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Rosebud's Executive Chef Brian Wright celebrated for his creations rich with detail and inspiration was trained at Washburne Culinary Institute where he earned the coveted Escoffier Award for Excellence.
Elevating familiar flavors to an art form the venerable Chef Brian oversees the production of all the Italian sauces and house made pastas which Rosebud has become famous for throughout Chicago.
Thrust into a position of prominence at an early age and described by co-workers as a dedicated and effective leader Chef Brian is reshaping the culinary landscape found in the greater Chicago area.
We are pleased to make available the recipes he prepared at the
2008 Great American Cooking Expo.
Rosebud Old World Italian Restaurant
1370 Bank Drive
Schaumburg, IL
847.240.1414
www.rosebudrestaurants.com
Eggplant Insalata
Serves 4
Ingredient List
2 Medium Size Eggplants
2 Beefsteak Tomatoes
1 Pound Bufala Mozzarella
½ Pound Grana Padano Cheese
1 Pound Fresh Arugula
1 Quart Extra Virgin Olive Oil
1 Lemon
2 Tablespoon Kosher Salt
1 Tablespoon Cracked Black Pepper
3 Eggs
1 Pound All Purpose Flour
1 Pound Panko Bread Crumb
1 Quart Balsamic Syrup
Method
1. Slice eggplant, skin on into quarter inch coins. Reserve.
2. In three separate bowls, place beaten eggs, flour and breadcrumbs. Season both flour and bread crumbs with salt and pepper.
3. Dredge eggplant in flour, then egg and finish in seasoned breadcrumbs. Reserve.
4. In large Sauté pan, place one cup of olive oil and set on medium heat. Add breaded eggplant turning on both sides until golden brown.
5. Slice beefsteak tomatoes and bufala mozzarella in quarter inch coins. Reserve.
6. In medium size mixing bowl, Place arugula, the juice of one lemon and extra virgin olive oil. Season with salt and pepper and coat evenly.
7. For presentation. Place tomatoes on base of plate and follow with buffalo mozzarella. Top with arugula salad and then repeat procedure on two more layers.
8. Drizzle with reduced balsamic syrup and remaining Grana Padana cheese.
Orchiette with Italian Sausage & Broccolini
Serves 4
Ingredients
1 Pound Orchiette Pasta
1 Pound Sweet Italian Sausage
1 Pound Fresh Broccolini
1/2 Cup Olive Oil
2 Tablespoon Chopped Garlic
1 Teaspoon Crushed Red Chiles
½ Cup Parmesan Cheese
1 Ounce Granulated Garlic
Salt & Pepper to Taste
Method
1. In medium sauce pan bring water to rapid boil, add pinch of salt.
2. Add orchiette pasta and cook until al dente.
3. In medium sauté pan, add olive oil and place on medium heat.
4. Add crumbled Italian Sausage and fry until crispy.
5. Add garlic and crushed chilies. Toss with sausage until garlic becomes golden brown.
6. Chop broccolini and place in sauté pan. Incorporate all ingredients.
7. Add ¾ cup of salted pasta water and bring mixture to simmer. Season to taste.
8. Strain pasta and add to sauté pan. Grate fresh parmesan cheese.
9. For presentation, place pasta in large bowl and top with additional cheese and drizzle of olive oil.
Nana's Braciola
Serves 4
Ingredients
4 Piece Veal Scaloppini
2 Bunch Escarole
½ Cup Golden Raisins
½ Cup Toasted Pine Nuts
1 Cup Parmesan Cheese
½ Cup Fresh Chopped Basil
½ Cup Diced Provolone Cheese
1 Cup Marinara Sauce
1 Cup Chianti Wine
1 Clove Fresh Slivered Garlic
1 Cup Chicken Stock
½ Cup Unsalted Butter
1 Cup All Purpose Flour
½ Cup Olive Oil
Salt & Pepper to Taste
Method
1. Blanch escarole until tender and drain all moister from the leaves.
2. Roughly chop escarole and place in small mixing bowl.
3. Add toasted pine nuts, diced Provolone cheese and golden raisins.
4. Fold in ½ cup Parmesan cheese.
5. Place small amount of mixture on pounded veal. Roll tightly.
6. Next, Wrap in plastic wrap and refrigerate for at least two hours.
7. Place medium sauté pan on medium heat and add olive oil.
8. Flour veal and place on heat, seam side down.
9. Cook on all sides to golden brown.
10. Next, add slivered garlic and Chianti. Reduce liquid.
11. Add marinara sauce and chicken stock. Place in 350 degree oven until Braciola is cooked throughout.
12. Place back on medium heat and finish sauce with unsalted butter, fresh basil and remaining Parmesan cheese.
Crespelle
Serves 4
Ingredients
4 Eggs
1 Cup All Purpose Flour
½ Cup Whole Milk
½ Teaspoon Salt
2 Tablespoons Melted Butter
1 Teaspoon Grand Marnier Liquor
2 Each Banana
2 Cups Nutella Hazelnut Spread
2 Tablespoons Chocolate Sauce
1 Cup Sweetened Whipped Cream
2 Tablespoons Confectioners Sugar
4 Sprigs Fresh Mint
Method for Crepes
1. In mixing bowl add beaten eggs and flour. Whisk until completely smooth.
2. Sift flour into mixing bowl and continue to whisk.
3. Add remaining ingredients and whisk until completely incorporated.
4. Let mixture set for one hour at room temperature.
5. Place six inch non-stick pan on low heat.
6. Add one teaspoon melted butter to coat pan.
7. Ladle crepe mixture in pan while turning pan to create thin layer.
8. Cook until golden brown and turn with off set spatula. Reserve
9. Repeat procedure.
Method
1. Slice bananas in coins and portion into four equal amounts.
2. Place crepes on buttered cookie sheet.
3. Next, place ½ cup of Nutella and single portion of banana in right corner of crepe.
4. Fold twice until you form a triangle shape. Repeat procedure.
5. Place in 275 degree oven for about five minutes.
6. For Presentation, place crepes on serving platter and garnish with whipped cream, confectioners sugar and fresh mint.
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