Dining PIX - Fino Rosso

Paul Vuli of Fino Rosso in Glen Cove, Long Island joined us this morning for Dining PIX. He stopped by to show us how to make Agnelotti D'Anatra.

Fino Rosso is located at 75 Cedar Swamp Road, Glen Cove, New York 11542. For more information on Fino Rosso, log onto www.finorosso.com or call (516) 759-7088.

Don't miss out on CW11's exclusive Dining PIX deal! For the price of only $25, diners will recieve a gift certificate worth $50! Supplies are limited.

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RECIPE AND VIDEO AFTER THE JUMP...

Agnelotti D'Anatra

Ingredients
- 2 six oz. duck breasts (trimmed).
- 1 piece of julienned fancy green zucchini.
- 1 piece of julienned fancy yellow squash.
- 8 oz. of chopped shiitaki mushrooms.
- 1 medium sized finely chopped Spanish onion.
- 2 oz. of brandy.
- 4oz. of port wine.
- 2 cups of duck stock.
- 36 pieces of 4 inch round shaped pasta sheets.
- 3 table spoons of extra virgin olive oil.

Directions
1) Start by heating the olive oil to a medium heat in a skillet.
2) Add the chopped onions and sautee until they are translucent.
3) Add the mushrooms, green zucchini, and yellow squash to the skillet.
4) Sautee all of the present ingredients in high heat until everything appears wilted.
5) On a separate skillet, cook the duck breasts until medium. (Or cook for 8 minutes in a 400 degree oven).
6) When the duck breast is finished, dice them very fine and add them to the sautee mixture.
7) Mix well and cool to room temperature.
8) Spread the pasta sheets in preparation for the filling.
9) Take a full coffee spoon of the mixture and place in the center of the 4 inch pasta sheet.
10) Fold the pasta sheet in half to resemble a half moon shape.
11) Use a fork or similar utensil to crimp the edges.
12) Place the agnelotti in lightly salted boiling water for 2 minutes.
13) In a separate pan, melt 2 oz. of butter.
14) Add the cognac and port wine.
15) Reduce for 1 minute.
16) Add the duck stock.
17) Pull the pasta from the water and drain well.
18) Place the pasta into the saucepan.
19) Cook for 4 minutes in the sauce.
20) Plate 6 pieces to a plate.
21) Finish by drizzling the leftover sauce on top of the agnelotti.
22) This recipe will serve 6 guests.