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International Professional Executive Chef
Try this wonderful extra virgin oilive oil by clicking here
Crispy red & yellow beets
Artichokes with red bell pepper and albacore tuna
The artichokes is poached under extra virgin olive oil, with aromatic herbs and lemon skin, serve over a garlic toasted croutons, filled with albacore tuna pate' wrapped with roasted red bell pepper.
Veal liver terrine with figerling potato salad
The veal liver terrine is at room temperature, served over a boiled fingerling potato tossed in extra virgin olive oil, salt and fresh crashed pepper. Garnished with mache' lettuce, drizzled with red vinegar reduction sauce.
Vodka cured Atlantic salmon
This salmon is cured with kosher salt and sugar, lemon skin, assorted fresh pepper corn and aromatic herbs, is also can be use for dufferent presentation with shaved fennel and orange segment salad, or fancy " crostini" spread with cream cheese and garnished with capers and lemon segment.
Sample Text before slot Tuscan
Fresh fava beans tossed with shaved Tuscan "pecorino" cheese and salted toasted walnut in a light extra virgin olive oil.
Cod fish quenelle with garbanzo beans and virgin olive oil
The salty cod is very well know all over Italy and this recipes is traditional antique.Place the salty cod over night under cold running water,the day after drain out and dry it, place in hotel pan cover with milk cover it with a lid or alluminum foil and baked in the oven slowly.When is tender remove from the oven let it cool down completely; remove it from the liquid and put it in a food processor and mixed by drizzled in some extra virgin olive, you will obtain a nice smooth pate'.I this dish it serve over boiled garbanzo beans wich is the most appropiate for taste a cod preparation like this one
Organic tomato and "burrata cheese" tower with basil olive oil
The "Burrata" is cheese from Puglia now in the last few years it became very popular in California and the united States, this is a presentation that was done for a large party of four hundred people if you like to find out menu for event click here
Avocado shells filled with crab salad topped with a lemon parsley sauce.
For make a lemon parsley sauce is easy, just take the leaf of the parsley, put it in the blender toghether with some fresh squeeze lemon juice,salt and Olive oil.If you like detail instruction click on this page and I will send the information.
See the file recipe Here
Carpaccio of beef filet with Parmesan cheese basket and fresh arrugola.
Clean very well the beef tenderloin from the fat and sliced few pieces, put them in between a plastic wrap, than pounded gently until the meat will be large enough to cover the eleven inch dinner plate, seasoned with a emulsion of fresh lemon jus, extra virgin olive, kosher salt, and fresh ground black pepper, garnished with the parmesan cheese basket filled with tossed baby arrugola, drizzled with balsamic glaze.Order here a exellent extra virgin olive oil or a great aged balsamic vinegar. If you are a member you can view the recipe cart of this dish by simple type your Tuscany Cuisine password here
Chicken and mushrooms terrine with drizzled white trffle oilive oil
This terrine is make with mixed wild mushrooms and chicken breast, served over light tossed mache' lettuce and tomato concasse and white truffle olive oil, is a great start for a special course menu dinner or lunch, I will suggest a Cabernet grape wine for this dish
Try this red wine vinegar imported from Tuscany just clicked on it!
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