Recipes courtesy of chef Michel Lombardi of Mezza Luna Trattoria


Corn Chowder Calabrese Style

Serves 4.

Ingredients:

500g corn
1 litre chicken broth
4 fresh tomatoes (peeled and diced)
1 sweet pepper
4 tsp. chopped basil
4 tsp. chopped garlic
4 tsp. chopped parsley
1 chopped Spanish onion

Method:

  1. Saute Spanish onion and sweet pepper.
  2. Add parsley, garlic and corn, saute for 5 minutes.
  3. Add chicken broth and simmer for 20 minutes.
  4. Add diced tomato and sprinkle parmesan cheese to serve.

Steamed Clam with Galliano

Serves 4.

Ingredients:

2 lb clams
1 chopped Spanish onion
3 tsp. chopped garlic
3 tsp. chopped parsley
1/4 cup white wine
1 cup tomato sauce
2 oz. Galliano

Method:

  1. In a deep pan, cook Spanish onion until golden brown.
  2. Add garlic, parsley and white wine.
  3. Place clams and tomato sauce, cover until clams open
  4. Add Galliano.

Tomato Sauce with Red Wine

Serves 4.

Ingredients:

3 lb tomato
2 chopped Spanish onions
2 Tbsp. chopped garlic
4 Tbsp. chopped parsley
5 Tbsp. chopped basil
1/2 Tbsp. oregano
1/8 cup olive oil
1 glass red Barolo wine

Method:

  1. Pour olive oil into preheated pan.
  2. Saute Spanish onion until golden brown.
  3. Add garlic, saute for 3 minutes.
  4. Add parsley and oregano.
  5. Pour in red Barolo wine and reduce heat for three minutes.
  6. Add tomato and basil and cook for 1 hour.

Sauce usually tastes better on the next day.


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Last updated: Jul 06/95