Chef Marcellino Verzino
Porcini Fettuccine - on lobster, shitake mushrooms and truffle oil drizzles
Infused hand crafted fettuccine with porcini is sautéed with:
¼ lb. Shitake mushrooms
5 oz. Fresh lobster chunks
1 Tablespoon butter
1 Teaspoon EVO
Splash of white wine
Truffle oil drizzles
Salt/pepper to taste
After fettuccine has cooked, make sure some of the pasta water is reserved!
In a large warm skillet add ½ tablespoon of butter and olive oil. As it melts, add mushrooms and lobster. Add splash (1/8 cup) of wine, salt, pepper and saute for two minutes. Add the rest of the butter and truffle oil drizzles and toss well.
(If necessary, you may add a touch of the remaining pasta water for added moisture.)
Plate and Serve BUON APPETITO!!!
Scallops al Pesto
Scallops - frozen. Size 10-12 (per pound)
½ cup white wine
White flour (for dusting)
Ex virgin olive oil
Salt and pepper
Pesto (Recipe below)
Rinse scallops well and place on paper towels to dry.
Place a large handful of white flour onto a flat platter and lightly dust moist scallops. Place them in a large colander and gently shake off extra flour. Scallops should have a light coating.
Place a large fry/sauté pan on stove and bring to med heat.
Add ½ cup of olive oil to pan and raise heat to high. At high temp, gently place scallops, one by one into pan. Using tongs, turn until they have taken on an even, light golden color. Leaving the scallops in the pan, carefully pour off all remaining olive oil using pan cover to keep food from falling out.
Pour ¼ cup wine into pan. Scallops will sizzle while alcohol evaporates, sealing in wine flavor. Add more wine, only if necessary.
Add 4 tablespoons of pesto. Sauté, turning scallops until well coated. If necessary, add a bit of water, (NOT more oil) to achieve proper consistency. Do not overcook or they will become rubbery. In a flat dinner plate individually plate each scallop, (4 per person if appetizer) leaving pesto in the pan. With high flame, add a large pat of butter and continue to stir for just a minute or so amalgamating all ingredients. At this point, your sauce will have developed a creamy texture. Add water ONLY if pesto is too thick and it is necessary. Pour remaining pesto over scallops and serve.
½ Bunch of Basil (leaves only) 1/3 cup Extra Virgin Olive Oil
Handful of fresh Pine nuts ¼ cup grated Parmigiana Cheese
1 Clove Garlic Smashed Pinch of Salt
In a processor, place the basil, parmigiana and clove of garlic. Turn on the processor and slowly drizzle in the oil. Add the pine nuts and dash of salt. The paste should be creamy but never add too much oil!
Mother's Day 2018 - Sunday, May 13
Lunch service from 12:00 Noon to 3:00pm
Dinner service from 4:00pm to 9:00pm
Adults $23.95/Children $19.95 ++
Mom will get complimentary Tiramisu dessert.
7114 E. Stetson Dr., Scottsdale, AZ