Dinner with the Bertollis: the chef of Oakland's Oliveto prepares a rustic meal for friends
Article Abstract:
Paul Bertolli's menu for entertaining friends at home include bitter greens with aged balsamic vinegar and Parmigiano-Reggiano, linguine with ragu of tuna and black olives, Roast stuffed shoulder of lamb with red-wine sauce, roasted potatoes with rosemary, among others.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1998
User Contributions:
Comment about this article or add new information about this topic:
Kitchen notebook
Article Abstract:
Various suggestions for variations in preparing five-herb ice milk, ice cream, steak dinner and crabs are presented.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2005
User Contributions:
Comment about this article or add new information about this topic:
- Abstracts: The unconventional salad. Treasures lost and found
- Abstracts: Straight from the heartland. Without reservations
- Abstracts: From the Terrace: A late summer vegetarian meal for everyone. A vegetarian Italian dinner
- Abstracts: Shopping: Atlanta's tabletop stop. Fondue memories
- Abstracts: Seattle Portland: pearls of the Pacific. Minneapolis Saint Paul: the melting pot simmers. Satisfaction