Tuesday, June 28, 2011

Bite with Belkys: Bella Nonna from Big City Tavern

Posted: 06/28/11

Reported by:

Belkys Nerey

Producer:

Mailyn Mederos

Contact:

mmederos@wsvn.com

Archived Reports:

All Bite with Belkys

If you like cooking, you know it's all about being creative and experimenting. Tonight, one local chef is showing us a perfect example of how to think outside the box with his own version of a grilled cheese sandwich. Let's grab A Bite with Belkys.

The Chef: Louie Bossi

The Restaurant: Big City Tavern

The Dish: Bella Nonna

Ingredients for Hollandaise Sauce:
3 egg yolk

1/2 a shallot, minced and sauteed with white wine

2 sticks of clarified butter (1/2 lb)

1 dash of tabasco sauce

1 dash of worcestershire sauce

1/4 tsp of kosher salt

1 Tbs of fresh lemon juice

Method of Preparation:
-First, prepare a double boiler. Place a metal bowl over a pot of boiling water. In the top bowl, whisk egg yolks with sauteed shallots until it forms a creamy consistency.

-Then, keep whisking as you slowly pour in clarified butter.

-Add a hint of tabasco, worcestershire sauce, salt and lemon juice.

Ingredients for Pesto:
1 garlic clove

1 cup of basil

1/2 cup of pine nuts

1/4 tsp of cayenne pepper

1/4 tsp of salt

1/3 cup of extra virgin olive oil

Method of Preparation:
-In a food processor, combine garlic, basil, pine nuts, cayenne pepper and salt.

-Then, while blending, slowing pour in extra virgin olive oil.

Ingredients for Bella Nonna:
2 slices of white country bread

1 oz. of butter

2 oz. of mascarpone cheese

3 oz. of vermont cheddar cheese

3 oz. of smoked ham

1 Tbs of extra virgin olive oil

1 egg

kosher salt, to taste

black pepper, to taste

1 oz. of pesto

1 slice of beefsteak tomato

2 oz. of hollandaise sauce

1 oz. of arugula

Method of Preparation:
-Start by spreading butter onto the bread slices. Then, spread on mascarpone cheese and add cheddar cheese and smoked ham. Grill the sandwich in a hot pan.

-In a separate pan, add butter and extra virgin olive oil and fry an egg. Season the egg with salt and pepper.

To Plate:
Chef Louie likes to spread on some pesto over the sandwich. Then, he tops it with a tomato slice and seasons it with salt and pepper. Next, he adds the fried egg, hollandaise sauce and fresh arugula.

Serves: 1

Serving Suggestion: Mimosa

Note:

Take a copy of the recipe to the restaurant and receive a complimentary cocktail. (valid for one month from the air date and with a purchase.)

FOR MORE INFORMATION:
Big City Tavern
609 E. Las Olas Blvd.
Fort Lauderdale, FL 33301
(954) 727-0307
www.bigtimerestaurants.com

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