L’Artusi

 

 

L’Artusi                  228 West 10th Street, New York, NY 10014

L’Artusi is owned by the same people who run Dell’ Anima  in West Village and L’Apicio in East Village. I blogged about those two places in the past and they are both fantastic Italian restaurants but I must say L’Artusi is all time my favorite. This place got a  great foods and sleek atmosphere. I always choose random entree and pasta dishes but my favorite apettizers are Scallop Crudo and Roasted wild mushrooms with fried egg. I don’t have any favorite pasta but they are known for fresh pasta dish so you should  order at least one pasta dish.

Ps – The place is two story restaurant so you should let them know which room you prefer when you make reservation. I like both upstair and downstair (^_^)

Overall Food Atmosphere Price
♥♥♥ ♥♥♥ ♥♥
$$$$
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Roasted Mushrooms pancetta, fried egg, ricotta salata $17 ♥♥♥1/2

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Roasted Mushrooms pancetta, fried egg, ricotta salata $17 ♥♥♥♥

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Dayboat Scallops sea salt, olive oil, lemon espelette $15 ♥♥♥♥

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Sweetbreads ♥♥♥

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Brusseles sprout with ricotta salata $? ♥♥♥1/2

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Arctic Char – Broccolini, pancetta, lemon $28 ♥♥♥

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Roasted chicken – Hen of the woods $22 ♥♥♥

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Garganelli mushroom ragu, ricotta, salata $17 ♥♥♥

 

 

L'Artusi

Salmon, Fava beans, Shimeji mushroom with white creamy sauce

I made Salmon with Shimeji mushroom, Fava beans, Green peace cream white creamy sauce.

Ingridient – salmon, Shimeji mushroom, Fava beans, Green peace.

Sauce – girlic, olive oil, butter, heavy cream, white wine, salt, freshly ground black pepper.

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Step 1 – Add the shelled beans to the boiling water and let cook for about 3 minutes, then remove from saucepan and immediately plunge into the ice water to halt the cooking.Let the beans cool, then peel the outer skin from each of them.

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Step 2 – Over medium heat in a skillet, melt together the butter and olive oil, then add the garlic and sauté for 1 minute.

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Step 3 – Add the shimeji mushroom peeled fava beans and sauté for about 1 to 2 minutes.

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Step 4 – Add the peeled fava beans and sauté for about 2 to 3 minutes, or until they are done to your preference. Season to taste with salt and freshly ground pepper,

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Step 5 – Add the half cup of white wine & heavy cream and bring to simmer. Cook until sauce is reduced by about half about, 4 minutes and season with salt & fresg ground black pepper.

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Step 6 – Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.

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Step 7 – Put the salmon onto a serving dish. Spoon sauce over the salmon and serve.

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