Artichoke Salad

By Chef Tanino Drago

Serves 2

2 lbs. artichokes
1 lemon (juice only)
5 tbsp. olive oi
l6 oz. sliced Parmesan cheese

3 bunches fresh arugula


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
3 cups All-Purpose Flour
4 Eggs
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
1 lbs. pumpkin
1 bunch Fresh Sage
Freshly ground nutmeg (to taste)
1 cup Parmesan Cheese
Butter for sautéing
Cut pumpkin in cubes.
Sauté pumpkin with butter, sage, nutmeg and salt.
Sauté until brown.

3 cups Milk
2 tbsp. Butter
2 tbsp. All-Purpose Flour
Salt (to taste)
Freshly ground nutmeg (to taste)
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