Merlo Chicago http://www.merlochicago.com Northern Italian Cuisine Fri, 23 Jun 2017 02:59:07 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 PASTA AL FORNO ALLA SICILIANA http://www.merlochicago.com/pasta-al-forno-alla-siciliana/ http://www.merlochicago.com/pasta-al-forno-alla-siciliana/#respond Fri, 23 Jun 2017 02:59:07 +0000 http://www.merlochicago.com/?p=19082 The post PASTA AL FORNO ALLA SICILIANA appeared first on Merlo Chicago.

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Weekend Special: June 23 – 25, 2017

Inspiration

Inspiration

Strong bonds keep the family together in Sicily. Major Holidays and every Sunday, the women meet in the morning around the kitchen table to chat while preparing fresh pasta that will be combined with a variety of ingredients and cooked in the oven – a traditionally “stone oven” which is the country style. This is the feeling and image that has inspired Luisa Silvia for this flavorful weekend special.

Recipe

Recipe

We prepare a box of finely sliced pan seared eggplants, a layer of house made extruded “maccheroncini” tossed with a sauce of pork tenderloin, veal and sausage topped with sliced boiled eggs, zucchini, caciocavallo, buffalo mozzarella and braised knife cut meat, all baked in oven.

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Father’s Day Specials http://www.merlochicago.com/fathers-day-specials/ http://www.merlochicago.com/fathers-day-specials/#respond Sat, 17 Jun 2017 00:02:36 +0000 http://www.merlochicago.com/?p=19064 The post Father’s Day Specials appeared first on Merlo Chicago.

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Father’s Day, Sunday June 18th, 2017

We will open for dinner starting at 5:30 pm

In addition to offering our full menu, we’re cooking up a special menu to honor all our favorite dads. We’re combining special menu items along with our most popular dishes to ensure you have the best experience possible. So stop by and enjoy our Father’s Day Special 3-Course Menu.

Make a Reservation

Taste of Appetizers (guests choice)

Fiori di Zucca, e Tarta di carciofi
Buffalo mozzarella stuffed zucchini blossom and warm artichoke tart prepared with Mortadella di Bologna, eggs, cream and Parmigiano Reggiano, baby greens salad dressed with Aceto Balsamico Originale di Modena vinaigrette

Mozzarelline allo speck e asparagi, e Involtini di melanzane al pomodoro e basilico  (G) (V) 
Buffalo Baby buffalo mozzarella imported from Italy, Speck Tirolese, asparagus spears and cherry tomatoes, cold first-pressed Extra Virgin Olive Oil.  Eggplant rolled with Parmigiano Reggiano and parsley, oven baked, our special homemade fresh tomato and basil sauce

Main course (guests choice)

Carbonara di Parmigiano Reggiano, Prosciutto di Parma croccante, tartufo nero fresco                                                                                 Handmade chitarra spaghetti, made with organic eggs, Parmigiano Reggiano, crispy Prosciutto di Parma, black summer truffles

Tagliatelle al ragù Bolognese
Handmade tagliatelle with our Bolognese style ragout

Taglioline paglia e fieno
Handmade green and yellow tagliolini with a veal and Prosciutto di Parma ragout, hard boiled quail eggs and truffle oil

Tortelloni di ricotta sarda con  funghi porcini trifolati(V) 
Handmade tortelloni filled with spinach and sheep ricotta imported from Sardinia, served with truffled porcini mushrooms and Parmigiano Reggiano

Stinco di agnello con patate arrosto e asparagi (G)
Prepared daily. Colorado lamb shank, slow braised for six hours in white wine, garlic, celery and carrots.  Oven-roasted rosemary potatoes and sautéed asparagus

Dessert (guests choice)

Choice from regular menu 

 

$48 per person 3 course menu

Excludes beverages, tax and gratuity

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TONNARELLI, ZUCCHINE TRIFOLATE, GAMBERI ROSSI, UOVO AFFOGATO, TARTUFO NERO ESTIVO. http://www.merlochicago.com/tonnarelli-zucchine-trifolate-gamberi-rossi-uovo-affogato-tartufo-nero-estivo/ http://www.merlochicago.com/tonnarelli-zucchine-trifolate-gamberi-rossi-uovo-affogato-tartufo-nero-estivo/#respond Fri, 16 Jun 2017 03:42:49 +0000 http://www.merlochicago.com/?p=19057 The post TONNARELLI, ZUCCHINE TRIFOLATE, GAMBERI ROSSI, UOVO AFFOGATO, TARTUFO NERO ESTIVO. appeared first on Merlo Chicago.

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Weekend Special: June 16 – 18, 2017

Inspiration

Inspiration

We are all feeling summer entering our everyday life.  High temperatures call for pasta and vegetables on the plate so our chef has to sharpen her skills to produce remarkable flavor. For this reason Luisa Silvia went digging in her old notes putting together this recipe she used to serve her family in Italy “al fresco “. The secret is the combination of ingredients that are cooked to perfection. Our guests will find this dish during the weekend in our restaurant.

Recipe

Recipe

Fresh homemade pasta “ tonnarelli “ are cooked al dente and then pan seared with Extra Virgin Olive Oil, garlic and parsley, diced green zucchini, black summer truffles, red shrimp Carabineros from Spain and combined with a nestled poached organic egg covered with truffles.

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BACCALA` ALLA NAPOLETANA http://www.merlochicago.com/baccala-alla-napoletana/ http://www.merlochicago.com/baccala-alla-napoletana/#respond Fri, 09 Jun 2017 04:03:09 +0000 http://www.merlochicago.com/?p=19044 The post BACCALA` ALLA NAPOLETANA appeared first on Merlo Chicago.

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Weekend Special: June 9 – 11, 2017

Inspiration

Inspiration

In mid-sixteenth-century Sweden, during a period of harsh austerity in Europe, the convivial dinner tables of the clergy were suffering as well.  A particularly ingenious priest by the name of Olao Mago began advocating for a fish called “merlusia” (which was essentially a cod fish) because the chilly winds of his neighboring mountains would dry it out, which would in turn preserve it and make it rock like and easy to ship. Soon his idea was heard around Europe, and soon salt cod as an Old World delicacy was born. To this very day, the artful technique of cod preservation remains, even in warmer climates, which makes the fish that much more succulent.

Recipe

Recipe

Baccala` stays 24 hours under cold running water to get rid of the salt used for preservation.  The fish is then patted dry, skin and bones removed, and is lightly floured and pan seared in Extra Virgin Olive Oil. In a separate pan, finely sliced white onions, celery julienne, diced fresh tomatoes, black olives, raisins, capers and pine-nuts are seared in Extra Virgin Olive Oil to create the sauce. The Baccala` and sauce is then combined and put into the oven.

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TAGLIOLINE E PORCINI FRESCHI SU BATTUTA TIEPIDA DI FILETTO ALLE ERBE E TARTUFO http://www.merlochicago.com/taglioline-e-porcini-freschi-su-battuta-tiepida-di-filetto-alle-erbe-e-tartufo/ http://www.merlochicago.com/taglioline-e-porcini-freschi-su-battuta-tiepida-di-filetto-alle-erbe-e-tartufo/#respond Fri, 02 Jun 2017 03:03:55 +0000 http://www.merlochicago.com/?p=19035 The post TAGLIOLINE E PORCINI FRESCHI SU BATTUTA TIEPIDA DI FILETTO ALLE ERBE E TARTUFO appeared first on Merlo Chicago.

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Weekend Special: June 2 – 4, 2017

Inspiration

Inspiration

Porcini mushrooms and truffles are a gift for the table, asking for a serious commitment from the chef to produce a recipe able to combine ingredients that will enhance their remarkable earthiness. When the season is right  thyme, rosemary, sage and bay leaf will give beef tenderloin the pleasure to receive an earthy combination of homemade taglioline pasta with Porcini and truffles. This is what Luisa Silvia will prepare for her guests tonight and this weekend.

Recipe

Recipe

Grass fed beef tenderloin diced small –  flavored with thyme, rosemary, sage and bay leaf and pan seared – will be the base for home made taglioline pasta tossed with Parmigiano Reggiano, ragout of Porcini mushrooms and a shower of fresh black truffles.

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PASTICCIO DI POLENTA AI PORCINI, FONDUTA DI FORMAGGI E TARTUFO http://www.merlochicago.com/pasticcio-di-polenta-ai-porcini-fonduta-di-formaggi-e-tartufo/ Fri, 26 May 2017 02:26:47 +0000 http://www.merlochicago.com/?p=19019 The post PASTICCIO DI POLENTA AI PORCINI, FONDUTA DI FORMAGGI E TARTUFO appeared first on Merlo Chicago.

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Weekend Special: May 26 – 28, 2017

Inspiration

Inspiration

Spring season in the Italian Alps favors the growth of many varieties of mushrooms. Since Porcini mushrooms are abundant and among the most flavorful, for centuries the area developed recipes that gave great pleasure to the local tables. Luisa Silvia has personally experienced how those simple ingredients where combined and prepared to reach a notable level of pleasure for the palate. This is the reason why this weekend the special will be “IL PASTICCIO” as a way to honor this heritage.

Recipe

Recipe

Buckwheat polenta flavored with butter from the Alps and Parmigiano Reggiano, layered with Crescenza, Fontina and Gorgonzola cheese fondue, fresh truffled Porcini mushrooms, shaved black summer truffles, oven grilled and finished with roasted porcini, pine nuts and more black truffles on top.

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BISONTE IN CROSTA DI PORCINI E TARTUFO, UOVO DI QUAGLIA, PATATE ARROSTO E SALSA DI CILIEGIE http://www.merlochicago.com/bisonte-crosta-di-porcini-e-tartufo-uovo-di-quaglia-patate-arrosto-e-salsa-di-ciliegie/ Fri, 19 May 2017 02:57:53 +0000 http://www.merlochicago.com/?p=19001 The post BISONTE IN CROSTA DI PORCINI E TARTUFO, UOVO DI QUAGLIA, PATATE ARROSTO E SALSA DI CILIEGIE appeared first on Merlo Chicago.

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Weekend Special: May 19 – 21, 2017

Inspiration

Inspiration

The recipes Luisa Silvia refined in Italy contained buffalo meat. Bison was an interesting new finding for our chef because she loves the rich flavor of high quality meat and all of its good qualities including low fat, rich proteins, low calories and cholesterol. Old Italian cooking techniques and very well selected accompanying ingredients are the secret for this great plate.

Recipe

Recipe

Free range bison strip loin marinated with vegetables, herbs, spices, honey and red wine, encrusted in coarsely chopped fresh porcini mushrooms and black truffles, oven roasted with cabernet sauvignon, topped with a sunny side up quail egg, paired with rosemary roasted potatoes and fresh sweet caramelized cherries.

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CAPELLI D’ANGELO, SALSICCIA DI AGNELLO, FUNGHI CARDONCELLI, PECORINO SARDO http://www.merlochicago.com/capelli-dangelo-salsiccia-di-agnello-funghi-cardoncelli-pecorino-sardo/ Fri, 12 May 2017 03:53:15 +0000 http://www.merlochicago.com/?p=18993 The post CAPELLI D’ANGELO, SALSICCIA DI AGNELLO, FUNGHI CARDONCELLI, PECORINO SARDO appeared first on Merlo Chicago.

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Weekend Special: May 12 – 14, 2017

Inspiration

Inspiration

Finally spring is in full swing all over Italy and the kitchen is receiving a huge advantage from the variety of fresh and flavorful ingredients available for a smart and creative chef. Luisa Silvia is used to challenges and will take advantage of the moment by offering her aficionados a pasta recipe that will provide a remarkable amount of flavor and lightness in perfect balance.

Recipe

Recipe

Angel hair spaghettini is made in house with semola flour, wine and organic eggs, tossed with a ragout of garlic, spring onions, lightly spiced  homemade lamb sausage and cardoncelli mushrooms.  All oven gratineed with “Pecorino Sardo” and summer black truffles.

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Mother’s Day Specials http://www.merlochicago.com/mothers-day-specials-2/ Mon, 08 May 2017 20:26:37 +0000 http://www.merlochicago.com/?p=18951 The post Mother’s Day Specials appeared first on Merlo Chicago.

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Mother’s Day, Sunday May 14th, 2017

We will open for lunch & dinner starting at 12pm

In addition to offering our full menu, we’re cooking up a special menu to honor all our favorite moms. We’re combining special menu items along with our most popular dishes to ensure you have the best experience possible. So stop by and enjoy our Mother’s Day Special 3-Course Menu.

Make a Reservation

Taste of Appetizers (guests choice)

Fiori di Zucca, e Tarta di carciofi
Buffalo mozzarella stuffed zucchini blossom and warm artichoke tart prepared with Mortadella di Bologna, eggs, cream and Parmigiano Reggiano, baby greens salad dressed with Aceto Balsamico Originale di Modena vinaigrette

Mozzarelline allo speck e asparagi, e Involtini di melanzane al pomodoro e basilico  (G) (V) 
Buffalo Baby buffalo mozzarella imported from Italy, Speck Tirolese, asparagus spears and cherry tomatoes, cold first-pressed Extra Virgin Olive Oil.  Eggplant rolled with Parmigiano Reggiano and parsley, oven baked, our special homemade fresh tomato and basil sauce

Main course (guests choice)

Tagliatelle di farina di farro, tartufo nero estivo, Parmigiano Reggiano (V)
Handmade tagliatelle, organic eggs, semola and farro flour, with black summer truffles and Parmigiano Reggiano

Tagliatelle al ragù Bolognese
Handmade tagliatelle with our Bolognese style ragout

Taglioline paglia e fieno
Handmade green and yellow tagliolini with a veal and Prosciutto di Parma ragout, hard boiled quail eggs and truffle oil

Tortelloni di ricotta sarda con  funghi porcini trifolati(V) 
Handmade tortelloni filled with spinach and sheep ricotta imported from Sardinia, served with truffled porcini mushrooms and Parmigiano Reggiano

Cappesante e piselli (V)
Large diver scallops seared with cognac served over an English pea puree with dollop of burrata cheese and garnished with seasonal truffles

Dessert (guests choice)

Choice from regular menu 

 

$48 per person 3 course menu

Excludes beverages, tax and gratuity

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MACCHERONI BOBBIESI AND LAMB RAGOUT http://www.merlochicago.com/maccheroni-bobbiesi-lamb-ragout/ Fri, 05 May 2017 03:23:31 +0000 http://www.merlochicago.com/?p=18938 The post MACCHERONI BOBBIESI AND LAMB RAGOUT appeared first on Merlo Chicago.

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Weekend Special: May 5 – 7, 2017

Inspiration

Inspiration

In our region of Emilia Romagna, around the small town of Bobbio in the old times, a group of ladies working with knitting needles decided to use  their tools to prepare a curious pasta as a base for a traditional lamb ragout. The simple technique combined with the firm texture of the special dough they used intrigued Luisa Silvia.  You will find this delicious dish on our tables for the weekend special.

Recipe

Recipe

To make the dough, we  work together durum flour, semolina, salt, and a little Extra Virgin Olive Oil for a long time and very well.  The dough is then cut in one inch pieces and rolled around a needle to get a short spaghetto with a hole inside. We debone a leg of lamb, fill it with Parmigiano Reggiano and salsiccia, tie up and then cook submerged in Extra Virgin Olive Oil and white wine in a cast iron pot.  All then goes into the oven where it stays for hours at a very low temperature. The pasta al dente and meat ragout is pulled apart and mixed together on the plate.

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