Recipe: A few recipes from Bravo Italian Restorante for Maryann/PA

RECIPES FROM BRAVO ITALIAN RISTORANTE

Panettone Ripieno
(Stuffed Italian Fruit Candy Bread)
Bravo Ristorante Italiano
2333 Fair Oaks Blvd. Sacramento, CA 95825; (916) 568-0494

1 Panettone (Italian bread sold at gourmet stores)
1 Gallon ice cream
6 oz. chocolate syrup

Flip the panettone up side down and cut the bottom part in a circle. Pool the inside dough out and replace with your favorite ice cream. Freeze for 2 to 3 hours. Pull it out of the freezer 10 minutes before you serve the slice and serve.

Penne Al Salmone
Bravo Ristorante Italiano

1 lb. penne pasta
12 oz. filet of salmon, cut into cubes
2 shallots, chopped
1 cup peas
1 tomato, diced
1 oz. vodka
1/2 oz. vegetable stock
1 1/2 oz. cream
1/2 oz. butter
salt and pepper to taste

Cook the pasta for 11 minutes. While the pasta is cooking, place shallots and butter in saute pan and saute for 1 to 2 minutes. Add salmon and saute for an additional 4 minutes. Add vodka, vegetable stock, cream, salt and pepper. Cook sauce until reduced. Add pasta, peas and tomatoes and cook for 2 to 3 minutes. Serve immediately.

Risotto ai Funghi Porcini
Bravo Ristorante Italiano

2 cups of rice
6 oz. of cultivated mushroom mixed with some dry porcini mushroom
2.5 cups of chicken stock
2 oz. of white wine
1/2 chopped onion
1.5 oz. of butter
parmesan
chopped parsley
salt and pepper

Melt the butter in saucer and saut the shopped onion until it reaches a golden color. Then add the mushrooms and saut them for a few minutes. Splash the white wine and let it evaporate. Then add the rice and let it toast for a few minutes. Finally pour the chicken stock and let the risotto saut slowly, stirring for 40 minutes until the rice is al dente. Then add a spoonful of butter, a handful of parmesan, and the chopped parsley. Stir to amalgamate all the ingredients, and serve on a plate, sprinkling with some fresh chopped parsley.

Zucchini Fettuccine
Bravo Ristorante Italiano

1 lb. fettuccine
16 oz. canned tomato
1/2 onion, chopped
4 slices pancetta, chopped
1 zucchini, chopped
6 basil leaves
2 oz. white wine
salt and pepper to taste

In a boiling pan, cook the fettuccine, at the same time in another pan, saute the onion for 2 to 3 minutes. At this time, add the wine and let evaporate. Add the tomato, salt and pepper and cook 10 to 15 minutes. Drain the pasta mix with the sauce and serve immediately.