Ciao! My cousin’s photo from yesterday made me hungry for some great seafood, but instead of looking to southern Italy for inspiration, I turned north to The Veneto. Ombra Restaurant (Studio City) makes the most amazing Risotto Nero (Cuttlefish Ink is most often utilized for coloring) I’ve been wanting to make it for sometime now. I also had some Monkfish …
HO CALDO!!! Looks like it’s up to me to take the heat off. (Will this weather ever break???) That said, what better than a Chilled Cucumber & Cubanelle Soup to bring down the temperature. (FYI – Cubanelle is an Italian frying pepper) Not sure where I got this recipe from originally, but I’ve changed it around over time. Instead of …
Buonasera! Tonight, we pay homage to Sicily. I always think of CAPONATA as Italian Ratatouille. Although there are additional elements such as tomato paste and vinegar, the basic ingredients are very similar. Standards are Eggplant, Onion, Fennel, Bell Pepper and Zucchini. Capers, Pine Nuts, Olives and Raisins are also common additions. More sophisticated versions (e.g. Palermitana) call for artichoke …
Along with Chef Alex, had a wonderful time this evening teaching a roomful of curious Match.com members how to make Zabaglione. (Did you know that this outrageously delicious egg & Marsala mixture originated as a recuperative drink?) They all did such a greatl job and had so much fun (chefs included) doing it, I want to share a pix. Bravo …
Buongiorno! It’s been a bizzy morning here at Tavolo Mio. Cantucci di Prato (plain & chocolate) Time to crank up the moka and brew some Espresso. I’m such a dip. (groan) Ciao e buon appetito. Have a great weekend!
Ciao a tutti! I’m back!!!!! Decided to start out my next year with an old favorite (no pun intented)…Penne con Ricotta, Capperi e Timo (Pasta [your choice] w/Ricotta, Capers & Thyme) Came across this recipe years ago in La Cucina Italiana and have been in love with it ever since. Works both as a hot or cold plate; always tastes …
Buonasera! The chef turns a year older tomorrow, so he’s taking the day off…but not before preparing himself a pre-birthday treat. Tavolo Mio has featured Tortoni before – that frozen fantasy of a dessert that falls somewhere between Gelato and a light-as-air, melt-in-your-mouth, straight-from-heavenly Mousse – but we’ve never done it like this. Stracciatella (chocolate swirl) Tortoni with Espresso Fudge …
Ciao a tutti! It was greens for dinner last night, so I thought I would continue with the theme, the color that is. Ravioli stuffed with Spinach & Ricotta cheese; dressed with Pesto. Need I say more? Buon appetito! P.S. Some might be tempted to call this dish Ravioli alla Genovese (I’ve seen it listed as such on some menus), …
Buonasera! Ho caldo (I’m hot). On a night like this (it’s still 90 degrees outside), no way am I turning on the oven or slaving over a hot stove. The answer? Insalata, of course…Arugula, Pear, Pomegranate & Goat Cheese to be exact. Topped it off with just a dash of Ferrari Olive Oil and a splash Pomegranate Balsamic. Ho fame …
I figured Tavolo Mio’s security team deserved some time off as well.