Dinner at Pelago Ristorante

Redefining Italian Cuisine

Pelago is very romantic! The staff here is so friendly and helpful, not the least bit pretentious at all, no matter what your age or race (which trust me, happens A LOT in the city).  Our server, Antonio, was really nice, we told him our budget and he helped us pick out the perfect bottle of wine that was in our range.  For starters, we ordered the Scamorza con Insalata di Ruccola e Pomodorini (Aged Buffalo Mozzarella Cheese Seared with Arugula and Tomato Salad), which was absolutely delicious and filled with such fresh ingredients.

For our entrees we had the Tonnarelli alle Melanzane e Mozzarella (Square Spaghetti with Eggplant, Fresh Tomato and Mozzarella) and the Bistecca di Manzo ai Funghi e Cipolla Candita (Sirloin Steak with Sauteed Carmalized Onions and Mushrooms), both were made with such great flavor that words can not describe the love that went into making each dish, but I will try.

The steak was big enough for two and the homemade fresh to order spaghetti was very tasty and filling.  For dessert we had the Frollino (Cookie Ring filled with Mascarpone Sabayon, Banana and Blueberry Sorbet), which I felt like screaming out loud as to how wonderful each bite truly was.  I normally do not order desserts, but Pelago’s Chef has a reputation for making truly excellent desserts.  Everything about this Pelago Ristorante and Chef Mauro Mafrici is true. It is the Best Upscale Italian Restaurant in Chicago, so stop reading this and GO.

About the Food

Mauro Mafrici is a Michelin starred Italian chef who has worked in some  of the greatest international kitchens and luxury resort hotels of the world. His long resume of prestigious experiences in revered establishments culminated in the opening of his own critically acclaimed restaurant, Lo Scalco, in New York City which earned a coveted Michelin star in its first year open. Mauro has now brought his talents to Chicago with PELAGO.

The basis of Mauro’s cuisine is “sapori veri’: true, honest, genuine flavors used masterfully to create new sensations, forms and colors. Fresh seasonal ingredients from Italian and local sources will tantalize every taste bud as Mauro allows each bite to speak for itself in a clean, straightforward flavorful vocabulary.    With each endeavor Mauro continues to look for new ways to incorporate regional Italian ingredients as he redefines Italian cooking.

To enjoy a great meal at Pelago, please click here.

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Stracciatella Soup on Rush Street

Rosebud on Rush’s Stracciatella Soup Special

Since this amazing soup is not always on the menu at Alex Dana’s Rosebud on Rush, we decide to get you the recipe.

For those that have never had Stracciatella Soup, here is the 411:

Stracciatella Soup (from Italian stracciato, “torn apart”) is an Italian egg-drop soup usually said to be “alla Romana” (“in the style of Rome”), but also popular in Marche and Emilia Romagna.

It is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg, and sometimes semolina, and then adding this mixture to boiling broth. The broth is set whirling first with a whisk, and the beaten egg mixture added in a slow stream to produce the stracciatelle (“little shreds”) of cooked egg in the broth, which is clarified by the process.

A Recipe to Share:

Ingredients

1 tablespoon butter

1/2 cup chopped onion

1/2 teaspoon minced garlic

12 ounces skinless, boneless chicken breast halves – cut into strips

3 1/2 cups chicken broth

1 cup water

1 (10 ounce) package frozen chopped spinach

1/4 cup ditalini pasta

3 eggs

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

1/4 cup grated Parmesan cheese

            Directions

  1. Melt butter in 3-quart saucepan. Add onion and garlic; cook till onion is soft. Add chicken strips and cook 2-3 minutes or till no longer pink. Add broth, water, spinach, and pasta. Cover, increase heat to high and bring to a boil. Reduce heat; simmer covered 5-7 minutes till chicken and pasta are cooked.
  2. Meanwhile, whisk together eggs and both peppers.
  3. Bring soup back to a boil, and add egg mixture in a slow steady stream, using a back and forth motion.  Remove from heat as soon as egg has set. Pour into 4 bowls, sprinkle each serving with cheese.

Rosebud on Rush is in a renovated brownstone that is the perfect setting for the harmonious Rosebud dishes served here, such as handmade pappardelle, cavatelli, as well as the renowned Rosebud standards. The famous signature martinis will round out your meal in perfect style.

You can find Rosebud on Rush at:

720 North Rush Street
Chicago, IL 60611
Tel: 312-266-6444