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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Apr 01, 2003
Page
30
Bartolotta, famed four star Italian restaurant icon in Chicago, teaches kitchen craft from live scallops to venison tenderloin and veal sauce. He stresses freshness, hands on technique, and safe knife work while guiding students through gnocchi, ravioli and artichoke prep.
Amana style Swiss steak uses lean beef, flour, salt, pepper, vinegar and onion. Brown steak, simmer two hours in water, adding more as needed, then thicken with flour if desired. Written by Anne Rutter Food Editor The Gazette Cedar Rapids Iowa with contact details.
A speedy version of White Bolognese uses Knorr Wild Mushroom and Chive Soup Mix to add depth without dried porcini soaking. Ground beef, sausage and onion simmer with wine and half and half for a rich meat sauce served over rigatoni in about 20 minutes.
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