A recipe: Regional Piemonte
BAGNA CAODA

Saint Cyr
Genova Italy. Piazza Marsala, 4 16122 Tel: 010-886897
Fax: 010-815039 E-mail: saintcyr@tin.it

A "Chic", "European oasis" the restaurant basics in a "feel-like-London" settings with "feel-like-Paris" desserts. Traditional northern Italian meat and fish specialties, which have been renewed and superbly decorated by the Corti family who manage the establishment. Fair prices (from starters to dessert around 50 to 60 euro plus wine) for a locality where the meat and cheeses and vegetables are purchased from producers individually chosen by the owner Mr. Ferruccio Corti.
The soft and elegant atmosphere is perfect for business meetings or a for people who are don't worry about the price but instead prefer to enjoy an excellent dinner with good wines suggested by Ferruccio.
The Last thing: the best plates of cheeses "plateau des fromages" that can be found from the Cote d'Azur to Italy.



Closed: Saturday lunch and Sunday
Languages spoken English, French and German
Formidable wine list with the most important Italian and French wines
Guides in which presented:
Gambero Rosso, Espresso, Veronelli e Accademia Japanese Guide 2002


Ferruccio has proposed to us a traditional antique Peimontese recipe
90% Fat-Free which anyone can easily prepare at home.
Bagna Caoda

Ingredient for four persons: Olive oil "extra virgin", 200 gr.
Salted anchovies
100 gr. of garlic
40 gr. of butter

Preparation: Wash and clean the anchovies and dry with a towel. After this peel the garlic and slice into very thin slices, removing any core that might be. Put these two ingredients into a terracotta pan and cover with olive oil and over a low flame cook for about 15 minutes, stirring occasionally. Check that the garlic doesn't discolor and the anchovies dissolve completely: the sauce should be cooked but not fried. At the end add the butter and when it is melted place on the table the terracotta bowl with a candle under to keep it hot. A variety of sliced vegetables for example celery, peppers, carrots, chicory, white cabbage, cardoon and jerusalem artichoke can be dipped into the "bagna" Also cooked vegetables can be used

Vini suggeriti:
Bricco dell'Uccellone 1999. Giacomo Bologna - Braida
FREISA 1999. Franco Conterno

Ingredienti per quattro persone: olio "extra vergine", 200 gr.
Acciughe salate 100 grbr> aglio

40 gr. di burro

Preparazione. Lavare le acciughe,diliscarle e asciugarle con una pezzuola.Fatto questo spellare l'aglio e affettarlo a fettine sottilissime dopo aver tolto eventuale " gemma". Mettere questi due ingredienti in un tegame di coccio,coprirli di olio e, a fuoco bassissimo,cuocerle per un quarto d'ora circa rimesolando di tanto in tanto.Controllare che l'aglio cuocia senza colorire e che le acciughe si spappolino completamente, il condimento dovra cuocere ma non friggere. Alla fine aggiungere il burro, quando quest'ultimo è sciolto, portare in tavola il padellino di coccio che disporrete sull'apposito fornellino in modo che la " bagna" rimanga ben calda.
I COMMENSALI VI INTINGERANNO LE VERDURE SEDANO, PEPERONI, INSALATA BELGA, RADICCHIO DI TREVISO, CAROTE , TOPINANBOUR TAGLIATI CON TAGLIA TARTUFI FOGLIE DEL CUORE DELLAS VERZA E AMMESSE ANCHE VERDURE COTTE
suggested wine:
Bricco dell'Uccellone 1999. Giacomo Bologna - Braida
FREISA 1999. Franco Conterno

by Helen G. NYC























On the road to Great Tuscan Wines, Sassicaia, Ornellaia and so one.
ex "Osteria l'antico borgo" by Michele Innocenti . Bolgheri. Italy.

Michele Innocenti : «Normally the suggestions in my menus are dependent on the season and there are not always the usual second courses but some plates are classical trademarks for example "tagliata", the "fiorentina", "carne cruda al coltello" which come from various cuts of veal, exclusively from the "chianina" breed (a rare and particularly valued native to Tuscany). The pasta used for the first course is exclusively home made pasta with which we make a Maremma tortellone of about 10 cm x 5 cm. Stuffed with ricotta and spinach; the sweets are strictly homemade and we have a good selection of Tuscan cheeses, fermented in caves, walnut leaves, and vinsanto, served with acacia honey or vinsanto jelly which we make. These and other treats can always be found.



Recipe: Porcini Mushroom Soup.

Ingredients: 700 gr. Porcini mushrooms - 300 gr. Mixed seasonal mushrooms - 1 white onion - 1 carrot - some cloves of garlic - 1 stalk of celery

Preparation: Dice into small pieces the onion, carrot, garlic and celery place into pot with some extra virgin olive oil and sauté.

Add the mushrooms and simmer, add about a 1½ liters of hot water and continue to simmer over a low fire for about 1½ hour.

When cooked use a mixer to beat it into a dense cream.

For garnishing use stuffed mushrooms placed at the center of the plate with line of extra-virgin olive oil drawn in a spiral, finally add the bruschette (toasted bread) on the border of the plate.



by Val Parker
























Baraonda
Manhattan NYC 1439-second Avenue. (75th st.) 2122888555

The "after-hours scene" starts "early" at this eastside northern Italian center, which gets "packed" with partying "Europeans table dancing to a "disco soundtracks" where they serve food ("good" if pricey) amid a "funky", art decor or at sidewalk tables. Avg. Price $40 plus wine (from Zagat)


Recipe: Baked Mediterranean Bass


Ingredients: 1 Sea Bass about 600-gr
Oil
Cloves of garlic
thyme
rosemary
artichokes
potatoes according to the size of the bass
tomatoes
salt / pepper

preparation: Take a baking pan Insert into the gills of the bass Garlic, rosemary and thyme slice the potatoes and cut the artichokes in half
Place the bass in the baking pan with the potatoes, artichokes and tomatoes placed around it add oil, salt and pepper and two glasses of white cooking wine
Place in the over at a temperature of about 300 degrees check every 6 minutes and after about 20 minutes remove from the oven and serve

suggested wine: VERNACCIA DI SANGIMIGNANO 1999
FALANGHINA winery FEUDI DI SAN GREGORIO 2000
CHIARATA DEL MERLO winery DONNAFUGATA 1999

by S.G. from Napoli Italy























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