Osteria Marzano
Delegation:
WASHINGTON D.C.
Comune:
Alexandria
Indirizzo:
6361 Walker Ln #140, Alexandria
CAP:
VA 22310
Telefono:
(703) 313-9700
Sito web:
Genere del locale:
Ristorante - Pizzeria
Giorno di chiusura:
mai
Ferie:
mai
Apertura:
Solo a cena
Gestione (Nome/ragione sociale):
Carmine Marzano e Elena Marzano
In cucina:
Carmine Marzao
Costo:
€€€ - da 46 a 65 euro
Coperti:
120
Coperti in più all’aperto:
40
Parcheggio:
Comodo
Notizie di particolare interesse:
La storia dello chef Carmine Marzano nasce da una solida tradizione familiare italiana e da una carriera tra Italia e USA. Nato in Calabria, si forma a Pinerolo e diventa executive chef al ristorante Giudice di Torino. Negli anni ’80 si trasferisce a Washington DC, lavorando con Roberto Donna al Galileo. Sposa Deborah Bruzzo, con famiglia nel mondo della ristorazione e, nel 1993, apre il Ristorante Luigino gestito per 15 anni. Nel 2011 fonda Osteria Marzano con la figlia Elena, unendo tradizione calabrese e innovazione con ingredienti di alta qualità italiani. Forte identità familiare nella gestione
Piatti tipici:
Piatti condivisibili “assaggini” italiani
Pasta fresca fatta a mano
Polpo grigliato, patate e peperoncino
Arancini allo zafferano ripieni di prosciutto e fontina, serviti con salsa marinara
Mezzelune ripiene di zucca al burro e salvia (pasta fatta in casa)
Orecchiette al forno gratinate in una salsa ai 3 formaggi con bacon
Lasagna
Pasta fresca fatta a mano
Polpo grigliato, patate e peperoncino
Arancini allo zafferano ripieni di prosciutto e fontina, serviti con salsa marinara
Mezzelune ripiene di zucca al burro e salvia (pasta fatta in casa)
Orecchiette al forno gratinate in una salsa ai 3 formaggi con bacon
Lasagna
Piatto da non perdere:
Baccala Fritters
Tagliolini al limone
Tagliolini al limone
Nome della ricetta:
Baccala Fritters e Tagliolini Al Limone
Ingredienti:
BACCALÀ FRITTERS (Frittelle di Baccalà)
Ingredients:
- 1 pound baccalà, soaked and rinsed
- 1 pound Yukon Gold potatoes, peeled and boiled
- 1/2 cup parsley, minced
- 1.5 cups milk
- 3 cloves garlic, grated
- 1 medium onion, finely minced
- 2 large eggs
- Salt to taste
- 1 teaspoon black pepper
- 2 lemons, cut into wedges
Tagliolini al limone
Ingredients
* 5 oz fresh tagliolini
* 1 tbsp extra virgin olive oil
* 1 tsp chopped garlic
* 1 tsp chopped shallots
* 3 shrimp, peeled and deveined
* 2 oz zucchini, diced into ¼-inch cubes
* 10 grape tomatoes, halved
* 1 tbsp lemon juice
* 1 tbsp unsalted butter
* ½ tsp lemon zest
* 1 tsp grated bottarga
* 1 tbsp clam juice
* 1 tsp chopped parsley
* 1 oz lump crab meat
* Arugula microgreens, for garnish
* Lemon-infused extra virgin olive oil, for finishing
* Salt, to taste
Ingredients:
- 1 pound baccalà, soaked and rinsed
- 1 pound Yukon Gold potatoes, peeled and boiled
- 1/2 cup parsley, minced
- 1.5 cups milk
- 3 cloves garlic, grated
- 1 medium onion, finely minced
- 2 large eggs
- Salt to taste
- 1 teaspoon black pepper
- 2 lemons, cut into wedges
Tagliolini al limone
Ingredients
* 5 oz fresh tagliolini
* 1 tbsp extra virgin olive oil
* 1 tsp chopped garlic
* 1 tsp chopped shallots
* 3 shrimp, peeled and deveined
* 2 oz zucchini, diced into ¼-inch cubes
* 10 grape tomatoes, halved
* 1 tbsp lemon juice
* 1 tbsp unsalted butter
* ½ tsp lemon zest
* 1 tsp grated bottarga
* 1 tbsp clam juice
* 1 tsp chopped parsley
* 1 oz lump crab meat
* Arugula microgreens, for garnish
* Lemon-infused extra virgin olive oil, for finishing
* Salt, to taste
Procedimento:
Baccala' Fritters
1. Soak the baccalà in cold water for 24–72 hours, changing the water every 6–8 hours.
2. Boil the potatoes until fork tender. Drain and let cool.
3. Simmer the soaked cod in milk and enough water to cover for about 20 minutes.
4. Drain the cod, remove bones and skin, then shred into small pieces.
5. Heat vegetable oil to 370°F in a deep pot.
6. Mash the potatoes and combine with the cod, eggs, parsley, onion, garlic, and black pepper.
7. Form small balls using about 1 tablespoon of mixture.
8. Fry for 4–5 minutes until golden brown.
9. Drain on a wire rack and serve immediately with lemon wedges.
Tagliolini
1. In a small sauté pan over medium heat, warm the olive oil. Add shrimp, zucchini, garlic, and shallots. Sauté for 1 minute.
2. Add tomatoes, lemon juice, and clam juice. Cook for 2 more minutes.
3. Stir in lemon zest and butter. Let the sauce reduce slightly.
4. Meanwhile, cook tagliolini in boiling salted water for 2 minutes, until al dente.
5. Just before draining the pasta, add crab meat to the sauce. Drain pasta and add it directly to the pan. Toss to combine and sauté for 1 more minute. Adjust seasoning with salt if needed.
6. Plate the pasta in a warm bowl, arranging shrimp and crab meat on top.
7. Finish with shaved bottarga, a drizzle of lemon-infused olive oil, extra lemon zest, parsley, and arugula microgreens.
1. Soak the baccalà in cold water for 24–72 hours, changing the water every 6–8 hours.
2. Boil the potatoes until fork tender. Drain and let cool.
3. Simmer the soaked cod in milk and enough water to cover for about 20 minutes.
4. Drain the cod, remove bones and skin, then shred into small pieces.
5. Heat vegetable oil to 370°F in a deep pot.
6. Mash the potatoes and combine with the cod, eggs, parsley, onion, garlic, and black pepper.
7. Form small balls using about 1 tablespoon of mixture.
8. Fry for 4–5 minutes until golden brown.
9. Drain on a wire rack and serve immediately with lemon wedges.
Tagliolini
1. In a small sauté pan over medium heat, warm the olive oil. Add shrimp, zucchini, garlic, and shallots. Sauté for 1 minute.
2. Add tomatoes, lemon juice, and clam juice. Cook for 2 more minutes.
3. Stir in lemon zest and butter. Let the sauce reduce slightly.
4. Meanwhile, cook tagliolini in boiling salted water for 2 minutes, until al dente.
5. Just before draining the pasta, add crab meat to the sauce. Drain pasta and add it directly to the pan. Toss to combine and sauté for 1 more minute. Adjust seasoning with salt if needed.
6. Plate the pasta in a warm bowl, arranging shrimp and crab meat on top.
7. Finish with shaved bottarga, a drizzle of lemon-infused olive oil, extra lemon zest, parsley, and arugula microgreens.
Valutazione:
