Classic Trattoria Cooking with Chef Marco Barbaro

INGREDIENTS:

• 10-15 Washed Prince Edward Island Mussels
• ¼ cup diced carrots
• ¼ cup diced white onions
• ¼ cup diced celery
• Diced garlic (1-2 cloves) – As much as you’d like
• Fennel seed to taste
• 2 tablespoon’s extra virgin olive oil
• White wine to deglaze – Pinot Grigio or Chablis
• 2-4 Oz. or more of Gino’s Trattoria marinara sauce or your homemade
• Italian Diced Parsley – for Garnish -- 1 Tablespoon or more
• 4-6 Oz. Chicken stock

Preparation:

Sautee carrots, onions, celery add garlic in the olive oil when they are ½ way cooked. Add mussels just before garlic browns, then add white wine to deglaze and fennel seed to pan. Toss mussels in pan and add chicken stock and marinara sauce. Add parsley and a touch of oregano. Cover mussels and cook on top of cook top or in oven until sauce reduces and mussels open up are cooked.

VITELLO ALLA MARSALA / VEAL SCALOPPINE ALLA MARSALA

Same Recipe For CHICKEN MARSALA

In Italian cooking, Scaloppini is thin slices of meat, usually Veal. The ideal Scaloppine is cut from the top round across the grain. It should be a little more than ¼ inch thick and flattened by pounding to a little less than 1/8 inch thick. Scaloppine are usually prepared by dredging in flour and then sautéing them.

INGREDIENTS:

Four People

• Flour for dredging
• Salt
• Black or White pepper
• Veal scalopine – three thin piece’s per person
• 2 tablespoon’s butter
• 1/4-1/2 cup or more of marsala wine
• Italian Diced Parsley
• Flour if Gino’s brown sauce is not available
• 4 ounces Chicken stock(may need more or less)
• 4 Ounces Gino’s secret veal stock brown gravy (may need more or less)
• White Mushshroom’s – sliced thin

PREPERATION:

1). Cut and pound veal and dredge in flour. Sauté veal in the pan. Turn veal and cook on the other side. Few Minutes per side. Discard oil. Add butter and sauté mushrooms.

2). Once mushrooms are cooked, put veal on top and add Marsala wine. BE CAREFUL, WINE WILL CATCH FIRE! That is Ok you can burn off alcohol. Add salt, pepper, and parsley. Deglaze pan and add chicken stock and brown sauce (if you do not have brown sauce, add a touch of flour when mushrooms are almost ready. Cook in with mushrooms then follow steps).

3). Bring to boil, reduce heat. Simmer, reduce, and cook until sauce is thickened and ready.

TAWNY PORT WINE REDUCTION WITH FRESH BLUEBERRIES

INGREDIENTS:

• ¾ cup – 1 cup Tawny Port Wine
• ¼ cup shallots
• 2 tablespoons Extra Virgin Olive Oil
• Touch of chicken stock
• Touch of brown sauce – Optional
• ½ tablespoon – 1 tablespoon butter
• Blueberries
• Minced Garlic - Optional
• Salt
• Pepper
• Parsley

PREPERATION:

Sauté diced shallots in olive oil. When shallots are ready add the port wine. Add touch of chicken stock, parsley, salt, and pepper then bring to boil and reduce heat to med – low. Cook until sauce thickens. Cut meat and put on plate, top with sauce.

FETTUCCINE SEAFOOD

INGREDIENTS:

4 SERVINGS

• 2 tablespoons Extra Virgin Olive Oil
• Fresh garlic sliced – I use a lot – 2 cloves or more
• Italian Parsley
• Pinch of salt on fish
• 20 baby shrimp cleaned
• 10 Scallops
• 12 Oz. or more of marinara sauce from my recipe or your own or store bought
• Heavy cream -- add more for a whiter color add less for a redder color
• Touch of white wine

PREPERATION:

1). Put oil in medium sauté pan with sliced garlic cooked. Add shrimp and scallops right before garlic is brown, but cook until garlic browns. Add white wine, parsley, salt & pepper.

2). Add the marinara and a touch of heavy cream. If you want it lighter in color, simply add more heavy cream, and darker, less. Cook sauce until cream and marinara combine well and reduce down. Do not overcook or shrimps will become tough.

3). Cook pasta Al dente and drain. Put back into pot and top with some sauce. Plate the pasta and top with more sauce.

ORGANIC POMEGRANATE GLAZED BLACKENED SALMON

INGREDIENTS:

8 Oz. piece of Salmon

SEE BLACKENED SPICE MIX RECIPE or buy Store bought in spice section

• 1 cup Lakewood brand Organic Pomegranate Blueberry juice from Wholefoods or Pomi Brand
• Salt & Pepper to taste
• 2 Oz. chicken stock
• Touch of brown sauce
• 2 Italian shallots or white onions diced
• 1 clove mince garlic
• Touch of white wine to deglaze garlic & oil

PREPERATION:

Coat top side of salmon with blackened spices and cook in oil on both sides. You can finish cooking salmon in oven at 425 degrees for 10-20 minutes. Sauté onions and garlic in sauté pan with olive oil. When garlic browns, add pomegranate juice, chicken stock, brown sauce, salt & pepper, Italian parsley and cook until sauce thickens and reduces. When salmon is ready, put on a bed cooked spinach and top with sauce.

SOLE / LOBSTER OREGANATA

INGREDIENTS:

• Fold 3 pieces of Sole over in a pan or baking dish
• Add salt to taste
• Add ¼ cup white wine
• Add lemon to taste
• Add 6 Oz. chicken stock

Top lightly with Gino’s Trattoria bread crumb mixture or store bought Italian Seasoned Bread Crumbs, drizzle with olive oil and touch of fresh garlic

PREPERATION:

Bake at 425-450 degrees for 20 minutes or so. If liquid dries up, add more chicken stock. At the end, you can squeeze some more fresh lemon to top. If you want bread crumbs crispy, turn on broiler at the end for a minute or so. Stick a fork in sole. If it doesn’t stick and comes out, the fish is cooked through.

SHRIMP SCAMPI

SERVES 2

INGREDIENTS:

• 2-4 cloves minced garlic
• 2-4 tablespoon’s olive oil
• 10 large jumbo/rock shrimp – cleaned with tail left on
• ¼ cup white wine to deglaze – Pinot Grigio or Carlo Rossi Chablis
• ¼ cup lemon juice or juice of 1 lemon
• 3-4 Oz. chicken stock
• Touch of Gino’s brown sauce – Optional
• Salt & pepper to taste
• Diced Italian Parsley
• ½ - 1 tablespoon of butter

PREPERATION:

In a sauté pan add garlic & oil and sauté. When garlic browns, add butter and shrimp and deglaze with white wine. Add lemon juice, chicken stock, brown sauce, salt & pepper, and parsley then bring to boil at high heat. Reduce to medium heat and sauté until sauce thickens, shrimp turn white and are thoroughly cooked. Cooking times vary depending upon cook top.

GRILLED ROSEMARY SHRIMP IN A SOUR ORANJE MOJO

SERVES 4

INGREDIENTS:

• 2-4 cloves of garlic (minced)
• ¼ cup of white onion
• 2-4 tablespoons of Extra Virgin Olive Oil
• White wine to deglaze & stop garlic from burning
• 2 cups of Orange Juice OR Mango juice
• ¼ - ½ cup fresh squeezed lemon juice – to taste
• Salt to taste
• As much freshly diced Cilantro as you want
• Touch of parsley
• Pinch of crushed red pepper – optional
• Diced jalapeno – optional
• Pinch of sugar – optional
• Touch of brown sauce -- optional

PREPERATION:

In a sauté pan, add the Extra Virgin Olive Oil and heat, then add the onions and garlic. When garlic is brown, add the white wine, then orange juice, lemon juice, chicken stock and a touch of brown sauce. Add pinch of salt, and cilantro. If you want it spicy, add red pepper or jalapenos or both. Reduce sauce until it thickens. Marinate shrimp with Extra Virgin Olive Oil, minced garlic, rosemary, and a touch of salt. Grill them and put on plate. Bring sauce to boil at high heat, reduce to medium heat and cook and reduce. When reduced top shrimp with sauce.

BLACK BEAN QUESO FRESCO EMPANADA

INGREDIENTS:

• One large can black beans
• ½ small onion diced
• 4 tablespoon (less or more) Extra Virgin Olive Oil
• 1 red pepper diced
• 1 teaspoon cumin
• Touch of cinnamon to taste
• 1 clove garlic – minced
• ¼ cup cilantro
• ½ cup tomato sauce
• Salt and pepper to taste
• Vietnamese chili paste to taste – very spicy, add just a little for great flavor
• Shredded mozzarella to top black beans

PREPERATION:

Heat oil in pan with onion and diced red peppers, add garlic once onion and red pepper are half way cooked. When garlic browns, add black beans, cumin, cinnamon, cilantro, tomato sauce, and red chili paste. Salt to taste. Bring to boil and reduce to medium and cook until thickens a bit. Put in a fridge and let cool at least, 5 hours or overnight – easier to fill when thick and cold. To make empanada put a spoon of black bean sauté, top with a little mozzarella and close over. Press with fork and cut with pizza cutter.