A Photo Exhibit of Dishes from Restaurants in Milan, Italy Eating in Italy is almost always a delightful experience. If you are a traveler, you will find that food is consistently excellent whether you go to a humble tavola calda, a cozy trattoria, or an elegant ristorante. We present a photo exhibit of dishes from three restaurants in Milan, Italy. Pastarito is part of a chain of moderately-priced restaurants that lets diners mix and match pasta and sauce types. Here are examples of three pasta dishes. Click on the title to see their website, or go here to see all types of pasta! Trussardi alla Scala is an upscale restaurant on the second floor of a building situated next to the famed Scala Opera House. Here are examples of their exquisite desserts. Click on the title to see their website. Ribot is a restaurant located near Milan’s famous race track San Siro. It takes its name from Ribot, a great racing horse, and contains photos and memorabilia related to this champion. Here is a sampling of a variety of courses, two antipastos, a pasta dish, and an entrée.

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Nicoletta’s Menu

This meal was planned for you by Nicoletta Meloni and Francesco Sasso, high school teachers in Rome, Italy. The English translation of this menu follows below.
Nicoletta and Francesco would like to invite you to join them and three Roman friends for a special dinner. It is a lovely spring evening, and a gentle breeze is blowing through the open windows of the Banquet Hall. The table is set, and your Italian friends are waiting for you.

See the recipe in ENGLISH or ITALIAN

MENÚ (in Italiano)
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Antipasto: polpo lesso condito con olio e limone
Primo Piatto: Spaghetti alla caprese
Secondo Piatto: Trote alla vernaccia
Broccoletti di rape
Dolce: Cantucci con Vin Santo
Frutta: Assortita di stagione
Bibite: Acqua minerale e vino bianco

RICETTE (per 6 persone)

Spaghetti alla caprese

Scottate per un minuto in acqua bollente i pomodori, tagliateli a pezzi e privateli dei semi. In un padellino fate scaldare bene tre cucchiaiate d’olio, versatevi i pomodori, salate leggermente e lasciate cuocere a fuoco vivo per un quarto d’ora. Lavate le acciughe, sgocciolatele bene e mettetele in un mortaio con il tonno e le olive. Pestate il tutto finemente, poi passatelo al setaccio e diluite questa profumata purea con qualche cucchiaiata d’olio crudo; fatela poi scaldare leggermente a fuoco molto basso. Portate all’ebollizione abbondante acqua salata in una grossa pentola; versatevi gli spaghetti e cuoceteli al dente. Scolateli e conditeli immediatamente con la salsa di pomodoro ben calda, la mozzarella, la saporita salsetta e una bella spolverata di pepe. Mescolate ben bene e portate subito in tavola.

Trote alla vernaccia

Broccoletti di rape

I broccoletti di rape sono una verdura molto usata nella cucina romana. Togliete le foglie dure, i torsoli e le parti filamentose e lavateli bene. Fate imbiondire gli spicchi d’aglio nell’olio caldo, toglieteli e unite i broccoletti, salate, pepate e lasciate cuocere, ben coperto, a fuoco lento per circa mezz’ora, bagnando di tanto in tanto con un poco di brodo.

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MENU (in English)
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Appetizer: Boiled octopus seasoned with olive oil and lemon
First Course: Spaghetti Caprese style
Second Course: Trout Vernaccia style
Sautéed Rapini
Dessert: Cantucci Italian cookies with Vin Santo (a sweet dessert wine)
Fruit: Assorted fruit in season
Beverages: Mineral water and white wine

RECIPES (for 6)

Spaghetti Caprese Style

Scald tomatoes in boiling water for one minute, cut into pieces and remove seeds. In a small frying pan, heat well three tablespoons of oil, add tomatoes, salt lightly, and let cook over a high flame for 15 minutes. Clean and drain anchovies well, and place in a pestle with the tuna and the olives. Crush all ingredients finely, pass mixture through a sieve and dilute with a few tablespoons of uncooked olive oil. Heat mixture over a very low flame. In a large pan, bring to a boil a large quantity of salted water. Add the spaghetti and cook al dente. Drain and immediately add the tomato sauce which should be very hot, the mozzarella, the tasty anchovies, tuna and olive mixture, and a healthy sprinkling of pepper. Mix well and serve immediately.

Trout Vernaccia Style

Clean the trout, wash, and drain. In a frying pan, add oil, crushed garlic, parsley, rosemary, oregano, and chopped carrot. Sauté very briefly over a low flame, add trout, spread out carefully, then salt and pepper. Add wine until it completely covers the fish and cook over a medium flame for about 20 minutes, until all of the wine has evaporated. Serve immediately.

Sautéed Rapini

Rapini are a very commonly used vegetable in Roman cuisine. They can be easily found in most American supermarkets. Wash the rapini thoroughly after removing the dry leaves, stalks, and stems. Brown the garlic in hot oil and remove from pan. Add the rapini, salted and peppered, and let cook, covered, over a low flame for about 30 minutes, occasionally adding broth to keep moist.

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