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Recipe of the Month
with
Chef Hillary Sterling
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Born and raised in Brooklyn, Chef Hillary Sterling began her career in the kitchen of Bobby Flay’s Mesa Grill and the acclaimed Spanish restaurant Bolo. After spending some time in Italy to work in the salumi and butchery department at Lupa Osteria Romana, she returned to NYC as the chef de cuisine at Michelin-starred A Voce. More recently, Hillary serves as the executive chef and partner of Vic’s as well as the executive chef of Ci Siamo, where she is a 2023 James Beard Semifinalist for Best Chef: New York.
You may have noticed Chef Hillary at our No Kid Hungry New York dinner on May 22 - a wonderful supporter of No Kid Hungry’s mission, we are so excited to share a taste of Ci Siamo that you can replicate right in your own kitchen!
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Photo Credit - Giada Paoloni
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Cavatelli allo Scoglio
Chef Hillary Sterling
Serves 4
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Ingredients
- 1-pound Cavatelli
- 8oz Maine Crab or Jumbo Lump Crab
- 5 cloves garlic, sliced
- 3T crushed Calabrian chilies
- 1 pint cherry tomatoes, sliced in half
- 2oz dry Vermouth (*or White Wine)
- 12oz seafood stock
- 5T unsalted butter
- 1/2 bunch Italian or flat leaf parsley, chopped
- 1 lemon, zest and juice
- Oregano leaves for garnish
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Instructions
- Bring a pot of water to a boil and season with salt to taste *note, salt level should be below that of an ocean but more than a lake; for 4 quarts of water, use 2-3T kosher salt
- Heat oil in a large saucepan over medium heat, add garlic and cook until aromatic
- Add the halved cherry tomatoes and cook until tender, about 3-5 minutes, then add Calabrian chilies
- Once the chilies have been incorporated, immediately deglaze (add wine to the pan, scrape up the bits at the bottom) the pan with vermouth*.
- Once the vermouth has come to a boil, add your seafood stock and remove from heat
- Cook pasta according to package instructions, removing it from the water when it’s about 30 seconds from al dente
- Return sauce to heat, add pasta and reduce stock by half, about 3 minutes, adding butter to emulsify
- Once the sauce is creamy and glossy, add the crab, parsley, grated lemon zest, lemon juice, being careful not to break up the crab
- Plate and garnish with oregano leaves and some chili oil from Calabrian chilies (optional)
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