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Tomato Mozzarella Salad 1 portion

1 Heirloom Tomato
1 Fresh Mozzarella
3 each baby heirloom tomato
.25 oz shaved red onion
1 table spoon villa manodori extra virgin olive oil
1 tables spoon villa manodori balsamic
Salt and pepper
8 pieces micro basil

Slice both the mozzarella and tomato in ¼ inch slices.  Season with salt and pepper and drizzle ½ olive oil on top of them.  Arrange on plate every other one.  Take baby heirlooms and toss with shaved onion and other ½ olive oil, season with salt a pepper.  Place over top of the tomato and mozzarella slices.  Drizzle balsamic over all tomato and mozzarella.  Garnish with micro basil.

Minestrone Soup
per 1 gallon

1 gallon chicken broth
2 ounces prosciutto trim
2 oz parmensan trim
1 oz fresh thyme
3 yellow onion, small diced
3 stalks celery, small diced
3 carrot, smalled diced
½ cup garlic, minced
10 oz whole canned tomato, blended
2 cups dry cannellini beans, soaked over night
4 large Yukon gold potato, peeled and medium diced
Salt and pepper
Olive oil

  1. For the prosciutto, thyme, and parm make a sachet using cheese cloth so items can be removed from soup after completed. In olive oil, sweat the diced onion, garlic, celery, and carrots until 75% cooked and aromatic, season with salt and pepper.  Add tomato product and simmer for 5 minutes, mixing well.  Add chicken stock and sachets and bring to a boil, reduce heat  to a simmer for 45 minutes.  Add beans and bring to a boil.  When beans are 50% cooked, add the potatoes and return to a boil, reduce the heat and simmer for another 25 minutes. Season with salt and pepper to taste.

Calamari and Shrimp
1 portion

3 each 4inch Squid tubes, sliced in ¼ inch rings
3 each 16/20 shrimp, cut in ½ inch pieces
.5 oz pickled fennel
.25 oz pepperoncini, cut in ¼’s
2 cups all-purpose flour
1 cup semolina flour
Salt and pepper
Chili flakes
Parsley, chopped fine

Pickled Fennel

2 heads of fennel, julienned
32 oz rice wine vinegar
3 oz granulated sugar
1 cinnamon sticks
3 each whole clove
2 each whole allspice
12 oz water

Combine all ingredients except fennel in a pot and bring to a boil.  Cook liquid for 10 minutes, add fennel and turn off heat.

Dish preparation

Pre-heat a fryer with canola oil to 350 degrees.  Combine both flours and set aside.  Combine all other ingredients and mix with flour.   Strain off any extra flour. Drop in fryer and cook for 1 minute.  Drain off the oil and toss with salt and pepper, parsley and chili flakes to taste.