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Virtual Table for Week of December 12: Mare, Pasta e Pomodoro and Bricco

 

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.

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