| Please enjoy some of our favorite recipes from the La Trattoria Restaurant chefs.
We hope you enjoy preparing these delicious dishes as much as we enjoy preparing them for you.
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| Linguine w/ White Clam Sauce |
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1/3 cup extra-virgin olive oil
1 medium onion, chopped
6 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 teaspoon dried oregano
1/3 cup dry white wine
1/3 cup bottled clam juice
1 lb linguine
2 lb small cockles (up to 1 inch across; 5 to 6 dozen), scrubbed well
2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup chopped fresh flat-leaf parsley
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted.
Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well. |
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2x 5oz petite fillet
4x Shrimp
1/2 cup white wine
1 tbs butter
1 lemon
2 oz Capers
2 sprig rosemary
2 oz olive oil
5 New Potatoes (round)
In a saucepan heat some olive oil, and brown the fillet on both sides. Add shrimp and brown, then remove and set aside. When the fillet is almost cooked to your liking, drain olive oil and add the white wine, lemon juice and capers. When the sauce starts to simmer add butter. Finish cooking the fillet to your taste, at this point remove the fillet and allow the sauce to continue to thicken.
While the sauce thickens place one fillet on the plate, with two shrimp on top.. Slice the potatoes in half and display them around the fillet alternating with some green beans. Pour the thickened sauce over the shrimp and fillet, garnish with sprig of rosemary.
For the roasted potatoes, par boil until tender. Drain the water add chopped rosemary, season to taste with salt, pepper and butter. Roast in oven at 350F for ten minutes or until golden brown. Also steam the green beans until tender,season to taste.
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