Cotto’s Three  Cheese  Tortellini  with  Butter  Fondue

Cotto’s Three Cheese Tortellini with Butter Fondue

PrintCotto’s Three Cheese Tortellini with Butter Fondue Yield: 4 servings IngredientsPasta: 4 cups all-purpose flour 4 large eggs Filling: ½ cup full-fat ricotta ½ cup mascarpone ½ cup Grana Padano 1 egg 2 Tbs breadcrumbs To taste salt and pepper Fondue: ½ cup...
Mercato’s Zuppa  di  Pesce

Mercato’s Zuppa di Pesce

PrintMercato’s Zuppa di Pesce Yield: 6-8 servings Ingredients750 g manila clams Handful salt Pinch cornmeal 1.8 Kg canned plum tomatoes 60 g fresh garlic 70 g anchovy paste or fillets 200 g shallots 400 g spot prawns 30 g fresh parsley 40 g fresh basil ¾ cup (200 mL)...
Vaticano’s Anchovy  Butter

Vaticano’s Anchovy Butter

PrintVaticano's Anchovy Butter Ingredients2 cups butter 1 Tbs minced garlic 24 anchovies, drained and minced 2 tsp paprika 2 Tbs (30 mL) lemon juice 1 Tbs minced parsley 1 Tbs lemon zest 1 tsp pepperPreparationChop all ingredients very fine and mix thoroughly. Roll...
Uccellino’s Spaghetti  with  Anchovy  &  Pangrattato

Uccellino’s Spaghetti with Anchovy & Pangrattato

PrintUccellino’s Spaghetti with Anchovy & Pangrattato Yield: 4 servings IngredientsPangrattato: 3 Tbs (45 mL) olive oil 1 clove garlic ½ cup day old bread, ripped into very fine pieces ½ tsp kosher salt Spaghetti: 500 g spaghetti 1/3 cup (80 mL) olive oil 4 cloves...
Cibo Bristro’s Roasted  Cauliflower  with  Salsa  Verde

Cibo Bristro’s Roasted Cauliflower with Salsa Verde

PrintCibo Bristro’s Roasted Cauliflower with Salsa Verde Yield: 4-6 servings Ingredients2-3 cauliflowers florets, cut into bite-sized pieces 3 Tbs (45 mL) extra virgin olive oil 1 Tbs salt 1 tsp black pepper 85 g Pecorino Romano Salsa Verde: 1 clove garlic 1 Tbs...

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