Restaurant Recipes
Tortellini with Vodka Sauce
Restaurant: Antonello Ristorante | Los Angeles
Here is a quick and easy recipe for a comforting meal.Heirloom Tomato Gazpacho
Restaurant: Il Grano | Los Angeles
Il Grano Chef Sal Chef Marino is especially passionate about tomatoes, which appear in mid-summer. Sal currently grows over 40 varieties of tomatoes in his garden, and even features Tomato Wednesdays in summer, featuring tomatoes as a key ingredient in each dish. This dish, a chilled tomato soup, showcases the brilliant flavor and vibrant color of heirloom tomatoes.Pasta Primavera
Restaurant: Ava | Philadelphia
Pasta Primavera was first thrust onto the dining scene in New York in the 1970's; now it is nearly ubiquitous. At Ava, Chef Michael Campagna fills the dish with fun twists such as fava beans and mint.Penne Rigate alla Puttanesca
Restaurant: Primavera Ristorante | San Diego
Chef Giuseppe Jose De La Vega shares a classic recipe for puttanesca sauce, a tart, salty sauce combining sweet tomatoes with anchovies, capers, and kalamata olives. Whip up on a weeknight for an easy and satisfying meal.Baked Mussels
Restaurant: Osteria Panevino | San Diego
Black mussels are readily available along the most of California's shoreline, and have been prized as table fare by coastal residents for centuries. They are delectable with pesto sauce and pasta, are absolutely mandatory when making Spanish paella and are a gourmet delicacy when simply steamed and dipped in garlic butter. Here, Chef Alberto Morreale offers a great, Sicilian-style recipe for baked mussels that offers a touch of Medeterranean elegance to offset the delicate flavor of the popular Mollusk.L’insalata di Cupido (Cupid Salad)
Restaurant: Il Cielo | Los Angeles
Chef Pasquale A. Vericella's "Cupid's Salad" is the perfect starter for a romantic meal. The vibrant colors of beet, pomegranate, and blood orange perfectly contrast the pale flesh of the scallops to create an edible valentine. Enjoy by candlelight accompanied by glasses of crisp, bubbly Prosecco.Bistecca Intagliata
Restaurant: Chianti | San Diego
This surprisingly quick and easy dish emphasizes quality and presentation. The steak is pan seared and then gently sliced and fanned across the dish before serving. By using minimal ingredients, this preparation allows the flavor of the meat to shine. The key is to use only the finest Angus beef as well as 100% extra virgin olive oil. Chef Genarro De Liso serves the dish at Chianti with seasonal vegetables and potatoes, however also suggests preparing a simple pasta accompaniment using the left over garlic olive oil from the pan as a sauce and maybe some red pepper flakes or sun dried tomatoes.Slow-Braised Hare Ragu
Restaurant: Melograno | Los Angeles
In the northern region of Piedmont, Italy, the food is rich. Think: truffles, sweetbreads and rabbit. At Melograno, Chef Lazzarino's hare ragu is a nod to this tradition. In this recipe, the rabbit can easily be substituted for another meat. Lamb, Italian sausage, hamburger and even Spanish chorizo are good alternatives to the hare and provide you with whatever flavor profiles you desire. Hare can be sweet and mild in taste so be careful to pair the meat with appropriate condiments because it can absorb and be overpowered by flavors easily.Potato Gnocchi with Ragu Bolognese and Shaved Parmesan
Restaurant: Jack's La Jolla - Viaggio | San Diego
At Viaggio, an Italian restaurant at Jack's La Jolla, Chef Tony DiSalvo creates a range of exquisite pasta dishes relying on fresh ingredients and house-made pastas. While simple and classic, this rustic dish is one of his best. The luscious mouthfeel of the gnocchi and the textured richness of the bolognese are a natural pair, and each bite is awakening and decadent. Plan ahead for this meal, but be assured that the result is well worth the long preparation time.Grilled Swordfish Sicilian Style