The Strand Urban Italian Restaurant helps our palate become a little more sophisticated

Chef Ernie Vega owner of The Strand Urban Italian Restaurant teaches us how to prepare three very different and sophisticated dishes. Alla Vodka, Tiramisu Crepe, Seafood Linguine

  The Strand Chicken Alla Vodka

1 Tbls Olive Oil
¼ cup Pancetta
½ cup chopped Zucchini
½ cup chopped Yellow Squash
1 Pinch Salt
1 Pinch Pepper
1 Tbls Chopped Garlic
1 Tbls Chopped Shallots
1 Pinch Chili Flakes
1 Large Pinch Basil
½ Cup Vodka
1 Cup Heavy Cream
1 Cup Tomato Sauce
¼ Cup Parmesan Cheese

Cook pasta, strain and set aside.  Put oil in pan with Pancetta, bring to a sizzle and add zucchini, squash, salt and pepper and bring back to a sizzle.  Add garlic, shallots, basil and brown.  Deglaze with vodka and add heavy cream, tomato sauce and parmesan cheese and bring back to a boil.  All ingredients should be incorporated at this point.  Toss with pasta, cook another 20 seconds and serve.

The Strand Tiramisu Crepes
Crepe Batter
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour.  Coat pan with butter add about 2/3 cup of batter and tilt the pan until batter spreads evenly.  Cook for 45 seconds flip, cook other side and set aside.  

Filling
2 cups whipped cream
½ cup ground cereal of choice
1 shot espresso
1 cup mascarpone cheese
Caramel and chocolate sauce for garnish

Mix all ingredients except garnish, place inside crepe and roll.  Garnish and serve

The Strand Seafood Linguini

2 Tbls Olive Oil
10 Each Fresh Manila Clams
10 Each PEI Mussels
12 Each 16/20 Shrimp
½ Lb Lobster Meat
1 Pinch Salt
1 Tbls Chopped Garlic
1 Tbls Chopped Shallots
1 Pinch Chili Flakes
1 Large Pinch Basil
½ Cup White Wine
½ Cup Lobster or Seafood Stock
1 Cup Tomato Sauce

Cook pasta, strain and set aside.  Put oil in pan with clams and mussels and cook covered until they open.  Add remaining seafood, salt, garlic, shallots and chili flakes.  Cook until the garlic starts to sizzle.  Add Basil and white wine and reduce by half.  Add lobster stock and tomato sauce and bring back to boil.  Toss with pasta and cook another 20 seconds before serving.

Wednesday's special event will be that they are offering two for one draft beers and appetizers in honor of the Diamondbacks first double header.

The Strand Urban Italian
2 East Jefferson
Phoenix, AZ 85004
602-253-1600
www.TheStrandItalian.com