Merlo Chicago http://www.merlochicago.com Northern Italian Cuisine Fri, 28 Apr 2017 02:57:46 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.4 BLACK RAVIOLI, FILLED WITH BURRATA AND SAUTEED DUNGENESS CRAB MEAT http://www.merlochicago.com/black-ravioli-filled-burrata-sauteed-dungeness-crab-meat/ http://www.merlochicago.com/black-ravioli-filled-burrata-sauteed-dungeness-crab-meat/#respond Fri, 28 Apr 2017 02:57:46 +0000 http://www.merlochicago.com/?p=18913 The post BLACK RAVIOLI, FILLED WITH BURRATA AND SAUTEED DUNGENESS CRAB MEAT appeared first on Merlo Chicago.

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Weekend Special: April 28 – 30, 2017

Inspiration

Inspiration

Luisa Silvia has fond memories of her experiences in Italy cooking “Granseola”, a large-sized crustacean found in the North Adriatic Sea in the Venice area. Her love for the flavorful elegance of its meat is the reason why, after discovering the similar Dungeness crab from Alaska, she started mixing this gift of nature with the Italian way to prepare and cook.  This recipe will be honoring our tables this weekend.

Recipe

Recipe

Squid ink and semola dough ravioli filled with buffalo milk burrata scented with lemon zest, tossed in Extra Virgin Olive Oil and sauteed with spring onions, chives and fresh Dungeness crab meat.  The crab arrives today from Alaska and will be served along with the ravioli in the crab shell, all drizzled with saffron sauce.

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SECRETO ALL’ACETO BALSAMICO http://www.merlochicago.com/secreto-allaceto-balsamico/ http://www.merlochicago.com/secreto-allaceto-balsamico/#respond Fri, 21 Apr 2017 03:55:13 +0000 http://www.merlochicago.com/?p=18890 The post SECRETO ALL’ACETO BALSAMICO appeared first on Merlo Chicago.

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Weekend Special: April 21 — 23, 2017

Inspiration

Inspiration

When your passion for cooking  puts  you in the “meat” domain,  you need to find the butcher  you like , the one who talks to you and shares the reasons behind his cuts  and who suggests  the best way for you to cook them.  Today Luisa Silvia will prepare “Secreto”, a really small part of a pork ( 1 -2 pounds ) with a special flavor  and  tenderness  that is comparable to a beef tenderloin . Difficult  to find  – this will be on our tables this weekend.

Recipe

Recipe

Secreto, marinated with herbs,  pan seared with Original Balsamic  Vinegar  from Modena , served  “tagliata style” combined with different  ingredients like  “truffled” Pioppini mushrooms , sweet and sour red cabbage, caramelized Gala apples , Parmigiano  Reggiano and  potatoes gnocchi , drizzled with its own reduction

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VARIAZIONE SULL’AGNELLO E TORTA PASQUALINA http://www.merlochicago.com/variazione-sullagnello-e-torta-pasqualina/ http://www.merlochicago.com/variazione-sullagnello-e-torta-pasqualina/#respond Thu, 13 Apr 2017 22:29:38 +0000 http://www.merlochicago.com/?p=18884 The post VARIAZIONE SULL’AGNELLO E TORTA PASQUALINA appeared first on Merlo Chicago.

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Weekend Special: April 14 -17 Easter 2017

Inspiration

Inspiration

Easter is one of the most celebratory occasions in Italy: costumed processions consume city streets; ancient churches thrum with candlelit masses (the apex of which being the Pope’s elaborate sermon at Saint Peter’s Basilica); mammoth statues hover over piazzas; fireworks explode.

Chef Luisa Silvia would like to commemorate these majestic festivities that have surrounded her all her life this weekend at Merlo by expressing the very roots of Italy’s paschal fare with torta pasqualina (a traditional antipasto) and variazione sull’agnello (a multifarious presentation of lamb, perhaps the most cherished comestible during this time).

Recipe

Recipe

Leg of young lamb deboned and stuffed with pecorino di Pienza, our homemade pork sausage, sautéed artichokes, rolled up and cooked confit style. The chops are breaded with parmigiano Reggiano and gratined with light tomato sauce. The shoulders are transformed in lamb sausage enriched with prosciutto di Parma, spring onions sauté and pistachios. All served with roasted potatoes and wild morel mushrooms.

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DRY AGED RIB EYE CARNACINA STYLE http://www.merlochicago.com/dry-aged-rib-eye-carnacina-style/ http://www.merlochicago.com/dry-aged-rib-eye-carnacina-style/#respond Fri, 07 Apr 2017 03:21:56 +0000 http://www.merlochicago.com/?p=18863 The post DRY AGED RIB EYE CARNACINA STYLE appeared first on Merlo Chicago.

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Weekend Special: April 7 – 9, 2017

Inspiration

Inspiration

CARNACINA made his own mark, having written a thick book of recipes and comments that inspired a generation of new cooks. Luisa Silvia found the elegance of his cooking techniques and the appropriate combination of ingredients extremely inspiring for a plate that is seemingly simple but is actually very challenging.  She will offer this special meat this coming weekend.

Recipe

Recipe

55 days dry aged grass fed beef rib eye, marinated in Cabernet Sauvignon and fine herbs, oven roasted with clarified butter and cognac along with black trumpet, chanterelle and morel mushrooms.  Served in “tagliata” style, flavored with truffles and surrounded by red pearl onions pan seared in cognac.

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BIGOLI AND DRUNKEN HEN RAGOUT http://www.merlochicago.com/bigoli-drunken-hen-ragout/ Fri, 31 Mar 2017 03:02:01 +0000 http://www.merlochicago.com/?p=18845 The post BIGOLI AND DRUNKEN HEN RAGOUT appeared first on Merlo Chicago.

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Weekend Special: March 31 – April 2, 2017

Inspiration

Inspiration

The city of Padova, and its special fondness for preparations based on guinea hen meat inspired our chef, Luisa Silvia, on her choice for the special this weekend . The dish is comprised of a delicate ragout combined with hand-made bigoli pasta that is full of flavor and able to satisfy the most demanding Epicurean.

Recipe

Recipe

Hand-made bigoli pasta made with extruded eggs, semola and durum flour. Tossed with a ragout prepared with guinea hen meat, marinated with red wine, vegetables and herbs that is strained and roasted.  Covered with the same marinade and then oven braised along with dried Porcini mushrooms and speck.

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BEEF TOURNEDOS, TIROLO STYLE http://www.merlochicago.com/beef-tournedos-tirolo-style/ 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/ 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/ 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/ 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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