Recipe: Chianti Restaurant - 5 recipes

Linguine Frutti di Mare
Source: Chianti Ristorante in the Carmel Crossroads, Carmel, California
From: Restauranteur
Serves: 6

Ingredients:
5 oz. olive oil Pinch ea. salt & red pepper flakes
4 cloves garlic, chopped 1 1/4 pound large prawns
1 1/2 lbs. fresh assorted shellfish and seafood 8 oz. Roma tomatoes, diced
2 lbs. linguine, cooked al dente 10 oz. arugula, minced
Preparation:
Brown cloves of garlic in olive oil. Add shellfish, seafood, diced tomatoes, minced arugula and sautee. Add dash white wine and red pepper flakes, reduce and add cooked pasta. Toss pasta with sauce and cook one minute. Serve immediately.

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Spaghetti and Meatballs
Source: Chef/Owner Domenico Vastarella, Chianti Ristorante in the Carmel Crossroads, Carmel, California
From: Restauranteur
Serves: 6

Ingredients for Meatballs:
10 oz. Ground beef 1/4 loaf Italian bread, crust cut off
2 T. parsley, coarsely chopped 2 eggs
2 T. grated Pecorino or Parmesan cheese 3 garlic cloves
3 T. olive oil Pinch of salt and black pepper
Preparation:
Soak bread in water; strain and press all water out. In mixing bowl combine all ingredients with bread. Run cold water over hands; roll mixture into balls the size of 1/2 a tennis ball. Heat olive oil in skillet. Brown meatballs on all sides; do not cook through.

Ingredients for Tomato Sauce:
1 lg. can whole plum tomatoes 2 garlic cloves, minced
1 small bunch basil 2 T. olive oil
Salt and pepper to taste
Preparation:
Blend ingredients except olive oil in food processor. In large frying pan heat olive oil; add sauce, bring to boil. Simmer 10 min.; add meatballs; simmer 7-10 min. Serve over spaghetti.

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Pollo Pesto Primavera
From: Chef Geri Carlucci, Chianti Restaurant
Source: AZ Family

Ingredients:
3 chicken breasts, cut into strips
2 cloves garlic, minced
1-1/2 cups broccoli flowerettes
3/4 cup red bell pepper, sliced
1 lb. fettuccini, cooked according to package instructions
2 cups pesto sauce
Parmesan cheese, grated, for garnish
Olive oil for frying

Instructions:
Saut chicken breast slices and garlic in olive oil until slightly browned; set aside. In a separate pan, saut broccoli and red bell pepper until broccoli is brilliant green and bell peppers have softened slightly. Add chicken until heated through. Toss with fettuccini. Add just enough pesto sauce to dress the pasta -- don't drench it. Sprinkle with Parmesan cheese.

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Potato Gnocchi With Chicken Piccata
From: Chef: Geri Carlucci, Chianti Restaurant
Source: AZ Family
Makes 6 servings.

Ingredients:
2 cups flour
5 lbs. potatoes, peeled, boiled and mashed
6 chicken breasts, pounded thin and lightly floured
1 lemon, juiced
2 cloves garlic, minced
4 Tbsp. butter
1/2 cup white wine
Capers
Parmesan cheese for garnish
Tomato or pesto sauce, any variety

Instructions:
Gradually mix potatoes with flour until a dough consistency is attained. Roll into marble-sized balls. Gently press balls with the back of a fork. Place 20 to 30 gnocchi in a pot of boiling water. Remove with a strainer when they begin to float. Place gnocchi on a plate, top with sauce of your choice and Parmesan cheese.

Lightly saut chicken and capers in butter. Add white wine, lemon juice and garlic; simmer until chicken is cooked to desired temperature. Serve with Potato Gnocchi.

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Pescatore Primavera Vino Blanco
From: Chef Joe Mandato, Chianti Restaurant
Source: AZ Family

Ingredients:
Vino Blanco Sauce Ingredients
3 cups white wine
1/2 cup lemon juice
3 Tbsp. chicken base
1 cup garlic, minced
2 tsp. black pepper
Entree Ingredients
Spinach fettuccini, cooked
Egg fettuccini, cooked
2 mussels, half shell
4 large shrimp, peeled and deveined
6 large scallops
Green pepper slices
Red pepper slices
Zucchini slices
Red onion slices
Cauliflower florets
Broccoli spears
1/4 cup Parmesan cheese, grated
Fresh parsley, chopped, for garnish
Vegetable or olive oil as needed

Instructions:
For vino blanco sauce: Mix well.

For entree: In a hot pan, lightly saut seafood and veggies. Add 3/4 cup Vino Blanco Sauce. Reduce heat and steam 4 to 5 minutes or until veggies are tender. Lower heat and add Parmesan cheese. Blend thoroughly until sauce slightly thickens. Ladle on top of pasta. Garnish with more cheese and parsley.

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