Nicola Mersini.

NICOLA mersini, San Domenico, New York, NY.

Coming from the outskirts of Torino in the Piedmont region of Italy, Nicola Mersini is a rare find. Because the northern Piedmont region borders France, the Franco-Italian influence is evident in his creations. Since his cooking school days in Milan, Nicola has worked his way through great kitchens all over Italy. He has also worked in Lyon and Paris, France. These experiences have given a French and Italian accent to his food.

From his early beginnings in Europe, he searched for adventure and knowledge. In 1994, he moved to N.Y. and for the next five years, Mersini built his professional reputation. Proving himself in some of the toughest kitchens, he worked at Le Cirque, Cipriani Wall Street, Le Bernardin, and Limoncello. With some of the most noted French and Italian restaurants in N.Y. under his belt, be moved to San Domenico in 1999. As the Chef de Cuisine, he works with Executive Chef, Odette Fada, creating the menus and running one of the top Italian kitchens in New York.

Because of French and Italian influences, Mersini has an obvious preference for European ingredients and techniques. However, his tastes are eclectic. He likes to cook fish and game and has an affinity for American beef products. Japanese and European vegetables are also a part of his culinary repertoire. Tony May, the owner of San Domenico, was introduced to Mersini by General Manager, Marisa May, and it's been a wonderful match ever since. San Domenico is celebrating its 13th year as one of the best Italian restaurants in the US.

Cocoa and Chestnut Pasta with (Serves 4) Andouille Sausage (Serves 4)

directions

For the cocoa pasta: In an electric mixer fitted with a paddle attachment, combine all the ingredients and mix to combine. Transfer the dough to a lightly floured work surface and knead until smooth. Divide the dough in two; wrap and chill in the refrigerator for one hour. Transfer the dough to a lightly floured surface, press gently to flatten. Roll each piece of dough through a pasta machine several times starting at the thickest setting and ending on the thinnest. To avoid sticking, keep the covered pasta on floured surfaces. Trim the sheets into 2-inch squares.

For the chestnut pasta: Repeat the same steps as for making the cocoa pasta.

For the ginger sauce: In a medium saucepan, melt the butter. Add the shallot and saute until translucent. Add the ginger and cook until tender, stirring constantly to prevent browning. Add the wine and reduce slightly. Add the sugar, stir to combine, and simmer. Add the cream and simmer until reduced by one-fourth. Remove from the heat and puree until smooth and well combined. Strain through a fine mesh sieve, season, and set aside, keeping warm.

For the audouille sausage: In a medium saute pan, heat the oil. Add the green bell pepper and saute until tender. Add garlic and saute until translucent. Add the crushed red pepper and stir to combine. Acid the tomatoes, stir to combine, and simmer for 30 minutes. In a food processor combine the andouille sausage and bacon and pulse until finely ground. Add the andouille sausage and bacon to the saucepan and stir to combine. Simmer until cooked through. Remove from the heat, season and keep warm.

To finish the pasta: Bring a large saucepan of salted water to a boil. Add the cocoa pasta; simmer until cooked through. Drain and keep warm; repeat with the chestnut pasta.

To serve: Place a sheet of cocoa pasta in the center of a plate, spoon some andouille filling in the center, cover with a sheet of chestnut pasta, and spoon some andouille filling on top. Spoon some ginger sauce and extra virgin olive oil around the dish. Garnish with parsley leaves.

Falanghina

Feudi Di San Gramegorio

Compania, Italy 2000

ingredients


For the cocoa pasta:
5 ounces 00 white flour *
5 ounces chestnut flour **
1 egg
2 egg yolks
1 tablespoon olive oil
1 1/2 ounces cocoa powder
1/4 cup water
Salt and white pepper to taste

For the chestnut pasta:
5 ounces 00 white flour *
5 ounces chestnut flour **
1 egg
2 egg yolks
1 tablespoon olive oil
1/4 cup water
Salt and white pepper to taste

For the ginger sauce:
2 tablespoons unsalted butter
1 shallot, peeled and chopped
2 inch piece ginger, peeled
  and chopped
1 cup white wine
3/4 cup heavy cream
2 tablespoons granulated sugar
Salt and white pepper to taste

For the filling:


3 tablespoons olive oil
2 green bell peppers, peeled seeded, and chopped
3 cloves gralic, peeled and chopped
1 teaspoon dried crushed red pepper
4 beefsteak tomatoes, peeled and chopped
6 ounces andouille sausage ***
3 strips bacon, chopped
Salt and pepper to taste

For the granish:
Extra virgin olive oil
Parsley leaves

* 00 flour is a type of Italian flour for making pasta. Available
through Buon Italia at [phone].

** Available through Buon Italia at [phone].

*** Available through West Conn at [phone].

Soup Mersini ( Serves 4)

directions

For the Brussels sprouts: Season, chill, and slice the foie gras into small pieces. Wrap the eggshells, garlic, and pepper in a sachet. Bring a medium saucepan filled half way with salted water to a boil. Add the vinegar, sachet and Brussels sprouts; simmer for five minutes. Remove and discard the sachet. Continue to simmer the Brussels sprouts for two minutes. Drain the Brussels sprouts, trim the ends, and separate the leaves. Wrap each piece of foie gras in some Brussels sprouts leaves; secure with a toothpick, and set aside.

For the prunes: Pre-heat the oven to 120 degrees or the lowest setting. Bring a medium saucepan of water to a boil, add the prunes, reduce the heat and simmer for five minutes. Remove from the heat, strain through a fine mesh sieve, and transfer the prunes to a half sheet pan. Place in the oven to dry for 15 minutes. Remove from the heat and set aside to cool slightly. Remove and discard the pits. Stuff each prune with an almond and set aside.

For the foie gras: In a medium saute pan, season and sear the foie gras on both sides until desired doneness. Remove from the heat and set aside, keeping warm.

To finish the soup: In a large saucepan, bring the consomme to a simmer. Add the Brussels sprouts pouches and prunes and simmer to warm. Remove from the heat and set aside. Remove and discard the toothpicks from the Brussels sprouts and set aside, keeping warm.

To serve: Ladle some consomme into a soup bowl; arrange some Brussels sprouts pouches in the center, and three prunes around the edges. Top with two slices of seared foie gras.

Gewurztraminer

Willa

Alsace, France 1999

ingredients


For the Brussels sprouts:
3 ounces foie gras
Shells of 3 eggs
1 clove garlic, peeled and chopped
1 small green banana pepper, chopped
1 cup white vinegar
5 Brussels sprouts
Salt and pepper to taste

For the prunes:
12 small prunes
12 blanched almonds

For the foie gras:
4 ounces foie gras, cut into 8 slices
Salt, cracked black pepper, and crushed
Szechuan peppercorns to taste

For the soup:
4 cups duck consomme

Note: The addition of eggshells help to keep the green color of the
Brussels sprouts.

Roasted Black Cod with Endive Marmalade (Serves 4)

directions

For the endive marmalade: In a saucepan, melt half the butter. Add the shallots, sherry vinegar, white wine vinegar, tarragon, and parsley and simmer until the shallots are tender. Remove from the heat, discard the tarragon and parsley, and set aside. Melt the remaining butter over low heat. Add the sugar, salt, and white Pepper and stir to combine. Add the endive, stir to coat with butter, and saute until tender. Add the shallots, stir to combine. Cook until tender and season. Set aside, keeping warm.

For the black cod: In a saute pan, heat the oil. Brush the black cod fillets with some of the endive marmalade liquid, season, and sear on both sides until cooked to desired doneness. Remove from the heat and set aside, keeping warm.

To serve: Spoon some endive marmalade in the center of a plate, set a cod fillet on top, and garnish with crushed red pepper and parsley.

Chardonnay

Falesia

Lazio, Italy 1999

ingredients


For the endive marmalade:
2 tablespoons unsalted butter
4 shallots, peeled and minced
1/4 cup sherry vinegar
1/4 cup white wine vinegar
1 sprig tarragon
1 sprig parsley
4 heads endive, trimmed and cut into thin strips
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 tablespoon ground white pepper

For the black cod:
2 tablespoons olive oil
4 6 1/2-ounce skinless black cod fillets
Salt and pepper to taste

For the garnish:
Dried crushed red chili pepper
Parsley leaves

Skate Wrapped in Caul Fat with Crispy Spiced Artichokes (Serves 4)

directions

For the skate: Arrange a piece of caul fat on a flat work surface. Place each skate fillet in the center; season and spread some basil and olives on top. Roll each skate fillet to enclose the sear skate on all fat around the skate to make four parcels. In a saute pan, heat the oil; season and sear the skate on all sides until golden brown. Set aside keeping warm.

For the artichokes: Pre-heat a fryer to 375 degrees. In a large bowl, combine the flour, cayenne pepper, egg yolks, and beer to make a thick batter. Dip each artichoke piece in batter to coat well and fry until golden. Drain the excess oil. Season and set aside, keeping warm.

To finish the dish: Serve the skate surrounded with artichokes. Garnish with cayenne pepper.

Trebbiano D'Abruzzo

Valentini

Abruzzo, Italy 1998

ingredients


For the fish:
4 large pieces caul fat, soaked in water
4 4-ounce skate fillets, skin removed
1 bunch basil leaves, blanched and minced
20 Gaeta olives, pitted and minced
3 tablespoons vegetable oil
Salt and pepper to taste

For the artichokes:
1 1/3 cups all-purpose flour
1/2 teaspoon ground cayenne pepper
2 eggs yolks
1 12-ounce bottle dark beer
4 artichoke hearts, chokes removed
and cut into 6 pieces each
Salt and pepper to taste

For the garnish:
Cayenne pepper

Calamari with Calabrian Peppers (Serves 4)

directions

For the peppers: In a large saucepan, saute all the ingredients until tender.

Refrigerate the mixture overnight to marinate. Return to the heat and season. Transfer the peppers to a sheet pan and set aside. Transfer the cooking liquid to a bowl and reserve.

For the calamari: In a large saute pan, heat the oil. Season and sear the calamari. Add one tablespoon of cooking liquid from the peppers and stir to combine. Add the remaining ingredients, stir to combine, and simmer until warmed through. Remove from the heat, season, and set aside to cool to room temperature.

To serve: Arrange some green bell peppers around a plate and spoon some calamari in the center. Drizzle some olive oil and aged balsamic vinegar over the dish and garnish with parsley.

Sauvignon Blanc

Ronco del Gnemiz

Friuli-Venezia Giulia, Italy 1999

ingredients


For the peppers:
1/2 cup olive oil
16 small, green bell peppers, stems
and seeds removed
3 cloves garlic, peeled and halved
1 shallot, peeled and quartered
3 sprigs thyme
Salt and pepper to taste

For the calamari:
1 tablespoon olive oil
1 pound baby calamari, cleaned, tentacles removed,
and cut into 1/4-inch rings
8 red Fresno chili peppers, chopped
1 clove garlic, peeled and minced
1/4 bunch chopped parsley, stemmed and minced
Juice of 1/2 lemon
2 teaspoon balsamic vinegar
Salt, white pepper, and dried, crushed,
red chili pepper to taste

For the garnish:
Olive oil
Aged balsamic vinegar
Chopped parsley