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 | | | | Angel hair pasta tossed with an ingredient-based sauce of artichoke, asparagus, peas, tomatoes and Growing Power basil. Complemented with arugula, spinach, e.v.o.o and sliced garlic. This is all about the cuisine of an Enoteca: no camouflaging here, I use nature and the highest quality ingredients as my guide, with the help of my friend will allen from Growing Power. WOW! Try my organic sauvignon Blanc with this one. | | | | | IL MITO’s famous gnocchi tossed in a Bolognese meat sauce with free-pasture raised Strauss lamb. | | | | | This Italian tradition is layered with lasagna noodles, shredded Black Angus beef loin and cheese, then topped with Chef Fekers famous tomato sauce and Parmesan cheese and baked. | | | | | Linguine pasta with fresh shrimp, de-shelled clams, roasted roma tomatoes, Italian parsley and fresh asparagus, in a Venitian-style white wine sauce. mushrooms, in a Venitian-style white wine sauce. | | | | | A medley of italian sausage, home-ground choice beef eye of the round and free-range ground Chicken combined with aromatics and slow cooked in a wine tomato reduction. Suggested Wine Pairing: Nero d’Avola | | | | | Artichoke and ricotta stuffed ravioli tossed with scallops, shrimp and tomato in an organic tarragon sauce. Lovely flavors, simple yet sophisticated. Most importantly, easily recreated at home... ask me how at www.michaelfeker.com | | | | | A medley of robust flavors of southern Italy — fire-roasted tomatoes, fresh basil and oregano, fresh mozzarella and naturally smoked free-range chicken in a white wine Parmesan and garlic sauce,, combined with Italian Arborio rice cooked to a creamy delectability! | | | | Aromatic eggplant and cheese stuffed tortaloni with roasted garlic sauce and fresh tomato. |
| | | | Pork medallions sauteed with a Tuscan specialty of white beans, sun-dried tomato, feta cheese, basil, extra virgin olive oil and white balsamic. Served with sage and spinach gnocchi. You will comprehend the complexity of an Enoteca cuisine through simplicity of flavors and great ingredients. | | | | | Milk fed veal Osso Buco, slow braised in a medley of garden vegetables and pan juices, served with a mushroom Parmesan risotto cake and sauteed spinach. | | | | | From Friuli, you will love the subtle sweet and sour flavor in this Italian dish... boneless, skinless chicken breast baked crisp and complemented with majestic flavors of ginger, honey, balsamic vinegar, wine, citrus and pinenuts. Served with Thai basil polenta and roasted broccoli. | | | | | This aged, Black Angus Premium Choice New York Strip Loin with Chamoro compound butter, served with broiled asparagus and haystack onions, is dedicated to my dear friend Celeste Flynn who has always emphasized that the beauty of authentic food exists no matter how long and how much you are away from the roots of what has engraved the love of food within you. Taste the Fekerized Chamoro complement. | | | | | Imported lamb Osso Buco braised with a medley of leeks, fennel and fresh tomato. Served with sauteed spinach and eggplant polenta. | | | | | Turkey scallopini with mushrooms, aromatics and green onions in a Marsala reduction sauce. Served with potato gnocchi and zucchini arrabiata. An Italian classic that will have you begging for Chef Feker’s secrets! |
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