A CHEF’S TAKE ON PARMIGIANO AT RESTAURANT PRIMO AND SECONDO

Primo and Secondo has been a milestone for Italian cooking  in little Italy for a while now, we have enjoyed many dishes made by part owner and executive Chef Roberto Stabile. Roberto, his wife Natalina and family have over the years been faithful and valued clients of ours here at Macchi Inc. and Paolo and [...]

TRUFFLE OIL CHEF’S TAKE

Italian cooking has for many apparent reasons always been very mainstream because of its simplicity, meaning that the ingredient are very common ones and known by most of us.
It has been argued and still is by many, that when traditionally prepared in a restaurant kitchen it can not reach the highest ranking of four stars. [...]

TRUFFLE CARPACCIO: CHEF’S TAKE

This week on my hunt for “A Chefs take” on the featured product: Truffle Carpaccio, I got two contributions of the same recipe!
Truffled Pizza! Sounds delicious doesn’t it, well it is absolutely marvelous.
Pizzeria Arlequino and Restaurant Bottega, both very dear clients of ours, generously shared pictures and recipe of the same creation but off course [...]

A SAFFRON CREATION MADE BY RESTAURANT CAVALLI

We are so fortunate to get to deal with the most prominent chefs and restaurants in our beautiful city of Montreal!
Here is a creation made by the terrific team at Restaurant Cavalli.
FREGOLA SARDA SEAFOOD RISOTTO

Fregola sarda, tomato, onions, garlic, chili, Dry white vermouth, clam juice, terragon, saffron
Cuttle fish, clams, rock shrimp, lobster
Seared tuna, lobster bisque [...]

RESTAURANT BICE’S CREATION WITH MACCHI’S TRUFFLED DWARF PEACHES

CARPACCIO MANZO
Thank you Bice Restaurant and Chef John Zoumis for this beautiful light meal: the Carpaccio Manzo garnished with Truffled Dwarf Peaches.
Ingredients:

Pepper crusted tenderloin
Truffled lemon emulsion
Baby arugula
Shaved radishes
Shaved truffled peaches
Parmesan shavings
French shallot rings

What could be better than a fresh carpaccio for this hot season, I might go try it there this week!