Italian Restaurant Week

This week in Top Chef the theme is Italian Cooking. On top of that, it is going to be a restaurant week, which means campers will spend the next few day cooking some delicious Italian food, before opening and running their own "restaurant" on Friday. Stay tuned in to as they design a menu and go through a job fair to select their positions.

In the mean time, enjoy these recipes and photos from the Top Chef kitchen!

Garden Basil Pesto

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese


Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese. 

Stuffed  Squash Blossoms
 
3/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon pepper
1/4 cup flour
1/2 teaspoon season salt
1/2 cup water
1 egg -- slightly beaten
10 to 15 squash blossoms
1 cup shredded mozzarella cheese
¼ cup mayonnaise
1 tsp dried oregano
1 tbsp bread crumbs
Vegetable oil
Salt & Pepper to taste

First, make the batter. Combine the first 5 ingredients, and then stir in the egg and water until smooth. Store in the refrigerator for 15 to 20 minutes.

While the batter is chilling, prepare the squash blossoms.
 
Carefully separate the flower petals without breaking them and remove the pistil in the center. Combine the cheese, mayonnaise, oregano, and breadcrumbs until smooth. Carefully add about a tablespoon of this mixture to each blossom and twist the top of the flower tight.

Heat enough oil in a frying pan - about an inch deep - to accommodate the blossoms. Get the batter out of the fridge and dip each blossom in batter, coating it. Carefully place each batter-covered blossom in the hot oil and fry until golden crisp on both sides. Remove and drain on paper towels, then sprinkle with salt and pepper. 

Pizza Dough

2 packets (1/4 ounce each) active dry yeast

2 tablespoons sugar

1/4 cup olive oil, plus more for bowl and brushing

2 teaspoons coarse salt

4 cups all-purpose flour (spooned and leveled), plus more for work surface

 Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.

Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. 

Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. 

Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.