New Orleans Recipe

Recipes

Shrimp and
Portabella Crostini

Click on the names of our selection of Italian recipes. Our New Orleans recipes are complete with cooking instructions.

Veal Sorrentina

Ingredients:
2 –Eggs beaten
3 -1oz medallions of baby white veal
3 medallions (1/4" thick) of francaise eggplant
3 -1oz thinly sliced prosciutto
3 -1oz slices of fresh mozzarella
2oz Olive Oil
2oz White Wine
1oz Chicken Stock
1 tspn Marinara Sauce
1 tbspn Butter
1 tbspn Parmigiana
1 tbspn Parsley
1/4 cup Flour
Pinch of Salt
Pinch of Pepper

Cooking Instructions:
Place 2 eggs in small bowl and beat till smooth. Heat oil in saute pan. Dip eggplant in egg-wash and place in hot oil. Lightly brown on both sides, remove and drain excess oil.

Dust veal in flour and place in hot pan. Brown lightly and flip veal and brown again and deglaze with wine. Top each medallion with tomato sauce, a pinch of parmigiana, a sprinkle of parsley, slice of eggplant, slice of prosciutto and a slice of mozzarella.

Place in oven till cheese is melted and remove stacks of veal and place saute pan on heat. Add stock, butter, parsley, salt and pepper. Stir till sauce is consistent and smooth. Pour under and over veal and serve. Ciao!
Mangia Italiano!
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Lobster Fra Diavolo

Cooking Instructions:
Heat oil in large saute pan. Add garlic, crushed red pepper and all seafood. Cook till garlic is browned and deglaze with white wine.

Add seafood stock, marinara and cover to steam till shellfish open and lobster meat firm.

Remove seafood add butter and basil and toss pasta. Place on plate with lobster in center and all seafood surrounding atop pasta.
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Caesar Dressing

Marinara Sauce

Ingredients:
128oz Peeled Tomatoes
(For Amatriciana Sauce add:)
1/8 cup Olive Oil 16 oz julienne Pancetta
(Italian Bacon)
1 large Yellow Onion _ Cup Butter
1/4 cup minced Garlic 1 Cup Romano Cheese
1/2 cup White Wine The traditional sauce has no garlic
2 tbspn Salt
1 tspn ground Black Pepper Sautee the pancetta with the onions.
1 tspn ground White Pepper Add the butter and cheese at the end.
1 tspn Crushed Red Pepper
1 cup chopped fresh Basil
2 Bay Leaves

Cooking Instructions:
Place olive oil in large stock pot on medium heat. Add onion and garlic and let simmer till lightly brown. Add white wine to deglaze pan. Add tomatoes and bring to boil. Reduce fire to simmer and add salt, black, white, red pepper and bay leaves. Let reduce for 45 minutes. Add basil and serve.
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Shrimp and Portabella Crostini (Serves 4)

Cooking Instructions:
Toast bread in hot oven (broiler) till brown and crisp.

Place olive oil in sauté pan with garlic and onion. Add shrimp and portabella mushrooms. Cook until garlic and onion are golden brown. Deglaze pan with white wine and add butter and marinara cook until shrimp are pink and firm.

Add basil and serve atop the crostini.
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New Years Eve Celebrations