Recipes: Rustic pasta and bruschetta dishes

Spaghetti with artichoke and potato
For 4 Guests

Ingredients:

• 12 Baby artichokes
  
• 4 Yukon gold potatoes, medium size
  
• Thyme
  
• Salt
  
• Pepper
  
• Extra virgin olive oil
  
• Garlic
  
• Parmigiano
  
• 240 g. artisan spaghetti pasta
  
• Veggie stock or water from the pasta bowl
  

Method:

1. In a large pan warm the olive oil and garlic with the thyme, slice the artichoke (julienne) and add to the olive oil.
   
   
2. Sautée for 30 seconds and add the diced potatoes, parsley salt and pepper and cook until the potato is soft (around 5 minutes). If it goes dry, add a cup of veggie stock.
   
   
3. Cook the pasta in a large pot (make sure the water has salt).
   
   
4. When the pasta is al "dente," sautée it in the sauce for 20 seconds. Add parmigiano cheese and serve in a large plate.
   
   
5. Garnish with a little extra virgin olive oil.

Bruschetta di carciofi e patate

Ingredients:

• 8pz buguette bruschetta
  
• 6 baby artichoke
  
• 1 medium Yukon gold potato
  
• 1 sliced garlic
  
• 1 thyme
  
• Extra virgin olive oilv
• Salt
  
• Pepper
  
• 40 g goat cheese laura chevel
  

Method:

1. Clean the artichoke and slice julienne. Store the artichoke in water so it doesn't change color.
   
   
2. Clean and peel the potato and cut in to small pieces. Dice and cook in water for 5 minutes.
   
   
3. In a pan warm the olive oil, garlic and thyme until the garlic becomes gold. Add the artichoke and sauté for 1 minute. Then add the potato, salt and pepper and cook for 1 minute.
   
   
4. Add half cup of water from the potato and cook for 3 minutes.

For serving: Place 1 soup spoon full of the artichoke and potato mix on top of the bread. Then garnish with goat cheese.

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About Massimo Covello:

Massimo Covello is the Executive Chef at Piazza D'Angelo in Mill Valley. Covello has kept many of the restaurant's Italian signature dishes, while at the same time bringing his personal inspiration to the kitchen by adding local, organic touches to the menu.

Massimo Covello is a native of Acri, a beautiful town of rolling hills In the Calabria region of Italy. He started off his culinary career working alongside Chef Ugo De Martin at the Hotel Cortina in Cortina d'Ampezzo. Soon after, Massimo went to work at the famous Grand Hotel Baglioni in Florence, where he mastered his pastry technique and the art of Italian cooking.

Massimo's first job in the United States was with Gary Rulli In Larkspur, developing what is known today as Emporio Rulli. In 2004, Massimo took on the role of sous-chef for Chef Duilio Valenti at Il Frantoio in Mill Valley.

Massimo was recently hired to bring all of his culinary achievements to the kitchen of Piazza D'Angelo. For almost thirty years, Piazza D'Angelo has been at the nucleus of Mill Valley's lively dining/nightlife scene. As the new Executive Chef, Massimo is putting a strong emphasis on local, fresh produce and organic, seasonal dishes that embody the core of southern Italian cooking.

Rotating daily specials on Covello's new seasonal menu include such starters as Tonno Crudo (Hawaiian ahi tuna tartare with capers dressing served with Star Route frisee salad); and Fiori di Zucca (Tempura fried Capay Farm zucchini blossoms filled with Bellwether Farms ricotta and smoked mozzarella served with La Tercera agretti salad).

Rotating daily special main courses include Halibut alla Mediterranea (seared Alaskan halibut with Capay Farm heirloom tomato, olives, capers, and garlic, served with sauteed Swiss chard); and Risotto with lobster mushrooms, Capay Farm zucchini and parmigiano.

Classic Piazza D'Angelo menu items include: Tagliatella Bolognese, Saltimbocca alla Romana (milk fed veal scallopini, prosciutto di Parma, and sage in veal reduction sauce served with Swiss chard and roasted Yukon potatoes); and six classic pizzas made in their wood-burning oven.

Although Massimo is far from his home In Calabria, he still brings his love for simple ingredients and Mediterranean-style cooking in to every dish he serves. "I have great respect for the ingredients. I try to focus on local, fresh produce and let them shine on their own." In the near future, Chef Massimo will be hosting a monthly Farmers Dinner, a four-course feast with wine pairings that spotlights a local purveyor, such as Capay Farm, Star Route, and Magruder Ranch.

Piazza D'Angelo
22 Miller Avenue
Mill Valley, California
Phone: 415.388.2000
Website: www.piazzadangelo.com
The restaurant is open daily from 11:30 a.m. until 11 p.m., and is open for brunch on Saturday and Sunday.