Entree Recipes

Grilled Striped Bass

Pan roasted striped bass filet on a vegetables escabeche'.

Red Snapper Chop

Magic paper cooked red snapper chop on cream shallot puree and bell pepper confiture.

Cod Filet

Sous vide cod with winter vegetables, offering a delicate and fresh flavor.

Charcoal Grilled Salmon

Grilled Scottish salmon on sweet and sour vegetable ratatouille with balsamic glaze.

Trout Filet

Roasted trout filet with garlic and parsley emulsion sauce, sliced potatoes, and asparagus.

John Dory

Pan roasted John Dory filet with olive poached artichokes, oven dried tomatoes, lemon citronette.

Poached Atlantic Salmon.

Shallow poached Salmon filet on green zucchini "Spaghetti" and assorted bell pepper brunoised with "Prosecco" wine vinaigrette.

Black Cod

Crispy skin black cod served with steamed green zucchini shell filled with red beets puree and saffron citronette.

Stoccafisso.

Aged dry salted "Stoccafisso" cod, with braised potatoes and garnishes.

Turbot fish filet.

Turbo filet with garlic spicy tomato sauce with stewed potatoes and black olives.

Sgombro.

Filled Mackerel filet with current and pine nuts, with basil risotto timballe and lemon cherry tomato coulis sauce.Dish memory of the partecipation to Gualtiero Marchesi Award 2003

Filetto di sgombro.

Filet of Mackerel with potato, saffron risotto cake and roasted vine ripe tomato, lemon olive oil sauce.

Mahi Mahi.

Mussels water poached Mahi Mahi. A unique poaching tecknique for cooking tasty fish.

Roasted Mahi Mahi.

Slow Roasted Mahi Mahi with a mushrooms and potato ratatouille filling, red bell pepper coulis sauce.

Northen Halibut.

Roasted Northen halibut with garlic and basil crust.

Atlantic Salmon.

Grilled Atlantic salmon with parsley lemon sauce.

Baccala alla Livornese.

Pan fried cod "Baccala"; in a spicy-garlic marinara sauce with soft polenta.A Tuscan tradition from the city of Livorno.

Cacciucco.

Tuscan traditional Cacciucco; assorted seasonal fish bouillabaisse.

Trota.

Roasted trout filet with garlic and parsley emulsion sauce over sliced toasted potatoes and steamed asparagus.

Filetti di sogliola.

Sauteed filet of sole with dijon musturd white wine sauce.

Orange Roughy.

Cryspy breaded and baked Orange Roughy with cherry tomato confit and toasted "Cremini"mushrooms.

Poached Sole

Poached Dover Sole filet in a black olives,yellow tomatoes, garlic white wine sauce served over saute'spinach and roasted new potatoes.

Salmon Filet.

Poached salmon filet with leeks and potato in a saffron vinaigrette.

Superior Lake White Fish.

Crispy skin Superior Lake white fish in a spicy, garlic marinara sauce.Simple and delicius.

Sea Bream.

Sea Bream filet on steam leeks,parsley foam, grill calamari, baked zucchini, red bell pepper coulis.

New Zeland grouper filet.

New Zeland Grouper filet on sliced baked potatoes and fume' rosemary emulsion.

Inzimino.

Tuscan braised cuttlefish "Inzimino". Cooking a fish tradition of auntenthic Italian flavors.

Scorfano

Rockfish "tempura",micro greens, finger limes.A unique taste innovations and cooking inspirations.

Grilled Ahi Tuna.

Grilled seared black pepper crusted Ahi Tuna on steam green beans and diced potatoes, lemon citronette.

Branzino with caviar.

Steamed "Branzino" on leek vichyssoise, parsley potatoes and caviar.

Lou de Mer filet.

Baked lou de mer, then filet; garnished with green zucchini confiture, campari tomatoes and green olives cerignola.

Sword Fish.

Grilled sword fish with garnishes, presented on a lemon parsley citronette mirror.

Spanish Octopus.

Steamed and pan sear octopus on asparagus sauce, and spring vegetables.

Red Snapper filet.

Pan roasted red snapper filet with aromatic herbs, olives, capers, onion in a zesty lemon saffron broth.

Beef Oxtail

Braised beef oxtail with wine and vegetables, served with sweet green peas and rice pilaf.

Beef Tornedeaux

Chef-style beef filet served with baked potatoes, ham mousseline, mushrooms, and Chianti wine sauce.

Grilled Beef Filet

Pan-roasted beef filet with Cabernet wine sauce and crispy spiral potatoes.

Beef Brisket

Braised beef brisket slice roll with steamed broccoli on whole grain mustard aux jus and mashed potatoes.

Bistecca alla Fiorentina

Grilled Florentine-style beef porterhouse, a classic Tuscan grilling tradition.

Beef Brisket.

Braised beef brisket slice roll with steam broccoli on whole grain mustard aux jus and garlic mashed potatoes

Pan fried beef tripe.

Pan fried Beef tripe filled with fig mustard, vegetables "confetti" citron sauce.

Grill beef filet.

Grilled beef filet aux jus topped with Italian "Gorgonzola" cheese foundue and sauteed vegetables.

Tagliata.

Grilled New York steak "Tagliata" style on tossed wild baby arrugola, dressed with lemon citronette.

Beef tripe.

Tripe Florentine-Style served in a Parmesan cheese basket.An autenthic and traditional tuscan cooking method.

Stracotto.

Florentine beef shoulder clod "stacotto" cooked in "Carta Fata".

Straccetti.

Sauteed thin sliced beef tenderloin "Straccetti" with garlic and extra virgin olive oil.Fast and tasty tecnique for Tuscan beef cooking with extra virgin olive oil.

Entrecote.

Pan roasted and sliced it New York Steak aux jus, with vegetables turne'.

Beef tongue wraps.

Lettuce beef tongue wraps on Tuscan relish.Innovative presentation to enjoy a beef tongue and avpid the starches.

Roasted beef tenderloin.

Grill beef tenderloin "Tagliata" olive poached baby artichokes,barbecue tomatoes on sliced baked potatoes, balsamic glaze.

Grill beef tornedeaux.

Grill Beef filet center cut, with pan roasted artichoke, Castelmagno cheese, honey glaze red wine sauce and black truffles.

Scottiglia.

Tuscan beef stewed Scottiglia with champignons mushrooms and asparagus.

Braised beef roulade.

Florentine sausage rolled beef tri-tip, braised in Chianti wine sauce, celery jam, spinach wrapped stewed potatoes, candied carrots and micro kale.

Beef Short rib.

Braised beef short rib and garnishes, tender and juicy rib with braised reduction sauce with wine. Exclusive taste and cooking aroma.

Beef Oxtail

Braised beef oxtail with garnishes.

The Beef Bollito

The Tradition of Italian Bollito: A Culinary Journey

Chicken liver.

Chicken liver fricassee on grilled artichoke and potatoes brunoise.

Barbecue Chicken.

Barbecue Chicken with "diablo" sauce.Simple ingredients, easy to make for a fast meal of the day.

Turkey drumstick.

Roasted Prosciutto wrapped boneless turkey drumstick, with herbs filled and polenta.An italianized way to enjpoy turkey meats.

Chicken Breast.

Sauteed breast of chicken with chantarelle mushrooms in a port wine sauce and a roasted tomato filled with garlic spinach.

Sous vide breast of chicken.

Sous vide marinated breast of chicken in a roasted onion, capers sauce.Healtier and tasty chicken for your daily diets.

Green pepper corn chicken.

Breast of chicken crusted with green pepper corn, assorted vegetables and Chardonnay wine sauce.

Baby Chicken.

Whole roasted boneless yuong baby chicken filled with mushrooms.Great for 2 people.

Breast of chicken.

Breast of chicken breaded milanese style, with garbanzo beans pure, roasted red bell pepper sauce, zesty lemon vegetables.

Chicken Cacciatore.

A new presentation of the traditional Italian chicken cacciatore.

Chicken breast roulade.

Butter pan roasted breast of chicken roulade filled with Italian fontina cheese,and ham, asparagus cream and cremini mushrooms.

Pork Tenderloin

Roasted pork tenderloin stuffed with asparagus and goat cheese on baked portabello mushrooms and aux jus.

Roasted Pork loin.

Roasted pork loin stuffed with pine nuts,black olives and sun dried tomatoes served with potatoes,mixed bell pepper casserole.

Porchetta.

Roasted Pork butt "Porchetta". Affordable cost, great tasty recipe.

Stinco di porco.

Slow roaste pork shank, glazed with peperoncino melograne molasses,musturd greens, onion apple chutney, pan roasted potatoes cubes.

Pan roasted lamb rack

Served with seasonal vegetables, baked potatoes, and aromatic aux jus

Rack of Lamb

Roasted rack of lamb with vegetables on sliced pan baked potaotes; lemon rosemary sauce.

Veal Chop

Slow roasted veal chop aux jus with vegetables

Sauteed Veal Chop.

Sauteed veal chop with porcini on butternut squash pure and seasonal vegetables.

Veal Brain.

Shaved blanched almond crusted pan fried veal brain on razor sliced lemon arugula salad.

Veal Saltinbocca.

Sauteed veal cutlet with prosciutto and sage in a parmesan cheese white wine sauce and steamed asparagus.

Veal Scaloppine.

Veal scaloppini in a Maidera wine sauce, with asparagus and roasted potatoes.Italian tradition meat cooking.

Roasted Veal chop.

Roasted rosemary veal chop with spinach Parmesan cheese souffle.

The veal ossobuco

Veal Ossobuco with braised vegetables on saffron-Parmesan cheese risotto

Rabbit.

Boneless rabbit stuffed with Italian Sausage, aux jus, served with "porcini" mushrooms ravioli.

Roasted Quail

Italian sausage stuffed boneless quail with spring vegetable on Parmesan Cheese cracker and "Sangiovese" wine sauce.

Leg of Rabbit.

Stuffed leg of rabbit with sausage and rigatoni pasta timbale.A memory of this dish of the partecipation to Gualtiero Marchesi Award 2003.

Elk Ossobuco

Marinated overnight in red wine then braised the following day.

Cauliflower steak.

Grilled cauliflower steak garnished with mushrooms comfit and red bell pepper coulis.