Recipes from the Chef's Kitchen

Ingredients:
1) 1 medium-sized Zucchini
2) 1 Eggplant
3) 1 lb. Mozzarella
4) Extra Virgin Olive Oil
5) Fresh Basil Leaves for Garnish
6) Salt and Pepper

Preparation
1) Peel the zucchini and eggplant...then slice into 2 inch
     round pieces and grill them until done and grill marks
     appear. Add salt and pepper to taste.
2) Layer the zucchini...then cheese...then eggplant..
3) Sprinkle with olive oil.
4) Garnish with basil leaves.

Tortellini Dough
Ingredients:
1) 4 Eggs
2) 12 oz. Flour
3) 6 oz. Semolina Flour
4) Water for boiling tortellini

Preparation:
1) Mix the two flours.
2) Make a well in the middle of the flour...and
     add the eggs.
3) Mix everything together and knead and then
     put several times through a pasta machine.

Filling:
Ingredients:
1) 3 oz. Chicken
2) 6 oz. Veal
3) 2 oz. Mortadella
4) 3 oz. Fresh Spinach
5) 2 Cloves of Garlic
6) 1 Egg
7) 2 oz. Parmesan Cheese
8) Salt and Pepper
9) Pinch of Nutmeg

Preparation:
1) Take the chicken and the veal and the mortadella
      and cut into small pieces and saute with salt and
      pepper.
2) Add the cooked fresh spinach and garlic and cook
     until done.
3) Grind up mixture in a grinder.
4) Add egg and nutmeg to mixture.
5) This is the filling for the tortellini.

Here is a picture of fresh steamed asparagus as served at
Dante Ristorante

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