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96 Station St. |
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Southport, Ct. 06890 |
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Telephone: 203-259-9600 |
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Fax: 203-259-1636 |
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| PACI | WHO'S IN THE KITCHEN | HOME |
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Chef and Owner of
PACI RESTAURANT
in
Southport, Ct.
ROBERT J. PATCHEN
"Begin with excellence to finish
with excellence" |
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| Using the only the best and freshest of
ingredients, Chef Robert Patchen prepares and serves contemporary foods in the style of
classic Italian cuisine. Since 1996, as a result of the chef's development and creation of
delicious, unique menu items and exquisite plating presentations, PACI has offered
seasonal foods in a fresh and flavorful style. |
| A self-taught chef, Patchen's creativity
started at the early age of 8 years old when he was apprenticed in the kitchen of his
grandmother's restaurant. It was in this atmosphere that his versatile style developed. |
| Steeped in this classic Italian cuisine,
his style has been influenced by such world famous traditionalists as Marcella Hazan and
Giuliano Buglialli. In adapting his ideas to menus, Chef Patchen has called upon the
inspiration of contemporaries, like Danny Romano, Peter Kump, Joanne Killeen and George
Germon. |
Chef's Patchen's zest in
the kitchen is matched by his enthusiasm for great wines. PACI has accumulated an
extraordinary collection from the finest vineyards in Italy and features a wine cellar
that provides the opportunity to make selections from one of the best wines lists in
Connecticut. Patchen's skills in preparing menu offerings with select wines, further
enhances an appreciation of new ways to blend food and wine. Patrons may sample fine
vineyard offerings at special "wine dinners" throughout the year. |
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RICOTTA GNOCCHI
2 LBS FRESH RICOTTA
1 CUP PARMIGIANO
2 CUPS FLOUR
SALT TO TASTE
FRESH GROUND PEPPER |
IN A LARGE MIXING BOWL COMBINE RICOTTA, PARMIGIANO,
FLOUR, SALT AND PEPPER. GENTLY BLEND ALL INGREDIENTS
WITH A SPATULA. DOUGH SHOULD BE LIGHTLY STICKY (ADD A
SMALL AMOUNT OF FLOUR IF DOUGH STICKS TO HANDS). FORM
A BALL AND CUT INTO SMALL SECTIONS. |
ROLL EACH PIECE TO FORM A LONG TUBULAR SHAPE
APPROXIMATELY 1/2 INCH IN DIAMETER. MAKE DIAGONAL CUTS
APPROXIMATELY 1/2 INCH LONG. PLACE CUT GNOCCHI ON A
LIGHTLY FLOUR COTTON TOWEL AND REFRIGERATE UNTIL READY
TO COOK. |
CAREFULLY PLACE GNOCCHI IN BOILING WATER. COOKING TIME
IS APPROXIMATELY 15 SECONDS OR WHEN GNOCCHI RISE TO THE
TOP. REMOVE WITH A SLOTTED SPOON AND PLACE IN A BOWL
AND GENTLY TOSS IN MARINARA. |
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