MICHAEL WHITE
Ai Fiori

Although Michael White's interpretations of Italian cuisine indicate otherwise, Michael is in fact a Midwesterner who spent his childhood in Beloit, Wisconsin. By whim or intuition, he enrolled in Kendall Culinary Institute and studied in Italy for seven years. Michael has received numerous amounts of recognition for his award-winning restaurants, including being named one of one of the 40 most influential New Yorkers under 40 by Crain's New York Business in April 2010. His restaurant Marea received Best New Restaurant in the country in 2010 and was awarded two Michelin stars in the 2011 Guide. His more recent openings include Osteria Morini and Ai Fiori, which recently received three stars from the New York Times.

MICHAEL WHITE

Ai Fiori

ITALIAN

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Gemelli With Asparagus

Main Course

Ingredients

VINAIGRETTE
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 eggs, hard-boiled, finely chopped

SALAD
1 pound gemelli, cooked al dente, rinsed to prevent sticking
6 ounces prosciutto, julienned
1 pound asparagus, peeled, grilled, and thinly cut
1 small bunch of radishes, thinly sliced and crisped in ice water
6 ounces pecorino peppato, shaved
1 small bunch of basil, leaves torn
Salt and freshly ground black pepper

Instructions

VINAIGRETTE
Add all ingredients to a blender, and blend until smooth. If necessary, add more vinegar to adjust the acidity.

SALAD
Put all the ingredients in a large bowl and toss together with the vinaigrette. Season to taste with salt and pepper. Serve at room temperature.

Spaghetti con Ceci

Main Course

Ingredients
15 ounces Italian chickpeas, rinsed and drained (available at Di Palo's)
1/2 cup chicken stock
5 tablespoons extra-virgin olive oil
1/2 cup pancetta, diced
1 medium onion, thinly sliced
4 cloves garlic, thinly sliced
Pinch chile flakes
14-ounce can San Marzano tomatoes, chopped
10 to 15 basil leaves
Salt to taste
1 pound spaghetti
Freshly grated Parmigiano- Reggiano cheese to taste

Instructions
In a blender or food processor, combine 12 ounces of the chickpeas with chicken stock and pulse a few times until chickpeas are chopped.

Place a large pot over medium heat and add olive oil and diced pancetta. Sauté for 3 to 4 minutes until lightly browned. Add onions, garlic, and chile flakes. Continue cooking until onions and garlic are translucent, about 5 to 8 minutes.

Add chickpea mixture, tomatoes, and basil, and let simmer for 20 minutes. Season to taste with salt. While sauce is cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook until done.

Drain pasta, and toss with chickpea sauce and remaining 1/3 cup whole chickpeas. Plate into 4 bowls, and top with Parmigiano-Reggiano cheese. Serves 4.

Mary Ann White's Apple Crisp

Dessert

Ingredients
8 tablespoons butter, diced, plus extra for greasing dish
1/2 cup granulated sugar
2 teaspoons ground cinnamon
3 1/2 pounds Mutsu apples, peeled, cored, cut into eighths
1 1/2 tablespoons fresh lemon juice
1 cup all-purpose flour
1 cup packed dark brown sugar

Instructions
Preheat the oven to 425 degrees. Butter a 9-inch-square baking dish.

Combine the granulated sugar and 1 teaspoon cinnamon in a bowl. Add the apples and lemon juice, toss together, and transfer to the prepared baking dish.

Combine the flour and brown sugar and remaining cinnamon in a bowl. Cut the butter into the mixture until it resembles fine crumbs. Sprinkle the topping evenly over the fruit to cover (it will make a generous layer).

Bake in the oven for 15 minutes, reduce the oven temperature to 350 degrees, and cook for 25–30 minutes more, or until the top is golden and fruit is bubbly. (If the topping browns too quickly, cover loosely with foil.) Cool the crisp on a wire rack for 15 minutes. Serve with vanilla ice cream or vanilla-flavored whipped cream.