THREE SUMMER RECIPES BY CHEF MARCELLINO
1. SALMON TARTARE - for 4/persons
INGREDIENTS:
8 oz. Wild Caught Salmon
2 Tb EVOO
Juice of 1/2 lemon (Hint: adding more will cook the salmon)
1Tb Chopped chives
Salt and Pepper (to taste)
Organic baby greens
HOW TO:
Leave the salmon in fridge 1/2 hour so it's easy to cut into small cubes
In a large mixing bowl: Add cubed salmon
Add: EVO, lemon juice, salt and pepper
Mix all gently,
Portion each into a ramekin
Mound Organic mixed baby greens on each plate and gently turn salmon in ramekin over the greens
Garnish on top and around plate with chopped chives
2. Pasta with fresh Zucchine, Onions and Pancetta
INGREDIENTS: for 4/pp
1 lb of pasta
1 Med size zucchina - diced
1 Med size onion - chopped
1/4 lb Pancetta (unsmoked, Italian bacon) - diced
Extra virgin Italian oil 1/4 cup
Pat of sweet butter
!/2 lb grated parmigiano
Salt
Red pepper flakes (to taste)
HOW TO:
Boil water in large 4 qt pot (add handful salt when boils)
Add pasta when sauce is almost ready
Warm olive oil in large pan and add onions and pancetta. Saute and add zucchine and butter, salt and red pepper flakes. Add 1/2 cup pasta water and finish cooking.
Drain cooked pasta and add to sauce in pan with parmigiano and amalgamate all. Serve
3. Pasta Alla Checca
INGREDIENTS: for 4/pp
1 lb of pasta (penne) (Chef is using his hand crafted "paccatelli")
4 large ripe tomatoes
1/2 lb fresh Mozzarella (Bufala is creamier) - cut into small pieces
Fresh basil - 2 handfuls cut in ribbons
Extra virgin olive oil 1/2 cup
Salt, pepper
Fresh oregano - 1/8 teaspoon
HOW TO:
Boil water in large 4 qt pot (add handful salt when boils)
Dice all tomatoes into small pieces and place in a very large bowl.
Add mozzarella bits, basil ribbons, salt and pepper and oregano
Place the drained pasta into large bowl and toss! Serve
