Virtual Table for May 11: Cantina Italiana, Waterfront Cafe, Villa Francesca


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.
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


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.