Artichoke Salad By Chef Tanino Drago Serves 2 Ingredients: 2 lbs. artichokes 1 lemon (juice only) 5 tbsp. olive oi l6 oz. sliced Parmesan cheese 3 bunches fresh arugula Salt Pepper Directions: Peel artichoke to reveal heart. Chop artichoke heart into very fine slices. Add lemon juice, salt and pepper to taste, 2 ounces of Parmesan cheese and toss until well mixed. Add arugula. Plate salad and top with remaining sliced Parmesan cheese. Buon Appetito! Pumpkin Sage Lasagna By Chef Tanino Drago Serves 4 Pasta Dough Ingredients: 3 cups All-Purpose Flour 4 Eggs Preparation: Add eggs to flour and mix well until blended. Knead until pliable. Roll out into thin sheets for lasagna. Cook for 1 minute in boiling water. Pumpkin Stuffing Ingredients: 1 lbs. pumpkin 1 bunch Fresh Sage Freshly ground nutmeg (to taste) 1 cup Parmesan Cheese Butter for sautéing Preparation: Cut pumpkin in cubes. Sauté pumpkin with butter, sage, nutmeg and salt. Sauté until brown. Besciamella Ingredients: 3 cups Milk 2 tbsp. Butter 2 tbsp. All-Purpose Flour Salt (to taste) Freshly ground nutmeg (to taste) Preparation: In a separate pot, heat milk almost to a boil. In a heavy-bottomed pot, melt butter. Slowly stir in flour, a touch of salt and nutmeg Cook but do not brown flour mixture. Add milk slowly stirring until mixture is thick in texture. Final Assembly: Lay cooked pasta in a lasagna pan. Place Besciamella, Parmesan Cheese (to taste) and sautéed pumpkin on pasta. Repeat this until you have four layers. Top with Parmesan Cheese (to taste). Bake lasagna for 25 minutes at 375 degrees. Buon Appetito!       Tanino ristorante bar  •  1043 Westwood Blvd. Los Angeles, CA 90024  •  (310) 208-0444