Ernesto owns a renowned restaurant called Arturo’s, where the food is surprisingly meat-based (considering it’s in Venice!) and very soulful. His food is very simple, not remotely fussy, but nuanced and flavorful. In the next week I’ll be posting quite a few pictures of their dishes, as well as a few recipes.
Ernesto and his two helpers, Alessio and Hani, are very pleasant to work with. Enjoyable company and talented cooks.
|Insalata Brasilia is a mixture of zucchini, corn,
hearts of palm, grapefruit, celery, and avocado.
It’s dressed with just a sprinkle of white wine vinegar,
a pinch of salt, and extra virgin olive oil.
These are few highlights from last night’s fabulous feast!
|Funghi alla Russ: yukon potatoes,
fresh mushrooms, dried porcinis,
slowly cooked for two hours!
|Insalata Rucola e Espinaci con Parmagiana Reggiano|
|Spezzatino is a delicious stew of chunks of veal shoulder
cooked for several hours with celery, onion, carrot,
tomato, parsley, basil & paprika. A bit like goulash.
|Spaghetti Gorgonzola! I’ll be posting the
recipe very soon. It’s simple and hearty.
|The Veneziana is a breaded, pounded pork chop
simmered briefly in white wine vinegar.
Deceptively simple and delicious.
More posts will follow documenting these fun and interesting meals.