Salade de Chèvre Chaud is a classic French salad that features warm goat cheese as its star ingredient. It starts with a bed of mixed greens and herbs topped with cucumber and radish for added texture and flavor and color.
Medallions of fresh tangy goat cheese are coated with panko breadcrumbs and fried in oil to a golden crunchy exterior and creamy interior. The dressing is a classic Dijon vinaigrette. And the addition of edible flowers makes the salad pop!
The Salade de Chèvre Chaud can be served with two or three medallions for a main course or with a smaller salad and one medallion as a starter course. Crusty baguette is always welcome on the side. And rosé is the perfect accompaniment.
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
Ricotta cake has its roots in Italian cuisine, particularly in the southern regions of Italy. It is traditionally made during special occasions and holidays but is enjoyed year-round for its delicious flavor and moist creamy texture.
Relatively easy to prepare, the ingredients are straightforward and commonly found in most kitchens. It’s also versatile. You can add your favorite flavors such as lemon zest, chocolate chips, candied fruit, liqueur, or berries without altering the basic recipe significantly. This flexibility makes it fun to customize and experiment with different variations.
There are no special techniques involved to make this dense yet simultaneously fluffy cake. It’s as simple as mixing the ingredients in the right order and baking. As Ina would say, “How easy is that?”
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
🍰🍓 Ricotta Cake with Strawberries 🍓🍰
Chilean Sea Bass, Mole Coloradito Recipe