priolo of Piccolo Sogno and his Cappellaci di Zucca.

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