
Recipes courtesy of chef Michel Lombardi of
Mezza Luna Trattoria
Corn Chowder Calabrese Style
Serves 4.
Ingredients:
- 500g corn
- 1 litre chicken broth
- 4 fresh tomatoes (peeled and diced)
- 1 sweet pepper
- 4 tsp. chopped basil
- 4 tsp. chopped garlic
- 4 tsp. chopped parsley
- 1 chopped Spanish onion
Method:
- Saute Spanish onion and sweet pepper.
- Add parsley, garlic and corn, saute for 5 minutes.
- Add chicken broth and simmer for 20 minutes.
- Add diced tomato and sprinkle parmesan cheese to serve.
Steamed Clam with Galliano
Serves 4.
Ingredients:
- 2 lb clams
- 1 chopped Spanish onion
- 3 tsp. chopped garlic
- 3 tsp. chopped parsley
- 1/4 cup white wine
- 1 cup tomato sauce
- 2 oz. Galliano
Method:
- In a deep pan, cook Spanish onion until golden brown.
- Add garlic, parsley and white wine.
- Place clams and tomato sauce, cover until clams open
- Add Galliano.
Tomato Sauce with Red Wine
Serves 4.
Ingredients:
- 3 lb tomato
- 2 chopped Spanish onions
- 2 Tbsp. chopped garlic
- 4 Tbsp. chopped parsley
- 5 Tbsp. chopped basil
- 1/2 Tbsp. oregano
- 1/8 cup olive oil
- 1 glass red Barolo wine
Method:
- Pour olive oil into preheated pan.
- Saute Spanish onion until golden brown.
- Add garlic, saute for 3 minutes.
- Add parsley and oregano.
- Pour in red Barolo wine and reduce heat for three minutes.
- Add tomato and basil and cook for 1 hour.
Sauce usually tastes better on the next day.
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Last updated: Jul 06/95