CA DARIO RISTORANTE ITALIANO

 

Our Dario

DARIO FURLATI, CHEF

Beguiling Dario Furlati teased and enticed us silly one more time with his earthy Italian ways. Dario first learned to cook from his grandmother as a young boy living in Italy and the recipes he shared with us this segment reflect those teachings. Feature Grigliata di Asparagi Bianchi, grilled white asparagus wrapped with crispy pancetta and drizzled with aged balsamic topped with shaved Parmigiano! It's on the menu as we druel. Segundo on Dario's bill of culinary fare was Gnocchi al Pomodoro e Basilico, little potato pillows in a simple tomato sauce sprinkled with spring basil ribbons. These cloudlike pillows were honestly the best gnocchi we on the set have ever eaten! Thirdly on his menu was Pollo Nel Coccio, baked chicken cooked in a clay pot. Pairing wines beautifully with these dishes was Ms. Devon Espejo, Manager, Wine Expert at the restaurant. Drop in for lunch or dinner if you so dare, but better yet, call ahead for reservations. Ca Dario is one of those Santa Barbara restaurants that are cool to see and be seen dining in. Lots of local food enthusiasts as well as visiting "out of towners" frequent the spot. Dario can be viewed doing his thing via the small open kitchen and don’t be surprised if he comes out to mingle with his fans. We love this about Dario. Keep scrolling down to view both shows and watch for a third show in the fall!

 

Recipes de la Segundo Programa de TV

 

Grigliata di Asparagi Bianchi


On the menu now!


INGREDIENTS:

 

16 each medium white asparagus

16 slices pancetta (Italian bacon)

2 cups shaved Parmigiano

Balsamic vinegar (aged)

Extra virgin olive oil

2 Tbs. chopped Italian parsley

 

EXECUTION:

 

Blanch asparagus in boiling salted water until tender. Pat dry with a towel, wrap each spear with a slice of pancetta, then grill until outside becomes crispy (3-4 min. each side). Assemble asparagus on a serving dish. Drizzle with balsamic vinegar and evoo. Top with shaved parmesan and chopped Italian parsley.

 

 

Gnocchi al Pomodoro e Basilico

Truly Cloudlike!

 

INGREDIENTS:

 

2 lb. large potatoes (Yukon Gold potatoes preferably for sweetness and color)

8 oz. flour

Pinch nutmeg

Pinch salt


EXECUTION:

 

Cook potatoes until tender. When cool enough to handle, peel and pass through a rice mill. Add flour, nutmeg and salt. Mix together until forming consistent dough. Take a little piece of dough and roll it out to an elongated shape. Cut lengthwise by forming little pillows. Cook gnocchi in salted boiling water until floating up to the surface (just a few minutes). They are now ready to serve with your favorite sauce, in this case, tomato sauce.

 

 

Pollo Nel Coccio

In a Little Clay Pot! How cute is this!

 

INGREDIENTS:

 

4 clay pots (one can purchase at Sur la Table)

Whole, free range chicken cut in 4 pieces

1 cup olive oil

1 cup chopped onions

1 cup chopped celery

1 cup carrots

2 cups chopped, seeded tomatoes

4 Tbs. minced garlic

2 cups Porcini mushrooms

Few sprigs of fresh sage leaves

2 cups of robust red wine

4 cups of chicken broth

Salt and Pepper

 

EXECUTION:

 

Saute chicken both sides with olive oil, set apart. In the same pan cook onions, celery, carrots, minced garlic until tender. Then add sliced porcini mushrooms, chopped tomatoes and sage. Transfer back the chicken; infuse with vegetable for a few minutes. Add red wine, let evaporate. Add chicken broth. At this point transfer chicken and the sauce equally into 4 clay pots. Cover with lid and bake @ 375 degrees for 45 to 50 min.

 

 

Recipes de la Primero Programa de TV

 

Pancetta Wrapper Black Mission Figs

 

Recipe coming!

 

 

Pasta Dish

 

Recipe coming!

 

 

Squab

 

Recipe coming!