Stancato's Dining, Italian Restaurant, Catering, Banquets, at Stancato's Restaurant Cleveland

	Recipes Please click on below recipes to view. Alaskan Halibut with Strawberry, Tangerine & Fresh Basil Salsa Asparagus with Zabaglione Baked Tomatoes Balsamic Mushrooms Chicken Breasts with StancatoÌs Balsamic Vinaigrette Cured Beef with Goat Cheese Salad Fillet Steak with Vanilla-Balsamic Gaze Lobster Balsamico Meatballs with Balsamic Sauce Onion and Balsamic Tartlets Pasta with Saffron Sauce Pork Fillet with Caper Sauce Salmon with Wilted Watercress and Lemon-Balsamic Dressing Seared Salmon with Lentils		Asparagus with Zabaglione 500g/1lb. plump, green asparagus spears Salt and freshly ground pepper 2 egg yolks 1 tsp. extra virgin olive oil 4 tbl. Italian dry white wine 1 tbl. StancatoÌs balsamic vinaigrette dressing Serves 4 Discard any tough asparagus bases, lay the spears parallel in a frying pan full of boiling salted water. Bring pan contents back to the boil. Cook, uncovered for 8-10 minutes or until "al dente". Meanwhile, in a lightly oiled, heatproof bowl over boiling water, whisk the yolks, wine and StancatoÌs balsamic vinaigrette using an electric whisk, rotary beater or balloon whisk until thick, pale and frothy. Drain and fry the cooked asparagus. Serve with a pool of the frothy sauce.

Recipes