FoOd LiFe Italiana
Chef Robert Stegall-Smith
Corporate Chef
Performance Foodservice - Florence
Robert.Stegall-Smith@pfgc.com
Meet the Chef
Robert Stegall-Smith, CEC, AAC
Chef Robert Stegall-Smith is a graduate of the Culinary Institute of America and holds a Masters in Hospitality Administration from UNLV. His background includes experience in fine dining, private clubs, colleges and universities, B&I and healthcare before assuming the corporate chef position for IFH, now Performance Foodservice in 1996. Chef Robert has been recognized by the American Culinary Federation as a certified executive chef since 1997 and was inducted into The American Academy of Chefs in 2005.
Chef Robert is a past president of the Midlands Chapter of the ACF. He was the first place winner in the 2000 South Carolina Taste of Elegance. Chef StegallSmith took an ACF Gold Medal in the 2011 Adluh Grits Mystery Basket competition. Chef Robert was named the 2000 Chef of the Year in the Midlands, and the 2004 Chef of the Year in Florence.
Chef Robert was named the 2013 Chef of the Year in the Midlands and received the 2013 Richard M. Lee Culinarian of the Year award. Chef Robert has been part of the Culinary Certificate program at the University of South Carolina since its inception and also serves as a subject matter expert for ECPI University.
Manhattan Style Clam Chowder
A tomato based clam chowder.
Ingredients: 3 each Peak® Potatoes - peeled, cubed & blanched | 1 tbs Roma® Sauté Oil | 1/2 Peak® Onion - diced | 3 Stalks Peak® Celerydiced | Salt & Pepper | 1/4 cup Piancone® White Wine | 1 qt Water | 1 tbs West Creek® Ham
Base | 1/2 tsp Roma® Oregano Leaves | 8 each Piancone® Plum Tomatoes - hand crushed | 1 cup Piancone® Peeled Ground Tomatoes | 1 can Roma® Premium S ea Clams with Juice
Preparation:
In the bottom of a pot heat the sauté oil.
Cook the onion and celery until translucent. Season.
Add the wine and reduce.
Add the water and bring to a simmer.
Stir in the ham base.
Stir in the potatoes, oregano and tomato products.
Add the clams with the juice.
Bring to temperature, adjust seasoning as needed.
Crab Stuffed Paccheri
WITH ROASTED PEPPER ALFREDO AND ITALIAN BREADED SHRIMP
Bronze cut oversize pasta stuffed with a crab filling.
Ingredients: 3 each Piancone® Paccheri
Pasta - cooked | 3 tsp Empire’s Treasure® Crab
Stuffing | 1/2 cup Piancone® Alfredo Sauceheated | 1/4 Roma® Roasted Red Pepper | 4 each Baywinds® 26-30 Shrimp | 1/2 cup Roma® flour | 1 cup Egg Wash - 1 egg & water - beaten | 1 cup Roma® Seasoned Bread Crumbs | 1/4 Roma® Saute Oil | Peak® Basil for garnish | Piancone® Extra Virgin Olive Oil for garnish
Preparation:
Stuff each pasta with the crab stuffing.
Using a hand blender combine the alfredo and peppers until smooth.
Cover pasta with sauce and place in an oven to heat.
Toss shrimp in flour, egg wash then breadcrumbs to coat.
Heat the oil and pan fry the shrimp.
Arrange the shrimp and pasta on a plate. Garnish with basil and olive oil.
Palermo StyleBraveheart® Ribeye
A garlic rubbed ribeye with a crunchy topping and blistered tomatoes served with wild mushroom angel hair.
Ingredients: 1 each Braveheart® Ribeye | Salt & Pepper | 1/2 tbs Roma® Chopped Garlic | 2 tbs Piancone® Extra Virgin Olive Oil | 1 tsp Roma® Capers - chopped fine | 1/4 cup Roma® Seasoned Bread Crumbs | 3 Peak® Grape Tomatoes- cut in half | 1 Peak® Fresh Basil Leaf Preparation:
® Wild Mushroom Angel Hair
Ingredients: 1 lb Assoluti® Angel Hair Pasta - cooked | 1/4 cup Assoluti® Pomace Oil | Salt & Pepper | 1 Peak® Shallot - minced | 1 cup Wild Bunch Sliced Mushrooms | 1/2 cup Peak® Mushrooms - sliced | 1/2Peak® Yellow Pepperdiced | 1 cup Peak® Spinach Leaves | 1/2 cup Roma® Garlic Spread
Preparation: Heat the oil, sauté all the vegetables until translucent, toss in pasta to heat, stir in the garlic spread.
Charred Octopus with Cannelloni Salad
Tender charred octopus over a lemony garlic bean salad.
Ingredients: 1 each Baywinds® Precooked Octopus Tentacle | 1 tsp Zebec® Seasoning | 1 cup Roma® Cannelloni Beans - rinsed | Salt & Pepper | 1 Peak® Lemon - juice & zest | 1 tbs Piancone® Extra Virgin Olive Oil | 1 tsp Roma® Chopped Garlic | 1 tsp Peak® Italian Parsleychopped
Preparation:
Season the octopus with Zebec® seasoning – set aside.
Combine all the other ingredients to make the bean salad.
Place the seasoned octopus on a hot grill or on a rack over open flame.
Bring to heat and char.
with the bean salad.
Piancone® Roman Style Artichoke Parmesan
Ingredients: 3 halves Piancone® Roman Style
Artichokes | 1 cup Roma Heritage® Flour | 1 tsp
Salt | 2 Nature’s Best® Eggs | 1/2 cup water | 11/2
cups Roma® Italian Seasoned Bread Crumbs
| 4 oz Roma® Sauté Oil | 6 oz Marinade from the Artichoke can | 11/2 Sliced Bacio® Cheese |
3 oz Piancone® Whole Peeled Plum Tomato in Puree | 11/2 Slices Piancone® Prosciutto | 1/2 tbs
Piancone® Balsamic Glaze
Preparation:
Flatten the heads of the artichoke halves using the flat side of a knife. This will create a more even cooking surface.
Season the flour and dust the artichokes in it.
Whisk the egg and water together. Drop the artichokes in to wet them. 3
Roll the artichokes in the breadcrumbs to coat.
Heat the sauté oil and 4 oz. of the artichoke marinade in a sauté pan.
Brown the artichokes on both sides in the oil.
Transfer to a metal platter.
Top each artichoke with cheese and place in a salamander or oven to melt.
Combine plum tomato and 1 oz of artichoke marinade. hand crush together and place on serving dish.
Place the artichoke on the tomato base.
Preparation Cont: Scatter some prosciutto over top.
Garnish with the balsamic glaze and remaining artichoke marinade.
Italian Steak Potato Soup
The Braveheart® Bone Broth used as the base for this soup gives it a deep beefy flavor. One envelope of our concentrated Braveheart® Beef Bone Broth makes 2.2 gallons.
Ingredients: 1/2 tbsp Roma® Sauté Oil | 2 oz
Two River Diced Tenderloin | Salt & Pepper | 7 each Piancone® Gnocchi - cooked | 1 Floret Peak® Broccoli - chopped | 1 tsp Peak® Shallot - minced | 1 tbs Diced Tomato | 1 tsp Peak® Parsley - chopped, 11/2 cup Braveheart® Bone Broth - prepared
Preparation:
Heat the oil. season and sauté the beef.
Place the cooked beef, gnocchi and vegetables in a bowl.
Ladle hot beef broth over top and serve.
Roma® Ricotta Rolls
Ingredients (makes 24 -3 oz rolls) : 11/2 lb
Roma® Ricotta Cheese | 2 1/4oz West Creek®
Sugar | 1 oz Peak® Shallot - minced | 11/2 oz
Nature’s Best® Butter - softened | 1/2 oz Salt
| 1/8 oz Baking Soda | 1/2 oz Peak® Fresh Dill - chopped | 3 oz Nature’s Best® Eggs | 1/2 tbs
West Creek® Horseradish | 21/2 oz Yeast | 6 oz
Water | 2 lb 2 oz Roma® Pizza & Bread Flour
Preparation:
Place all ingredients in a mixing bowl with a dough hook.
Mix at low speed for 1 minute or until a dough forms.
Raise to medium speed and mix for 7-8 minutes.
Cover with a damp cloth and let rise for 15 minutes.
Scale the dough into 3 oz. portions. Roll into a tight ball.
Place on a sheet tray spaced apart (12 on a tray).
Place in a proofing cabinet for 15-20 minutes to rise.
Bake in a 350°F oven for 15-20 minutes or until baked through.
Brush with melted butter and sprinkle Kosher salt over top.
Roma ® Dough Balls
Ingredients yields 54 oz: 2 lb Roma® Neapolitan ‘00’ flour | .6 oz Salt | 1 oz West Creek®
Sugar | .5 oz Roma® Olive Oil | .2 oz dry active yeast, 21/2 cup Ice Water
Preparation:
Place all ingredients in a mixing bowl. Combine with dough hook in first speed for 1 minute. Place the mixer in second speed to work the dough for 7 minutes. Remove the hook and cover the dough. rest for 5 minutes. Divide dough in 4 portions each weighing 12 oz. round each portion into a ball with smooth surfaces. Rub each dough ball with olive oil. Wrap tightly with plastic. Ferment for 24 hours in a refrigerator. Before use warm dough to room temp for 1 hour.
Prosciutto SpinachNeapolitan Pizza
Ingredients: 1 each Roma® Dough Ball (see recipe) | 8 each Peak® Spinach Leaves | 5 oz Luigi® Ground Tomato | 2 tsp Piancone® Extra Virgin Olive Oil | 1/2 tsp Salt | 15-16 each Roma® Mozzarella Orecciette | 1 slice Piancone® Prosciutto - torn | 1-2 each Peak® Basil - torn
Preparation:
Stretch out room temperature dough ball.
Lay down the spinach leaves.
Combine the ground tomato, olive oil, and salt. 3
Spread the tomato sauce over the top of spinach. 4
Place the cheese evenly over the top. 5
Place the torn prosciutto over the cheese. 6
Bake in 600°F oven for 2-5 minutes. 7
Spread the torn basil over the top of the finished pie. 8
Roman Style Ultimo® Thin Crispy
The Ultimo Thin and Crispy Crust is a quick solution to getting product out in a timely manner. The rigidity of the finished product makes it perfect to hold up wetter ingredients on top like Arugula salad.
Ingredients: 1 each Ultimo® Thin & Crispy
Crust | 6 oz Roasted Red Pepper Pizza Sauce | 12 each Roma® Bold Pepperoni - julienned | 1 tbs Piancone® Extra Virgin Olive Oil | 1/2 Peak® Lemon | 1/2 tsp Salt | 1/4 tsp Pepper | 11/2 cups Peak® Arugula | 2 leaves Peak® Fresh Basil - julienned | 1/2 cup Piancone® Caesar Blend
Shave Cheese | Edible Flowers for Garnish
Preparation:
Top the crust with red pepper sauce and pepperoni.
Place in a 500°F oven for 4-6 minutes until crispy.
Whisk together the juice from the lemon, olive oil, salt and pepper.
Toss the arugula and basil in lemon mixture. 4
Top the pizza with the salad. 5
Spread shaved cheese over top.
Garnish with flowers.
Assoluti® Roasted Red Pepper Pizza Sauce
Ingredients yields 1 qt: 3 each Assoluti® Roasted Red Peppers | 1 tbs Piancone® Extra Virgin Olive Oil | 1 1/2 tbs Piancone® White Balsamic Vinegar | 1 tsp Salt | 1/2 tsp Roma Black Pepper
Preparation:
Place all ingredients in a blender. Blend until smooth.
Piancone Epicureo ® Spicy Lamb Topping
Ingredients yields 54 oz: 2 lb Piancone
Epicureo® Ground Lamb | 2 tbs Roma® Saute Oil | 2 tsp Salt | 1 tsp Roma® Black Pepper | 1 tbs Roma®
Garlic in Oil | 2 tsp Roma® Crushed Red Pepper
Preparation:
Remove lamb from the package and break up a little bit. Heat a pan with the sauté oil. Season the lamb with salt and pepper. Cook in the pan. Add the garlic and red pepper to the pan. Cook thoroughly and drain any excess fat. Cool and store the topping. Reheat as needed.
Roman Style Spicy Lamb Onion Pizza
Ingredients: 1 each Roma® Dough Ball (see pg. 10) | 1 cup Roasted Red Pepper Pizza Sauce (see pg 11) | 3/4 cup Piancone Epicureo® Spicy Lamb Topping (see recipe) | 1/2 each Peak® Onion - thin sliced & caramelized | 1/2 cup Piancone®Casear Blend Shaved Cheese
Preparation:
Stretch out at room temperature dough ball to the desired shape.
Spread the red pepper sauce on the dough.
Sprinkle the lamb topping on the pie.
Top with caramelized onions.
Bake in a 600°F pizza oven for 3-5 minutes.
Top with shaved cheese. 6
Reggae Pie
The addition of ginger and cilantro with our Luigi® Ground Tomatoes makes this pie a stand out!
Ingredients: 1 each Ultimo® 16 oz Dough
Ball (refrigerated overnight) | 12 oz Luigi® Ground Tomatoes | 1 tsp Peak® Gingergrated | 1 tbs Peak® Cilantro | 1 tsp Salt | 11/2 cup Bacio® Shredded Cheese | 6 oz Jerk
Chicken Strips (see recipe) | 4 oz Fresh
Pineapple - diced | 1 tsp Magellan® Cinnamon
| 1/4 Peak® Red Onion - sliced | 1/4 Peak® Red Pepper - sliced
Preparation: Stretch out the dough ball.
Blend the cilantro, ginger, & salt into the ground tomatoes.
Spread the sauce on the dough. Top with cheese.
Spread out the chicken.
Toss the pineapple in the cinnamon and spread on pie.
Sprinkle onion and pepper over top.
Grilled
Jerk Chicken Bake the pie.
Ingredients: 1 tbsp Magellan® Jerk
Seasoning | 2 tsp Assoluti® Blended Oil | 6 oz West Creek® Chicken Breast
Preparation:
Combine the jerk seasoning with the Assoluti® blended oil to form a paste. Rub on the chicken breast. Grill until cooked through. Cut into strips when cooled.
