DOCSLIB.ORG

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

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
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. Gamberetti affogati al vino bianco 780 Saute shrimp with white wine Mediterranea style 16. Carpaccio di polipo su letto di patate 760 Octopus carpaccio with sliced potato in balsamic 17. Anelli di calamari alla Livornese 720 Squid ring with green peas and tomato sauces 18. Salmone affumicato della Norvegia 790 Norwegian smoked salmon with capers,olive oil and lemon 19. Trittico carpacci di pesce e insalata mare 1860 Salmon,tuna ,lapu lapu carpaccio and seafood salad( Good for two) All prices are VAT inclusive and subject to 10% Service Charge INSALATA 20. Insalata mista dell’ orto 490 Garden Salad 21. Insalata Caruso 510 Mixed salad with tuna, boiled eggs and mozzarella 22. Rucola con pomodoro e scaglie di parmigiano 480 Rucola salad with tomato and slices of parmesan cheese ZUPPE E MINESTRE 23. Minestrone di verdure alla Genovese 490 Soup of mixed fresh vegetables 24. Brodetto di mare 490 Mixed seafood soup 25. Crema di funghi champignon e porcini 520 Mushroom soup 26.Ravioli in brodo di pollo 640 Home-made ravioli in chicken broth All prices are VAT inclusive and subject to 10% Service Charge PASTA-TERRA 27. Penne all’arrabbiata 520 Penne with tomato sauce, garlic and fresh chilli 28. Spaghetti alla Bolognese 530 Spaghetti with meat sauce in Bolognese style 29. Trenette al pesto Genovese 490 Trenette with typical Genovese pesto sauce 30. Spaghetti alla carbonara 540 Spaghetti with bacon, egg yolk and parmesan cheese 31. Spaghetti Caruso 520 Spaghetti with fresh tomato, basil and zucchini 32. Pasta alla Norma 580 Rigatoni pasta with fresh tomato, eggplant and ricotta cheese 33. Bucatini alla amatriciana 590 Bucatini with bacon, tomato sauce and pecorino cheese 34. Maccheroni al sugo di salsiccia 620 Maccheroni with Italian sausage sauce 35. Gnocchetti di patate alla bava 690 Home-made potato with four different cheese sauce All prices are VAT inclusive and subject to 10% Service Charge PASTA-TERRA 36. Ravioloni Emiliani ripieni al burro e salvia 690 Home-made ravioloni with spinach, ricotta cheese in butter and sage A.36 Ravioli Carne al burro e salvia 740 Classic Italian Ravioli with Parma ham,Veal, Pork and parmesan cheese in butter and sage 37. Garganelli di mamma Martina 760 Home-made garganelli with porcini mushroom 38. Tagliatelle alla crema di tartufo 780 Home-made tagliatelle with truffle cream and Parma ham A.38 Tortelloni D’Alba 710 Homemade pasta with spinach, ricotta cheese and truffle cream 39. Lasagna all’ Emiliana 740 Home-made pasta with meat sauce in Emiliana style A.39 Lasagna Vegetariana 680 Vegetarian lasagne with spinach in tomato sauce 40. Trittico di pasta terra 890 Three kinds of homemade pasta All prices are VAT inclusive and subject to 10% Service Charge PASTA- MARE 41. Spaghetti aglio olio e peperoncino con vongole 660 Spaghetti with garlic, olive oil, chili and clams 42. Spaghetti scoglio al pomodoro 690 Spaghetti with fresh seafood in spicy tomato sauce 43. Garganelli in salsa di pomodoro e gamberi 690 Home-made garganelli with shrimps and tomato sauce 44. Tagliatelle ai frutti di mare 690 Tagliatelle with mixed seafood in white wine sauce 45. Spaghetti al nero di seppia 690 Spaghetti with special black sauce 46. Tagliolini Portofino con salmone e caviale 750 Home-made tagliolini with salmon and caviar 47. Spaghetti alla polpa di granchio 750 Spaghetti with meat crab sauce 48. Trittico di pasta mare 890 Three different pasta in seafood sauce 49. Spaghetti Positano con gamberoni 1250 Spaghetti with king prawns in tomato sauce 50. Spaghetti all aragosta (400grams) N.A. 2200 Spaghetti with Lobster All prices are VAT inclusive and subject to 10% Service Charge RISOTTI 51. Risotto alla rucola 680 Italian rice with rucula A.51. Risotto gialo alla Milanese allo zafferano 660 Milano style rice with yellow zaffron B.51. Risotto alla Milanese al salto 680 Jumping rice 52. Risotto vegetariano 680 Italian rice with vegetable 53. Risotto al nero di seppia 690 Italian rice with squid in black sauce 54. Risotto con punte di asparagi 680 Italian rice with asparagus and parmesan cheese 55. Risotto ai funghi porcini 740 Italian rice with porcini mushroom All prices are VAT inclusive and subject to 10% Service Charge SECONDI DI CARNE (MEAT) 56. Involtini di pollo alla salvia e piselli 690 Chicken breast rolls in Novarese style 57. Filetto di pollo impanato 690 Pan fried chicken breast A.58 Fegato di vitello alla veneta 780 Veal liver in veneziana style 58. Straccietti di manzo strapazzati 960 Slices of U.S Beef Sirloin in butter 59. Tagliata di manzo al rosmarino 990 Slices U.S Beef Sirloin in rosemary,garlic and olive oil 60. Cotoletta di vitello alla Milanese 1100 Pan fried veal 61. Scaloppine di vitello al limone 1000 Veal slices in lemon sauce 62. Stinco d’agnello brasato in vino rosso 1580 Lamb shank in pietmonte style with red wine sauce 63. Ossobuco di vitello alla Milanese 1920 Veal shank in Milanese style with saffron rice 64. Filetto di manzo al pepe verde 2300 Grilled Angus beef with green pepper (Angus U.S. meat) 65. Filetto di manzo al cognac 2300 Grilled Angus beef flamed with cognac (Angus U.S. meat) 66. Costata di manzo alla griglia 3200 N/A RIB ETE STEAK grilled (Angus U.S. meat) ( about 350 grams) All prices are VAT inclusive and subject to 10% Service Charge SECONDI DI PESCE (FISH) 67. Frittura di calamari, gamberi e zucchini 890 Assorted deep fried calamares and shrimps 68. Filetto di tonno fresco scottato 790 N/A Tuna fillet seared in butter 69. Lapulapu alla Favignana 1050 Grilled lapulapu fillet with capers and olives A.69 Filetto di cernia impanato 1050 Pan fried lapulapu 70. Salmone fresco agliagrumi 1100 Fresh salmon with lemon and orange flavour 71. Cernia alla puttanesca con capperi e olive 1050 Lapulapu in tomato sauce with olives and capers A.71 Trancio di salmone al cartoccio 1100 Fresh salmon in foil with extravirgin olive oil and herbs 72. Gamberoni al chardonnay 1550 King prawns with special wine sauce 73. Grigliata mista di mare 1580 Grilled lapulapu fillet, king prawns and squid 74. Aragosta con sughetto di burro fuso e limone (800grams) N.A. 3600 Lobster in lemon and butter All prices are VAT inclusive and subject to 10% Service Charge PIZZE ITALIANE ( Oval Pizza Add P 150.00) 75. Margherita 690 Tomato,mozzarella and basil A.75 Margherita with Mozzarella Bufala 890 Tomato,mozzarella bufala and basil 76. Napoletana 690 Tomato,garlic,anchovies and mozzarella 77. Capricciosa 760 Tomato, artichokes, ham and mozzarella 78. Frutti di mare 760 Tomato,mozzarella and mixed seafoods 79. Calabrese 760 Tomato,mozzarella,olives,bell pepper and spicy salami 80. Positano 760 Tomato,mozzarella and Parma ham 81. Boscaiola 760 Tomato,mozzarella,ham and mushroom 82. Caruso 760 Tomato,mozzarella,olives anchovies and Parma ham 83. Salsiccia 760 Tomato,mozzarella,mushroom and Italian sausage 84. Rucola 760 Tomato,mozzarella and arugula 85. Quattro Stagioni 760 Four different tastes 86. Quattro formaggi 790 Four different cheeses 87. Calzone 790 Pizza pocket stuffed with mozzarella and ham All prices are VAT inclusive and subject to 10% Service Charge DOLCE E FRUTTA (Dessert) 88. Gelato della casa 410 Home-made ice cream 89. Gelato affogato al caffe 420 Ice cream with espresso 90. Macedonia di fruttafresca 390 Fresh fruits salad 91. Mousse di cioccolato 430 Chocolate mousse with special biscuit from Saronno 92. Tiramisu 430 The classic mascarpone 93. Panna cotta 430 The classic Italian panna cotta 94. ZuppaInglese 430 Chocolate,pastry cream,biscuit and marzala wine 95. Crème Brûlée 430 96. Tartufo Classico 460 A coffee parfait ice creates core in a Sabayon semifreddo ice cream with Sprinkled crushed meringue 97. Semifreddo Al Torroncino 460 Ice cream nougat parfait decorated with hazelnut praline A.97 Semifreddo Al Cappuccino 460 Ice cream semifreddo with heart to taste vanilla and grain of sponge cake With chocolate All prices are VAT inclusive and subject to 10% Service Charge Suggested Menu from our CHEFS and ...from EMILIO'S Mother… Mt.Fuji Chocolate Desserts 560 A special Japanese chocolate dessert Chicken Liver Pâté 580 100 grams of a very delicious pâté that you can also spread on the bread.
Load more

Recommended publications
  • 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 -
    [Show full text]
  • 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.
    [Show full text]
  • 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 .
    [Show full text]
  • Pasta Alla Norma
    Pasta alla Norma Time: 30 min. Difficulty: Easy Ingredients (4 people) For this recipe we used: Organic chopped tomatoes 26.6oz 1 box Organic chopped tomatoes 26.6oz 1 box Basil, sliced or torn 1/4 cup (optional) Cloves garlic 3 chopped Eggplant 1 medium, cut into 1 inch cubes Feta 1/3 cup, crumbled* Olive oil 5 tablespoons Parmigiano reggiano (parmesan cheese) 1/4 cup, grated* Pasta, such as rigatoni 6 ounces Red pepper flakes 1 pinch Salt and pepper to taste 1 di 2 Preparation A quick and easy eggplant pasta topped with fresh basil and plenty of cheese! Yum! Pasta alla Norma is a Sicilian pasta dish with fried eggplant (aka aubergine) in a tomato sauce with basil and ricotta salata. The star of the show is of course the eggplant which is fried or sautéed in olive oil golden brown and tender. The tomato sauce is really easy to make starting out with a box of Pomì organic chopped tomatoes to which garlic and red pepper flakes are added. Everything is finished off with fresh basil and crumbled ricotta salata where ricotta salata is a pressed, salted, dried, and aged version of ricotta. It can sometimes be difficult to find ricotta salata and a good substitute is the combination of feta and parmesan, which taste amazing and are easier to find. This tasty eggplant pasta dish comes together in less than 30 minutes making it perfect for quick and easy meals! 1. Start cooking the pasta as directed. 2. Meanwhile, heat 4 tablespoons of oil in a heavy bottom skillet over medium heat, add the eggplant and cook until lightly golden brown on all sides and tender, about 2-3 minutes per side, before setting aside.
    [Show full text]
  • Pre-Antipasti Sliced Chunks of Aged Parmigiana-Reggiano $ 9.00
    Rev 8/05 Pre-Antipasti Sliced Chunks of Aged Parmigiana-Reggiano $ 9.00 Drizzled with an Aged Balsamico Glaze, Surrounded by Roasted Cinnamon Walnuts, Served Family Style, 6 Pieces Antipasti Olive Fritte $ 6.95 Deep Fried Sicilian Green Olives Stuffed with Gorgonzola & Walnuts Drizzled with Fig Infused Balsamico Glaze Pasta E Fagioli $ 6.95 A Simple Tuscan White Bean Soup with Pecorino Raviolini & Extra Virgin Olive Oil Southern Style Chicken Soup $ 6.75 Tubbettini Pasta, Carrots, Onions Celery & Seasonings in Chicken Broth Italiano Peppers & Potatoes $ 7.99 Sweet Long Finger Peppers, Italian Sliced Deep Fried Potatoes with Garlic, Oil & Seasonings Broccoli Rabe, Sliced Sausage & Pre Roasted Potatoes $ 8.50 All Sautéed Together with Garlic & Olive Oil, Served in its Own Natural Broth & Sprinkled With Parmesan Cheese Beef Carpaccio $ 8.99 USDA Choice Dry Aged Raw Sirloin with Capers, Parmesan Cheese, Arugula & Extra Virgin Olive Oil & Homemade Fresh Mozzarella Grilled Portobello Mushrooms $11.75 Topped with Wilted Spinach, a Grilled Tomato Slice, Goat Cheese & Aged Balsamic Extract & a Splash of Olive Oil Clams Casino $ 9.50 Baked Top Neck Clams on the Half Shell Stuffed with Bacon, Peppers & Onions Grilled Calamari $ 8.50 Over Arugula with a Balsamic Glaze Family Style Appetizers “All on an Oversized Colorful Dish – Serves 2, 4 or 6 People” Cold Antipasto Della Casa $14.50 for 2 Prosciutto, Salami, Buffalo Mozzarella, Sun-Dried Tomatoes, Stuffed Mushrooms, Peppers, $28.75 for 4 Tomatoes, Olives, Provolone & Artichoke Hearts $39.00 for
    [Show full text]
  • Delivery MENU
    Delivery MENU ABOUT THE CHEF Chef Max obtained his culinary art degree from Alma institute in Parma, Italy. He worked as Sous Chef for Starred Michelin Chefs in Italy and USA. In San Diego, he worked as sous chef at Bice Ristorante with Chef Mario Cassineri. With several years working in the fi ne dining and hotel industry and candid passion for cooking, Chef Max is capable of delivering creative catering. Our senior catering sales manager will work with you to create the perfect selection for your most important meal. For more information email to [email protected] or you can call at 619-496-9325. WWW .Z AFFERANO C ATERING . COM BOXED LUNCH $12.99 CORPORATE served with a choice of fruit or chips BREAKFAST $9.95 or salad. Select one item from the menu below Minimum order applies. All orders need an advance notice of 24 hours. SELECT ONE FROM THE PANINI Assorted Freshly Baked Homemade LIST BELOW: Muffi ns / Cinnamon Rolls / Danish / Croissants PANINI OR SANDWICHES BEVERAGES $8.99 Orange Juice/ Coffee (Regular-Decaf) MORTAZZA with condiments / Hot Tea with condi- Mortadella, Brie Cheese, ments / Milk Homemade Tomatoes Jam ITALIANO BREAKFAST CHARCUTERIE TRAY Prosciutto di Parma, Brie, A Selection of Cold Cuts. Tomatoes, Lettuce, Pesto $49 serves 10 ppl. VERDURINO (VEGETARIAN) YOGURT PARFAIT Seasonal Veggies, basil, mozzarella, Plain Yogurt, Granola, Fresh fruit. and balsamic glaze. $35 serves 10 ppl. CARPACCIO QUICHE LORRAINE Beef Fillet Sliced Thinly, Arugula,Toma- Vegeterian or Veggie and Italian ba- toes, Shaved Parmesan Cheese, Evoo, con. $39 serves 10 ppl. Balsamic Glaze SEASONAL FRESH FRUITS PLATTER CAPRESE (VEGETARIAN) $35 serves 10 ppl.
    [Show full text]
  • Seafood Aglio É Olio RM 33 Smoked Duck Carbonara RM 32 Pasta Alla
    Available from 11.00am to 8.00pm Seafood Aglio é Olio RM 33 Spaghetti, olive oil, garlic, prawn, mussels, squid, cherry tomatoes, chili flakes, parsley, anchovy crumbs and rocket salad Smoked Duck Carbonara RM 32 Fettucine, smoked duck, button & shitake mushroom, parmesan cheese, parsley and egg yolk Pasta alla Norma (V) RM 26 Spaghetti, marinara sauce, roasted eggplant, garlic, basil and parmesan cheese Creamy Tom Yum RM 29 Fettucine, garlic, red onion, lemongrass, kaffir lime leaf, button and shitake mushroom, coconut milk, grilled Ayam percik, lime sliced V - Vegetarian Available from 11.00am to 8.00pm Beef Bacon Aglio é Olio RM 29 Spaghetti, olive oil, garlic, beef bacon, tomato cherry, chili flakes, parsley, poached egg, rocket salad Creamy Pesto (V) RM 28 Spaghetti, garlic, basil, tomato cherry, cream, basil pesto, eggplant parmigiana, rocket salad, parmesan cheese Seafood Marinara RM 33 Spaghetti, garlic, marinara sauce, parsley, prawn, mussel, squid, basil, parmesan cheese Nyonya Ulam Rice RM 26 Fragrant rice, grilled chicken with spices, salted egg, poppadum, cucumber slices, fried eggplant, anchovy crumbs and chili shrimp paste V - Vegetarian Available from 11.00am to 8.00pm Nasi Lemak Bowl RM 26 Coconut rice, crispy deep-fried chicken, home-made sambal, anchovies, soft boiled egg, cucumber slices, ground peanut, bonito flakes Authentic Fish & Chip RM 33 Deep-fried seabass in herb batter, buttered green peas, fries, served with a lemon wedge with tartar sauce on the side Crispy Chicken Gochujang RM 33 Crispy deep-fried chicken,
    [Show full text]
  • Pasta Primavera Recipe from the Gourmet Cookbook Published By
    14825_05_p202-249_r14rc.qxd 6/29/04 3:44 PM Page 211 H cup finely grated Parmigiano-Reggiano, plus 1 additional for sprinkling 2 O cup heavy cream 3 G teaspoon salt 4 G teaspoon freshly ground black pepper 5 6 Cook fettuccine in a 6- to 8-quart pot of boiling 7 salted water (1 tablespoon salt per every 4 quarts 8 water) until al dente. Reserve G cup cooking water 9 and drain pasta. 10 Meanwhile, thinly slice 3 tablespoons butter; set 11 aside. 12 cut the pasta into fettuccine: If When pasta is cooked, melt remaining I stick (6 13 necessary, attach fettuccine blades (to cut G-inch- tablespoons) butter in a 2- to 3-quart flameproof 14 wide strips) to pasta machine. Feed one end of driest gratin dish (see Cook’s Note) over low heat. Add 15 pasta sheet (the first one you rolled out) into cutters, pasta and toss to coat, lifting strands. Add cheese, re- 16 holding other end straight up, then catch strips from served cooking water, cream, reserved butter, salt, 17 underneath machine before sheet goes completely and pepper and toss to combine well. Sprinkle with 18 through rollers and gently lay across floured baking additional cheese and serve immediately. 19 sheets. (Alternatively, lightly flour strips and hang 20 over backs of straight-backed chairs.) Repeat with re- cook’s notes 21 maining sheets of pasta. Let pasta dry for at least 5 ■ You can use a large deep skillet to sauce the pasta. 22 minutes before cooking. Serve the pasta on plates and sprinkle with additional 23 cheese.
    [Show full text]
  • Piccoli Piatti Insalate Paste Al Forno Arancine Paste Asciutte Pizze
    Piccoli Piatti Paste asciutte Arancine Pizze Norma 14 Olive “Cunsate”6 Cous-Cous con pesce 28 Norma 18 Sicilian organic durum semola slowly steamed, and Sicilian Tomato rice ball stuffed with eggplant, Tomato, mozzarella, basil, eggplant, ricotta salata cheese Mix marinated olives, garlic, oregano, celery, parsley mozzarella, basil, served over ricotta sauce fish broth, with: Branzino, cod, calamari, mussels ; cinnamon, Rianata 16 Panelle 9 tomato, almonds, parsley, flavored Fried chickpea & agli-oli’ sauce Ragu’ 14 Fresh candy tomatoes, anchovies, garlic, parsley, pecorino Busiate al pesto Trapanese 20 Saffron rice ball stuffed with “Bolognese meat Caponata con crostini 10 cheese, oregano Our imported from Trapani “Busiate Campo" pasta sauce”, green peas, mozzarella, served over Eggplant, celery, green olives, capers, onions and tomato in Margherita 16 with“Trapanese” pesto: fresh tomato, organic basil, Sicilian tomato sauce sweet and savor, crostini bread Tomato sauce, mozzarella, basil garlic, Sicilian’s almond, “Nocellara” extra v. olive oil Al Burro 14 Bruschetta classica 9 Regina con bufala 19 Saffron rice ball stuffed with Italian prosciutto Roasted bread, garlic, extra v. olive oil, tomato, basil Pasta alla Norma 19 Tomato sauce, bufalo mozzarella, cherry tomato, basil Gragnano’s paccheri with fresh tomato and garlic sauce, basil, cotto, mozzarella, béchamel sauce Napoletana 17 Burrata 18 eggplant, pecorino & ricotta salata cheese Nero di seppia 14 Bread, imported burrata, arugula, olive oil Tomato sauce, mozzarella, anchovies, oregano
    [Show full text]
  • Of 1 1999 What, Me Cook?
    1999 what, me cook? Page 1 of 1 1999 99-00.htm: [what, ME cook? © 1984 dr bob enterprises] 99-01 pasta alla nora Page 1 of 2 pasta alla nora DeCecco pasta packages always have a recipe on the back of the box. A few of them have found their way into the dr bob food files, but like most of the stuff there, never got used. Penne alla norma is one of them. An eggplant pasta sauce from Sicily. Who knows what "norma" means (certainly unrelated to "Norma Jean", for example)¹. Of course we do make eggplant pasta sauces but for some reason always improvise. This time the new sister-in-law had made a really tasty eggplant side dish. Confirming her promise as a source of delicious new family food ideas. So the eggplant recently acquired with pasta in mind was recruited for this experiment the following night. We called her up for her ingredient lineup. It was simple. And it was good. We used cavatelli because we were experiencing a glut from hoarding hand carried high quality Puglia pasta from Italy inspired by exaggerated US prices for the stuff (orecchiette and cavatelli). Gnocchi would have been an equally valid choice, and if we can trust DeCecco's cardboard box recipe, penne as well. ingredients 1 lb penne, cavatelli, gnocchi, whatever 1 large eggplant, skinned, cut into 1 cm cubes 2-3 T olive oil 1 onion, chopped 2 cloves garlic (1 big one) 1 big can pelati (peeled Italian plum tomatoes) 1 T tomato paste stirred into pelati liquid allspice red pepper (not too much) black pepper salt 1/3 c freshly ground parmigiano instructions 1.
    [Show full text]
  • Vino E Grano
    09.12.2019 VINO E GRANO FESTA DEL MERCATO PIZZA alla PALA AUGUST 26 - SEPTEMBER 30 roman-style pizza WINE FORWARD, GRAIN BACKWARD Eat what you shop, and shop what you eat — our Festa del Mercato highlights dishes with products coming Pizza alla Pala is a Roman-style pizza made with stone ground directly from our fresh market counters! Celebrate and savor during your dining experience and elevate Italian flours that are stretched lengthwise and then baked CREATE YOUR OWN your shopping experience by replicating these recipes at home. at 570°F. The resulting pizza has a thick crust with a crispy BREAD BASKET exterior, and is served on its namesake “pala” or paddle. All of our breads are made fresh daily in our panetteria with our Lievito Madre MACELLERIA SALSICCIA E CIME DI RAPA | 19 and organic, stone milled flours FROM THE BUTCHERS Mutti Tomato Sauce, Housemade Mozzarella, Sweet Italian Sausage, Broccoli Rabe & STEP 1: HOUSE BAKED BREADS POLLO | 29 Fresno Chili Cascun Farms Chicken with String Beans & Fingerling Potatoes with Pesto alla Genovese RUSTICO OTTO TONDO FUNGHI E TALEGGIO | 21 With Soft & Hard Wheat Flours With Soft Wheat Flours BRACIOLE | 31 Cremini Mushroom, Taleggio DOP, Parmigiano Reggiano DOP®, Balsamic & Arugula Braised Boneless Creekstone Farms Short Rib Stuffed with Zerto's Pecorino Romano and GRANO DURO BAGUETTE MEDITERRANEO Parmigiano Reggiano®, Served with Broccoli Rabe and Spicy Croutons STRACCIATELLA CON PESTO | 24 With Durum Wheat Flours With Soft Wheat & Whole Rye Flours MANZO ALLA GRIGLIA* | 35 Liuzzi Stracciatella,
    [Show full text]
  • Storyteller in the Kitchen the Companion Cookbook to the Popular Television Series
    Thank You! The first episode of my first series aired on public television in December 1994. Today, a sunny spring day in 2017, I marvel at how far I have come from where I started. It is beyond all that I had ever thought possible. For the last 10 years, the sponsorship of Domino and C&H Sugar has allowed me to express my vision and to present our viewers with a television series that, I believe, represents the very essence of who I am. Thank You Domino Sugar! Thank You C&H Sugar! for making my television series and this book possible! Storyteller in the Kitchen The companion cookbook to the popular television series Book Design Paul Dillow Photography Dalen Muster Additional Photography Nanci Stellino Editor Sarah Hinton ©2017 Nick Stellino Productions Los Angeles, California All rights reserved. No part of this book may be repro- duced in any form or by any elec- tronic or mechanical means, in- cluding information storage and retrieval devices or systems, without prior permission from the publish- er, except that brief passages may be quoted for review. Contents Recipes Tuna with Puttanesca Sauce 85 Blueberry Crumble 87 Tortellini in a Creamy Parmesan Sauce 9 Maureen’s Farro Salad 90 Pasta with Clams “Essenziale Style” 11 Shrimp in the Pot 92 Chicken Scaloppini 13 Grandma’s Braciole 94 Apple Tartlet 15 Aunt Buliti’s Strawberries 96 Sausages Braised in Tomato Sauce 19 Chicken, Hunter Style 100 Nanci’s Pasta 21 Sautéed Green Beans with Garlic and Lemon 103 Pasta with Shrimp 23 Pork Chop Alla Milanese 104 Sicilian Fish Soup 25 Marinated
    [Show full text]