My Lunch at Bapi Ristorante

Bapi Ristorante

Reviewed by David Rozek on 12/16/2011

As for lunch at Bapi, it was really very good. I had the Antipasto di Cristiano appetizer that was plentiful. It came with thinly sliced imported Italian prosciutto with fresh mozzarella, roasted peppers, roasted cherry tomato, and imported green olives from Ceriniola. It was an excellent combination of robust flavors.For an entrée, I enjoyed the homemade ricotta cheese and spinach ravioli filling with butter and sage sauce. It is a dish not to be missed and I love dipping my bread in the sauce. Something that I normally wouldn’t have ordered but the lady two tables over from me was telling her friend how amazing it was so I had to try it.

The appetizer was great, the entrée was perfect, so the dessert must be the let down – I was wrong again. The Panna Cotta was better than the Chef stated and I just can not describe how creamy and wonderful it was. All I can do is say – Wow, what a meal from start to finish. Bapi Ristorante is truly a hidden gem and Chef Cristiano Bassani is a rare find.

I may not be the best writer or foodie in the world, but I sure do know good food and Bapi is just that – GOOD FOOD. Bapi Ristorante is located at:

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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