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Blend the red prickle Pear and strain the juice into a bowl, add the fine chopped celery, cucumber, and red onion remoulade in the juice with lemon juice and emulsion with olive oil.
Reduce the balsamic vinegar at syrup consistency than add the Asian Konjack flour then molded in square shape let cool down, then unmolded and serve with the tomato fondue
In a bowl tossed the baby organic spinach with the lemon juice and a touch of whole grain mustard, lightly seasoned with fresh cracked pepper and sea salt, place in the middle of the plate arrange a fan of sliced Italian "breasola"(cured aged Beef), garnished with shaved Parmesan Cheese
Wash and cut off the skin of the watermelon, then cut it in regular diced, place in a bowl add the shave celery, chopped cucumber, and dressed with the spring onion vinaigrette
To make a green zucchini "scapecie" sliced the zucchini 1/3 of a inch thick spread it out on a sheet pan with parchment paper and let them dry out over night. After the moister will naturally evaporate and you can easily fried them in hot oil, then spread them again and let them cool down a dry again
Tossed fresh peeled fava beans with Tuscan Pecorino, Walnuts and micro greens
After peeling the fava beans tossed with toasted walnuts and diced Tuscan pecorino, seasoned with salt,black pepper and garnished with micro greens
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 fingerling 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 crushed 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 different presentation with shaved fennel and orange segment salad, or fancy " crostini" spread with cream cheese and garnished with capers and lemon segment.
Cut the cucumber scoop out the seeds, filled with diced lemon marinated tiger shrimp and peeled diced red bell pepper,julienne green onions, seasoned with crushed red pepper and garlic parsley citronette
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 aluminum 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 which is the most appropriate 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.
Carpaccio of beef filet with Parmesan cheese basket and fresh arugula.
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 arugula, drizzled with balsamic glaze.Order here a excellent extra virgin olive oil or a great aged balsamic vinegar.
Chicken and mushrooms terrine with drizzled white truffle olive oil
Terrina di pollo e funghi all'olio tartufato
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