We asked Falls Church restaurants to share one of their top recipes with News-Press readers. Now, you can whip up these three Little City favorites in your very own kitchen.
Pizzeria Orso’s Maple Truffle Brussels Sprouts with Applewood Smoked Bacon & Roasted Pumpkin
Pizzeria Orso, 400 South Maple Avenue, 703-226-3460 • pizzeriaorso.com
Chef Will Artley’s maple truffle Brussels sprouts are available as a special this week at Pizzeria Orso and will soon be added to the regular menu.
Ingredients:
• 2 lbs. Brussels sprouts, halved
• 6 oz. diced/roasted pumpkin
• 1 medium diced red onion
• 1 teaspoon chopped garlic
• 4 slices of applewood smoked bacon
• 1 tablespoon olive oil
• 1.5 tablespoon maple syrup
• 1 teaspoon truffle oil
Directions:
1. Begin with cast iron pan over medium heat.
2. Add olive oil and diced bacon. (This should be a slow process)
3. When the bacon is golden light brown, add garlic and onions.
4. While on medium-low heat, add the halved Brussels sprouts.
5. Continue to stir every 3-4 minutes.
6. After about 8 minutes, add syrup, pumpkin and truffle oil and put into oven set for 325°F for 15 minutes.
7. Add salt and pepper to taste.
Mad Fox’s Banana Bread French Toast with Beer Syrup
Mad Fox Brewing Company, 444 W. Broad St. • 703-942-6840 • madfoxbrewing.com
Mad Fox’s Banana Bread French Toast is a creation of sous chef Treeven Dove and has recently been added to the Sunday brunch menu.
Ingredients:
For Bread:
• 2-3 very ripe bananas, peeled
• 1/3 cup melted butter
• 1 cup of sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour
For French Toast Batter:
• 4 eggs
• 2/3 cup milk
• 2 teaspoons cinnamon
For Beer Syrup:
• 1 cup Mad Fox Geordie Brown
• 1/2 brown sugar
• 1 cup simple syrup
Directions:
For the Bread:
1. In a mixing bowl, mash the ripe bananas with a fork until smooth.
2. Stir the melted butter into the mashed bananas.
3. Mix in the baking soda and salt.
4. Stir in the sugar, beaten egg, and vanilla extract. Then mix in the flour.
5. Pour the batter into your prepared loaf pan.
6. Bake for 1 hour to 1 hour 10 minutes at 350°F or until a tester inserted into the center comes out clean.
For the French Toast Batter:
1. Combine eggs, milk and cinnamon and whisk until smooth.
2. Dip each slice of banana bread and then sear on both sides until brown.
For the Beer Syrup:
1. Combine beer, sugar and simple syrup in a pot over heat and reduce until you reach a syrup consistency
Garnish with fresh blueberries and bananas.
Argia’s Italian Sausage, Pepper & Onion Ragu
Argia’s, 124 N. Washington St. • 703-534-1033 • argias.com
Ingredients:
• 16 oz. hot ground Italian sausage
• 5 cups cooked Fusilli (corkscrew) pasta
• 24 oz. jar of your favorite tomato sauce
• 1 cup julienne yellow onion
• 1/2 cup julienne red bell pepper
• 1/2 cup julienne green bell pepper
• 1/2 teaspoon minced garlic
• 1-2 tablespoons of extra virgin olive oil
• 1 tablespoon grated Pecorino Romano
• salt and pepper
Directions:
For Pasta:
1. Bring large pot of water to rolling boil (Allow 1 gallon of water per 1 pound of pasta)
2. Add 3/4 – 1 oz. of salt to water. (Water should taste noticeably salty but not unpleasantly so)
3. Add pasta and stir occasionally to prevent sticking
4. Drain in colander immediately
(Properly cooked dried pasta is tender but still has a discernible texture, state known as “al dente,” Italian for “to the tooth.”)
For Ragu:
1. Heat large skillet or pan on medium-high heat with enough olive oil to coat the bottom
2. Add sausage to hot pan and start to brown (its helpful to break up the sausage a bit)
3. As sausage starts to cook, use a heavy whisk or wooden spoon to break it apart into small pieces (smaller the better)
4. When sausage is almost cooked through, and broken into small pieces, add garlic, onion and peppers and sautee together for 2 minutes.
5. Add can of tomato sauce to the mixture and bring to a boil, then reduce heat and let simmer for 3-5 minutes
6. Add cooked pasta and toss well, add salt and pepper to taste
7. Plate immediately and garnish with grated Pecorino Romano
