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Ossobuco with Basil Gremolata and Saffron Risotto
Ossobuco with basil gremolata and saffron risotto Ingredients for 4 Persons 4 veal shanks 3 tablespoons flour 50 g butter 1 onion 1 carrot in cubes 1 stalk (yellow) celery 15 dl white wine 1 can ELVEA Polpa di pomodoro 1 lemon 1 sprig fresh basil 2 cup risotto rice 1 onion 2 dl white wine 10 dl poultry stock 1 cap saffron 50 g parmesan cheese pepper salt olive oil Preparation Dry the shanks with paper towels. Roll in them flour. Melt the butter in a casserole. Fry the shanks until they’re brown on both sides. Take the meat out of the pan. Fry the onion with the carrot and celery in the cooking fat. Add the wine, the veal stock and the polpa. Put the shanks back in the pan and bring to a boil. Turn the heat down. Cook the meat covered during 2 hours until done. Meanwhile, clean the lemon and grate off the yellow skin. Finely chop the garlic. Pick the leaves of the sprig of basil and also chop it finely. Mix the lemon zest with the garlic and the basil. This is your gremolata. Season the ossobuco with pepper and salt and sprinkle with the basil gremolata. Fry the risotto rice with the chopped onion for 5 min on low heat in olive oil. Add the saffron and stir regularly. Deglaze with the white wine and add a ladle of warm stock. Leave to reduce, stirring regularly. Add stock as long as the rice is not done. This takes approx. 18 min. -
Thanksgiving Specials Nov.26-2015 Zuppa/Soup Zuppa Di Zucca E Mele
Thanksgiving Specials Nov.26-2015 Zuppa/Soup Zuppa di Zucca e mele .................................................................................................................................................... $8.95 Butternut squash and apple soup with candied walnuts Antipasto/Appetizer "Charcuterie" ( for 2 people ) .......................................................................................................................................... $22.95 Parmigiano Reggiano, sharp and mild provolone, fontina cheese, Asiago cheese, smoked scamorza, salame cacciatorino and Parma prosciutto accompanied with balsamic glaze, figs jam and grilled pita bread Schiacciata di granchio ................................................................................................................................................. $15.95 Lump crab cake served over yellow corn Bellini and grilled artichoke surrounded with a ginger, roasted garlic - mustard sauce Insalata/Salad Insalata autunnale ......................................................................................................................................................... $11.95 Frisee', radicchio, endives, red pears, pomegranate, orange wedge, caramelized pecans and shaved Parmigiano cheese tossed with maple and balsamic vinaigrette Pasta Troccoli con cozze, guanciale di maiale e aurugula .................................................................................................. $20.95 Homemade pasta sautéed with roasted garlic, Italian pancetta, mussels, -
The Factory Kitchen Starters to Continue Or Share Ligurian Focaccina
the factory kitchen since 2013 dinner, april 20, 2021 starters peperú - soft cheese stuffed sweet&spicy peppers, grana padano, arugula oil 11 insalata - white frisée, wild arugula, shaved fennel, oranges, taggia olives, lemon-chili dressing 15 cavolonero - tuscan kale, radicchio, aged ricotta shavings, crostini crumbs, toasted hazelnuts 15 ortolana - field greens, radish, dates, goat cheese, spring onions, champagne vinaigrette 16 cremosella - creamy mozzarella, spring kale salad, green beans, ligurian olive oil 18 sanremese - marinated calamari salad, heirloom cherry tomatoes, taggia olives, celery 20 palámita - seared albacore tuna, savoy spinach-bosc pear salad, balsamico emulsion 20 to continue or share frittura - deep fried beer-battered baby leeks, chickpea fritters 15 barberosse - oven baked beets~goat cheese casserole, romano cream, parmigiano 17 brodetto - steamed littleneck clams, mussels, garbanzo beans, clam broth, crostini 23 prosciutto - parma prosciutto, lightly fried sage dough, stracciatella 26 ligurian focaccina tradizionale - imported crescenza, baby wild arugula, extra virgin olive oil 22 pizzata - crescenza, san marzano tomatoes, recca anchovies, capers, oregano 24 funghi - crescenza, foraged pioppini mushrooms, extra virgin olive oil, italian parsley 26 pasta mandilli di seta - thin handkerchief egg-pasta, basil almond ligurian style pesto 23 maniche - gragnano pasta, spicy calamari sugo, littleneck clams, san marzano tomatoes 23 casonzei - pork sausage&beef filled egg-pasta, brown butter, pancetta, sage, parmigiano -
Aprile 2006 Bollettino Informativo Del Centro Di Documentazione Italiana in Questa Edizione - Prima Pagina: | 2: .Hartford Consortium | 3
Italian Resource Center Aprile 2006 Bollettino Informativo del Centro di Documentazione Italiana In questa edizione - Prima Pagina: | 2: .Hartford Consortium | 3:. Master in Italiano 4:.Summer Institute | 5:. Registration| 6:. Rhyme Celebration | 7:.Events in CT | 8:. Film in CT | 9: Operai | 10: n CT | 11: .E` Pasqua | 12:. Pasqua Regionale | 13:. Gastronomia | 14:. Gastronomia | 15:. Gastronomia| 16: Letteratura . | 17: Itinerario Storico Culturale| 18: Itinerario Storico Culturale | 19:.Itinerario Storico Culturale | 20:.Itinerario Storico Culturale| 21:. Curiosita` |22:. Curiosita`| 23:. Curiosita` | 24:.Proverbi |25:.DialettiI| 26:.Dialetti| 27:.Gerghi |28:.Gli italiani | 29:.il simbolismo numerico di Dante |30:.IACE |31:.IACE |32:. IACE |33:. Borse di Studio |34:. Borse di Studio| |35. a NY |36:. a NY |37:. IRC April 29, 2006 Hartford Consortium for Higher Education Italian Symposium presented by Central Connecticut State University, Trinity College, University of Connecticut and University of Hartford Teaching Italian Language, Literature, Cultural Studies and AP Courses in Connecticut Harru Jack Gray Conference Center, Room C University of Hartford Program: 9:30 - 10:00 - Breakfast 10:00 - 11:00 - Massimo Riva, Brown University, "La nuova italianistica tra studi culturali, interdisciplinarietà e nuove tecnologie" lecture and q/a session 11:00 - 12:00 - Conversation on the teaching of Italian language, literature and culture in CT and the U.S. , with guests from a variety of North Eastern Universities and Colleges 12:00 - 1:00 - -
The Factory Kitchen
The factory Kitchen sInce 2013 dinner February 24, 2018 to begin… - peperú - soft cheese stuffed sweet & spicy peppers, grana padano, arugula oil 9 - insalata - oranges, white frisée, arugula, shaved fennel, taggia olives, lemon~chili dressing 12 - ortolana - field greens, radicchio, dates, goat cheese, spring onions, champagne vinaigrette 13 - cavolonero - tuscan kale, radicchio, aged ricotta shavings, crostini crumbs, toasted hazelnuts 13 - carne al raboso - sliced sangiovese~cured beef, marinated mushrooms, celery, truffle salt, grana 14 - cremosella - creamy mozzarella, spring kale~pea tendrils salad, green beans, ligurian olive oil 15 - brodetto - steamed littleneck clams, mussels, garlic, garbanzo beans, clam water, crostini 16 - palámita - seared pepper~coated albacore tuna, cucumbers, pickled red onion, white frisée 16 - polpo&calamari - marinated octopus & calamari salad, celery, cherry tomatoes, taggia olives 18 to continue or share… - fegatini - jidori chicken liver pȃté, crushed pistachios, house made bread crostini 10 - pancotto - fried duck egg, potato vellutata, speck, arugula, homemade ciabatta crostone 10 - frittura - beer~battered baby leeks, chickpea fritters 12 - barberosse gratinate - oven~baked sliced beet casserole, melted asiago 12 - fioretti - breaded & roasted winter cauliflower, capers, pecorino romano, italian parsley 14 - prosciutto - parma prosciutto 24 month aged, lightly fried sage dough, stracciatella 22 focaccina calda di recco al formaggio… - tradizionale - crescenza, arugula, ligurian olive oil 19 - -
Menu Our Gastronomy
мл ГРН ÏÈÂÎ ÁÎ×ÊÎÂÎÅ DRAFT BEER ml UAH Grimberg Blanche 330 75-00 Grimberg Blanche 500 99-00 Guinness 330 89-00 Guinness 500 129-00 ÁÅÇÀËÊÎÃÎËÜÍÎÅ ÏÈÂÎ NON ALCOHOLIC BEER Warsteiner 330 79-00 ÁÅÇÀËÊÎÃÎËÜÍÛÅ ÍÀÏÈÒÊÈ SOFT DRINKS Кока-Кола Coca-Cola 250 59-00 Кока-Кола лайт Coca-Cola Light 250 59-00 Спрайт Sprite 250 59-00 Швепс Schweppes 500 59-00 S. Pellegrino Aranciata 200 99-00 S. Pellegrino Chinotto 200 99-00 ÀÏÅÐÈÒÈ APERITIF Martini Bianсo 50 45-00 Martini Rosso 50 45-00 Martini Extra Dry 50 45-00 Campari 50 69-00 Aperol 50 69-00 Lillet Blanco 50 69-00 Dolin Rouge 50 69-00 Cinzano 1757 rosso 50 45-00 мл ГРН ÊÎÍÜßÊ COGNAC ml UAH Hennessy V.S. 50 139-00 Hennessy V.S.O.P. 50 245-00 Hennessy X.O. 50 499-00 Martell V.S. 50 159-00 Martell V.S.O.P. 50 239-00 Martell X.O. 50 499-00 Delamain Grande Champagne AOC Pale&Dry X.O. 50 355-00 ÁÐÅÍÄÈ BRANDY Three Barrels VSOP 50 69-00 ÀÐÌÀÍÜßÊ ARMAGNAC Armagnac Castarede XO 50 219-00 Armagnac Janneau Napoleon 50 199-00 ÊÀËÜÂÀÄÎÑ CALVADOS Roger Groult Reserve 50 179-00 Roger Groult Age d`Or XO 50 499-00 ÂÎÄÊÀ VODKA Absolut 50 69-00 Staritsky & Levitsky Reserve 50 79-00 Rada Respect 50 49-00 Grey Goose 50 99-00 Skyy 50 55-00 Finlandia Cranberry 50 65-00 ÌÅÑÊÀËÜ MEZCAL Ilegal Mezcal Joven 50 269-00 Ilegal Mezcal Reposado 50 299-00 мл ГРН ÏÈÑÊÎ PISCO ml UAH Macchu 50 130-00 ÃÐÀÏÏÀ GRAPPA Grappa Nonino Vendemmia Riserva D’annata 50 149-00 Grappa Poli Bassano 50 169-00 Grappa Ornellaia 50 499-00 Grappa Nonino Fragolino 50 499-00 Grappa Barili di Sassicaia 50 499-00 Tre Soli Tre Distillerie Berta 50 500-00 -
Celeriac, Carrot and Apple Salad,Spaghetti Alla Puttanesca,Coconut
Celeriac, carrot and apple salad Celery, carrot and apple salad For 3-4 servings: 1 celeriac, grated 2-3 carrots, grated 1-2 apples, grated Avocado Mayonnaise: 2 avocados, pureed juice of 1/2 lemon 1-2 teaspoons mustard, to taste salt, to taste Mix all ingredients for the avocado mayonnaise. Pour over vegetables and mix. Serve with bread or as salad next to a main dish. Spaghetti alla puttanesca Spaghetti alla puttanesca For 4 servings: 500 g spaghetti 750 ml tomato passata or 750 g ripe tomatoes, finely chopped 5-6 garlic cloves, finely chopped 1 tablespoon capers 100 g black olives 2 teaspoons oregano fresh chili, finely sliced (or chili flakes), to taste 2-3 tablespoons parsley, finely chopped 1 tablespoon olive oil salt and pepper, to taste Cook the spaghetti according to package directions. Drain. Heat the olive oil in a saucepan and add the garlic. Stir fry for 2-3 minutes. Add the tomato passata (or the chopped tomatoes), cover and simmer until the sauce reduces slightly. Stir occasionally. Add the capers, olives, chili and oregano. Stir and continue cooking another 5-6 minutes. Finally add the salt, pepper, spaghetti and mix. Garnish with parsley. Coconut – lemon cake Coconut – lemon cake Spring form 20 cm (8 -10 servings) 2 cans coconut milk Leave the coconut milk cans in refrigerator overnight. Before use separate the solid part from the liquid part. The solid one will be used to prepare the cream, the other one for the leaf. For the leaf: 300 g flour 150 g raw sugar 125 ml sunflower oil 375 ml liquid from the coconut milk cans (if needed add vegetable milk or water) zest from 1 untreated lemon 3 tablespoons coconut flakes (fresh or dry) 2 tsp. -
2000 Annual Recipe Index
Annual Recipe Index Y our guide to every recipe title in our year-2000 issues ® APPETIZERS Dried Plum-and-Port Bread, Nov 140 Lemon-Honey Drop Cookies, Dec 140 English Muffins, Sept 111 Mocha Double-Fudge Brownies, June 202 Antipasto Bowl, Dec 100 Festive Fruit Soda Bread, Nov 142 Molasses Crackle Cookies, May 210 Artichokes With Roasted-Pepper Dip, Dec 178 Fig-Swirl Coffeecake, Nov 186 Oatmeal Cookies With A-Peel, June 192 Asian-Spiced Pecans, Nov 179 Flaxseed Bread, J/F 168 Ooey-Gooey Peanut Butter-Chocolate Brownies, Cajun Tortilla Chips, J/F 159 Fresh Cranberry Muffins, Dec 128 Sept 156 Celestial Chicken, Mint, and Cucumber Skewers Fresh Fig Focaccia, Aug 152 Peanut Butter-Chocolate Chip Brownies, June 198 With Spring Onion Sauce, July 106 Fruit-and-Nut Bread, J/F 103 Peanut Butter-Crispy Rice Bars, Sept 156 Cosmic Crab Salad With Corn Chips, July 106 Herbed Focaccia, Mar 138 Power Biscotti, Nov 198 Country Chicken Pâté, July 140 Honey Twists, June 197 Raspberry-Cream Cheese Brownies, June 200 Creamy Feta-Spinach Dip, J/F 158 Jalapeño Corn Bread, Nov 122 Raspberry Strippers, Dec 134 Cumin-Spiked Popcorn, July 96 Jamaican Banana Bread, Apr 212 Sesame-Orange Biscotti, Nov 214 Forest-Mushroom Dip, J/F 156 Kim’s Best Pumpkin Bread, Oct 157 Snickerdoodle Biscotti, Nov 202 Hot Bean-and-Cheese Dip, J/F 155 Lavender-Apricot Swirls, June 180 Spicy Oatmeal Crisps, Dec 130 Indian Egg-Roll Strips, J/F 159 Lavender-Honey Loaf, June 182 Toffee Biscotti, Nov 200 Italian Baguette Chips, J/F 156 Lemon-Glazed Zucchini Quick Bread, June 176 Truffle-Iced -
Download PDF Menu
E N T R E E S ◊ LINGUINI CLAMS……$24.75 Manila Clams, Garlic, White Wine Sauce, Chili Flakes S E A F O O D B A R ◊ TURKEY BOLOGNESE RIGATONI……$22.50 Turkey Ragout in a Filet Tomato Sauce, Parmesan Cheese ◊ SHORT RIBS PAPPARDELLE……$26.75 ● BIG PLATTER…… $119 Wide Egg Noodles, Braised Short-Rib Ragout 9 Oysters, 9 Clams, 9 Jumbo Shrimp, Ahi Tuna Tartar, Hamachi Sashimi, 6 Peruvian ♥ PUMPKIN TORTELLINI……$24.50 Scallops Butter Squash, Jumbo Ravioli, Sage Parmesan Cream Sauce ◊ LOBSTER & CRAB LINGUINI……$35.75 Maine Lobster and Blue Crab Meat, Light Spicy Tomato Sauce ● RISOTTO MUSHROOM AND SHRIMP……$33.50 ● SMALL PLATTER…..$65 Italian Arborio Rice, Wild Mushroom, Tiger Shrimp, Parsley 6 Oysters, 6 Clams, 6 Jumbo Shrimp, Hamachi Sashimi ● SEAFOOD RISOTTO……$34.75 S T A R T E R S Italian Arborio Rice, Clams, Scallops, Calamari, Tiger Shrimp, Mussels, White SUNSET CLAM CHOWDER……$11.25 Wine Sauce Traditional New England Style WITH BACON ● OYSTERS OF THE DAY(RAW)…..½ dz $19.95 …..1 dz $38.75 CALAMARI FRITTI……$18.50 LOBSTER ROLL……$26.75 Crispy Fried Calamari, Spicy Marinara Sauce ● WILD LITTLE NECK CLAMS(RAW)…..½ dz $14.75 …..1 dz $27.95 Fresh Lobster Chunks, Diced Celery, Light Orange Mayo, Brioche Roll TURKEY MEATBALLS……$14.50 Creamy Coleslaw………Add: Fries or House Salad…$2.75 Tomato sauce, Shaved Parmegiano, Sautéed Spinach ◊ SPICY AHI TUNA TARTARE (RAW)……$19.50 FISH TACOS……$18.95 OR SHRIMP TACOS……$23.75 ● MEDITERRANEAN GRILLED OCTOPUS……$22.50 (2) Two Tacos, Marinated Cod, Cabbage, Chipotle Aioli, Cilantro, Cherry Tomato Confit, Cannellini Bean Mousse, -
Spaghetti Con La BOTTARGA 1,250 Bottarga Are Eggs of Muggine Fish(Cured Fish Roe) Living in Sardinia Sea That Give to the Spaghetti a Full Flavor of Fish and Sea
MENU ANTIPASTI-TERRA 1. Bruschette condite con pomodoro e basilico 510 Toasted bread with fresh tomato and basil 2. Crostini di pane tostato con sughetto di funghi 540 Toasted bread with porcini mushroom sauce A.2 Vitello Tonnato 760 Sliced veal tuna,anchovies,oil and lemon sauce 3. Mozzarella di bufala alla caprese 780 Fresh mozzarella in caprese style A.3 Burrata con pomodori 880 Burrata cheese with sliced tomato 4. Prosciutto di Parma con melone o mango 820 Parma ham with fresh melon or mango A.4 Insalata Russa con prosciutto cotto 790 Mix vegetable salad in mayonnaise sauce with cook ham 5. Carpaccio di manzo con scaglie di parmigiano e sedano 810 Beef carpaccio with sliced of parmesan cheese and celery 6. Rotolino con funghi porcini dell’ Ossola 810 Rolled dough stuffed with porcini mushroom sauce 7. Mozzarella di bufala e prosciutto di Parma 790 Assorted plate with bufala cheese and Parma ham 8. Piatto assortito di formaggi italiani 890 Assorted Italian cheese 9. Misto di affettati italiani e verdure marinate 1860 Piatto fantasia typical Italian cold cuts All prices are VAT inclusive and subject to 10% Service Charge ANTIPASTI-MARE 10. Cocktail di gamberi in salsa aurora 720 Shrimp cocktail in salsa aurora sauce 11. Frutti di mare in extravergine e succo di limone 660 Mixed fresh seafood with olive oil and lemon 12. Spadellata di vongole piccantine 660 Saute clams in white wine sauces 13. Carpaccio di tonno fresco e rucoletta 750 Fresh tuna carpaccio with rucola salad 14. Letto di lapulapu con pomodori e kiwi 680 Lapulapu carpaccio with fresh kiwi 15. -
Di Eataly Experiencing Eataly Is Simple
LE CUCINE DI EATALY EXPERIENCING EATALY IS SIMPLE E AT. We serve straightforward, simple food, for those who want to experience authentic Italian cuisine. We believe that with a few, Eat better, high-quality ingredients it is possible to prepare great tasting and “ satisfying dishes, at Eataly eating is simple. live better. ” SHOP. We present high-quality products from Italy and the best products from local producers. From artisanal producers to the rare, one of a kind production, from pasta to biscuits, to fresh bread, to the best cheeses and cured meats, at Eataly shopping for high-quality food is simple. LEARN. WE DELIVER! We provide many opportunities to learn about Italian food, culture and beyond though courses, guided tastings, demonstrations, and events. We believe that the more you FIND US ON ALL MAJOR FOOD know, the more you enjoy, at Eataly learning is simple. ORDERING PLATFORMS Mulino Marino flour is produced from soft GLI ANTIPASTI Italian wheat, carefully selected and blended to produce the highest-quality flour ZUPPA DEL GIORNO Soup of the day. Ask your waiter for today’s selection ANTIPASTO MINESTRONE GENOVESE | 35 DELLO CHEF | 99 Vegetable soup, drizzled with home-made pesto sauce Selection of Antipasti: fritto di calamari (90g), patatina tonda, arancino, mozzarella fior di latte and artichokes PATATINA TONDA | 19 Home-made potato chips BURRATA E TARTUFO | 79 FRITTO DI CALAMARI | 55 Burrata cheese served with datterino tomatoes, basil and preserved black Deep fried squid (180g) truffle BRUSCHETTA POMODORINI, RICOTTA ARANCINI -
PASTA ALLA NORMA a Simple Sicilian Supper
PASTA ALLA NORMA A simple Sicilian supper Ingredients cooks. Do this in batches until eggplant is soft – you don’t want to RESCUE PLAN: • 2 lbs eggplant (about 2 med.) • 7 TBS olive oil overcrowd the pot. Set aside on a Your help rewarded • 1 small onion, chopped plate, reserving juices. Meanwhile, • 5 garlic cloves, minced salt and boil water for the pasta (we • 1 tsp crushed red pepper like penne). • 1 TBS fresh oregano In eggplant pot, use remaining olive “ I stumbled on this super-rich red in Sicily’s • 1 28 oz can San Marzano oil (adding more if needed) to cook tomatoes, crushed by hand onion and garlic until soft, about lost village of the vines. An amazing story • 1 lb pasta 1 min. Add tomatoes and their • torn basil leaves juices; stir until just bubbling. Add – and amazing price.” • 2 oz. Ricotta Salata, crumbled eggplant back to pot with oregano • 2 oz. Grana Padano, crumbled and red pepper. Stir and let simmer – Davy Zyw on low until pasta is done. Drain Instructions pasta and combine with sauce. Cut eggplant into 3/4” cubes, peeling some (not all) of the skin. Transfer to large serving bowl Unique In dutch oven, sauté with olive oil (family style, of course). Combine over medium heat, sprinkling cheeses and sprinkle over pasta; with salt and pepper as eggplant garnish with torn basil leaves. NEW Red ONLY $10.83 Tenuta Fenice 2016, Sicilia a bottle 6 btls $69.94 B3198616 12 btls $155.88 $129.88 C3198616 LTF0817 Order now at laithwaiteswine.com/sale or call 1-800-649-4637 .