Defined as "fine, northern Italian cuisine," La Prima Donna offers a unique tableside experience where pastas, salads and more will be prepared right in front of the guest, allowing the simplicity of the ingredients to shine.
Some staple items include their Steak Tartar, Banana Foster, and their hand rolled Pappardelle.
For the Tartar, La Prima Donna hand grinds tenderloin and then infuses it with pickles, shallots, garlic, anchovies, brandy, and mustard seed. These flavors are crucial to the rest of the dish because they help cure the meat. Curing refers to the process of preserving food and enhancing the flavors of the meat. The dish is then placed in a circular cutter to give it its shape and then served to the diner right at the table.
The tableside experience does not stop there because at La Prima Donna Chef Gino and his team will prepare hand rolled pasta at your table. On Sonoran Living Monday, chef showed us how to roll pappardelle - a very large, broad fettuccini. The pastas at the restaurant can be prepared in the house marinara sauce, carbonra, pesto, white wine sauce, fresh tomatoes with garlic and basil, and much more.
To finish the meal, try the Banana Foster. This dessert is not your typical Banana Foster and is strictly recommended for adults. Chef Gino creates the flamboyant, which is a flame created to help burn the alcohol from the dish. Typically, just dark rum is used in the dessert, but at La Prima Donna Chef Gino uses a mixture of 151, Malibu Rum, and a banana liqueur. Once the alcohol is burned off, the dessert is topped off with some Amarula - a cream based liqueur with a very light fruit flavor. The fruit comes from the Marula tree in South Africa and compliments the banana very nicely.
La Prima Donna
7704 E. Doubletree Ranch Rd. Suite 105
Scottsdale, AZ 85258
8 oz. All purpose flour.
4 oz. Semolina.
1 cup olive oil.
1 tsp nutmeg.
1 cup water.
1 tsp salt.
4 whole eggs.
2 egg yolks.
Mix all ingredients in a mixer on medium speed for about 20 minutes. Then shape and knead with hands until it is no longer sticky. With a pin or pasta machine, roll as thin as possible, dusting with flour for as long as needed.
2. Once the dough is very thin and is not sticking to the surface. Slice any shape you like or cut long and thin pieces. Then take the pasta and dry it for about an hour.
3. In a pot over medium high heat, bring water to a boil. Once boiling drop in pasta and cook for no more than three minutes.
1 big shallot
2 tbsp ketchup
2 tbsp dijon
1 egg yolk
1 lemon(only the juice)
1 oz. Brandy
1 tbsp tabasco
1 tbsp worcestershire.
Salt and pepper to taste.
8 oz. Ground tenderloin.
1. Chop anchovies and shallots as small as possible. Mix all ingredients together, one at a time, mixing and blending after each other. Serve on toast and enjoy!
2 tablespoons butter
2 whole bananas
1 oz. Malibu rum
.5 oz. Bacardi 151
1 oz. Banana Liquor
1 oz. Marula Liquor
1 tablespoon cinnamon
2 scoops vanilla ice cream
1. Add butter to sauté pan that rests over a direct flame. Place two whole bananas and add Malibu rum, Bacardi 151, and Banana Liquor. Carefully produce the flame and be aware of your surroundings. This will not work on any kind of electric stove, glass top or element - o nly direct flame.
2. Once the alcohol is burned off, sprinkle with cinnamon and add marula liquor.
3. To plate, place both bananas on a plate, drizzle with sauce from pan and top with vanilla ice cream.
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