Il Pittore, Grazie

Il Pittore was a delightful choice for our final restaurant review meal of 2011.  Its exposed brick walls and beams, sizable skylight and wide planked wooden floors give the place a clean, modern air of rustic elegance.  The food echoes this trend.

We received a friendly greeting from our server, with whom we generated a cheerful rapport throughout the evening, ultimately trading trivia questions--he was a Physics guru owing to the fact that his dad taught the subject for years and he had an impressive knowledge of force, motion, and the conservation of angular momentum.

We started with a tryptic of crudos--which our waiter wryly clarified was served raw.  The tuna jalapeno was the highlight of the trio. 

Tuna Crudo

We are big fans of octopus and rarely resist it on a menu (save those fried teething rings that pass for bar food, which we strenuously avoid).  Il Pittore's version did not disappoint.

Braised Octopus with pickled peppers, potatoes and arugula

And we also tried the foie gras, which was excellent, uniquely paired with savory jams and crackers.

Foie Gras with savory pizzelles and lambrusco jellies

We split two pastas as an intermezzo--the duck agnolotti (pictured below) and the corzetti ("pasta coins") with braised goat, mint and chili oil.  Loved 'em both.

Duck-filled Agnolotti with juniper berries and duck proscuitto

We went 3 for 4 on our mains. While this would be a stunning stat for, say, Ryan Howard, we expect 4/4 at a restaurant of this quality, and if we can be a bit indelicate, price. The swordfish with chick peas and pearl onions in a smoked tomato broth was a treat. The braised veal cheeks (chosen by 2 of our group), were a special that evening. The veal was epic; melt-in-your-mouth tender, flavorful, and utterly transcendent. The one dark mark on the evening was the dourade, which our server described as a mild, flaky Mediterranean white fish similar to halibut. Alas, this description was inaccurate. The dourade was more similar to mackerel in flavor--which is a far oilier and strongly flavored fish than I would have ordered.  I consoled myself by tasting everyone else's main courses, and the waiter was supremely apologetic when I gave him my honest reaction. 



We enjoyed the brussels sprouts side,

Brussels Sprouts with pine nuts and burrata.

and always suckers for a cheese course, we didn't even try to resist the selection of Italian gems offered here....

We showed remarkable restraint on desserts, only sampling 3.   The creme brulee napoleon with pistachio tulles combined 'a few of our favorite things'--well, it was something of a holiday celebratory dinner, after all, even if we were working.  The gingerbread pear crisp was sufficiently sweet and gooey so that I did not have to deem it "breakfast", which is an insult I often hurl at desserts that pair fruit and crust but don't top off the meal with enough decadence. 

Pear Crumble

And the chocolate bomboloni, bittersweet chocolate fritters stuffed with nutella and served with vanilla sauce, well, what's not to like?

Applause to the rapidly expanding Starr Restaurant Organization for creating another jewel in the crown. We have to admit, though, that Il Pittore is an occasion restaurant, not a place you'd pop into after a movie for a quick bite. With starters in the $10-$17 range and main courses around $28, this is a special night out. The good news is that you won't be disappointed. The contemporary elegance of the food and the decor make a visit to Il Pittore most memorable.

Italian Food at the Reading Terminal Market

The lush colors of Italian salads at By George

To wrap up our homage to all food Italian, we embarked on a whistlestop tour of the Reading Terminal Market merchants who specialize in Italian fare.

The Market offers everything from pre-pepped deli-style Italian food to the raw ingredients required to make an authentic Italian meal.  You can find everything from the wholesome and rustic to the Italian-American interpretation of La Cucina Italiana. 

For those of you with an interest in learning more about cooking the Italian way, then why not check out Anna Florio's classes at La Cucina, which run regularly at the Market?

Stop by the following merchants when you're next in!




Putting together a plate of anti-pasti, head to La Salumeria...



Fancy an Italian-inspired hoagie?   By George is the place for you!



Top off your lunch with a slice of Pumpkin Coffee Cake from arguably one of the best bakeries in the whole of Philadelphia --- Termini Bros. of course!!!



Cooking at home? 
Try By George's prepared pasta sauces and the freshest of pasta...

 Or...if you are feeling more adventurous still, then reprise http://www.phillyfoodlovers.com's/ favorite Italian recipes, including: Chicken Bruschetta or Zucchini with Garlic and Mint





Mad-as-a-hatter Emperor Nero...



The mad Roman Emperor Nero is best known for allegedly playing the fiddle while Rome burnt down in The Great Fire of Rome - which, like the Great Fire of London, probably started in a kitchen somewhere...

Perhaps they should have stayed out of the kitchen, and tried a take-out from the Market instead?

Viva Chicken Bruschetta

And they all love Chicken Bruschetta!

Easy, delicious, elegant chicken recipe with Italian ingredients and wide appeal?  Coming right up! 

My sister Kristen, who is an excellent cook and the busy mother of four, is forever on the prowl for high volume, nutritious, time saving, and crowd pleasing dinners.  She shared the following dish as one of the best in her arsenal.  "Chicken Bruschetta is my go-to dish for a party.  It makes a beautiful presentation, is incredibly flavorful, and even the pickiest eaters will accept a chicken cutlet.  Pair it with a loaf of crusty semolina bread, a bottle of pinot noir or pinot grigio, and you're golden.  Every time I serve this dish, at least one guest asks for the recipe."

I was skeptical, but had reason to test her streak a week or so ago, when we invited friends to dinner.

Chicken Bruschetta
Serves 6 people

2 pkgs THINLY sliced chicken breast cutlets, about 8 pieces.   (Optional:   marinate in 1/2 cup oil, 1/2 cup white wine, 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder for added moistness and flavor).
1 1/2 cups bread crumbs (seasoned, italian style)
2 eggs
olive oil for pan(s)

Marinate chicken if desired for 1-4 hours.  Dredge chicken in egg, then bread crumbs.  Place in well oiled baking dish, and drizzle the top of chicken generously with more oil.  Bake at 400 degrees approx 30 mins or more til done; flip cutlets half way through cooking.    When done, chicken should be slightly brown and crispy.

While chicken cooks, prepare the bruschetta dressing:

2 pints cherry tomatoes
1/2 red onion, chopped
2 garlic cloves, crushed
1 cup basil leaves, chopped
1/4 tsp salt (to taste)
1/4 tsp pepper (to taste)
1 TBSP balsamic vinegar
2 TBSP olive oil

In blender, coarsely puree tomatoes.  In bowl, mix tomatoes with remaining ingredients.

Assemble dish:


1 or 2 pkgs baby lettuce (arugula or spring mix)
aged Parmesan, sliced thin

Wash, spin and place lettuces on a large serving platter.   Top with most of the dressing, reserving a small amount to top the dish.  Toss the dressing w/ the lettuce.  Place chicken pieces atop salad, then place thin slices of Parmesan cheese on top, and drizzle with remaining dressing and chopped basil if desired.

Serve with crusty bread.

NOTE:  chicken can be done ahead and either served at room temp or heated up quickly before serving.  Bruschetta dressing can also be made ahead of time, so this is a good dish for parties!

 I'm delighted to report that the streak continues.

Sorry, couldn't resist. (Different kind of streak, of course.)

Zucchini with Garlic and Mint

Today, I’m serving up one of the most surprising recipes from my trip to Rome:  Zucchini with garlic and mint.  My version is below, I went pretty heavy on the mint :)

I say surprising because mint is most often associated as a condiment for roast lamb (as in mint sauce), or an ingredient that lends a peppery flavor to cocktail such as a mojito. 

I wouldn’t have thought of using it to dress a vegetable dish, but it is truly transformational and I now understand why Romans love  to sprinkle it on so many dishes.  Try cooking zucchini this way and you’ll not be disappointed…

Ingredients:

Virgin olive oil for frying

2 green zucchini

2 yellow zucchini

2 cloves of garlic

Fresh mint, finely chopped

1. Chop zucchini into ¼ inch slices
2. Pour a good glug of oil in a frypan; add zucchini and fry until they start to soften
3. Finely mince garlic cloves and add to pan; keep frying zucchini until some of them turn golden brown (make sure that you turn the zucchini over or they can stick and burn as they caramelize.)
4. Remove zucchini from pan and sprinkle with chopped mint.  Serve immediately. 

You can eat this dish either hot or cold.  If you want to serve this as antipasti, as a side-dish to accompany cold meats and cheese then refrigerate and hold off adding the mint until you’re ready to serve.  (It tends to turn black in the refrigerator.)

Next up, Veal Saltimbocca.