March 7, 2008

The Secret Sauce welcomes chef Tom Valenti to the blog.  Valenti is the owner and head chef at Ouest restaurant in New York City.

Chef Valenti shares his techniques for creating simple yet delicious dishes by wrapping foods in ingredients like bacon, prosciutto and ham.  He says, "Not only do these types of foods introduce flavor, but these particular things are great entertainment tools. You can finish last-minute in front of your guests and not be tied to the stove! The dishes are easy to prepare and you can throw them back into oven or broiler or even out on the grill if the weather permits."

Watch the segment from TODAY View his recipe below and scroll down to the bottom of this entry to find even more delicious recipes from chef Tom Valenti.

Goat Cheese & Basil Stuffed Shrimp Wrapped in Prosciutto
Ingredients:

• 12 large shrimp, about 12 oz, peeled and deveined
• 3 oz goat cheese, at room temperature
• 12 large basil leaves
• 6 large slices prosciutto de Parma (about 1 ½ oz), cut in half horizontally
• 1 Tbsp olive oil

Procedure:

1. Put some goat cheese in the cavity of each shrimp.
2. Wrap each with a basil leaf to hold the goat cheese in place, making sure that the leaf slightly overlaps the end of the shrimp.
3. Wrap the entire shrimp with a piece of prosciutto.
4. Heat 1 teaspoon of the oil in a heavy-bottomed nonstick pan.
5. Add the shrimp with the prosciutto’s seam facing down, and cook, turning, until the prosciutto is fused around the shrimp and crispy all over, 3 to 4 minutes.
6. Transfer to paper towels to drain. Repeat, adding more oil as necessary.

Marinated Shaved Fennel
Ingredients:

• 2 large fennel bulbs
• 1 Tbsp lemon juice
• 3 Tbsp extra virgin olive oil
• ¼ tsp coarse salt
• Few turns freshly ground black pepper

Procedure:

1. Cut fennel bulbs in half lengthwise.
2. Slice very thin on a Japanese mandolin.
3. Assemble marinade in a bowl, whisk to combine.
4. Add fennel to the bowl and mix well with marinade.

Click here to print this recipe!

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About the Chef:
Chef Tom Valenti is one of the most revered chefs in New York City is the owner of Ouest Restaurant. A native of Ithaca, New York, Valenti began his life in the kitchen while still a high school student when he joined the staff of L'Auberge Du Cochon Rouge, a French restaurant in his hometown where he apprenticed to chef Etienne Merle. After graduating from high school, he served as a chef at a private estate in Westchester before beginning his long association with restaurateur Guy Savoy, first as a pastry chef for a Savoy-owned restaurant in Westchester, and then as chef tournant for Savoy's Paris restaurant.

Tom Valenti's cuisine broke through the New York clutter when he became the first executive chef at Alison on Dominick, the West SoHo bistro where he was catapulted to stardom. In 1989, Esquire magazine dubbed this romantic rendezvous the "Best New Restaurant" in New York City, while Food and Wine magazine lauded Valenti as one of the country's "Ten Best New Chefs" in 1990. At Alison, Valenti's vast experience culminated in the creation of the bold, Southern France-influenced cuisine that has become his trademark.

Valentine’s books include Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca and Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques.

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More recipes from Chef Tom Valenti:

• Tom Valenti's Bacon-Wrapped Pork Tenderloin
  
• Tom Valenti's Cod Wrapped In Sorrano Ham