2728 E. Thomas Rd., Phoenix, AZ 85016

602.956.0900

Restaurant & Catering of Distinction

Recipe for Bruschetta

Serves 4

  • 1 cup each chopped green & black olives
  • 1 cup chopped onions
  • 2 cups chopped tomatoes
  • 3 tbsp capers
  • 1 cup chopped basil
  • Salt & pepper to taste
  • ¼ cup extra virgin olive oil
  • Mix ingredients & place on top of lightly toasted Italian baguette slices

Recipe for Papparadelle

Papparadelle

Serves 4

  • 12 Roma tomatoes-drop in boiling water for 10 seconds, cool in ice water & peel
  • ¼ cup extra virgin olive oil
  • ½ cup chopped onion
  • 3 cloves of chopped garlic
  • ½ cup shredded basil
  • ¼ cup extra virgin olive oil

After peeling tomatoes, squeeze out the seeds & chop. Heat large pan, add ¼ cup extra virgin olive oil, onion & garlic. Saute’ until transparent & then add tomatoes. Cook for a 15 minutes. Add salt & pepper to taste & ½ cup shredded basil. Boil pasta according to package & top with sauce & 2 tbsp. Olive oil. Serve with Parmesan cheese.

Recipe for Salmon Piccata

Salmon Piccata

Serves 4

  • 4-6 oz. salmon filets
  • 2 ounces of butter
  • 30 capers (approximate or to taste)
  • 2 lemons squeezed
  • 4 ounces of white wine
  • Clam juice

Dust salmon filets with flour seasoned with salt & pepper. Saute’ filets in 2 ounces of butter on medium heat for approximately 2 minutes on each side, add capers, white wine and clam juice. Plate filets and top with sauce from pan.

Recipe for Wild Porcini Mushroom and Shrimp Rissoto

Wild Porcini Mushroom and Shrimp Rissoto

Serves 6

  • 1 cup dried porcini mushrooms *
  • 1 cup hot water
  • 6 tbsp. olive oil
  • ¼ cup chopped shallots
  • ¼ cup chopped yellow onions
  • 3 tsps. garlic, minced
  • 1 cup dry white wine
  • 3 teaspoons chopped thyme leaves
  • 1 cup sliced, stemmed, fresh shitake mushrooms
  • 1 cup sliced fresh, crimini mushrooms
  • 18 large peeled shrimp, approx. 1 ½ lbs.
  • 2 cups uncooked Arborio rice (or medium-grained rice)
  • 8 cups hot, vegetable broth –or- low salt chicken broth
  • ¼ cup chopped parsley leaves
  • 2 tbsp. unsalted butter (optional)
  • Salt & pepper to taste

Directions: Place porcini mushrooms in a bowl. Add 1 cup hot water and let stand until mushrooms are soft (approx. 15 minutes). Remove from water and coarsely chop them. Set aside.

Heat 2 tbsp. olive oil in heavy skillet, over medium heat. Add ¼ cup chopped shallots & 1 tsp of minced garlic, sauté for approx. 30 seconds. Add porcini, shitake and crimini mushrooms and 1 tsp. thyme leaves & touch of salt and pepper. Sauté until mushrooms are soft (approx. 4 minutes) and transfer to bowl. Cover to keep warm.

Wipe out skillet & heat 2 tbsp olive oil. Add shrimp and cook for 1 minute each side. Add 1 tsp. of the minced garlic, 1 tsp. of thyme and cook for 1 minute longer. Add 1/3 cup white wine, and let reduce until almost dry. Place in covered bowl and set aside.

Wipe out skillet again with a paper towel and add 2 tbsp olive oil, the onion and the remainder of the garlic. Sauté for 2 minutes over medium heat until it becomes soft. Add rice. Stir for 2 minutes and add remainder of wine. Let reduce until all liquid evaporates. Now, add 1 cup of hot vegetable –or-chicken broth and simmer until almost all broth has been absorbed, stirring constantly. Continue adding broth, 1 cup at a time, until rice is tender, but still firm to the bite (approx. 15 minutes). Add mushroom & shrimp mixture and season with salt and pepper to taste.

Check for the consistency of the risotto. You can add more broth if too dry, or cook a little longer if too moist. Sprinkle with chopped parsley, add butter (optional) and mix well. Serve in shallow bowl.

* Dry porcini mushrooms are available at specialty food stores & some supermarkets.