Learn the simple and classic Italian dishes served at one of New York's premiere trattoria's. Join chef Marco Barbaro, as he takes you into the kitchen at Gino's Trattoria and shares with you the recipes and techniques his father Vito Barbaro used in his Brooklyn restaurant after immigrating to the US from Barile, Italy in 1955. The recipes in this course are the exact recipes used by chef Marco's father when he opened his first Italian restaurant.
This course is centered on the basics of trattoria cooking and how you can create some of the classic flavors and dishes with simple ingredients. As well, chef Marco teaches how to transform your kitchen into a traditional trattoria style kitchen, basic knife skills, pot and pan selection and types of utensils you will want to use.
Classic Trattoria Cooking starts off with an introduction ingredients and preparation and evolves into a chef Marco teaching some of the most popular dishes at his trattoria. Chef Marco's skill and energetic, positive attitude make learning a pleasure as students can cook alongside this course and create traditional meals that will be savored.
Sautee carrots, onions, celery add garlic in the olive oil when they are ½ way cooked. Add mussels just before garlic browns, then add white wine to deglaze and fennel seed to pan. Toss mussels in pan and add chicken stock and marinara sauce. Add parsley and a touch of oregano. Cover mussels and cook on top of cook top or in oven until sauce reduces and mussels open up are cooked.
VITELLO ALLA MARSALA / VEAL SCALOPPINE ALLA MARSALA
Same Recipe For CHICKEN MARSALA
In Italian cooking, Scaloppini is thin slices of meat, usually Veal. The ideal Scaloppine is cut from the top round across the grain. It should be a little more than ¼ inch thick and flattened by pounding to a little less than 1/8 inch thick. Scaloppine are usually prepared by dredging in flour and then sautéing them.
1). Cut and pound veal and dredge in flour. Sauté veal in the pan. Turn veal and cook on the other side. Few Minutes per side. Discard oil. Add butter and sauté mushrooms.
2). Once mushrooms are cooked, put veal on top and add Marsala wine. BE CAREFUL, WINE WILL CATCH FIRE! That is Ok you can burn off alcohol. Add salt, pepper, and parsley. Deglaze pan and add chicken stock and brown sauce (if you do not have brown sauce, add a touch of flour when mushrooms are almost ready. Cook in with mushrooms then follow steps).
3). Bring to boil, reduce heat. Simmer, reduce, and cook until sauce is thickened and ready.
TAWNY PORT WINE REDUCTION WITH FRESH BLUEBERRIES
Sauté diced shallots in olive oil. When shallots are ready add the port wine. Add touch of chicken stock, parsley, salt, and pepper then bring to boil and reduce heat to med – low. Cook until sauce thickens. Cut meat and put on plate, top with sauce.
1). Put oil in medium sauté pan with sliced garlic cooked. Add shrimp and scallops right before garlic is brown, but cook until garlic browns. Add white wine, parsley, salt & pepper.
2). Add the marinara and a touch of heavy cream. If you want it lighter in color, simply add more heavy cream, and darker, less. Cook sauce until cream and marinara combine well and reduce down. Do not overcook or shrimps will become tough.
3). Cook pasta Al dente and drain. Put back into pot and top with some sauce. Plate the pasta and top with more sauce.
ORGANIC POMEGRANATE GLAZED BLACKENED SALMON
8 Oz. piece of Salmon
SEE BLACKENED SPICE MIX RECIPE or buy Store bought in spice section
Coat top side of salmon with blackened spices and cook in oil on both sides. You can finish cooking salmon in oven at 425 degrees for 10-20 minutes. Sauté onions and garlic in sauté pan with olive oil. When garlic browns, add pomegranate juice, chicken stock, brown sauce, salt & pepper, Italian parsley and cook until sauce thickens and reduces. When salmon is ready, put on a bed cooked spinach and top with sauce.
SOLE / LOBSTER OREGANATA
Top lightly with Gino’s Trattoria bread crumb mixture or store bought Italian Seasoned Bread Crumbs, drizzle with olive oil and touch of fresh garlic
Bake at 425-450 degrees for 20 minutes or so. If liquid dries up, add more chicken stock. At the end, you can squeeze some more fresh lemon to top. If you want bread crumbs crispy, turn on broiler at the end for a minute or so. Stick a fork in sole. If it doesn’t stick and comes out, the fish is cooked through.
In a sauté pan add garlic & oil and sauté. When garlic browns, add butter and shrimp and deglaze with white wine. Add lemon juice, chicken stock, brown sauce, salt & pepper, and parsley then bring to boil at high heat. Reduce to medium heat and sauté until sauce thickens, shrimp turn white and are thoroughly cooked. Cooking times vary depending upon cook top.
GRILLED ROSEMARY SHRIMP IN A SOUR ORANJE MOJO
In a sauté pan, add the Extra Virgin Olive Oil and heat, then add the onions and garlic. When garlic is brown, add the white wine, then orange juice, lemon juice, chicken stock and a touch of brown sauce. Add pinch of salt, and cilantro. If you want it spicy, add red pepper or jalapenos or both. Reduce sauce until it thickens. Marinate shrimp with Extra Virgin Olive Oil, minced garlic, rosemary, and a touch of salt. Grill them and put on plate. Bring sauce to boil at high heat, reduce to medium heat and cook and reduce. When reduced top shrimp with sauce.
BLACK BEAN QUESO FRESCO EMPANADA
Heat oil in pan with onion and diced red peppers, add garlic once onion and red pepper are half way cooked. When garlic browns, add black beans, cumin, cinnamon, cilantro, tomato sauce, and red chili paste. Salt to taste. Bring to boil and reduce to medium and cook until thickens a bit. Put in a fridge and let cool at least, 5 hours or overnight – easier to fill when thick and cold. To make empanada put a spoon of black bean sauté, top with a little mozzarella and close over. Press with fork and cut with pizza cutter.
Chef Marco Barbaro is the son of Italian immigrant parents who came to the United States in 1955 from Barile, Italy. Chef Marco's father, Vito Barbaro began working in an Italian restaurant in Brooklyn and in short time opened his own restaurant in Yonkers. Through the 60's and 70's, Vito's restaurants gained popularity.
Today, his two sons, Gino and Marco have owned and operated Vito's highly successful trattoria in Mahopac, New York for over twenty years. Sadly, Vito passed away in 2006, but every night when you visit Gino's Trattoria, you will be greeted by his lovely wife Ivana and his sons, Gino and Marco.
Marco Barbaro is the Executive Chef at Gino's Trattoria, along with being a founding partner of the DISH Restaurant Group. He is an award winning chef, receiving recognition from such groups as Best of Hudson, Talk Of The Town and (his favorite) a 5 star rating from the New York State Department of Health for maintaining a kitchen of unmatched standard.
Marco is a proud husband and father of three daughters.