Nitsuke is a Japanese technique of simmering food, especially fish, in a combination of soy sauce, sake, mirin, and sugar. Gindara is the Japanese name for Black Cod or Sablefish.
Chef Morimoto says, “Simmered doesn’t sound very exciting, does it? It certainly doesn’t entice like the words charred or broiled do. Well, simmering in the Japanese way should get you salivating, because it produces some of my favorite dishes of all. The secret is creating a cooking liquid that highlights the flavor of the main ingredient and strikes the right balance between sweet and salty.”
Restaurant Style
Pasta with Scallops, Lobster
Asparagus, Sage Truffle Butter
A most memorable meal at Ferraro’s inspired me to recreate one of their many fabulous menu items: the Pappardelle Mimmo. This seafood pasta, a favorite of the chef, was simply outstanding. We shared all our dishes at dinner and agreed that the pappardelle is now one of our favorites too.
Established in 1985, Ferraro’s Ristorante is located near the Las Vegas Strip. It is a family-owned business that prides itself on offering authentic Italian cuisine with a focus on traditional methods and recipes, high-quality seasonal ingredients, and homemade “everything” including sausage, meatballs, pastas, breads, desserts and more.
The restaurant is especially noted for its warm inviting atmosphere, superb service, and extensive wine list that features a wide selection of Italian and international wines. It’s no wonder that Ferraro’s has garnered a loyal following among Las Vegas locals and visitors alike…and that Gambero Rosso recently recognized them as one of the top Italian restaurants in the world.
Taste With The Eyes re-creation of Pappardelle Mimmo
Ferraro’s Ristorante Las Vegas
Ferraro’s Antipasti
Burrata con Zucchine
Burrata with grilled zucchini and herb oil
Carne Battuta
Prime beef tartare, Reggiano truffle reduction, black truffle crostini, hazelnuts
This mouthwatering TruffledMushroom Pappardelle is a delightful pasta dish that features wide, flat, fresh pappardelle noodles paired with a savory-creamy-herby mushroom sauce where a drizzle of white truffle oil enhances the earthy mushroom flavors.
We are fortunate that our local Las Vegas Italian restaurant sells fresh house-made pasta to go, including pappardelle, fettuccine, spaghetti alla chitarra, and gnocchi. I am more than happy to promote Prosecco in Las Vegas for their imported cheeses including Burrata di Puglia and excellent fresh pasta.
A little while back, I shared a recipe for Duck and Sweet Potato Enmoladas with a New Mexican Mole inspired by Chef Fernando Olea at Sazón restaurant in Santa Fe, New Mexico. He was named Best Chef Southwest 2022 by the James Beard Foundation for his unique interpretation of contemporary and traditional Mexican dishes.
The Chef is famous for his various moles including New Mexican Mole, Mole Verde, Mole Negro, and Mole Coloradito. Not only does the Chef offer a tasting of his exceptional moles at the restaurant, he also sells them online so we can enjoy them at home!
Mole Coloradito is prepared using one of Chef Olea’s traditional family recipes. Incorporating both guajillo and arbol chiles, he creates a harmonizing blend of savory and spice which are combined with tomato, onion, garlic, lime juice and many other ingredients. This somewhat spicier mole pairs wonderfully with pork or white fish.
Mole Verde paired with Chilean Sea Bass at Sazón Santa Fe
Burrata di Puglia with Celery Root,
Black Truffle, and Hazelnuts
A most memorable meal high atop the Las Vegas skyline inspired me to re-create this amazing burrata salad. We all loved how the earthy raw celery root, the toasty crunchy hazelnuts, and baby kale, chard and spinach dressed with a captivating black truffle vinaigrette paired with the luscious ball of burrata. It was unique and brilliant.
The breathtaking Vetri Cucina is located on the 56th floor of the Palms Casino Resort with floor-to-ceiling windows that offer panoramic views of the Las Vegas Strip.
Chef Marc Vetri hails from Philadelphia but has spent a good deal of time immersed in the soulful cooking of Northern Italy. He is known for his authentic, handcrafted, innovative style of Italian cuisine.
House Salumi Board – 24 mo Prosciutto di Parma & House Made Salumi with Seasonal Accompaniments
Burrata di Puglia with Celery Root, Black Truffle, and Hazelnuts
Spinach Gnocchi with Brown Butter and Ricotta Salata
Grilled Swordfish with White Beans, Dandelion Greens, and Citrus Butter
Grilled Wagyu Bavette with Bagna Cauda and Crispy Sunchokes
Lime Cheesecake with Gingersnap Pecan Crust and Toasted Meringue
Chilean Sea Bass, Mole Coloradito Recipe
