"Recipes from the Chef's Kitchen"
Show 1009
Trattoria Villagio
7145 Main St, Clifton, VA 20124
(703) 543-2030
www.trattoriavillagio.com
Justin Gudiel - Chef Executive Chef
Beet Salad
(Serves 2)
Ingredients:
1) 1 cup of red beets
2) 1 cup of golden beets
3) 4 ounces of walnuts
4) 4 ounces of green beans
5) 4 cups of arugula
6) ¼ cup of olive oil
7) 1 tablespoon of white vinegar
8) 2 tablespoons of fresh lemon juice
9) A pinch of salt
10) A pinch of pepper
11) ¼ cup of white sugar
12) 1 tablespoon of goat cheese
13) The Dressing (see recipe below)
Preparation:
1) Wash beets.
2) Coat beets in olive oil.
3) Add salt and pepper to beets.
4) Wrap beets in aluminum foil.
5) Bake at 350 degrees in oven for 20 minutes.
6) Bring walnuts to boil for 5 minutes.
7) Stain walnuts.
8) Dust walnuts with white sugar.
9) Roast walnuts in oven until golden brown.
10) Blanche green beans.
11) Strain and cool green beans.
12) Wash arugula.
13) Place washed arugula in salad bowl.
14) Combine roasted beet, green beans, walnuts, and dressing in salad bowl with
the arugula.
15) Top with goat cheese
The Dressing
Ingredients:
1) 1) 1/4 cup Olive Oil
2) 1 tbs. Vinegar
3) 2 tbs. Lemon Juice
4) Salt and Pepper to taste
Preparation:
1) Combine the wet ingredients.
2) Add the salt and pepper
3) Whisk vigorously until all the ingredients are well combined.
Pan Seared Scallops
(Serves 2)
Ingredients:
1) 8 ounces day boat sea scallops (about 8 scallops)
2) 8 ounces of asparagus
3) 1 cup of olive oil
4) ¼ cup of parsley
5) 1 tablespoon of capers
6) 1 garlic clove
7) 1 teaspoon of white vinegar
8) Pinch of salt
9) Pinch of pepper
10) Pinch of oregano
11) Caper Sauce (see recipe below)
Preparation:
1) Season scallops with salt and pepper.
2) Heat pan on stovetop.
3) Add olive oil to pan, let heat.
4) Once heated, place scallops on pan and sear on both sides, about 2 minutes per side.
5) Heat an additional pan.
6) Add olive oil to pan, let it heat.
7) Add asparagus to second pan.
8) Sprinkle salt and pepper on asparagus.
9) Place asparagus on a dinner plate.
10) Place scallops over asparagus.
11) Top with caper sauce.
The Caper Sauce
Ingredients:
1) Parsley
2) Capers
3) Garlic Cloves
4) Olive Oil
5) Oregano
6) Salt and pepper
7) White Vinegar
Preparation:
1) Chop parsley, capers, and garlic cloves.
2) Combine in a bowl.
3) Add olive oil to combined chopped ingredients.
4) Add oregano, salt and pepper to bowl.
5) Add white vinegar to mixture.
6) Mix all ingredients well.
7) Ready to serve!
Branzino
Ingredients:
1) 8 ounce Branzino filet
2) 1/2 cup of artichokes
3) 1/4 cup of bell peppers
4) Tablespoon of olives
5) Tablespoon of capers
6) Tablespoon of cannelini beans
7) 1/4 cup of olive oil
8) A pinch of micro greens
9) Salt and pepper to traste
Preparation:
1) Season fish with salt and pepper.
2) Heat a pan with olive oil.
3) Sear fish, 2 minutes on each side.
4) In a separate pan, heat with olive oil.
5) Mix artichokes, bell peppers, olives, capers and cannelini beans into second pan,
cook for about 4-5 minutes.
6) Place vegetable mixture on a dinner plate.
7) Place Branzino over vegetable mixture.
8) Drizzle with olive oil and top with micro greens.
Good Eating!!!