Restaurant Recipes
Veal Martini
Restaurant: The Palm - Las Vegas | Las Vegas
The Palm Las Vegas Executive Chef Kiko Ojeda prides himself on the "Veal Martini," which combines a succulent fusion of flavors resulting in a unique veal dish. When we think "martini" we think of the glass or a James Bond reference. This dish is elegantly laid out on the plate with the thinly pounded veal on the bottom and the ragu of vegetables and marsala wine sauce drizzled on top.Gnocchi
Restaurant: Solare | San Diego
Gnocchi are one of many pasta shapes made fresh in-house daily at Solare. The pillowy potato shapes are delightful with an array of sauces, including cream sauce, tomato sauce, or meat sauce. At Solare, they are served with a fresh tomato sauce and smoked scamorza cheeseLinguini alle Vongole
Restaurant: Caffe Bella Italia | San Diego
This simple recipe pairs fresh clams with fresh pasta and a simple sauce. It is easy to prepare and quick to make, yet will surely wow everyone at the dinner table.Bone-In Rib Eye, Sicilian Style
Restaurant: Po Pazzo | San Diego
Po Pazzo has uniquely infused Italian zest to their signature steak, the Bone-In Rib Eye, Sicilian Style. Quite simple to recreate, this steak is made scrumptious by lightly being dusted with seasoned bread crumbs and parmesan cheese, making it the perfect addition to any Italian meal.Farfalle Al Portobello
Restaurant: Antica Trattoria | San Diego
The Farfalle al Portobello is just one of many creative pasta dishes Executive Chef Francesco Basile offers at his La Mesa restaurant, Antica Trattoria. A harmonious combination of portobello mushrooms, sundried tomatoes, and asparagus is complimented by a simple yet rich brandy cream sauce. While this dish calls for portobello mushrooms, sundried tomatoes and asparagus, feel free to substitute the fresh seasonal ingredients available to you at the time. Getting a taste of what tastes great at the time is the most important ingredient in any recipe. Try and pair this dish with a favorite white wine for a great food and drink experience.Bruschetta alla Romana
Restaurant: Penazzi | Las Vegas
Bruschetta is a topping served on bread. This bruschetta combines all the best traditional Italian flavors into a spread, and is topped with shaved Parmesan. Anything you can think of can be served on top of a bruschetta. The bread is the canvas and the paints are your ingredients. Using cheese and fresh, in-season fruit is the best way to go to top your bread and greens add a textural contrast to your bread boat.Rotola
Restaurant: Via Lago Trattoria | San Diego
Joe Busalacchi's Rotola--stuffed, rolled pasta--is truly unique and stunningly flavorful. While a lot of work, it is well worth the effort, and easily makes several servings at once so is a great dish to wow a crowd with. Leave plenty of preparation time and you'll be sure to enjoy making this recipe.Pollo Balsamico
Restaurant: Bellini Grill | Philadelphia
So tender you can cut it with a fork, this melt-in-your-mouth poultry dish is made with all- natural, organic chicken, as well as Chef Jimmy Daku's 12-year-old Balsamic Reduction, which makes the dish very unique. However, If preparing this dish at home, a more accessible balsamic reduction can be substituted and Daku's creative combination of sugar, spices, vegetables, chicken stock and organic chicken will still be unforgettably delectable. Additionally, this recipe boasts the benefit of not having to sacrifice the entire day. This dish only takes 15-20 minutes to prepare.Salmon Mugnier
Restaurant: La Famiglia | Philadelphia
This family recipe, courtesy of Chef Gino Sena, is a classic example of the simple yet elegant northern Italian fare served at La Famiglia. The philosophy behind such straightforward yet delicious fare is that the fresh, quality ingredients should showcase themselves. The fish and the use of lemon and olive oil prove staples of the Mediterranean diet, while the addition of butter adds a bit of dining opulence, making it an extraordinary dish that is still practical for making and enjoying at home. Because this recipe can just as easily be made for one or for five people, use it for effortless yet impressive entertaining, or just to entertain yourself.Petto d’Anatra al Sale (Duck Breast Encrusted in Rock Sea Salt, Served with Bellagio Garden Salad)