Zarletti
741 N Milwaukee St
Milwaukee, WI 53202
(414) 225-0000
http://zarletti.net/

Cozze (Mussels)

Pre-made sauce ingredients:

1 lb. fresh mussels (cleaned)
½ cup Dijon Mustard
1 qt. yellow onions
¼ cup garlic
1 qt. heavy cream
1 qt. white wine
1 cup lemon juice
2 tblsp. salt
1 tsp. black pepper
¼ cup olive oil

Sauce Preparation:

Sauté onions until brown and add garlic. Cook about 2 minutes, and add bay leaves, white wine, lemon juice, salt, pepper, and mustard. Reduce sauce ½ qt. and add cream. Cook on low flame until thick.

Mussels Preparation:

Sauté mussels with garlic, parsley, salt, pepper and white wine. Cover for one minute and add 3 oz. of cream sauce. Recover and steam mussels until fully opened. Serve in a pasta bowl with a good Italian bread to enjoy the sauce.

Pasta Salsiccia (Spicy Italian Sausage Pasta)

Ingredients:

8 oz. spicy Italian sausage
1 cup sliced mushrooms
¼ cup onions
½ tblsp. garlic
2 oz. walnuts
6 oz. marsala wine
6 oz. heavy cream
1tsp. chopped basil
1tsp. chopped parsley

Preparation:

Sauté sausage with mushrooms, onions, garlic, and walnuts with olive oil for about 2 minutes. Then add marsala wine and reduce for about 1 minute. Add cream, basil, and parsley, salt and pepper to taste. Toss with a short noodle pasta, i.e. farfalle. Garnish with fresh julienne basil.

Vitello al Limone (Lemon Veal)

Pre-made Sauce Ingredients:

1 qt. onions
1 cup garlic
2 tsp. black pepper
3 tblsp. salt
3 qt. white wine
1 qt. lemon juice

Sauce Preparation:

(Makes enough sauce for several dinners; refrigerate extra)
Sauté onions for 5 mins., add garlic, salt, pepper. As onions brown, add wine and lemon juice, and reduce amount by half (about 20 mins.). Drain sauce of ingredients after reduction.

Veal Preparation:

Pound 3 veal cutlets ( 2oz. each thin and bread. Sauté until golden brown and crispy. Move the veal from the pan and put 1oz of butter and 30z of veal sauce into the hot pan. Reduce for 1 min. and pour over veal cutlets.