Tavola

Serves 8

Salad
Romaine Lettuce Leaves
Croutons

Dressing
2 ounces White Anchovies
2 Egg Yolks
1/4 cup Dijon Mustard
1 Lemon, Juiced
1 Clove Garlic, Chopped
1/4 cup Red Wine Vinegar
3/4 cup Canola Oil
3/4 cup Olive Oil
1 tablespoon Worcestershire Sauce
1/2 teaspoon White Pepper
Salt and Tobasco to Taste
2 ounces Parmesan, Shaved, to Taste

Croutons
1 small Baguette or Small Focassia
1/4 cup Olive Oil
1/4 cup Rosemary, Finely Chopped
Salt and Pepper to Taste

Dressing:

1. In a large wooden bowl, gently mash anchovies with a fork. Add egg yolks, mustard, lemon juice, garlic, vinegar, and salt. Whisk together.
2. While whisking, slowly add canola oil in a steady stream until the mixture emulsifies. Do the same with the olive oil. Season with Worcestershire, Tabasco, and pepper, and finish with half the Parmesan. Taste and adjust the seasoning. Reserve to toss over romaine lettuce, croutons, and remaining parmesan.

Croutons:

Preheat oven to 375’. Small dice a loaf of bread until you have 1 cup. Reserve remainder of the loaf for another purpose. Place diced bread into a small mixing bowl and toss with olive oil, rosemary, salt and pepper until well coated and olive oil has been absorbed. Place onto a sheet tray and bake until crispy, 5 to 6 minutes.

Serves 4

4 6 ounce Chicken Breasts
4 Whole Eggs, beaten
1 cup Flour
2 cups Breadcrumbs
2 cups Olive Oil
16 ounces Mozzarella, Shredded
16 ounces Tagliatelle Pasta, Cooked
12 ounces Pomodoro Sauce
16 ounces Heavy Cream
12 ounces Parmesan Cheese, Grated
1 oz Italian Parsley
Salt and Pepper To Taste

Chicken:

1. Preheat the oven to 350 degrees.
2. In a shallow dish, whisk eggs. In a separate shallow dish, season flour with salt. In a third shallow dish, season breadcrumbs with salt.
3. Pat dry chicken breast and season with salt and pepper. Coat the chicken breasts in flour and dip in whisked eggs, then dredge in breadcrumbs, turning twice.
4. Pour oil into a large skillet on medium heat. Add chicken one at a time. Gently shake the skillet occasionally until the chicken turns golden brown. Flip the chicken with tongs and cook until the core temperature reaches 165 degrees.
5. Transfer the chicken to an oven-safe dish and top with Pomodoro sauce. Sprinkle shredded mozzarella cheese over the chicken breasts evenly. Bake in the oven until the cheese melts and begins to brown.
6. Remove from oven and serve over Tagliatelle Afredo, garnishing with parsley.

Tagliatelle Alfredo:

1. Cook Tagliatelle according to the package instructions.
2. In a saucepan, cook the heavy cream for 8 minutes until reduced, stirring frequently. Add half of the parmesan cheese. Wisk until smooth.
3. Toss alfredo sauce with Tagliatelle pasta and add the remainder of Parmesan cheese.

Ladyfingers
Cocoa power
Chocolate Bar
Chocolate Sauce

Mascarpone Cream
1.5 cups Heavy Cream
2.5 cups Mascarpone
.5 cup Sugar
Coffee Soak
1 cup Decaf Coffee
1 tablespoon Sugar

1. Create the Mascarpone Cream by combining all ingredients in a mixer using the paddle attachment until smooth.
2. In a separate bowl, mix all ingredients for Coffee Soak and set aside.
3. Soak ladyfingers in Coffee Soak and place at the bottom of the serving bowl/serving dish.
4. Drizzle Chocolate Sauce on top of soaked Ladyfingers.
5. Add a layer of Mascarpone Cream and smooth.
6. Continue this process a second time and build a second layer.
7. Once finished with the second layer, garnish by sifting cocoa powder on top and grate chocolate bar to finish.

2 oz Lavender Infused Vodka*
0.75 oz Honey Syrup (3:1 water)
1 oz Fresh Lemon Juice
3 drops of Bitternmens Boston Bittahs
Garnish: Lemon Peel & Lavender Seeds
Glass: Rocks
Ice: 2” Cube or Standard Ice

1. Combine all ingredients in a shaker set with ice. Shake for 5-6 seconds, then strain over fresh ice into your rocks glass. Garnish and serve.

*Lavender Infused Vodka
Combine 1/2 cup of fresh lavender pods into a bottle of vodka, then let the mixture infuse for 24-hours. Strain off the lavender after 24 hours and serve.