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COOKING & ENTERTAINING: Tips
Grating Parmigiano-Reggiano
Executive Chef Anthony Bombaci of Nana in Dallas offers this helpful kitchen tip. He recommends using a fine Microplane to grate Parmigiano-Reggiano. The tool provides a very fine, snow like texture that really brings out the flavor of the cheese.
To purchase a Microplane click here - www.surlatable.com.
Bombaci has been invited to cook at the James Beard House in New York City on April 19. Heíll be offering his James Beard Global Gems menu as a special chefís tasting April 10-14. The tasting experience is $75 per person, or $120 with wine pairings, and will include five creations by Chef Bombaci: Green Apple "Cru" with white apple soup, celery sorbet, smoked steelhead trout caviar, and wild rice popcorn; Venison Saddle "a la Plancha" with caramelized bananas, thai peanut sauce and cilantro; Chicharrones "En Tinta", seared scallops, green onions, and ginger alioli; Pan Roasted Veal Sweetbreads with brown butter puree & air, capers, sherry vinegar gelee, and caramelized pearl onions. To complete the experience Chef Bombaci will serve his tomato marmalade with Bulgarian yogurt sorbet, and texturized olive oil.
Nana Restaurant
Hilton Anatole
2201 Stemmons Freeway, 27th Floor
214.761.7470 for reservations
Got a great tip to share with fellow cooks? Weíd love to hear it!
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