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