Pistachio Pappardelle, Chardonnay tagliatelle, and Baby Kale Salad with Crispy Guanciale and Cara Cara Oranges from RivaBella

Pistachio Pappardelle
Yields 4 servings
Ingredients:

• 0.5 kg 00 flour
• 125 gr whole eggs
• 125 gr egg yolk
• 40 gr Sicilian pistachio powder

Procedure:

1. Create a crown with the flour; sprinkle the pistachio powder in the center of the crown.
2. Add all the eggs and start to break down the eggs yolk with a fork and incorporate the flour from the inside out.
3. Begin work the the dough with both hands, add flour if needed and work it until becomes uniform.
4. Let it rest for 20 minutes covered with a wet towel before start making the pappardelle

Chardonnay tagliatelle
Yields 4 servings
Ingredients:

• 0.5 kg 00 flour
• 125 gr whole eggs
• 125 gr egg yolk
• 30 gr chardonnay grape flour

Procedure:

1. Create a crown with the flour; sprinkle the chardonnay grape flour in the center of the crown.
2. Add all the eggs and start to break down the eggs yolk with a fork and incorporate the flour from the inside out.
3. Begin work the the dough with both hands, add flour if needed and work it until becomes uniform.
4. Let it rest for 20 minutes covered with a wet towel before start making the tagliatelle

Baby Kale Salad with Crispy Guanciale and Cara Cara Oranges from RivaBella
Ingredients:

• 2 ½ oz. baby kale
• ¼ oz. fine julienne red onion
• ¼ oz. crispy guanciale
• 8 cara cara orange segments
• 1 ½ oz. burnt meyer lemon vinaigrette (see below)

Instructions:

1. Toss kale, red onions and vinaigrette together in a bowl.
2. Garnish with orange segments and guanciale

Burnt Meyer Lemon Vinaigrette from RivaBella
Ingredients:

• 2 meyer lemons, zested & juiced
• 5 oz. extra virgin olive oil
• 10 oz. canola oil

Instructions:

1. Toss meyer lemon zest in a small amount of the evoo (¼ oz.) and place on a baking sheet.
2. Char the zest in a very hot oven, a wood-burning oven is preferred, 8 to 10 minutes.
3. Combine lemon zest and juice in blender and turn on to medium speed.
4. Slowly add the evoo and canola oil until completely mixed.
5. Season with salt and pepper & strain through a fine sieve

ABOUT INNOVATIVE DINING GROUP
Innovative Dining Group (IDG) operates nine of the most popular and successful restaurants and lounges in Los Angeles: Sushi Roku (with locations in West Hollywood, Santa Monica, and Pasadena), BOA Steakhouse (with locations in West Hollywood and Santa Monica), Katana in West Hollywood, Robata Bar in Santa Monica, and Delphine at the W Hollywood, with two adjacent lounges: Station Hollywood and the Living Room. Their latest concept, Soleto Trattoria & Pizza Bar, opened in July 2012, and offers a refined version of a classic trattoria and pizzeria located in Downtown Los Angeles. The company also operates a Sushi Roku at the Forum Shops at Caesars Palace in Las Vegas, and another at the W Scottsdale. All of IDG’s venues reflect bold, modern interpretations of traditional concepts, reflective of the company’s dynamic partners. For more information on IDG, please visit www.innovativedining.com or IDG’s page on Facebook