Agnolotti
Del Plin
from friends in Alba, Italy
Baked
Chilean Sea Bass with Fennel in Anise Broth
By
Chef Enzo Fargione, Teatro Goldoni Restaurant, Washington,
DC
Fresh
Sardines
(or
Anchovies)
By Chef Edward Pizzuti, Cafe Giostra, Zangria, Brando's,
Petaluma, CA
Green
Pea Cappuccino Macchiato
By
Chef Enzo Fargione, Teatro Goldoni Restaurant, Washington,
DC
Grilled
Italian Sausages with Red Pepper Tomato Sauce
By Student Chef Nancy Irving, California
Culinary Academy,
San Francisco, CA
Marinated
Anchovies
By Chef Edward Pizzuti, Cafe Giostra, Zangria, Brando's,
Petaluma, CA
Polipetti
Affogati
(Baby
Mediterranean Octopus Poached with Tomatoes and
Olives)
By
Chef Odette Fada, Sandomenico Restaurant, New York,
NY
Porcini
Red Beets Crispy Roll
By
Chef Enzo Fargione, Teatro Goldoni Restaurant, Washington,
DC
Pumpkin
and Pancetta Risotto
Raviolini
Capresi Con Passato Di Pomodorini Di Collina
(Homemade
raviolini Caprese filled with caciotta cheese in
a strained tomato sauce)
By
Chef Odette Fada, Sandomenico Restaurant, New York,
NY
Risotto
Gorgonzola with Candied Red Beets
By
Chef Enzo Fargione, Teatro Goldoni Restaurant, Washington,
DC
Sauteed
Bass Filet with Eggplant and Ginger Sauce
By Chef Francesco Apreda, Hassler
Hotel, Rome, Italy
Tomato
Pappardelle with Asparagus Scallops and Cherry Tomatoes
By
Chef Enzo Fargione, Teatro Goldoni Restaurant, Washington,
DC
Uovo
In Raviolo
Homemade
Raviolo filled with Egg yolk with White Truffles)
By
Chef Odette Fada, Sandomenico Restaurant, New York,
NY
Warm
Shrimp Salad with Cous-Cous and Fennel
By Chef Francesco Apreda, Hassler
Hotel, Rome, Italy
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