Virtual Table for Week of January 23: Tresca and Mare


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.