Farm to Table

Deliciously Fresh

THE CHEFMatthew McCartney, Jamestown FishA native New Yorker with more than 20 years of experience in the restaurant business, McCartney has worked in some of Manhattan’s finest establishments: …

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THE CHEF
Matthew McCartney, Jamestown Fish

A native New Yorker with more than 20 years of experience in the restaurant business, McCartney has worked in some of Manhattan’s finest establishments: Restaurant Daniel, Gramercy Tavern and Craft. Earlier in his career, he worked at a Michelin three-star restaurant in France and the renowned Cibreo in Florence, Italy. McCartney has also studied in England and speaks four languages. Cathy and John Recca “discovered” McCartney at the well-respected Connecticut restaurant Pasta Nostra, and they convinced him to be the chef at their new restaurant, Jamestown Fish. This passionate chef always gives his guests a memorable experience. 14 Narragansett Avenue, Jamestown. 423-3474, www.jamestownfishri.com

THE FARM
Rose Hill Farm, South Kingstown

The key ingredient – butternut squash – is from Rose Hill Farm in South Kingstown. Chef McCartney said his restaurant relies on a variety of local farms, but all their squash needs are met by farmer Will Lord at Rose Hill.

THE RECIPE
Fall Squash Soup (Passato di Zucca)


Soffritto
1/2 red onion
1/2 celery stalk
1/2 carrot
1/4 c extra virgin olive oil
1 small garlic clove, minced 1/4 tsp crushed red pepper
1 tomato, peeled and crushed

Base ingredients
1 medium/large butternut squash, peeled, seeded and cut into large cubes
1 tsp salt
1 qt vegetable broth

Finishing
2 oz whole-milk ricotta (Narragansett Creamery is recommended) Freshly grated nutmeg, about 1/8 tsp
1/2 c grated Parmigiano*
6 amaretti cookies, ground*
3 oz diced Mostarda di Cremona (a sweet-and-sour condiment from Cremona, Italy)*
1 stick butter, melted until it turns brown in color*
*Small additional amounts of these ingredients will be needed to garnish each serving.

Prepare the soffritto by finely chopping the onion, celery and carrot in a food processor. Place the raw soffritto and olive oil in an iron skillet over medium heat, and cook slowly until it takes on a bronze color. Be patient, this takes time. Add the garlic, red pepper and tomato, and continue to cook for one minute. Transfer the soffritto to a soup pot, and add the cubes of squash and salt. Cover the squash with vegetable broth, and bring to a simmer. Cook until the squash is soft and can be pureed. Turn off the heat and begin to add the finishing ingredients. When they are all added, blend using a handheld emulsion blender. Adjust the consistency by adding the remaining vegetable stock or water. Check the seasonings for taste. There should be a nice balance between spice, sweet and savory. Garnish with additional grated Parmigiano, ground amaretti cookies, diced mostarda and a drizzle of brown butter. Makes six servings.