Tesoriero-Dom

Dom Tesoriero

Biography

Dominick Tesoriero, 34 (Staten Island, N.Y.), is a charming, funny New Yorker who has been hamming it up for his friends and family all his life. His culinary training took him to Italy, China, NYC, and everywhere in between; refining his cooking skills and knowledge along the way. Appearing on Food Network Star, and Beat Bobby Flay. Dom believes in quality ingredients, solid technique and simple cooking.

Dominick Tesoriero, 34 (Staten Island, N.Y.), is a charming, funny New Yorker who has been hamming it up for his friends and family all his life. His culinary training took him to Italy, China, NYC, and everywhere in between; refining his cooking skills and knowledge along the way. Appearing on Food Network Star, and Beat Bobby Flay. Dom believes in quality ingredients, solid technique and simple cooking.

READ LESS
What is your favorite NYC restaurant? And what is your go-to dish? Leonelli Taberna. Agnolloti What is your ultimate meal? Sunday Sauce with Rigatoni Pasta.. my favorite meal on my favorite day of the week. What three things are always in your pantry? Extra virgin olive oil If you weren't a chef, what would you be? A food critic. If you could cook with anyone, who would that be? Giada, she’s judged plenty of my food in competition. When are we cooking Sunday dinner together? What’s your favorite NYCWFF memory? This one, it will be my first.

Pesto Crespelle

Ingredients:

For the crepe:
1 cup flour
1 1⁄2 cups milk
2 eggs
1 teaspoon vegetable oil
1⁄4 teaspoon
Butter to grease the pan

For the filling:
2 lb fresh ricotta (3 cups)
2 large eggs
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/2 cup basil pesto
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 lb fresh mozzarella

For the sauce:
3 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 28 oz cans crushed, san marzano tomatoes
1/2 cup water
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 cup chopped fresh basil

Directions:

For the crepe:
Combine ingredients and mix with an immersion blender

In an 6 inch nonstick sauté pan over medium heat, paint the pan with butter. Ladle 2 ounces of crepe batter into the pan, coating evenly. About 2 minutes on each side. Let cool on a parchment lined half sheet pan. Repeat cooking process with remaining batter.

For the filling:
In a large bowl combine ingredients with a rubber spatula, fill pastry bag with mixture. Refrigerate until ready to fill crespelle.

For the sauce:
In a 4qt sauce pot over medium heat. Add olive oil, onions, garlic, and sweat for 10 minutes. Add crushed tomatoes, water, red pepper, and bring to a simmer. Let simmer for 25 minutes. Turn off the heat, add the basil. Season with salt to taste.

Assembly:
Lay out your crepes on a work surface. Pipe pesto filling in the middle and roll like a cigar. Transfer to a buttered half sheet tray and paint the crepe with melted butter, dust with grated parmesan cheese. Repeat with remaining crepes.

Completion:
In a 375 oven, bake crespelle for 20 – 30 minutes. Or until nicely browned. Ladle 2 ounces of the tomato sauce on the bottom of your plate, and top with crepe, ladle 2 more ounces of sauce on the crepe. Garnish with grated parm cheese and fresh basil. Serve.