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18 Cards in this Set
- Front
- Back
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Baked Rigatoni |
Veal meatballs, shredded mozzarella and tomato Fresca on top of rigatoni pasta and baked in oven until golden brown. |
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Mario's lasagna |
Layered pasta sheets with Rustica sauce meat sauce and shredded mozzarella. Top with shredded mozzarella and browned in the oven |
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Spaghetti bolognaise |
Slow-cooked meat sauce cost with Rustica and spaghetti top with a meatball ( dinner 2) and parmesan cheese. |
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Marsala |
Flour breaded veal or chicken pan-fried with sauteed mushrooms, dry marsala wine and veal demi-glace. Served with angel hair pasta aglio e Olio. |
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Parmigiana |
Pan fried bread crumb breaded veal, chicken or deep fried eggplant, fried golden brown and topped with Fresca sauce, shredded mozzarella and Parmesan. Melted in the oven until browned serve with linguine and Fresca. |
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Lamb Ragu |
Lamb shoulder, cured meats, tomato and demi-glace. Stewed for three hours and tossed with pappardelle pasta. Lunch or dinner |
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Chicken cacciatore |
Simmered chicken thighs, MOBR (root vegetables, bell peppers, mushrooms, olives) and tossed with pappardelle pasta. Lunch or Dinner |
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Sausage and peppers |
Sauteed House made Italian sausage, BO (bell peppers, roasted onions) with Rustica sauce, fresh mozzarella, and tossed with penne pasta. |
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Shrimp Papate |
6 saute shrimp with a lot of roasted garlic, delazed with chicken stock, reduced and finished with BFP (butter, red pepper flakes and sauced with linguine and topped with pine nuts.) |
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Linguine Tritone |
Shrimp sauteed with GSM (garlic, shallots, mushrooms) deglazed with Sherry and heavy cream. Reduced and finished with (SCL) spinach, crabmeat, lobster and salt and pepper to taste. |
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Pan seared salmon |
Pan seared salmon season with salt and pepper cook to temp, served over SBB SAUCE (saffron Burra Bianco sauce), and topped with zucchini ribbons. Lunch or dinner |
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Palermo |
Pan-fried veal chicken scallopini or deep fried eggplant, topped with sauteed GSMC (garlic, shallots, mushrooms and capers) deglazed with white wine and chicken stock and served with angel hair pasta topped with aglio e Olio. |
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A. O. C. |
AGS (Garlic, shallots, anchovy) are sautéed and O (extra virgin olive oil) with CPR (capers. Pine nuts and rustica sauce) is added and finished with lump crab meat and spaghetti.) |
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Vongole |
GSB (Garlic, shallots and black pepper) sauteed with clams. Deglazed with white wine, lemon juice and clam juice. Steamed until opened, finished with butter. |
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Pesce Limone |
Pan sauteed or grilled fresh fish topped with asparagus and a mushroom, lemon, Caper butter sauce. |
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Pollo Arrostito |
25 minutes minimum. Never frozen and deboned half a chicken, oven pan roasted. Served with daily Rosoto, roasted asparagus and topped with a shallot, lemon white wine pan sauce Lunch or dinner |
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Which dishes share the same sauce base |
Molly Palermo Limone |
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What two dishes are served with pine nuts |
A.O.C. Shrimp papete |
