Aldo Lamberti's Family of Restaurants: Recipes

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chef's favorite Recipes: entrees
Pan-Seared Diver Scallops with Sweet Potato Gnocchi
(Serves 4)

Ingredients:

1-2 sweet potatoes or 1 Carolina yam (approx. 12 oz.)
4 oz. all purpose flour
1/2 tsp. “kosher” salt
Pinch of pepper
1 egg
1lb. (approx.) of large, dry sea scallops (or 20 pieces)
1/3 cup cheffonade (chopped arugula or spinach)
4 oz. chopped mushrooms (white, shiitake and porcini – sliced thin)
2 oz. olive oil
1/2 oz. white truffle oil
1 clove of garlic
1 tbsp. butter
1/2 cup water or stock
1oz. wine
1tbsp. parsley
Grated parmesan cheese

Procedure:

For Pasta:
Microwave* (or cook in water) the sweet potato “in its jacket” (or unpeeled) and let it cool. Peel and mash it with a fork. Add salt and pepper to taste, flour and egg and knead together to form a delicate dough. Pasta will be sticky so dust with flour as needed. Cut into strips and roll. Then cut into bite-sized nuggets. Pasta may be held for service or cooked in water and reserved until needed.
* Microwaving the potato helps to remove moisture so less flour may be used, resulting in a softer, delicate dumpling.

For Scallops:
Dry the scallops on paper towels and season with salt and pepper to taste. Roll in flour and pan-sear in a hot pan until golden on the outside but medium rare on the inside. Reserve until needed.

For Final Dish:
Saute mushrooms in olive oil and butter until lightly browned (approx. 2 minutes). Add salt, pepper, garlic and parsley. Saute further until aromatic and light brown. Add stock (or water), wine and gnocchi and toss together to warm thoroughly. Add chopped arugula, parmesan cheese and drizzle with white truffle oil. Divide amongst 4 plates. Divide the scallops into a star pattern around the gnocchi and serve at once.

We recommend a Sauvignon Blanc, Pinot Grigio or a mild Chardonnay to complement 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
Lobster Bisque
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

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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

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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

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(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

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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

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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

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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

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Spinach
Assorted Grilled Vegetables
Broccoli Rabe
Asparagus

special events

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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)