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Virtual Table for March 15: Cantina Italiana, Tresca & Waterfront Cafe

 

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.

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