Page 14 - Italian-American Herald - January 2023

14 ITALIANAMERICANHERALD.COM | JANUARY2023 ITALIAN-AMERICANHERALD THE CHEF’S PERSPECTIVE
Continued from page 12
calamari, veal with gorgonzola and porcini crème, marinated beans and cuttlefish, or sometimes gnocchi with asparagus in an asiago, truffle oil, asparagus broth. I am also a big fan of lamb. One of my favorite dishes at another of my favorite restaurants serves grilled lamb chops on a bed of broccoli rabe with shitake and shallot sauce. Spectacular and delicious! How about trying one of my all-time favorite dishes. Risotto di Pesce. This is a beautiful dish made with classic arborio rice risotto done with a light red seafood broth served with shrimp, scallops, jumbo lump crab, mussels, and little neck clams. This is a wonderful dish. Sometimes though, I have a craving for pasta instead of the risotto with seafood. This restaurant does a phenomenal version with mussels, clams, shrimp, scallops, jumbo lump crabmeat, and cherry tomatoes over linguini with a white wine garlic sauce. Both selections run neck and neck for me. I take turns whenever I visit this restaurant. Let me ask you, are these really “weird” dishes?
I would describe the examples I included here as interesting and fabulously delicious. If I want a plate of spaghetti and meatballs, I can order it at my regular pizzeria. Or I can make it at home. I really enjoy the experience
of trying unique and fascinating dishes that span the regions of Italy from north to south with an American twist unique to each restaurant chef’s experience and whim. Some people may not be as extreme in their food choices as I am. Just be aware that any quality Italian restaurant will have menu selections that allow you to do a little experimentation without missing the standard treats that
you regularly enjoy. Don’t ruin your dining experience by ordering a main course that falls outside your comfort zone and may be
a bit too “weird” for your taste. I will order
an appetizer for my people that is slightly different from the usual for everyone to share. After they have a taste, they order whatever menu selection that will make their experience fun and enjoyable. Everyone gets to experience something different in a way that is painless. Someone may discover something that they would order again. My best advice is this: Try it, you may like it. As we move into 2023 make it a point to try a couple of new dishes. Wouldn’t it be fun to have someone ask you “why do you order this weird food”? I love when my brother looks at me with that puzzled expression of his and asks me that question.
All of you, have my best wishes for a happy, healthy, prosperous, and enlightening year. IAH
Pasta aglio e olio
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