Ossobuco con Cren
Penne 4 Formaggi
Spaghetti
Tonno Con Carciofi
Scallopine ai Funghi
Ossobuco con Cren
- Veal Shanks - 1 ea.
- Demi Glaze - 1 cup
- 6 in 1 tom - 1/4 cup
- Mirepoix (Celery, Onion, Carrots) - 3 oz. ea.
- Mix Herbs - 1 Branch ea.
- Veg. Stock - 4 cup
- Flour - 1/4 cup
- Salt & Pepper - To Taste
Lightly Flour and Brown Veal Shanks, Chop and Cook Off Mirepoix, mix all other ingredients and cook covered for two hrs. at 350 degrees in the oven.
Penne 4 Formaggi
- Speck - 2 oz.
- Garlic - 1/2 tsp.
- Alfredo Blend (For Formaggi) - 4 oz.
- Porcini - 1 oz.
- Diced Tomato - 1 oz.
- Penne Pasta - 5 oz.
- Olive Oil - 1 oz.
Blanch pasta. Sauteed Garlic, add speck and porcini then the 4 Formaggi sauce with the fresh tomato. Fold the pasta with the above.
Spaghetti
- Spaghetti - 4 oz.
- Octopus Blanched - 4 oz.
- Garlic - 1 tsp.
- Kalamata Olives - 1 oz.
- Chili Flakes - Pinch
- Tomato Base - 3 oz.
- Prawns U-13 - 3 ea.
- Fish Stock - 2 oz.
- Bottarga Grated - 1 tsp.
- White Wine - 1 oz.
Blanch Pasta sauteed the seafood with Garlic pour the white wine and add the rest of the ingredients. Top it with grated bottarga after folding (incorporating) with the pasta.
Tonno Con Carciofi
- Fresh Tuna - 6 oz.
- Grilled Artichoke - 2 oz.
- Small White Beans - 2 oz.
- Red Onion - 1 oz.
- Garlic - 1 tsp.
- Fish Stock - 2 oz.
- Olive Oil - 1 oz.
Sear tuna both sides. Sauteed onion and garlic with olive oil. Add the artichoke and the beans, bring to boil with fish stock. Slice tuna in 3 length wise and set on the beans like lava flow.
Scallopine ai Funghi
- Veal Rump Cleaned - 5 oz.
- Roasted Potatoes - 4 oz.
- Asparagus - 2 oz.
- Shitake Mushrooms Cooked - 2 oz.
- Olive Oil - 2 oz.
- Butter - 1 oz.
- Demi Glaze - 3 oz.
- White Wine - 1 oz.
- Seasonal Vegetables - 3 oz.
Coat the veal with the flour and cook it each side. Deglace with white wine, add the shitake, asparagus, and for last the demi and the butter. Set the potatoes out of the center of the plate with the vegetables. Lay the veal and pour the sauce.
