This casual Italian eatery in Napa features authentic flavors from Italy that pair wonderfully with the light, crisp flavors of sparkling Brut.
- 30 prawns cleaned and de-veined
- 1 1/2 ounces olive oil
- 1/2 tsp. chopped garlic
- 1/4 cup white wine
- 1 tsp. butter
- 1/2 cup chicken stock
- pinch of fresh herbs (fresh dill & tarragon)
- salt & pepper to taste
Heat oil in a sauce pan, add prawns, sauté for 2 to 3 minutes, then add garlic and fresh herbs. Sauté garlic to a nice glaze (approx.1-2 min), then add white wine. Reduce approx.1-2 minutes. Add chicken stock, butter, salt and pepper to taste.
- 3 cups Arborio Rice
- 8 cups hot chicken stock-well seasoned
- 2 ounces butter
- 1/2 cup white wine
- 2 tsp. chopped onions
- 1/4 cup olive oil
- 2 whole bay leafs
- pinch of Saffron
Heat olive oil in a shallow, heavy-bottomed 4 qt. casserole. Sauté the onions until caramelized (approx.2-3 min). Add rice and stir for 2 to 3 minutes, then add white wine and hot chicken stock. Cook for 2-3 minutes. Add bay leaves and saffron. Keep stirring rice for approx. 10 minutes, adding more chicken stock if needed. Before removing from heat add butter and salt and pepper to taste. Enjoy!
Pan Roasted Atlantic Salmon
( serves 2)
- 2-6-ounce salmon filets
- 2 tsp. olive oil
- 2 russet potatoes
- 3 tsp. green onions
- 2 tsp. mascarpone cheese
- 1 tsp. heavy cream (salt & pepper to taste)
- 2 tbsp. cucumber puree
- 3 tbsp. chopped tomatoes
- 1/4 cup chicken stock
- pinch of fresh garlic & saffron
- 1 tsp. butter (salt & pepper to taste)
- 2 tbsp. white wine
In a sauté pan, heat olive oil and sauté salmon on each side until crispy (approx. 2 min). Then place in oven (400 degrees) and bake for approx. 5 minutes. Mash potatoes and combine with green onions, mascarpone cheese, heavy cream, cucumber puree, salt and pepper to taste.
For sauce: In a sauce pan heat olive oil, add tomatoes. Sauté for approx. 30 seconds. Add garlic to caramelize (don't burn), add white wine. Reduce wine down to 1 min. then add chicken stock, saffron and fresh garlic. Cook for 1 min. then add butter, salt and; pepper to taste. Pour over salmon and enjoy!
Grilled Rare Ahi Tuna -
- 2-6-ounce Ahi tuna filets, brushed with olive oil, salt and pepper
- 2 russet potatoes
- 1/4 cup diced carrots, zucchini, broccoli
- 2 tbsp. cherry tomatoes
- 1/8 cup diced fennel root
- vinaigrette (2 tsp. olive oil, 1 tsp. balsamic vinegar)
- pinch of garlic & Jillian basil, salt & pepper to taste
In a sauce pan heat olive oil and sauté Ahi tuna approx. 1 minute on each side. Cut potatoes in cubes, boil in salted water, then place in sauce pan with olive oil. Cook until crispy (approx. 2-3 minutes). Remove from heat. Keep on side in sauce pan, add pinch of garlic, oregano, salt and pepper to taste. Blanch vegetables, then sauté in ingredients. Cut cherry tomatoes in half, dice fennel, the combine all ingredients. Enjoy!
Pasta Prego Trattoria
tel. +1 707.224.9011
3206 Jefferson St
Napa, CA 94558