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

	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 Stancato's 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		Onion and Balsamic Tartlets 50g/2oz. can of anchovies, drained 1 x 375g/14oz pack sheet ready rolled puff pastry 2 spring onions, bases sliced, tops shredded 250g/9oz mascarpone 100g/3 1/2 oz quark (low fat soft cheese) 2 tsp. cracked black peppercorns 2 tbl. Stancato’s balsamic vinaigrette dressing Serves 4 Cut four anchovy fillets into 16 slivers using scissors. Keep some aside. Mash the remainder. Preheat the oven to 200 degrees C/400 degrees F gas mark 6. Cut out 8 x 10cm/4" circles of pastry. Push these down firmly into Yorkshire pudding tins. Prick all over using a fork. Bake for 15 minutes or until golden and crisp pushing the centers down with a heavy jar as they come out of the oven, to flatten them, create a hollow. Whisk together the chopped spring onions, quark, balsamic vinaigrette and salt. Spoon some over each of the cooked tartlet bases. Sprinkle with pepper. Add the shredded spring onion greens. Cross two anchovy slivers across each. Serve while pastry is still hot, topping cold.