In the Kitchen: Ravioli con aracala e granchio

INFORMATION ABOUT, THIS YOU CAN HEAD OVER TO OUR WEBSITE, IT IS rhodeshow.

Com.

Michaela: WE'RE IN THE KITCHEN THIS MORNING.

GOPROVIDENCE.

COM.

PROVIDENCE RESTAURANT WEEK KICKS OFF TODAY.

ARE YOU READY FOR IT? I AM.

Michaela: I HOPE SO.

A LOT OF PEOPLE WILL BE FLOCKING TO YOUR RESTAURANT, SO MANY OTHER GREAT PLACES TO TRY SOMETHING NEW, MAYBE EVEN TRY A NEW PLACE IF YOU'VE NEVER BEEN TO CAMILLES.

IT'S REALLY GREAT.

IT'S ON FEDERAL HILL.

WE ARE.

Michaela: WHAT ARE YOU OFFERING? WILD BOAR ON THE MENU.

TRYING TOEN CORP RATE THE NORTHERN ITALIAN FEEL ON THE RESTAURANT.

WE HAD DIFFERENT PLAYS ON FISH.

IF YOU EVER HAD SOLE, IT WILL BE BREADED, FRIED AND WITH MARINARA.

Michaela: A LITTLE TASTE OF HOME FOR YOU.

YEAH.

Michaela: WHAT DO YOU HAVE ON IF MENU TODAY? A HOME-MADE RAVIOLI.

Michaela: YUM.

THAT SOUNDS BRIGHT AND REFRESH.

I WANTED TO TRY IT OUT HERE FIRST AND IF I GET SOME FEEDBACK -- Michaela: WE'LL GIVE IT A GOOD TASTE TEST! WHAT ARE YOU PAIRING IT WITH? FRESH ASPARAGUS, HEIRLOOM GRAPE TOMATOES, JUMBO LUMP CRAB, SOME SEA SALT, SMOKED.

FRESH BASIL AND I ALREADY STARTED THE SAUCE, WHICH IS A REDUCTION OF WHITE WINE, LEMON, A LITTLE BIT OF SEAFOOD STOCK AND FINISHED WITH A LITTLE BIT OF BUTTER.

Michaela: WHEN YOU HAVE TO REDUCE A SAUCE LIKE THAT ABOUT HOW LONG DO YOU LET IT GO FOR? IT DEPEND ON HOW MUCH YOU WANT THE SAUCE TO STICK TO THE PASTA.

THE MORE IT REDUCES THE THICKER IT GETS.

Michaela: YUM! OK.

SO PERSONAL PREFERENCE.

IT DEPEND ON IF YOU'RE SIMMERING OR BOILING.

JUST DEPENTS ON HOW WELL YOU WASH IT.

Michaela: SOUNDS GOOD.

THIS SOUNDS LIKE A DELICIOUS RECIPE.

THE SIZE OF THIS CRAB, TOO.

Facebook BETWEEN 7:30 AND 8:00.

FOR NOW, WE'LL GO BACK INTO THE KITCHEN WITH WILL.

Will: THANK YOU TO OUR FRIENDS FROM GO PROVIDENCE.

COM.

CHEF MICHAEL IS HERE FROM CAMILLE'S ALONG WITH GEORGE KILLBORN IS HERE, ALSO WITH CAMILLE'S.

WHAT DO YOU HAVE GOING ON RIGHT NOW? WE'LL START WITH THE SAUCE.

AND START WITH EXTRA VIRGIN OLIVE OIL.

I FIND THE OLIVE OIL GIVES MORE FRUITINESS AND FLAVOR TO THE DISH.

USUALLY PEOPLE USE IT TO FINISH OFF SALADS.

I TOOK LIBERTY OF STARTING THE SAUCE.

FINISH A LITTLE BIT OF SOME BUTTER AND SOME GARLIC.

WE'LL START THIS OFF.

WITH THE SAUÉ.

[SIZZLING] Will: THOSE TOMATOES LOOK GREAT.

A LITTLE ASPARAGUS.

ALWAYS SEASON THEM.

EVERY SINGLE LEVEL THAT WE GO THROUGH.

ALWAYS SEASON THEM.

A LITTLE BIT OF SAL AND PEPPER.

Will: AND LET THAT SIT? WE'LL GO ET THIS TO JUST UNTIL THE ASPARAGUS IS TENDER.

Will: SO, WHILE YOU'RE DOING THAT, GEORGE, YOU HAVE SOME GREAT WINE FOR US AND RESTAURANT WEEK.

RESTAURANT WEEK.

YEAH.

IT'S PHENOMENAL AT CENTRAL HILL.

THEY'RE ALL OVER PROVIDENCE, REALLY.

BUT WE LOOK FORTOWARD IT TO TWICE A YEAR.

Will: AND YOU GET SOME GREAT DEALS AND GO IN AND GET A GREAT MEAL AND GREAT DRINK AS WELL.

WHAT DO YOU HAVE? WELL, THIS IS A 2013 THE CALLING CHARDONNAY FROM THE RUSSIA RIVER VALLEY.

IT'S A QUINTESSENTIAL CHARDONNAY.

IT HAS OAK AND BUTTER AND SOME APPLE AND LEMON, WHICH I THINK IS GOING TO GO REALLY NICELY WITH THE CHEF'S RAVIOLI HERE.

WOULD YOU LIKE TO TRY A LITTLE? SURE.

WE'LL GIVE IT A TRY.

AND LET IT SIMMER AWAY.

AND WHAT ELSE DO YOU NEED TO DO? LET IT REDUCE A LITTLE BIT AND THEN AT THE ENDED A THE JUMBO LUMP CRAB.

YOU DON'T WANT IT TO COOK OR BREAKDOWN, YOU WANT IT TO WARM THROUGH.

AND THIS WILL BE GOING OVER THE RAVIOLI.

Will: THERE YOU GO, SIR.

GIVE THIS A LITTLE TASTE TEST.

ALL RIGHT.

Will: AND THAT'S GOOD.

THAT'S REALLY GOOD.

A REALLY LIGHT AND PERFECT FOR A SUMMER NIGHT.

PERFECT FOR ANY NIGHT.

I THINK IT IS GOING TO MATCH THIS DISH REALLY NICELY.

AS CHEF SAID, THIS IS GOING ON OUR NEW MENU AND THAT IS COMING OUT PROBABLY RIGHT AFTER RESTAURANT WEEK.

Will: SOUNDS GOOD.

WE'LL PUT THIS TOGETHER AND THEY'VE GOT IT.

IF YOU WANT EVENT DETAIL GO TO rhodeshow.

Com.

Will: WE'RE BACK IN THE RHODES SHOW KITCHEN THIS MORNING THANKS TO PRO -- TO GOPROVIDENCE.

COM.

WE HAVE RAVIOLI AND CRAB ON THE MENU.

TELL US WHAT IS IN THAT AGAIN.

THIS PARTICULAR RAVIOLI IS A SPECK OF CAMILLE'S, SPECIFICALLY.

IT IS FRESH ARUGULA AND CARPONE CHEESE.

AND YOU GO INTO A BUNCH OF DIFFERENT FLAVOR PROFILINGS JUST IN THE RAVIOLI ALONE.

Will: REMIND EVERYBODY WHAT WE HAVE HERE.

WE HAVE FRESH ASPARAGUS AND FRESH HEIRLOOM GRAPE TOMATOES WITH REDUCED LEMON, WHITE WINE AND SEAFOOD STOCK.

THIS IS GOING TO COOK DOWN AND MAKE A IS NICE, THICK SAUCE OVER THE TOP OF THE RAMP YOLY.

Will: AND YOU HAVE THE CRAB THAT YOU ARE GOING TO PUT IN ALREADY READY TO GO.

THIS IS A NICE JUMBO LUMP CRAB.

WE'LL PUT THAT IN AT THE END BECAUSE WE DON'T WANT IT TO BE BROKEN UP THROUGHOUT THE SAUCE.

WE WANT NICE CHUNKS TO BE EATEN WITH THE RAVIOLI.

Will: RIGHT.

OK.

THIS IS A GREAT MEAL THAT YOU CAN MAKE AT HOME TONIGHT WITH THE WAY THE WEATHER THE WAY IT IS.

IT WAS SIMPLE TO MAKE.

EASY TO MAKE.

YOU ARE GOING TO HAVE A NEW MENU, A DIFFERENT MENU AT THE RESTAURANT AS WELL.

YES, WE ARE.

RIGHT AFTER RESTAURANT WEEK, WHICH IS THE NEXT TWO WEEKS ROLLING OUT A NEW -- I GOES IT WILL BE END OF SUMMER, EARLY FALL MENU.

Will: LET'S TAKE IT EASY.

ENJOY THE SUMMER.

SO THAT WILL BE COMING OUT AND ALSO RESTAURANT WEEKS WHICH BRINGS IN A GREAT AMOUNT OF PEOPLE TO TRY A RESTAURANT MAYBE THAT THEY'VE NEVER BEEN TO BEFORE.

YEAH.

WE'RE LOOK FOR EVERYONE.

WE WANT PEOPLE TO HAVE AS MUCH FAWN AS WE DO IN THE RESTAURANT.

Will: ABSOLUTELY.

AND TRY SOME GREAT FOOD WHILE YOU'RE AT IT.

LET'S GET TO THAT.

WE'LL DROP THE RAVIOLI IN AND HEAVILY SALINATE IT IN WATER.

IN ITALY, THE PASTA SHOULD TASTE LIKE THE SEA.

Will: AND WHAT KIND OF SALT SHOULD YOU JUST -- I USE KOSHER SALT FOR A LOT OF DIFFERENT APPLICATIONS.

THERE'S A SEA SALT, GRAY SALT, PINK SALT.

A LOT DEPENDS ON WHAT YOU'RE USING.

TODAY I'LL MAKE A LITTLE BIT OF SMOKED BLACK SALT TO FINISH.

THAT IS GOING TO GIVE A LITTLE BIT OF A SMOKY TASTE AT THE END.

Will: THESE DON'T HAVE TO STAY IN HERE FOR VERY LONG.

AS SOON AS YOU SEE THEM -- YOU CAN TAKE THEM OUT AND BASICALLY READY TO GO.

ABSOLUTELY.

WE JUST WANTED THESE TO WARM THROUGH BECAUSE I DID COOK THEM A LITTLE BIT PREVIOUSLY.

JUST GIVEN THE MAGIC OF TELEVISION.

REMOVE THESE FROM THE WATER.

Will: AND CAMILLES IS ONE OF THOSE RESTAURANTS THAT WHEN YOUR FAMILY AND FRIENDS VISIT YOU AT RHODE ISLAND, THAT I CAN GO TO FEDERAL HILL AND VISIT CAMILLE'S.

THEY KNOW THE NAME.

THEY KNOW THEY'LL GET A GREAT MEAL AS WELL.

ABSOLUTELY.

WE TRY TO MAKE CAMILLE'S TO BE A DESTINATION AND FOR PEOPLE WHO LIVE IN RHODE ISLAND TO ENJOY US FREQUENTLY.

WE'LL TAD CRAB AT TEND JUST TO WARM IT THROUGH BECAUSE THE CRAB IS COOKED.

START PLATE, HERE.

Will: WE'RE NOT GOING TO GO HOME HUNGRY, EITHER.

ABSOLUTELY NOT.

I WAS RAISED IN AN ITALIAN FAMILY.

NO ONE WENT HOME HUNGRY.

Will: EVERYBODY'S MAD.

NOBODY GOES HOME HUNGRY.

SO, THE LAST INGREDIENT I'M GOING TO ADD IS A LITTLE BIT OF LEMON JUICE JUST TO PUNCH UP THE ACIDITY A LITTLE BIT.

SO THAT IS GOING TO BE TO SEED IN.

ACTUALLY MAYBE A LITTLE BIT OF FRESH BASIL.

AND A LOT OF INGREDIENTS THAT YOU HAVE ARE PROBABLY THINGS THAT ARE GROWING IN THEIR GARDEN RIGHT NOW.

THE ASPARAGUS, THE TOMATOES.

THINGS THAT YOU CAN USE.

LET THAT GO A LITTLE BIT.

ALWAYS CHECK YOUR SEASONING.

A LITTLE BIT OF SALT AND PEPPER.

Will: AND WHAT IS IT WITH THE SALT THAT YOU ARE GOING TO USE? THIS IS A BLACK SEA SALT.

YOU WANT TO GIVE IT A LITTLE SMELL.

GIVE IT A NICE SMOKY ENDING.

Will: THAT'S GREAT! THAT IS SO GOOD! YOU DON'T WANT TO USE TOO MUCH OF IT BECAUSE IT CAN OVERPOWER A DISH.

Will: THAT IS ACTUALLY DELICIOUS.

WHILE THIS IS SIMMERING, YOU DROP THIS ON TOP.

LAYER IT OUT ON TOP.

Will: KEEP PLANNING ON GOING TO A PLACE FOR THE RESTAURANT WEEKS IN PROVIDENCE.

YOU CAN GO AND CHECK OUT CAMILLE'S.

GET A GREAT MEAL WHILE YOU'RE THERE.

SIMPLE AND EASY TO PUT THAT ON.

THANK YOU FOR COMING IN.