Bertolli

Philadelphia Appetizers Recipe List

Mandoline

213 Chestnut Street, Philadelphia, PA 19106
215-238-9403

Goat Cheese & Pistachio Cake

Serves: 4 - 6

INGREDIENTS:

8oz. of goat cheese
juice of 3 lemons
1 tbsp of white truffle oil
1 egg
1/2 cup of ground pistachios
1 1/2 cup of bread crumbs(panko)
salt and pepper to taste

METHOD:

Fold all ingredients except for 1 cup of bread crumbs using a small ring mold (the size of a crab cake), place mixture in the mold to form a cake.
Remove the pistachio cake and roll in the bread crumbs that were left aside.

INGREDIENTS: Balsamic Fig Reduction

2 cups of port- reduced by 1/2
1 cup of balsamic vinager
1 1/2 cups of mission figs (if fresh are not available use dried) sliced thin
Make sure you remove the stem on the figs.
2 cups of veal or beef stock

METHOD:

Once the port wine is reduced by half place the remainder of ingredients in a sauce pot with the port wine and continue to cook on med heat until reduced by 1/2.
In a non stick pan with butter and olive oil. Place cake in pan until golden brown and then bake in 350 degree oven for 7-8 minutes. Once done place the sauce on top of the cake.

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