Antipasto Primo Secondi Dolce

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Secondi Cacciucco Tuscan seafood stew with prawn, baby octopus, Antipasto squid, mussels, turbot in lightly spicy tomato broth (GF) Olives Castelvetrano, cerignola, taggiasca olives Pork Belly Carbonara* marinated in garlic, onion, lemon, Calabrian With garganelli and peas peppers (GF,V) Colorado Lamb Meatballs Mazzotta A ½ rack of lamb, white beans, roasted red Meatballs in marinara with Calabrian peppers, peppers, pickled red onions, watermelon radish basil, parmesan (GF) Carpaccio Papa’s Clam Spaghetti* Beef carpaccio in a marinade of anchovy, capers, White wine, cherrystone clams, chili, garlic shallots, pine nuts, pickled mushrooms (GF) Scaloppine Crab Salad Seared scallops, bacon, braised chard, cauliflower Peekytoe crab, blood orange, shallot, watercress (GF) with citrus olive oil (GF) Lasagna Bella Burrata Beef lasagna with ricotta, mascarpone, parmesan With sliced persimmon in a pomegranate mint Bone-in Prime 18oz New York Strip EVOO sauce (GF,V) In rosemary balsamic with broccoli rabe and sun-dried tomato, Calabrian peppers, fingerling Primo potatoes Potato Gnocchi Mezzo Pollo With braised short rib meat, radicchio, hazelnuts Half of an organic, free-range chicken, polenta, Agnolotti roasted root vegetables (GF) Filled with celery root puree, in brown butter, walnuts Dolce Squash Tortelli Mela D’oro Delicata squash-filled tortelli with sage, squash White chocolate mousse and apple gelee in a seeds (V) candied chocolate shell (GF) Beef Bolognese* Panna Cotta With pappardelle pasta, carrots, onion, celery, Coffee, cocoa and sweet mascarpone (GF) garlic, Pecorino Romano Cannoli Risotto Crispy shelled cannoli with creamy, sweetened Wild mushroom, parmesan (V) ricotta Raviolo Brown butter, sage, pine nuts, egg yolk & ricotta *Gluten free noodles raviolio (V) available upon request Pasta alla Norma* Casarecce, eggplant, tomato, basil, ricotta salata in a classic red sauce 812 12th Street, Golden, CO 80401 | 720-289-4859.

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Aqua Mediterranean Menu.Indd
RESTAURANT Mediterranean Menu APPETIZERS Bacon wrapped prawns with coconut Roasted coconut coated tiger prawns wrapped in bacon with chili mango chutney dip $15 Grouper fish panzanella Italian style salad of tomato kalamata olives and cucumber in bread crust with spicy tossed grouper fish and extra virgin olive oil $14 Crispy fried “fritto misto” Prawns & calamari deep fried with lemongrass chili mayo $24 SOUP Sea bass cioppino with squid ink croutons Delicate soup of sea bass fish with japanese panko and white wine, typical from genoa area $16 Drunken baby octopus cacciucco with garlic bread crouton Baby octopus cooked with a touch of red wine chianti with tomato garlic oregano and onions typical from tuscany region $18 for vegetable options, gluten free options or any allergies please discuss with service champion for assistance all prices include 12% GST SEAFOOD SPECIAL Herbs filled ravioli with lobster cognac Homemade herbs and ricotta cheese ravioli with a creamy cognac lobster sauce $26 Homemade tagliolini with homemade basil pesto calamari and scampi Our homemade fresh pasta served with our homegrown basil pesto and seafood $26 Risotto “Frutti di mare” Special carnaroli rice selection creamy with mussels, prawns, cuttlefish $28 Steamed grouper on eggplants and pecorino cheese velouté Fillet of grouper fish stamed with herbs on a bed of creamy eggplants and aged sheep cheese $25 Maldivian lobster Local fresh lobster cooked to your taste grilled or thermidor or thai curry or masala- or chili fried $100 / kg Slow cooked octopus tentacle
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Expanded GUIDE-CREATE June 2020
Venice and Its Lagoon A San Antonio Christmas Sample the splendid art treasures Joseph joins the locals and visitors of Venice, explore its backstreet to celebrate the season along San wonders and cruise its lagoon. Antonio's famous river walk. 11:30pm Best of the Joy of 11pm Rick Steves' Europe Painting European Travel Skills, Part I Bridge to Autumn Practical advice on how to have a An American treasure, the covered fun, affordable and culturally bridge, is a perfect subject for broadening trip to Europe is given. WSKG-DT3 today's Bob Ross painting. 11:30pm Best of the Joy of 12am Moveable Feast with Fine Painting June 2020 Cooking Trail's End Dijon, France Bob Ross paints a cloudy sky, a expanded listings Escargot bonbons and Burgundy dense forest, leafless liner-brush roast chicken and classic escargots trees and a surprise at the end! and quinoa are served. 12am Moveable Feast with Fine 1 Monday 12:30am America's Test Kitchen Cooking 8pm America's Test Kitchen from from Cook's Illustrated Seattle, Washington Cook's Illustrated Grown Up Comfort Classics Steamed mussels and a spiced Grown Up Comfort Classics Bridget Lancaster and Julia Collin mussel and saffron soup is followed Bridget Lancaster and Julia Collin Davison unlock the secrets to by grilled whole salmon. Davison unlock the secrets to simple stovetop macaroni and 12:30am In Julia's Kitchen with simple stovetop macaroni and cheese. Master Chefs cheese. 2 Tuesday Zarela Martinez 8:30pm Moveable Feast with Fine Tamales with mole verde are Cooking 8pm In Julia's Kitchen with Master Chefs prepared using corn flour, lard, corn Dijon, France husks, herbs and tomatillos.
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MAY 2021 MAY l DELLA N. 337 CIVILTÀ TAVOLA ACCADEMIA ITALIANA DELLA CUCINA INTERNATIONAL EDITION ACCADEMIA ITALIANA DELLA CUCINA ISTITUZIONE CULTURALE DELLA REPUBBLICA ITALIANA FONDATA NEL 1953 DA ORIO VERGANI www.accademia1953.it CIVILTÀ DELLA TAVOLA CIVILTÀ 2021 N. 337, MAY Table of contents CIVILTÀ DELLATAVOLA ACCADEMIA ITALIANA DELLA CUCINA INTERNATIONAL EDITION MAY 2021 / N. 337 Focus of the President EDITOR IN CHIEF PAOLO PETRONI 2 Vaccine chaos and uncertain COPY EDITOR regulations delay rebirth SILVIA DE LORENZO (Paolo Petroni) LAYOUT SIMONA MONGIU L’ACCADEMIA ITALIANA DELLA CUCINA TRANSLATOR è stata fondata nel 1953 da Orio Vergani ANTONIA FRASER FUJINAGA e da Luigi Bertett, Dino Buzzati Traverso, Cesare Chiodi, Giannino Citterio, Ernesto Donà THIS ISSUE INCLUDES ARTICLES BY dalle Rose, Michele Guido Franci, Gianni Mazzocchi GIUSEPPE BENELLI, Bastoni, Arnoldo Mondadori, Attilio Nava, MAURIZIA DEBIAGGI, Arturo Orvieto, Severino Pagani, Aldo Passante, ANNA LANZANI, Gian Luigi Ponti, Giò Ponti, Dino Villani, PAOLO PETRONI, Edoardo Visconti di Modrone, CLAUDIO TARCHI, con Massimo Alberini e Vincenzo Buonassisi. ROBERTO ZOTTAR. PHOTO CREDITS ADOBE STOCK. Traditions l History vvv Charles Baudelaire’s PUBLISHER 3 ode to wine AccADEMIA ITALIANA DELLA CUCINA VIA NAPO TORRIANI 31 - 20124 MILANO (Giuseppe Benelli) TEL. 02 66987018 - FAX 02 66987008 [email protected] [email protected] [email protected] WWW.AccADEMIA1953.IT vvv MONTHLY MAGAZINE REG. N. 4049 - 29-5-1956 TRIBUNALE DI MILANO Cuisine l Products l
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Young Italian
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Chef Ricchi's Cacciucco (Fish Soup)
Chef Ricchi’s Cacciucco (Fish Soup) Cacciucco is an ever-changing recipe based on what is available at the time. Some items are ALWAYS there: clams, mussels, tomatoes, white wine. But for the rest, feel free to improvise: add octopus, calamari, whatever you feel like adding. The important thing is that you follow a number of steps to develop the flavors. And this is how you do it. Ingredients 1 1/2 tbsp olive oil 2 cups of dry white wine (pinot grigio, verdicchio work 1 lb. mussels, clean, in the shell perfectly) 1 lb. clams (smallest you can find), clean, in the shell 4 tbsp of chopped parsley 8-10 large shrimps, with the shell, but deveined 2 peperoncini finely chopped (or chile de arbol, if it is easier to find for you- remember that chile de arbol is 12 oz. white fish, chopped in bite sized pieces: whatever hotter than peperoncino) you have: I often use tilapia, but you could use any inexpensive white fish 4 cloves of garlic, finely chopped 10-12 mini bay scallops (you can use normal scallops - 1 red onion, finely chopped 8/12 of them , or omit them) salt and pepper to taste 1/2 can of diced tomatoes 12 slices of baguette or ciabatta bread A handful of cherry tomatoes, cut in half How to make it 1. Heat the olive oil in pan large enough to contain all the fish and the broth that you will develop. I use cast iron be- cause it better conveys the heat to the food, but any large pan with a lid will do.
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Sac-Anime Cacciucco
Safe Harbor A monthly newsletter published by the Ledgerwood Law Group dedicated to the rights injured workers, Social Security Disability claimants, food, travel, gardening, fishing, camping and life on the open road. January 2014 No. 5 IMR: Injured Workers’ Medical Treatment Rights Jeopardized— Again! By: Thomas K. Ledgerwood, Esq. and Keya Bartlett, Paralegal As they say, if you like law or sausage, This newest tool was called Independent you do not want to see either being made….. Medical Review (IMR). The bill was ram- Something really nasty happened in rodded through the legislature and down a Sacramento last year to the rights of men and well-greased political slip and slide into the women injured on the job here in California. welcoming arms of Governor Jerry Brown. It was one of those “sneaker” bills owned and As a result, SB 863’s IMR provisions operated by Big Business and Big Insurance. are now the law of the land. In essence, IMR The plan was to save hundreds of millions is designed to save money by eliminating an of dollars by giving workers’ compensa- injured workers’ right to have a judge rule tion insurance carriers better tools to clamp on the reasonableness of a utilization review Medical Evaluator or a treating physician that down on medical treatment mandated by the denial of medical treatment. The opinion of has personally evaluated the injured worker no Labor Code for workers injured on the job. an Agreed Medical Evaluator, a Qualified longer controls. Continues on next page. Cacciucco Sac-Anime It is tough having the greatest staff in man’s stew that is deeply flavored with If you have young children, this article is a must the universe.
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Copyrighted Material
INDEX A arugula “family meal” at, 242 Achatz, Grant, 264 Arugula Salad with Baby Turnips, garde manger at, 35 Adrià, Ferran, 262 Pine Nuts and Orange, 24 menu at, 61 Aged Balsamic Ice Cream, 187 Charred Octopus with Peach, Arugula olive oil tastings at, 191 aïoli and Aged Balsamic, 93 team at, 104, 106 Trufﬂ e Aïoli, 205 Pan Roasted Duck Breast with Wilted wine service at, 106 Alinea, 264 Arugula and “Dolce-Forte” Sauce, 28 biscuits almonds asparagus Cornmeal Biscuits with Whipped Grape, Almond and Radicchio Salad White Asparagus with Anchovy-Herb Honey Butter, 118 with Black Olives, 207 Butter, 54 Bistecca alla Fiorentina, 162 Honey Granola, 119 Atlantic oysters, 65 black olives Amaro avocados Grape, Almond and Radicchio Salad Tuscan Sunset Cocktail, 24 Avocado Salsa Verde, 182 with Black Olives, 207 anchovies Tropical Salad, 276 Pan-Roasted Arctic Char over Black Anchovy Vinaigrette, 71 Olive Potatoes and Melted Cherry Anchovy-Herb Butter, 54 Tomatoes, 210 Andrés, José, 262, 266 B blackberries Anselmi Capitel Croce, 159 bacon Blackberry Tomato Crumble, 57 Aperol Carbonara, 159 Blue, 123, 261, 266 White Wine-Citrus Spritzers, 211 Baked Zucchini with Seasoned Bread blue cheese appetizers Crumbs, 93 Blue Cheese Vinaigrette, 184 Classic Beef Tartare, 250 Balsamic Mignonette, 72 Blue Hill, 237 Deviled Eggs with Smoked Salmon, Barber, Dan, 237, 238, 242 Blue Hill at Stone Barns, 237–238 249 Barely-Cooked Scallops with Tomato boar. see wild boar Oyster Sangrita, 71 Compote and Champagne Beurre Bolli, Luigi, 150 Salmon Rillette, 181 Blanc, 225 Bonny Doon Le Cigare Volant, 22 Spiced Olives, 204 basil Botani Moscatel Seco, 139 Spicy Parmesan-Pistachio Cheese Artichoke and Escarole Salad with Bouillabaisse, 97 Straws, 183 Pecorino Pesto, 162 Boulangere Potatoes with Bay Leaf, 254 Thinly Pounded Smoked Salmon bass.
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Soup Pasta Risotto
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Paradisooakvillecookingschedu
@ An Evening in Greece - $70 The Cooking Studio Paradiso Let the rhythmic bouzouki music transport you to the Aegean Sea. The fragrant aromas of garlic, lemon juice, oregano and olive oil will keep you there, if for only the evening. The menu Class Schedule is unmistakably Greek; the flavors of this robust cuisine are sure to please. Our menu kicks off with an assortment of mezzes including garlic and oregano roasted lamb, spanikopita and Winter/Spring 2011 lemon herb squid. For a uniquely Grecian comfort food we have mousaka, and of course baklava for dessert. Wednesday February 23 2011 @ 7pm Tuesday May 3 2011 @ 7pm Paradiso Favourites Fish and Shellfish - $80 Tour of Tuscany - $70 If you love shellfish, this is the class for you! Whether you want to learn how to select and cook Tuscans are well known for their innovative dishes, which arise from using the freshest shellfish or you are looking for great new recipes for friends and family. Our team will guide ingredients available. Tuscany is a large region made up of coastline, mountains, plains; you through a seafood menu that includes; ceviche, Paradiso signature crab cakes, shrimp villages and large cities, which all heavily influence its cuisine. In our Tour of Tuscany cooking bisque and coconut salmon with shellfish rice pilaf. Lemoncello sorbet is a refreshing finale to class you will learn traditional favorites like caramelized onion and pecorino flat bread, your seafood feast. Cacciucco (Tuscan fish soup) and some new favorites like roasted lamb loin with wild Wednesday March 2 2011 @ 7pm mushroom risotto and oven roasted tomatoes with basil oil.
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The-Art-Of-Cooking-I-Tuscany
1 COOKING IN THE MIDDLE AGES In the Middle Ages the Mediterranean trade in spices, silk and other luxuries from Africa and Asia shipped to Genoa, Venice and Florence, made these cities very rich. The level of culinary refinement and diversity was especially great when compared to the rest of the continent. Italian cuisine was, and still is, better described as a multitude of highly varied regional cuisines, each with long traditions ,and their own specialties. In the Middle Ages local Italian foodstuffs were exported to the New World rather than the other way around, though important foreign products such as vanilla, corn, kidney beans, and tomato were used. Many Italian typical dishes were invented and refined during the Late Middle Ages and the early Renaissance. “Pasta” was used by everyone by the 13th century, though it was commonly made with rice flour rather than durum wheat; “pizza”, the medieval Italian term for "pie", and “torte”(cakes) came in many varieties with a wide range of toppings; “polenta“ made from French green lentils or barley, “risotto” and a myriad of local or regional variants of sausages and cheese were the main dishes. Grapes, eggs ,olive oil and lemons were used as cooking ingredients. Many recipes we enjoy today as an expression of best Tuscan cuisine often date back to old times and Medieval cuisine. The Medieval cuisine was essentially based on very simple dishes, sometimes heavily spiced with pepper or ginger. It consisted of very tasty dishes and preservation such as salting, smoking or brine were used. Meals consisted of the first “ancestors” of today’s bread such as porridge oats and” polenta”, followed by vegetables and meat (especially pork and chicken).
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1. Bermuda Fish Chowder (300)
1. Bermuda Fish Chowder (300) Bermuda Fish Chowder Recipe: Prep Time: 30 mins Cooking Time: 2 hours Total Time: 2 hours 30 mins Serves: 10 Ingredients • 2 tablespoons butter • 2 tablespoons vegetable oil • 3 large onions, chopped • 8 stalks celery, chopped • 1 clove garlic, minced • 2 green bell peppers, cored, seeded, and chopped • 1 (28-ounce) can whole tomatoes, undrained and chopped • 1 (10-ounce) can beef stock • 1 cup catsup (ketchup) • 1/2 cup parsley, chopped • 2 tablespoons Worcestershire sauce • 2 teaspoons lemon juice, fresh-squeezed • 2 pounds potatoes, peeled and diced • 6 carrots, diced • 1 (2-ounce) jigger dark rum (preferably Gosling's Black Seal rum) • 4 tablespoons Outerbridge's Original Sherry Pepper Sauce For Fish Stock: • 4 quarts water • 1 1/2 pounds white fish fillets (Grouper, Wahoo, Halibut, Hake, etc.) • Salt • 1/2 teaspoon thyme, dried • 2 bay leaves • 10 peppercorns • 6 whole cloves (or 1/4 teaspoon ground cloves) Cooking Method: Fish Stock Instructions: Over medium heat, place a large soup pot. Add water in the pot, after a few minutes add fish fillets, salt, thyme, bay leaves, peppercorns, and cloves into the pot. Wait till they start boiling then reduce the heat and let simmer for 30 to 45 minutes. NOTE: Skim off any scum that forms on the surface of stock and discard. Melt your favorite butter and oil together in large pan. As the oil heats up, sauté onions, celery, garlic, and green peppers until you smell the aroma and they become soft and opaque. Add in red and fresh tomato chunks and beef consommé, cover the pot and let simmer for 30 minutes.
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Dinner Menu 3/95
Daily Specials Monday Night Rib Night Choice of Minestrone soup or fresh spinach salad Served with garlic bread, french fries, and a rack of tender B.B.Q. baby back pork ribs 25.50 Tuesday Night Cioppino Garlic bread, tossed salad and our fabulous Cioppino with crab, white fish, prawns, clams and shrimp in a fresh light tomato broth Served with pasta salsa di Pesce 27.50 Wednesday Night Our Special Family Dinner “ ” (serves 4 to 6) A large family salad with bread & butter, a medium cheese pizza, a large platter of spaghetti or penne Bolognese, and a whole B.B.Q Chicken with a pitcher of soft drink (no substitutions) 69.50 Thursday Night Roasted Chicken “Italian Style” Choice of minestrone soup or Caesar salad, large half fresh roasted to perfection - Served with spaghetti marinara 20.50 Friday Night Fish Of The Day - Sicilian Style” Choice of Minestrone soup or Caesar salad, grilled fish in a Sicilian style sauce of olives, capers, tomatoes, parsley and fresh lemon Served with rice and fresh vegetable 27.50 No other discounts apply to Specials Favorite Served with your choice of Homemade Soup or House Salad Scampi Griglia - Jumbo prawns sautéed with fresh garlic, shallots, fresh herbs, green onion and mushrooms in a white wine cream sauce - Served with rice pilaf and fresh vegetable 24.95 Chicken or Veal Marsala - Medallions of chicken or veal sautéed with garlic, shallots and mushrooms, and green onion served in a Marsala demi-glaze with garlic mashed potatoes and fresh vegetable 25.95 Chicken & Prawns Limone - Chicken breast and jumbo
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