New seasonal dishes showcase autumn flavors
Todd English’s Tuscany has made some tasty additions for their fall menu with the freshest ingredients and foods of the season. From Tortelli of Butternut Squash and Striped Bass en Cartoccio to Bisteca alla Fiorentina, this fall’s offerings showcase autumn’s favorite flavors.
Over 10 new dishes and appetizers have been added to the menu, including; Cavatelli, an Eggplant Pasta dish with fresh Capers, Raisins and Pine Nuts; Cornmeal-Crusted Chicken with Grilled Shrimp, Cheddar Polenta and Onion Relish; Lobster Carbonara served with a 2 ½ pound Lobster with Carrot Nage and Carbonara Risotto.
For the full menu, visit mohegansun.com/dining.
James Klewin’s Tortelli of Butternut Squash, a savory and sweet new offering fresh with Prosciutto, Sage and Brown Butter, is also on the menu. Try it in the restaurant or at home with Restaurant Chef James Klewin’s recipe.
Tortelli of Butternut Squash
For the Tortelli Filling
2 tablespoons unsalted butter
5-6 cups diced and peeled butternut squash
1/2 cup ground amaretti cookies
1/2 cup fresh bread crumbs
1/4 cup finely grated parmesan cheese
1/4 teaspoon ground nutmeg
salt and pepper to taste
1 tablespoon fresh sage
Melt butter in a skillet over medium heat and add squash. Cook until the squash is just beginning to caramelize (about ten minutes). Add water to cover and cook until tender for about twenty minutes and drain. Place the squash and remaining ingredients in a food processor and blend until smooth.
For The Dough
2 ½ cups all-purpose flour
1 teaspoon kosher salt
5 large eggs
Semolina for sprinkling
Flour large cutting board or work surface. Place two cups of flour along with salt on board and make a wide well in the middle. Place the eggs and yolks in the well. With a fork, follow the perimeter of the well and bring in small amounts of flour. Continue until most of the flour is absorbed. If the dough is too wet, add the remaining 1/2 cup of flour. Divide the dough into two pieces, put through the pasta machine, folding in halves each time and repeating fifteen to twenty times to knead the dough. Continue, gradually decreasing the number on the machine until the dough is paper thin.
1 batch butternut filling
1 batch pasta dough
Cut pasta into 4-inch squares making about forty squares. Place 1 heaping tablespoon of filling in the center of each square. Lightly brush edges of the dough with water. Fold the pasta over, corner to corner, forming a triangle and press edges to seal. Place on a sheet tray sprinkled with Semolina.
1 cup unsalted butter
1 tablespoon chopped fresh sage
1 large pot salted water
Salt and pepper to taste
In a pan, melt butter over medium heat until it browns and begins to foam. Add sage and season to taste. Bring a large pot of salted water to a boil. Add Tortelli in batches so water never stops boiling. Cook until tender (about three minutes). Toss the pasta with butter and serve. The dish will serve approximately four to five people as an entrée and seven to eight people as an appetizer.
Mohegan Sun, owned by the Mohegan Tribe, is one of the largest, most distinctive and spectacular entertainment, gaming, shopping and meeting destinations in the United States. Situated on 240 acres along the Thames River in scenic southeastern Connecticut, Mohegan Sun is within easy access of New York, Boston, Hartford and Providence and located 15 minutes from the museums, antique shops and waterfront of Mystic Country. More information is available by calling 1.888.226.7711 or visiting mohegansun.com.