Merlo Chicago http://www.merlochicago.com Northern Italian Cuisine Fri, 24 Mar 2017 03:24:25 +0000 en-US hourly 1 https://wordpress.org/?v=4.4.8 BEEF TOURNEDOS, TIROLO STYLE http://www.merlochicago.com/beef-tournedos-tirolo-style/ http://www.merlochicago.com/beef-tournedos-tirolo-style/#respond Fri, 24 Mar 2017 03:20:09 +0000 http://www.merlochicago.com/?p=18824 The post BEEF TOURNEDOS, TIROLO STYLE appeared first on Merlo Chicago.

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Weekend Special: March 24 -26,  2017

Inspiration

Inspiration

The mountains, the fresh air and the family run farms are the combination of factors which influence the regional production of so many incredibly good recipes in Tirolo. Luisa Silvia is inspired by this and applies her personal style to this gorgeous plate.

Recipe

Recipe

Grass fed beef tenderloin brushed with Dijon sauce, enriched with Cajun pepper and sauteed leeks – covered with dried chopped fruits such as apples, plums, apricots and pistachios, surrounded with Tirolese “speck”, oven roasted with Marsala wine.  Served with our preserved Michigan cherries and sauteed chestnuts.

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IRLANDESE CUISINE SEEN FROM BOLOGNA http://www.merlochicago.com/irlandese-cuisine-seen-bologna/ http://www.merlochicago.com/irlandese-cuisine-seen-bologna/#respond Fri, 17 Mar 2017 03:11:29 +0000 http://www.merlochicago.com/?p=18812 The post IRLANDESE CUISINE SEEN FROM BOLOGNA appeared first on Merlo Chicago.

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Weekend Special: March 17 – 19, 2017

Inspiration

Inspiration

“Comfort Food” is without a doubt the connection between Bolognese and Irish cuisine.

St. Patrick’s Day is a good moment to show this brotherhood with a plate characterized by the combination of many ingredients cooked with local techniques, refined over time in order to maximize flavors.

Luisa Silvia will use her experience to make her contribution to this important celebration.

Recipe

Recipe

Veal tenderloin steak, encrusted with herbs and spices , wrapped in bacon, oven roasted with Guinness beer.  Served on a cream of green peas with snow peas and wild mushrooms, topped with fresh black truffles.  Finished with a sunny side up organic egg dotted with truffle caviar and lightly spiced sausages made of veal and Prosciutto di Parma.

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SLICED VEAL TENDERLOIN WITH TRUFFLES , BOLOGNESE STYLE http://www.merlochicago.com/sliced-veal-tenderloin-truffles-bolognese-style/ http://www.merlochicago.com/sliced-veal-tenderloin-truffles-bolognese-style/#respond Fri, 10 Mar 2017 02:10:37 +0000 http://www.merlochicago.com/?p=18800 The post SLICED VEAL TENDERLOIN WITH TRUFFLES , BOLOGNESE STYLE appeared first on Merlo Chicago.

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Weekend Special: March 10 – 12, 2017

Inspiration

Inspiration

Luisa Silvia is again finding inspiration in the old classic Pellegrino Artusi recipe book,  where the author strives to highlight the transition from the simple combination of basic, good ingredients to a more sophisticated level and technique while structuring the Italian cooking process . The goal was to find a recipe that represents the Bolognese style with a touch of contemporary elegance for the special this weekend.

Recipe

Recipe

Veal tenderloin medallions marinated with lemon juice, nutmegs, eggs with a slice of Prosciutto di Parma on top.  Lightly breaded with a mix of Parmigiano Reggiano, then pan seared in clarified butter and Marsala wine.  Finished with a layer of black truffles Perigord and served with green peas, morel mushrooms and hearts of artichokes “trifolati”.

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VENISON TENDERLOIN, MADEIRA WINE AND BLACK TRUFFLE PERIGORD http://www.merlochicago.com/venison-tenderloin-madeira-wine-black-truffle-perigord/ http://www.merlochicago.com/venison-tenderloin-madeira-wine-black-truffle-perigord/#respond Fri, 03 Mar 2017 04:45:05 +0000 http://www.merlochicago.com/?p=18794 The post VENISON TENDERLOIN, MADEIRA WINE AND BLACK TRUFFLE PERIGORD appeared first on Merlo Chicago.

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Weekend Special: March 3 – 5, 2017

Inspiration

Inspiration

When spring approaches, it is a good time for hunting and the kitchen takes advantage of the prize.  In our case, the target is deer that are known for their habit of carefully selecting their food: shoots, leaves, grasses and fruits that are easy for them to digest. This selective eating process produces a tender and flavorful meat, delicious on the plate with the right combination of ingredients.

This is the reason why Luisa Silvia will share her personal recipe with her guests this weekend.

Recipe

Recipe

Venison tenderloin marinated with spiced herbs and red wine, oven roasted to medium rare along with Madeira wine and black Perigord truffles.  Served with pears and caramelized white figs, crispy red onions and roasted potatoes.

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ARTICHOKE AND BUCKWHEAT LASAGNA – SPOT PRAWNS RAGOUT http://www.merlochicago.com/artichoke-buckwheat-lasagna-spot-prawns-ragout/ Fri, 24 Feb 2017 05:35:01 +0000 http://www.merlochicago.com/?p=18771 The post ARTICHOKE AND BUCKWHEAT LASAGNA – SPOT PRAWNS RAGOUT appeared first on Merlo Chicago.

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Weekend Special: February 24 – 26, 2017

Inspiration

Inspiration

The history of lasagna begins at Roman times when Apicio wrote of a plate made of thin layers of pasta mixed with “higgledy-piggledy” slices of meat .  As time went by and the culinary game spread all over Italy,  Cecco Angiolieri of Tuscany in late 1200 wrote : “ Chi de l’altrui farina fa lasagne , il su castello non ha ne’ muro ne’ fosso “ , meaning that everybody will be happy to join him for dinner.

In modern, recent times the culinary game is becoming tight between Bologna and Napoli with differences only in the base of the meat sauce or the tomatoe sauce . Luisa Silvia has her own style and this weekend will prepare a special lasagna with a spot prawns ragout to accompany a fantastic pasta made of buckwheat flour, semolina, artichokes and scented with orange zest.

Recipe

Recipe

Buckwheat flour mixed with semolina, eggs and finely chopped artichoke hearts will be used to make the layers of pasta .  Beshamel enriched with Parmigiano Reggiano and crustacean reduction accompanies the spot prawn ragout scented with shallots, celery, carrots, grape tomatoes, cognac and orange zest.

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SEMOLA AND LEMON ZEST “LASAGNETTE “ , BEEF TENDELOIN “ STRACCETTI “, PARMIGIANO REGGIANO FONDUE, CRISPY PROSCIUTTO DI PARMA AND BLACK TRUFFLES. http://www.merlochicago.com/semola-lemon-zest-lasagnette-beef-tendeloin-straccetti-parmigiano-reggiano-fondue-crispy-prosciutto-di-parma-black-truffles/ Fri, 17 Feb 2017 04:30:19 +0000 http://www.merlochicago.com/?p=18759 The post SEMOLA AND LEMON ZEST “LASAGNETTE “ , BEEF TENDELOIN “ STRACCETTI “, PARMIGIANO REGGIANO FONDUE, CRISPY PROSCIUTTO DI PARMA AND BLACK TRUFFLES. appeared first on Merlo Chicago.

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Weekend Special: February 17 – 19, 2017

Inspiration

Inspiration

The goal for Luisa Silvia for the special this weekend was to offer a special pasta characterized by a vibrant tasting dough using lemon zest.  The meat will be placed in a prominent position in the overall preparation by being finely sliced and roasted after a special marination. The result is a beautiful plate with a combination of distinct and balanced tastes.

Recipe

Recipe

The Lasagnette dough is prepared with egg yolk, semola and lemon zest – tossed with grass fed beef tenderloin “straccetti” and marinated with Extra Virgin Olive Oil, garlic and herbs.  All is lightly seared and served in a Parmigiano Reggiano fondue – sprinkled with crispy Prosciutto di Parma and fresh black truffle Perigord.

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PUMPKIN RISOTTO WITH MASCARPONE, LITTLE BALLS OF CAPON AND PROSCIUTTO, FRESH MOREL MUSHROOMS AND PERIGORD TRUFFLES http://www.merlochicago.com/pumpkin-risotto-with-mascarpone-little-balls-of-capon-and-prosciutto-fresh-morel-mushrooms-and-perigord-truffles/ Fri, 10 Feb 2017 03:27:48 +0000 http://www.merlochicago.com/?p=18741 The post PUMPKIN RISOTTO WITH MASCARPONE, LITTLE BALLS OF CAPON AND PROSCIUTTO, FRESH MOREL MUSHROOMS AND PERIGORD TRUFFLES appeared first on Merlo Chicago.

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Weekend Special: February –  Valentine’s Day 10-14, 2017

Inspiration

Inspiration

St. Valentine weekend is a special occasion that we believe requires a special offering for our guests.  Luisa Silvia is preparing a delicious version of risotto you can find described in the recipe below.

To elevate this dish even more, she will add three additional specials for you to choose from:

Angel hair pasta in a Dungeness crab shell

24-hour braised short rib ossobuco, potatoes and Parmigiano Reggiano gnocchi

British channel turbot “ al limone “ and vegetables skewers

Recipe

Recipe

Carnaroli risotto made with pureed Kabocha pumpkin, mantecato al mascarpone and topped with little balls of capon and prosciutto seared in clarified butter. Accompanied by fresh Morel mushrooms truffled and Perigord truffles.

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THE ROSE OF PARMA http://www.merlochicago.com/the-rose-of-parma/ Fri, 03 Feb 2017 02:40:50 +0000 http://www.merlochicago.com/?p=18725 The post THE ROSE OF PARMA appeared first on Merlo Chicago.

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Weekend Special: FEBRUARY 3-5, 2017

Inspiration

Inspiration

Imagine you are traveling around Parma in Italy, looking for a good meal based on meat.  You discover you have the chance to enjoy the most tasteful recipe you have ever tried: “The Rose of Parma “

This recipe uses three ingredients that made Parma famous around the world: Parmigiano Reggiano, Prosciutto di Parma and Malvasia wine. Prepared with love, this meal will stay in your mind and create a warm feeling – the same feeling Luisa Silvia has as she prepares this special for the coming weekend.

Recipe

Recipe

Grass fed beef tenderloin cut open as a sheet, completely covered with sliced Prosciutto di Parma and shaved Parmigiano Reggiano.  All is rolled up and oven roasted with Malvasia wine, then cut longwise and served with its own reduction.  Accompanied with little round potatoes, roasted with rosemary and black truffle sauce.

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GNOCCHI ROMAN STYLE, MUSHROOMS AND PERIOGORD TRUFFLE http://www.merlochicago.com/gnocchi-roman-style/ Fri, 27 Jan 2017 03:49:43 +0000 http://www.merlochicago.com/?p=18706 The post GNOCCHI ROMAN STYLE, MUSHROOMS AND PERIOGORD TRUFFLE appeared first on Merlo Chicago.

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Weekend Special: January 27 – 29, 2017

Inspiration

Inspiration

Luisa Silvia’s attention this weekend is focused on a traditional recipe ” Gnocchi alla Romana ” with deep roots in Italian culinary history. It first appeared in Piedmont and then moved fast south to Florence where it was met with great appreciation. Caterina de` Medici introduced the recipe in Paris calling it ” Gnocchi alla Fiorentina “. From Paris to Roma through diplomatic channels the name became “Gnocchi alla Romana” . Finally in Bologna, Pellegrino Artusi adds the recipe to his famous ” La scienza in cucina e l’arte del mangiar bene ” spreading the news all over Italy.

Recipe

Recipe

Semolino cooked in milk , butter and Parmigiano Reggiano , oven gratine’ and enriched with fresh black trumpet mushrooms and a generous quantity of black diamond truffles Perigord.

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Black Venere Rice, Crustaceans on Burrata Veloutee http://www.merlochicago.com/black-venere-rice-crustaceans-burrata-veloutee/ Thu, 19 Jan 2017 23:48:39 +0000 http://www.merlochicago.com/?p=18665 The post Black Venere Rice, Crustaceans on Burrata Veloutee appeared first on Merlo Chicago.

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Weekend Special: January 20-22, 2017

Inspiration

Inspiration

Chef Luisa Silvia, looking for something special to start the new year, found a unique ingredient that is extremely difficult to produce but which is full of healthy properties . Black Rice was produced in China specifically for the Emperor until 1800, due to the difficult process needed to grow it.  Since that time, progress has been made in its production however the production and distribution remains very limited. In Italy, Luisa Silvia found the rice in Sardinia and had the opportunity to purchase and make it the centerpiece of the recipe for this weekend.

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Recipe

Recipe

Black Venere Rice sauteed in extra virgin olive oil with asparagus , green peas, tiger shrimp and spot prawns – finished with red shrimp carabineros braised in cognac and fresh cherry tomatoes, served on top of cow milk burrata veloutee.

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