Veal Chop Alla Fiorentina
Mimmo Signature Dish
3inch thick veal loin chops
2 garlic cloves, chopped
1 teaspoons rosemary
1 teaspoons sage
pinch of salt & pepper
1 stick of butter
2 onces virgin olive oil
Butterfly veal chops and marinate for 2 to 3 hours in mixture of chopped
garlic, rosemary, sage, salt, pepper and olive oil. Coat veal chops thoroughly
by turning several times. Put veal chops on broiling pan coated with butter. Place
pan under 350 degree broiler and cook veal for 5 minutes on each side.
veal chops on plates and pour natural juices from pan over them. Squeeze lemon
on top and serve with steamed vegetables. Serves two.
2 6oz. Cold water lobster tails
1/4 pound of butter
2 cups of cream
1 teaspoon of flour
1/4 teaspoon of fresh garlic
1/4 cup of tomato
1/2 teaspoon of grated romano cheese
1 tablespoon brandy
1 tablespoon sherry
Pinch of Salt
Pinch of Pepper
Lobster meat must be removed from the shell and cut into bite sized medallions.
In a sauce pan melt the butter and add the garlic, browning it for 20 seconds.
To the butter and garlic add your flour, salt, pepper, brandy, sherry, cream,
tomato paste, and grated romano cheese. Let simmer for 2 hours. In another pot,
cook the lobster meat in boiling water for 1 minute. Strain meat, place it in
the sauce, let it simmer for 3 minutes. Cook your pasta al dente, flip it in a
few tablespoons of sauce, place the shell on the pasta and spoon the lobster meat
back into the shell. Serves One.
12oz. Swordfish cut 1and 1/2 inches thick Pinch of paprika
1/4 cup of white
1/4 teaspoons garlic powder
Pinch of salt
Pinch of pepper
1 teaspoons capers
1 tablespoon chopped onions
1 tablespoon olive
1/2 lemon juice
Place Swordfish on broiling pan and sprinkle on garlic powder. Add white wine,
paprika, olive oil, salt and pepper. Broil at 325 degrees for 4 minutes on each
side. Add your squeeze of lemon. Plate your fish and top with capers and onions.
Serve and Buon Appetito! Serves One.
Portabello Farci Con Carne di Granchi Recipe
Time: 10 Minutes
Cooking Time: 20 Minutes
Servings per Recipe: 4
Ingredients: 1 lb jumbo lump crabmeat, picked through for shells
1 egg beaten
1 teaspoon dry mustard
6 unsalted crackers,
1 teaspoon Old Bay seasoning
2-4 Dashes Worcestershire sauce
4 large 4-inch diameter Portabello mushrooms, stems removed
1 teaspoon butter
Paprika (to taste)
Sliced lemon, tomato, or cucumber (to garnish)
Place the crab into a medium bowl. In a separate bowl, combine egg, mayonnaise,
mustard, crackers, Old Bay seasoning, and Worcestershire sauce. Mix well. Gently
fold mixture into the crab.
crab mixture equally on top of each Portabello mushroom. Top each center of the
stuffing with a 1/4 teaspoon of butter. Refridgerate for 2 hours.
oven to 380° F. Bake for 15 minutes. Then place under a broiler for 2 minutes.
Sprinkle with paprika. Serve with your favorite garnish, perhaps sliced lemon,
tomato or cucumber.
crab mixture can be made as a crabcake without the mushroom and fried or broiled.
1 bunch of radicchio
1 bunch of arugula
2 large tomatoes (diced)
Shitake mushrooms (steamed)
4 slices of fresh mozzarella (cubed)
large gulf shrimp (steamed)
4 marinated artichoke hearts
Extra virgin olive oil
Salt, pepper, oregano
leaves of radicchio and arugula circularly on plate. In the middle of the plate
place chopped tomatoes topped with a split large gulf shrimp. Top shrimp with
one artichoke heart. Surround tomatoes with shitake mushrooms and cubes of mozzarella.
Sprinkle with balsamic vinegar, extra virgin olive oil, salt, pepper and oregano. Serves Four.
2 tablespoons of butter
Four fresh red bell pepper
Two medium size
One small chopped onion
One cup of chopped celery
cup of chopped fresh dill
One teaspoon of fresh finely chopped garlic
Pinch of salt and pepper
One cup grated Romano Parmigiano chesses
the oven roast the bell peppers until they are lightly blackened. Let cool and
peel the skin off. Then put all the ingredients into the food processor for about
a minute. Melt the butter and add all the blended ingredients to and let it simmer
for about 30 minutes over a low flame. Serves Four.
Four (4 oz) fresh snapper filets
1 pound large shrimp
1 pound cherrystone
1 pound cultured mussels
1 medium chopped onion
1 bunch of chopped celery
1/2 cup olive oil
cup red wine vinegar
48 ounce marinara sauce
2 teaspoons salt
4 bay leaves
4 sprigs of chopped parsley
1/4 teaspoon black pepper
1/2 cup fish stock
a large frying pan drizzle olive oil and lightly sauté your onion and celery.
Place snapper in center of pan surrounded by clams, mussels, and shrimp. Add ˝
cup red wine vinegar and bay leaves. Cover and let simmer for 15 minutes. Then
add marinara sauce and more fish stock if required. Cover and let simmer for 5
more minutes. Serves Four.