Lunch with Chef Judi: Cafe Americano

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Posted: Friday, September 6, 2013 12:20 pm | Updated: 10:55 pm, Sun May 18, 2014.

Chef Juan Eduardo Gomez and Managers Diego Malatesta and Gina Rutigliano make a true Italian experience at 5 Points, the heart of the city of Sarasota.

Locals, artists and musicians gather to enjoy espresso and conversation.

I think they have A killer Cornish game under a brick and a darn good burger too.

Bottarga

Ingredients

Black Linguine made with Calamari Ink

Fresh homemade Linguine

I Clams (8)

Grape Tomato (2oz)

Scallions

Fresh Garlic

Olive Oil

2oz White Wine

Pinch of Parsley

4oz vegetable broth

Procedure

The Bottarga is made fresh from locally caught mullet; we then begin a 48 hour Curing process

Frittata

 3 Eggs

1tbsp Heavy Cream

1tbsp Parmesan Cheese

Pinch of Salt and Pepper

1oz Spinach

 Topped w/

2oz of Ricotta Cheese

Milanese di Pollo

8 oz. chicken breast

8 oz. Plain breadcrumbs

Salt & Pepper

Butterfly Chicken Breast. Pound The Chicken Breast (to an 8th of an inch). Brush with raw eggs. Cover in breading. Deep fry for 3 minutes. Garnished with arugula and tomatoes.

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