Food & Wine Sides

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In October, style editor Marsha Fottler reviewed several new Sarasota restaurants. Two have shared some of their culinary secrets with us. Read on for their sumptuous recipes. Please note, some measurements are not exact, but then, culinary greatness is seldom measured in tablespoons! Tortellini Special, from Filippo’s Pizzeria Ingredients: 1 whole portobello mushroom, diced 1 […]


In October, style editor Marsha Fottler reviewed several new Sarasota restaurants. Two have shared some of their culinary secrets with us. Read on for their sumptuous recipes. Please note, some measurements are not exact, but then, culinary greatness is seldom measured in tablespoons!

Tortellini Special, from Filippo’s Pizzeria

Ingredients:

1 whole portobello mushroom, diced

1 tblspn diced red onion

Two large handfuls of fresh baby spinach

1 tblspn butter

Salt and pepper to taste

1 cup heavy whipping cream

2 tblspns grated parmesan cheese

Enough tortellini to feed two people

2 tblspns olive oil

In a sauté pan, sauté the red onion in the olive oil for a couple of minutes. Add the diced portobello mushroom and sauté another five minutes. Add the spinach and sauté until it wilts. Add the salt and pepper to taste. Add heavy cream. Bring to a boil, being careful not allow it to burn or stick to the pan. Reduce heat and simmer 2-3 minutes. Add the cooked tortellini, butter and parmesan cheese. Cook until it reaches a creamy consistency. Serve immediately.

Filippo’s Pizzeria

6360 N. Lockwood Ridge Road, Sarasota

(941) 360-8065

Tuna "Lucy" Style, from Chef Rolf at the Saltwater Café

Ingredients:

6 ounce Ahi tuna

Season tuna with salt and pepper, sear in a hot skillet with 1 tspn of olive oil and coo to medium rare or to your liking.

Quesadilla:

24-inch quesadilla

4 oz mozzarella cheese (grated)

1 oz chopped tomato

1 oz finely chopped scallions

Place quesadilla on a grill or skillet, top with cheese, tomato and scallions. Fold in half, cook until cheese is melted.

Salad:

1 oz mixed greens

1 oz artichokes

1 oz fresh mushrooms

1 oz chopped onions

1 oz tomato

1 oz Julienne carrots

Toss lettuce, artichokes, mushrooms, onions, tomato and carrots.

Salad dressing:

1 oz olive oil

1 oz balsamic vinegar

1 oz fresh raspberries

1 tblspn yellow mustard

Salt and pepper to taste

In a food processor or blender, blend olive oil, vinegar, salt, pepper, raspberries and mustard.

Salsa sauce:

1 fresh tomato

3 cloves pressed garlic

1 oz fine chopped onion

Dash of hot sauce

Fresh cilantro to taste

Salt and pepper to taste

In a food processor or blender, blend tomato, garlic, chopped onion, hot sauce and cilantro.

Layer all ingredients on a plate in the following order:

1) Salsa sauce

2) Quesadilla

3) Salad

4) Tuna

5) 1 tblspn sour cream

Garnish all with fresh seasonal vegetables.

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