28 — Wednesday, February 24, 1999 — North Shore News
north shore news

% DINING

Home delivery menu offered

From page 27

of eggplant, then covering
and refrigerating for four
hours. Squeeze the remain-
ing moisture out of the egg:
plant and dress with olive
oil, garlic, parsley and vine
par.

Toss a couple of olives
aboard and dig in with fresh
focaccia or crispy French
bread.

Bursting into song at this
point is a recommended
option.

Once digested and
washed dow. with a flask of
crisp Frascati Superiore La
Musa, we head into the
advanced gnecchi class.

Again, as are most of the
best things in fife, dead sim-
ple stuff.

Basically an Italian pero-

ie.

At Barolo, it’s made with
mashed potato, flour and
parmesan cheese all mixed
together by hand — lots of
hands-on work here, roll up
the sleeves and dig in with
gusto,

Once mixed: roll it out
long aad thin.

Curt ic into small lengths.
Shape it with finger, fork or
spoon and toss into a pot of
water running at a rolling,
boil.

For the Barolo feast, the
gnocchi was combined with
Genovese pesto sauce: a
fresh mash of chopped sweet
basil, pine nuts, garlic,
parmesan cheese and olive

os

B Philip Mitchell is bringing his
I unique brand of Mexican
cuisine back to Lonsdale

with the open-
ing of his new
Norte
Restaurante
Mexicans at
Lonsdale and
12th.

We take the
regional foods

of Mexico and work to cre-

oil,

Oh, and don’t forget the
love. Attilio’s sceret ingredi-
ent.

Suggested accompani-
ment: an organic Pinot
Grigio from Bosco Del
Merlo,

Bella.

Main entree del dio:
Inveltini Alla Siciliana,

Rough translation for
Involtini: wrapped up in
itself. as was the table of
blabbermouths.

The dish, here, calls tor a
mix of shrimp and becconci-
ni rolled in tenderized veul.
Tuck those ends in when
you roll, Eliminates the
deadly toothpick. Roll in
mix of egg and milk. Add
bread crumbs if you like a
crisp crust.

Then fry up in a hot pan
liberally brushed with olive
oil.

That's the pan, not you,

Served at Barolo with
steamed fennel roor, boiled
potato dusted with paprika,
some pan-fried mushrooms
and a side of chopped radic-
chio and lettuce. Simple, yet
inspired.

Accompany with a large
glass of Velletri Rosso
Riserva, an excellent Italian
ted with an intoxicating
vanilla scent.

Another song? Why not.

The capper, for this class-
Toom now so hopelessly
abuzz with the festive results
of the menu so far, is the
rich Iralian dessert classic:

Tiramisu ai Fiori D’arnacio.

FH tet the ingredients tell
the story:

One quart of cream, ong
pound of Mascarpone
cheese, three egg volks,
three packages of Lady tin-
gers, (Wo cups of espresso,
three ounces of Grand
Marnier and a half cup of
giated orange rind.

Digest with a good
Marsala sine.

Sweet it is, bur to para-
phrase the Singing Sicilian :
“no dessert gets clase to the
sweetness of one’s heart.”

Amen.

School is out for now.

All those who skipped
class or otherwise missed the
most recent Barolo cooking
extravaganza are advised to
take a remedial refresher by
attending the West
Vancouver restaurant for
nightly courses in tine Tralian
dining.

Who said education has
to be a chore?

Those who would prefer
to bring the feast to their
homes can take advantage of
the new Barolo home deliv-
ery menu.

It contains a baker’s
dozen of items ranging from
Insalata Caprese through
Linguine Oceano, Rigatoni
Maftiosi and on to Vitello
Conea d'Oro (veal) and
Pollo Marsala (chicken
breast).

Entrees range from $7 to
$17.

Love included.

| NORTE'S BACK!

patic he is absolutely vight.
In addition, this Novte

includes a
take out shop
that has been
incorporated
with the whole
vestaurout.
‘We have

| brought in a
take-out and

catering service,” he says,
“We cow serve patrons who

LIVE
THE SAVOURY,

..and ze price, so affordable!

PEST DEEP COVE

| Homestyle
Ve Mexicain

ate ouv own style of
Mexican cuisine,” says
Philip. Novte is also intvo-
Aucing a stellav Sunday
brunch. “We ave extremely
proud of this and caw’
wait to get it going.” he
Says.

“the new location is hot,”
Philip says. With the
attractive cantinorstyle
atwesphere and the fabu-

orth Vancotiver:. -, A.
904-9848 J Take Away
CREE oe and Catering

wish to take the food on
the vun. And, we can
cater a party at your
place or we com have a
function here.”

Come visit Norte
Restaurante Mexicano
today. Here you will find
flavour fivst with move
service, move selection and
more fun,

1200 Lonsdale Ave. North Van.
Ph. 904-9855 Fx. 904-9865