Aldo Lamberti's Family of Restaurants: Recipes

LOCATIONS :: DINE FOR DOLLARS :: GIFT CERTIFICATES & PRODUCTS :: CONTACT US :: OUR HERITAGE :: RECIPES :: EMPLOYMENT :: FAQ's

Porcini Dusted Monkfish
With A Chestnut Malfatti Primavera
Serves: 4

Ingredients:

For the Pasta:
14 oz. durum flour
3 1⁄2 oz. chestnut flour
15 egg yolks
3 1⁄2 oz. olive oil
Salt to taste

For the Sauce:
6 oz. dry fava beans
2 oz. shiitake mushrooms
6 oz. chopped red and yellow tomatoes
1 clove of finely chopped garlic
1 small chopped onion
2 oz. of veal demi-glace
4 tbsp. olive oil
Fresh basil
Salt & pepper to taste
1 c. chicken stock
1 c. vegetable stock

For the Fish:
4 – 3 oz. monkfish
2 tbsp. porcini powder
2 tbsp. canola oil
Salt & pepper to taste

procedure:

For the Pasta:
Sift the flours together into the bowl of a food processor fitted with the metal blade attachment. Slowly add the eggs, oil and salt. Mix until it is all combined. Transfer the dough to a lightly floured work surface and knead until smooth (about 10 minutes). Cover the dough with plastic wrap and set it aside to sit for one hour. Divide the dough in half and roll each piece through a pasta machine, setting to a quarter of a inch. Then, using a knife or pizza cutter, shape the pasta in any shape you like.

For the Sauce:
Soak the fava beans in cold water overnight, then boil in salt water for 25 minutes and drain. Heat the oil in a sauce pan. Add the garlic and onion. Saute. Add the mushrooms, fava beans, fresh tomatoes and veal demi-glace. Simmer for 2 minutes. Add chicken and vegetable stock, fresh basil, salt and pepper to taste and cook for an additional five minutes.

For the Fish:
Season the fish with salt and pepper. Dust with the porcini powder. In a saute pan, heat the canola oil. Sear the fish on both sides until cooked as desired.

To Finish:
Bring a large sauce pan of salted water to a boil. Add the malfatti and simmer until cooked. Drain the pasta, toss with sauce. Add the fish on top of the pasta and serve.

Chef’s Notes:
~ Villa D’Ora Montepulciano (Italy) is an excellent complimenting wine for this dish.

recipe menu:

Appetizers
Black Bass Crudo
Blackfin Tuna Crudo
Grilled Octopus and Mussels
Mahi Crudo
Pesto Crabcakes

Salads
Aldo Salad
Boston Lettuce
Caesar Salad
Chicken Little Caesars
Chilled Lobster Salad
Heirloom Tomato & Mozzarella Salad
Insalata Di Mare con Salsa Di Melanzane
Insalata di Tonno con Arugula
Maine Lobster Asparagus Salad
Mesclun
Spring Special Lobster Salad
Tuna Carpaccio & Crab Avocado Salad
Tuna Nicoise

Pastas
Black Linguine in a Tuna Ragu Sauce
Gnocchi Bolognese
Farfalle Lamberti
Fusilli Mediterraneo
Penne Romano
Penne Pomodoro
Portobello con Capellini
Potato Gnocchi
Sausage & Peppers
Shrimp Scampi
Tre-p

Sauces
Classic Marinara Sauce
Hot and sour
House Salad Dressing
Mushroom Sauce
Pesto Sauce
Sesame Kabob
Tempura Dipping
Tomato Basil
Vodka
Whiskey

Soups
Artichoke and Lemon soup
Fruit Soup
Minestrone
Pasta Fagioli
Tomato Saffron Soup

Breads & Sides
Garlic Bread w/ Dipping Oil
Risi Bisi
Sun-Dried Tomato Mashed Potatoes

Entrees
All-Natural Pork Sausage & Broccoli Rabe
All-Natural Pork Sausage, Peppers & Onions
Braised Short Ribs
Butternut Squash
Chicken Abruzzi
Chicken & Fettuccine
Chicken Marsala
Chicken Parmigiana
Chicken Piccata
Chilean Sea Bass with Caramelized Leeks
Crab and Lobster Roll
Crab & Asparagus Pastry
Crispy Skin Branzino with Arugula and Spinach Risotto
Crispy Skin Black Bass with Arugula & Spinach Risotto
Eggplant Parmigiana
Filetto Di Manzo Gorgonzola
Grilled Tuna with Spaghetti, Garlic & Oil Alla Bottarga
House Scampi
Lobster & Fava Bean Risotto
Lobster Fra Diavolo and Champagne Zabaglione
Lobster Risotto
Miso Ahi Tuna with vegetable slaw
Miso & Sesame Crusted Black Bass
Monkfish with Chestnut Malfati
Osso Bucco alla Milanese
Osso Bucco off the Bone
Pan Roasted Rack of Lamb
Pan-Seared Diver Scallops with Sweet Potato Gnocchi
Pan-Seared Skate
Prime Pork Sirloin
Rack of Wild Boar
Risotto Bianco E Nero
Roast Prime Rib of Veal
Roasted Sea Bass with Shiitake Mushrooms and Baby Corn
Risotto di Fungi con Olio di Tartufo
Salmone Positano
Seafood Risotto
Seafood Stew
Sea Urchin Pasta with Seppia
Soft Shell Crabs Oreganate
Swordfish
Venison in Juniper cream sauce with chestnuts and pearl onions
Veal Abruzzi
Wild Striped Bass
Zucchini Crabcakes
Zucchini Fritti

Desserts
Amaretto Cheesecake
Bread pudding
Cannoli cream
Carrot Cake with cream cheese icing
Crème Brulee
Tiramisu

Map and Directions

CLOSE WINDOW

FROM THE SOUTH:
Take 295 North to Exit 40A (Mt. Holly). Follow Route 38 East for 7 miles. Take jughandle at Lumberton Plaza to Route 38 West. Milano Modo by Lamberti is on your right, between Star Auto & Meineke.

FROM NEW JERSEY TURNPIKE:
Take Exit 7 of the New Jersey Turnpike (Bordentown, Route 206). Take Route 206 South to Route 38 (Vincentown Diner on right- hand side). Make a right onto Route 38 West. Milano Modo by Lamberti is approximately 5 miles down on your right.

FROM THE NORTH:
Take Route 295 South to Exit 40A (Mt. Holly). Follow Route 38 East for 7 miles. Take jughandle at Lumberton Plaza to Route 38 West. Milano Modo by Lamberti is on your right between Starr Auto & Meineke.

FROM THE WEST:
Take the Ben Franklin Bridge and follow signs for Route 38 East. Follow Route 38 East approximately 15 miles until jug handle at Lumberton Plaza for Route 38 West. Once on Route 38 West, Milano Modo by Lamberti is on your right-hand side, between Starr Auto & Meineke.

MENU: ANTIPASTI

CLOSE WINDOW

Zuppa Del Giorno
Please ask your server for today’s selection.

Chilled Shrimp Cocktail
Red and Yellow tomatoes, olive oil, lemon and rosemary croutons.

Mussels in Brodo
Mussels with herbs and crostini in a white or red sauce.

Fire Roasted Peppers
Fire roasted peppers, buffalo mozzarella, aged provolone and extra virgin olive oil.

Crispy Calamari
Pan-fried calamari with tomato sauce.

Antipasto Rustico
Selection of salami and cheese with herbed vegetables and olives.

Bruschetta
Plum tomatoes, onions and extra virgin olive oil over crisp seasoned Italian bread slices.

Zucchini Fritti
Julienned strips of zucchini flour-dipped and lightly battered, with sauce for dipping.

Mozzarella Sticks
Lightly breaded with marinara sauce for dipping.

Olive Ascolane
Breaded olives stuffed with asiago cheese.

Antipasto del Tavolo
Combine any three of the appetizers. We will serve them family style on one plate for all to share.

MENU: insalate

CLOSE WINDOW

Gorgonzola Mista
Field greens, roasted walnuts, dried cranberries and white balsamic vinaigrette.

Caesar
Romaine lettuce with Caesar dressing and garlic croutons.

Italian Greens
Baby arugula, red onions, shaved parmesan, lemon and olive oil vinaigrette.

MENU: primi

CLOSE WINDOW

(Any of the below pasta selections are also available as an appetizer for an additional charge)

Paccheri Romano
Fresh cut tomatoes, sun-dried tomatoes and vodka cream sauce.

Hand-Cut Pappardelle
Fresh cream, reggiano parmesan and cheese sauce.

Penne Puttanesca
Olives, capers, tomatoes and anchovies.

Potato Gnocchi
Fresh tomato basil sauce, parmesan and mozzarella cheese.

Ricotta Ravioli
Sautéed red tomatoes, basil and garlic.

Capellini Primavera
Seasonal vegetables, garlic and extra virgin olive oil.

Eggplant Parmigiana
Layered with fresh mozzarella, basil, tomatoes and reggiano.

Tortellini Bolognese
Tortellini, ground meat, onions, tomatoes, basil and wine.

Pasta Forno
Fresh ricotta, creamy mozzarella, basil and tomato sauce.

Rigatoni Polpette
Sautéed tomatoes, basil and meatballs.

MENU: secondi: meats

CLOSE WINDOW

Veal Al Limone
Extra virgin olive oil with white wine, capers and lemon.

Veal Alla Saltimbocca
Sautéed in marsala wine, sun-dried tomatoes, topped with prosciutto and mozzarella.

Veal Parmigiana
Fresh tomato and mozzarella.

Herb Roasted Chicken
Broccoli rabe, cheese ravioli, garlic and extra virgin olive oil.

Grilled Chicken
Marinated in sage and rosemary with spinach and grilled vegetables.

Chicken Alla Maximo
Tomatoes, mushrooms, asparagus and mozzarella cheese.

Chicken Parmigiana
Topped with marinara and mozzarella.

Chicken Abruzzi
Brandy cream sauce, mushrooms, sun-dried tomatoes, asparagus and mozzarella.

La Bistecca
Grilled rib-eye steak, herb marinated, spinach and roasted potatoes.

MENU: secondi: seafood

CLOSE WINDOW

Linguine Alle Vongole
Fresh littleneck clams in a red or white sauce.

Positano
Capellini and crabmeat in a fresh tomato basil sauce.

Shrimp & Scallops Alla Crema
Scallops and shrimp in a fresh cream sauce with fettuccine.

Oven Roasted Chilean Sea Bass
With caramelized leeks and a citrus wine sauce.

Fantasia di Mare
Shrimp, scallops, clams, mussels, cherry tomatoes and extra virgin olive oil.

Stuffed Salmon
Crabmeat, herbs and lemon citrus glaze with potatoes and vegetables.

Modo Nostro
Rock shrimp, garlic white wine sauce, touch of marinara and capellini.

MENU: secondi: seafood

CLOSE WINDOW

Pesce del Giorno
Fresh whole domestic and imported fish delivered daily.

Acqua Pazza
Cherry tomato and extra virgin olive oil.

Andrea Classico
Salted crust with lemon vinaigrette.

MENU: sides

CLOSE WINDOW

Spinach
Assorted Grilled Vegetables
Broccoli Rabe
Asparagus

special events

CLOSE WINDOW

Wednesday, March 29 - Thursday, March 30, 2006
Milano Modo by Lamberti will host a Dine for Dollars DINE FOR DOLLARS event to benefit The Winslow Township School #6. If you dine at either of these locations on these dates and give your server your sponsor voucher, $2.50 will be donated to The Winslow Township School #6.

(Voucher)