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Italian Family Supper

Posted on: March 3rd, 2011

Every month we host a family style supper in the Bistro of our Broadway Market downtown where a few of our chefs put on a fabulous five course feast for a fixed price.  Chef Ben Davis (formerly of Panzano’s and The Passionate Palate Cooking School) and Chef Gerrard (our most seasoned and worldly chef – from the Bowles Village Market) take the lead role with great support from Chef Mark Pridgen (the manager of the Bowles Village Market), Chef Mark Fletcher (Head Chef at Tony’s on Broadway) and the rest of the Tony’s Bistro Team.

Chefs Ben, Gerrard and Mark

We start with fresh baked breads and olive oil as folks get settled and start into a glass of wine.  The soup, salad and desserts are individual portions (seconds not a problem – but you’d have to be VERY hungry!)  The main course is served family style, and guests can have all they want – and we’ll even pack up the leftovers for you.  It’s a great time and I always make new foodie friends.

As usual, the February menu was amazing – read the full menu here – or read on…

First Course: Zuppa di Lenticche Verde con Aglio (Green Lentil Soup with Garlic – recipe follows pictures), followed by a second course of: Timballa di Pasta con Sugo di Gamberri Arrabiata (Pasta Timbale with Spicy Shrimp Sauce).
A fun loving group of foodies sharing wine and smiles in the front room.
Third Course.  Left: Cosciotto d’ Anitra alla Siciliana (duck legs Sicilian style), Caviofiore Arrosto con Olive e Aglio (roasted cauliflower with olives and garlic) and Arancine di Riso (Little Oranges – deep fried pea risotto balls).  Right: close up of the risotto balls – YUM!
Baby Greens Salad with Blood Orange and Fennel and the perfect dressing.  Finally dessert – Budino di Dattero con Amaretto (Steamed Date Pudding with Amaretto sauce and Sultanas) – amazing with a dark cup of coffee.
The dishes were fabulous, as usual, but I think my favorite dish was Ben’s soup, and it’s easy to make yourself – recipe follows – thanks Ben!
Join us every month for the Italian Family Dinner at our Bistro – it’s a great date night, but diners be warned – pace yourself!  Join Tony’s Culinary Club to get every month’s menu and a chance for early reservations – or contact Tony’s On Broadway for details on the next supper.  I’ll see you there!  Buon Appetito – Salute!  Chef Mick (michaelangelo) Rosacci
Tony’s On Broadway and Tony’s Bistro
950 Broadway, Denver, CO 80203

South of The Sportscastle and within walking distance from Speer, 6th Ave or Colfax, Close to I-25
Phone: 720-880-4501
BroadwayStore@tonysmarket.com

 

(Zuppa de Lenticche Verde con Aglio)

1 ¼ cups Italian or French green lentils

2 each garlic cloves, unpeeled
2 tbsp extra virgin olive oil
¼ cup diced bacon
1 each small yellow onion, peeled and chopped
2 ½ cups chicken stock, hot
Kosher salt and freshly ground black pepper to taste
2 cups baby spinach, cut in strips
Crispy croutons for garnish

Place the lentils with the unpeeled garlic cloves in a pot and cover with cold water. Bring to a boil and simmer until the lentils are tender about 25 minutes. Drain and reserve.

Melt the butter and olive oil in a pot large enough to hold all the ingredients. Add the bacon and cook until just starting to crisp then add the onion and sauté until soft. Add ¼ of both the drained lentils and the chicken stock and season to taste with salt and pepper.

Puree the mixture with an immersion blender. Stir in the remaining lentils and chicken stock. Stir in the spinach and heat through and serve in warm bowls garnished with the croutons.

Chef Ben Davis, Tony’s Market

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