Welcome to our neighborhood’s Virtual Table.  Every few weeks we will present you with a menu comprised of special dishes from some of the best restaurants in Boston … all here in the North End. As you read below, you’ll see that we present you with the name of the dish, that you can “click” on the restaurant logo to visit their own website and menus and that each restaurant has graciously shared  the recipe.

Now, here is this Edition’s Menu.

Primi:         Cantina presents Crostini e Gamberi
Entree:       Waterfront Cafe presents Lamb Chops
Dessert:     Villa Francesca presents Cannoli

Crostini e Gamberi from
Cantina Italiana

Pan-seared shrimp, sauteed leeks, prosciutto, wild mushrooms, sun-dried tomatores and Marsala wine, served with crostini bread.
Ingredients
5 peeled shrimp
2 oz sliced leeks
3 oz mushrooms
1 slice prosciutto, julienned
3 pieces sundried tomatoes
1/2 cup marsala cooking wine
1/3 cup fish or vegetable broth
1 oz butter
1 tablespoon extra virgin olive oil
1 piece grilled bread
salt/pepper to taste

Instructions:  Saute butter, oil, leeks and mushrooms in a frying pan for 2 minutes.  Add the shrimp and sundried tomatoes and cook for 2 minutes.  Then add the marsala wine and fish/vegetable broth and cook for another 5 minutes.  Place bread and prosciutto in a dish, top with the cooked ingredients and serve.

Grilled Lamb Chops from Waterfront Cafe

Ingredients
5 pieces, tender lamb chops
salt, pepper and olive oil
Directions:  lightly season the chops with salt, pepper and the olive oil.  Place on the grill and cook until they’ve reached your preferred perfection.  Simple, easy and delicious.

Cannoli  from Villa Francesca

First, start with the freshest cannoli shells you can find.  Villa Francesca makes their own.  (We go to Maria’s Pastry at the entrance to the North End.)  They combine Ricotta cheese and vanilla.  (Villa Francesca says “the best ricotta comes from Purity Cheese Co. which was once located on Cross Street in the North End, and is now made in Quincy.”  They believe that other ricottas are often “too watery.”)

Villa Francesca fills the cannoli shells fresh at each guest’s table.  A perfect finish to a delicious meal.

Welcome to our neighborhood’s Virtual Table.  Every few weeks we will present you with a menu comprised of special dishes from some of the best restaurants in Boston … all here in the North End. As you read below, you’ll see that we present you with the name of the dish, that you can “click” on the restaurant logo to visit their own website and menus and that each restaurant has graciously shared  the recipe.

Now, here is this Edition’s Menu.

Primi:         DePasquale Pasta presents Artichoke and Goat Cheese Ravioli
Entree:       Cantina Italiana presents Saltimbocca di Pollo
Dessert:     Lucca presents Pineapple Upside Down Cake

Artichoke & Goat Cheese Ravioli from
DePasquale Homemade Pasta Shoppe

A warm dish on a cold night to serve 4

1lb DePasquale Artichoke – Goat Cheese Ravioli
1/2 cup goat cheese
4 Roman artichokes
5 Tbs olive oil
1/2 tsp pepper
Heat the olive oil, and then saute artichokes until golden.  Add pepper.  Cook the Ravioli according to the package directions, drain, place in saute pan with artichokes, sprinkle with goat cheese and serve.

Saltimbocca di Pollo from Cantina Italiana

Saltimbocca di Pollo is a pan-seared boneless breast of chicken and mushrooms, finished in a Marsala wine sauce, topped with prosciutto and baked with mozzarella cheese.

Ingredients:

1 slice prosciutto
1 slice mozzarella
6oz chicken breast
2 tablespoons extra virgin olive oil
4 pieces of sliced champignon mushrooms
1/2 cup marsala cooking wine
1/2 cup chicken stock
1 oz butter
1 teaspoon all purpose flour
salt/pepper to taste

Put oil into a frying pan and let it get warm, dust chicken with flour and place in pan.  Cook until browed and then add the butter and mushrooms and marsalla wine..  Cook about 2 minutes, then place the prosciutto and mozzarella on top of the chicken.  Cook for another 2 minutes or until mozarella is melted.  Plate dish and serve.

Pineapple Upside Down Cake from Lucca

Pineapple Upside Down Cake  …. unfortunately we don’t have this recipe.  We’re compelled to show you the cake and  highlight Lucca as we recently tried their dessert and found it … in a word … scrumptious.  The small chunks of pineapple were just enough tang to the sugar glaze.  Unlike some Pineapple Upside Down Cakes which are overly sweet, this one’s glaze was  enough to satisfy a sweet tooth without being cloying.  The coconut topping and the small scoop of ice cream were great complements to the moist and delicately flavored cake. Give it a try next time you’re in the neighborhood.

Welcome to our neighborhood’s Virtual Table.  Every few weeks we will present you with a menu comprised of special dishes from some of the best restaurants in Boston … all here in the North End. As you read below, you’ll see that we present you with the name of the dish, that you can “click” on the restaurant logo to visit their own website and menus and that each restaurant has graciously shared  the recipe.

Now, here is this Edition’s Menu.

Primi:         Waterfront Cafe presents their NY Burrata Salad
Entree:       Tresca presents their Vitello Osso Bucco
Dessert:     Cantina Italiana presents their Torta Amaretto

NY Burrata Salad from Waterfront Cafe

NY Burrata Salad
Start with washed, crisp romaine.  Add fresh tomatoes and basil.  Arrange the burrata cheese and then drizzle with fresh olive oil and crushed garlic.  (Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It is usually served fresh, at room temperature. The name “burrata” means “buttered” in Italian. )

Vitello Osso Bucco from Tresca

Vitello Osso Bucco

Ingredients:

Veal shank tied.
1 onion,  2 cups carrots,    2 cups celery
1 cup parnips,   1-1/2 cups dry white wine,   1 quart chicken stock
1-1/2 veal demi-glace,   1 quart tomatoe puree

Sear veal shanks on both sides and set aside.  Add vegetables to pan and deglaze with wine, add the rest of the liquid. Bring to a point and pour over shanks, cover with foil and cook for 3-1/2 hours @325.  Serve over mashed potatoes.

Torta Amaretto from Cantina Italiana

Torta Amaretto
Make or buy a sponge cake.  Arrange into layers, adding amaretto  and whipped sweet mascarpone cheese between each layer.  Crumble and soak amaretto cookies with Disarronno and top the final layer of sponge cake.

Welcome to our neighborhood’s Virtual Table.  Every few weeks we will present you with a menu comprised of special dishes from some of the best restaurants in Boston … all here in the North End. As you read below, you’ll see that we present you with the name of the dish, that you can “click” on the restaurant logo to visit their own website and menus and that each restaurant has graciously shared  the recipe.

Now, here is this Edition’s Menu.

Primi:         Tresca presents their Crespelle Al Forno
Entree:       Mare presents their Stuffed Lobster
Dessert:     Tresca presents their Creme Brulee

Crespelle Al Forno from Tresca

Crepe:  2 egg yolks, 4 whole eggs
6 oz. a/p flour
6 oz. water
6 oz. milk
pinch of salt and pepper
2 TBLS  olive oil
1/2 bunch of chives
Mix all ingredients, let sit 5 minutes.  Mix again and strain.  Heat non-stick pan with butter over medium heat, add 1 oz. of mix turning pan to coat evenly.  When sides pull away from the pan, flip over and cook 10 seconds.

Filling:  Mushroom mix
1 cup each of mixed mushrooms, shitake, oyster and baby bellas
2 shallots
1/4 cup marjoram
olive oil
salt and pepper
1 cup ricotta
1 TBLS truffle oil
Sautee mushrooms with shallots, add marjoram, salt and pepper, pulse in food processor and chill.
Mix ricotta with mushrooms and truffle oil, then chill. Scoop mushroom mix into crepe and roll.
Brown both sides and heat in oven.  Serve with sauteed mushrooms and drizzle with truffle oil.

Stuffed Lobster from Mare

Stuffed Lobster
Prepare a seafood stuffing of shrimp, scallops, swordfish, bread, butter, thyme and parsley. Use a Maine Lobster at two or more pounds.  Bake.

Creme Brulee from Tresca

Creme Brulee

6 egg yolks, 6 oz. of sugar, 3 pt. heavy cream and pinch of nutmeg.
Beat eggs and sugar, heat cream and nutmeg and slowly add to eggs.  Pour into cups in a water bath.  Bake @325 for 20-30 minutes.  Chill.  torch a tsp of granulated sugar on top.

Welcome to our neighborhood’s Virtual Table.  Every few weeks we will present you with a menu comprised of special dishes from some of the best restaurants in Boston … all here in the North End. As you read below, you’ll see that we present you with the name of the dish, that you can “click” on the restaurant logo to visit their own website and menus and that each restaurant has graciously shared  the recipe.

Now, here is this Edition’s Menu.

Primi:          Villa Francesca presents their Lobster Ravioli
Entree:         Mare presents their Sea Bass
Dessert:       Caffe Paradiso presents their Gelato

Lobster Ravioli from Villa Francesca

Lobster filled ravioli in a light cream sauce with minced shrimp and fresh dill.

Sautee garlic in a litte butter (no more than 20 seconds to avoid burning).  Add minced fresh shrimp.  Once cooked, add a little cream.  Add fresh chopped chives and dill and diced fresh tomato, plus a touch of Parmigiana cheese.  Salt and pepper to taste.  Once reduced and sauce is thick and a nice consistency, add to cooked lobster ravioli.

Roasted Sea Bass from Mare

Whole Roasted Sea Bass
Stuff fish with crushed garlic, rosemary, and lemon wedge.  Season outside of fish with salt, pepper, & extra virgin olive oil.  Grill on medium heat, moving the fish minimally to preserve skin.  Flip once using the tail and head.  Continue cooking on medium heat.  Fish should cook for a total of 8-10 minutes.  Serve with favorite sides.  We use Roasted Potatoes and Broccoli Rabe, but any seasonal vegetable is great.  Drizzle fish with extra-virgin olive oil and add a squeeze of lemon before serving.

Gelato from Caffe Paradiso

This gelato is delicious!  It has been rated “the best” by the Phantom Gourmet, the Boston Globe and the Best of Boston.  It is homemade and comes in many delectable and seasonal flavors.  Sorry though, we’re not sharing this recipe, you’ll just have to visit Caffe Paradiso to experience its creamy smooth texture as an end to a great North End meal.

Welcome to our neighborhood’s Virtual Table.  Every few weeks we will present you with a menu comprised of special dishes from some of the best restaurants in Boston … all here in the North End. As you read below, you’ll see that we present you with the name of the dish, that you can “click” on the restaurant logo to visit their own website and menus and that each restaurant has graciously shared  the recipe.

Now, here is this Edition’s Menu.

Primi:           Mare presents their Oysters Limoncello
Entree:         Pasta e Pomodoro presents their Zuppe di Pesce
Dessert:       Bricco presents their Bread Pudding

Oysters Limoncello

1/4 cup Limoncello
1/4 cup white wine
2 Tablespoons sugar
1/3 cup fresh lemon juice
Boil first three ingredients (may flame up so be careful).  Mix with lemon juice and then freeze.  To serve, scrape with spoon and top oysters.

Zuppa di Pesce

Create a zesty tomato broth by combining stewed tomatoes, onions, garlic, white wine, lemon juice, salt, pepper and chili peppers.   Once this has the right amount of zest for you, then add the seafood in the following order, swordfish and clams, and after two minutes, add the mussels, calmari and shrimp.  Cook until mussels open.  To serve, ladle into a shallow bowl, drape with a cooked green or parsley for color and top with toast points.

Bread Pudding

Day old bread is soaked in heavy cream, eggs and sugar and vanilla.  Be sure all the bread is covered.  Bake at 325 over a water bath until the custard is set.  (Note:  if unsure as to exact amounts for a basic custard, consult a basic recipe/cookbook for details.)

Be sure to check back regularly to see the changing menus on our Virtual Table.  For more “inside” information on dining in the North End, also consider reading “My Favorite” where chefs and owners share their favorite meals at their own restaurants.