Dolce Vita Restaurant


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Recipes at Dolce Vita Restaurant

Recipe#1
VITELLO TONNATO
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Recipe#2
RISOTTO MILANESE
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Recipe#3
ROLATINE DI POLLO
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Recipe#4
BUNET
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Recipes from Chef Ercole Musso (Dolce Vita Restaurant)

Recipes from Chef Ercole Musso:

Recipe #1
VITELLO TONNATO


Beef Stock.
" 1 lb beef, top round (or equally equivalent non fatty meat)
" 1 medium onion.
" 1 carrot.
" 2 sticks of celery.
" 1 potato.
" 2 cloves of garlic.
" 6 peppercorns.
" Bouquet garni of fresh herbs, rosemary, thyme, sage.
" 5 liters (1 gallon) of water.

Sauce
" Mayonnaise (either homemade or bought)
" 1 egg.
" 400ml Olive oil.
" Half a lemon.
" 1 tin of tuna in brine.
" Few capers.
" 5 anchovy fillets.

In a large pan add the vegetables all whole with the salt and peppercorns and herbs to the water and bring to the boil. When the water is boiling add the beef and on a medium low heat cook for 45 minutes. Take the meat from the stock and set aside to cool.
To make the mayonnaise blend the egg with 100ml of the olive oil plus lemon juice and a pinch of salt. Add the rest of the oil very slowly until it emulsifies and looks like mayonnaise.
Mix all the other sauce ingredients into the mayonnaise. Slice the beef thinly and arrange on a plate. Put some of the sauce onto the beef, garnish with capers and some parsley leaves.

Recipe #2
RISOTTO MILANESE

Serves 4

" 10 oz Arborio rice
" 4 cups chicken or vegetable stock
" 1 tbsp olive oil
" 1 white onion finely chopped
" 2 cloves of garlic chopped
" cup of dry white wine
" cup grated parmesan cheese
" Tbsp of butter
" Salt and pepper
" Pinch of saffron infused in warm water

Add a tbsp of olive oil to a saucepan on a medium heat. Add the onion and the garlic until they soften and then add the rice and toss it in the oil for a minute. Add the boiling beef stock and cover on a medium/low heat for 10-12 minutes.
Add the saffron, butter and parmesan cheese stir and leave to sit for a couple of minutes before serving.

Recipe # 3
ROLATINE DI POLLO
" 2 whole chicken breasts (sliced lengthways to make four)
" 8 slices of ham
" Mozzarella
" Flour or coating

Place the ham and a slice of mozzarella onto the chicken breast and season, roll and then secure with a toothpick. Dust in the flour and on a medium heat fry until golden and cooked.

Recipe #4
BUNET
" 1 liter whole milk
" 6 large eggs
" 300g sugar
" 1 tbsp cocoa powder
" 300g Amaretto biscuits
" 1 terrine dish large enough to hold a liter of milk

Keep 2 tbsp of the sugar behind. Put the rest of the sugar in the terrine dish on the heat and melt until golden brown. Do not burn it! Put aside.
Mix the rest of the sugar with the cocoa powder add the eggs and whisk together until creamy. Crush the biscuits and then mix into the mixture. Add the milk and leave for 10 minutes.
Pour into the terrine and cook in a bain marie for 45 minutes on 150 or 300f.
When cooled put into fridge and cover. When completely cooled and set turn in out slice and serve with Chantilly cream.


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