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Featured Recipes
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Ristorante Tuscany
Desert Springs, A JW Marriott Resort & Spa
74855 Country Club Drive, Palm Desert, CA 92260
Chef Greg J. Wiener |
Pumpkin Salad
Ingredients
| 1 Cup
1 TBL
1 TSP
Pinch
Pinch
1 TSP
1 TSP
½ Each
1 Cup
2 TBL
1 TSP
1 TSP
1 TSP
½ TSP
½ TSP
TO TASTE
4 oz
To Taste
To Taste
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Pumpkin, Peeled & Diced
Sugar, Brown
Butter
Cinnamon
Nutmeg
Cherries, Dried
Hazelnuts
Pears, Sliced
Herb Vinaigrette
Olive Oil
Red Wine Vinegar
Chives, Chopped
Basil, Chopped
Parsley, Chopped
Dijon Mustard
Worcestershire
Salt & Pepper
Salad Greens
Olive Oil
Balsamic Vinegar |
Instructions
- Heat a sautee pan and add the butter sauté the pumpkin. Add
the sugar and cinnamon and nutmeg. Cook the pumpkin until tender, The
sugar should be caramelized. Reserve
- In a stainless steel bowl add vinegar, herbs, mustard and worcestershire
Slowly add the olive oil, until emulsified
- In a separate bowl place the nuts, cherries, pears, and pumpkin. Add
a Tablespoon of dressing and coat evenly. Place equal portions of each
into plate. Toss the salad greens and a few table spoons of vinaigrette
and top the pumpkin mixture
- Garnish with Olive oil and Balsamic
Capesante Alla Romana
Semolina Scallops
Serves Four
Ingredients
Semolina Scallops |
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20 each
as needed
28 each
16 oz
1 TBL
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Scallops
Semolina Crust
Potato gnocchi
Squash Blossom Butter
Olive Oil |
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Semolina Crust |
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2 cups
1 cups
to Taste
to Taste |
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Semolina Flour
AP Flour
Salt, Kosher
Pepper, Black |
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Squash Blossom Butter |
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3 oz
1 TBL
5 each
1 TBL
1 TBL
To Taste |
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White Wine
Fava Beans, Peeled
Squash Blossoms
Whole Butter
Tomatoes, Diced, Small
Salt and Pepper |
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Instructions |
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- Dust the scallops with the semolina flour mixture and reserve
- Start the sauce by add the tomatoes, fava beans and white wine
to a warm saute pan.
Reduce the wine by 1/2
- Add the whole butter and whisk into sauce, Remove from the heat
- Adjust the seasonings with the salt and pepper. Reserve
- Heat a Saute pan and add the olive oil, heat and add the semolina
dusted scallops to the pan.
Saute until golden brown and then flip. Both sides should have
a golden brown appearance.
If pan gets too hot remove from heat. Do not Burn.
- Toss the gnocchi in the butter sauce and let warm up.
- Arrange the cooked scallops onto the plate and place the butter
sauce and gnocchi into the center
8 SERVE
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