Funistrada menu
• Stuffed grape leaves
• Forest mushroom pate plate
• Broiled asparagus wrapped in prosciutto
• Lumache (snails) with garlic and red onion, served on crostini
• Mussels steamed with garlic and basil
• Lobster ravioli in garlic and olive oil
PASTA (all pastas served with anti-pasta salad and Stone House bread)
• Linguini with salmon and pinenuts in a gorgonzola cream sauce
• Portabella ravioli with acorn squash cream sauce, topped with toasted pecans
• Angel Hair Carsoni – chicken with kalamata olives, sundried tomatoes, pinenuts, mint, lemon zest and red pepper flakes tossed lightly in olive oil
• Linquini with clams (pink or white sauce)
• Penne Puttanesca with chicken – spicy marianara with capers, red wine, kalamata and anchovy olives
• Tortellini Lavapiatti – tri-color, cheese tortellini tossed in a light cream sauce with spinach, artichokes, pinenuts, sundried tomatoes and red onion
• Linguini with shrimp and artichokes – in a sauce of olive oil, garlic, white wine and seafood stock
• Veal stuffed ravioli in homemade marinara sauce
• Penne with spicy Italian sausage in marinara sauce, topped with parmesan
• Penne with Italian sausage and broccolini in spicy garlic oil
ENTREES (all entrees served with anti-pasta salad and Stone House bread, and a side of pasta with your choice of sauce – homemade marinara or oil garlic & butter)
• Lemon Artichoke Veal – scallopinis topped with artichoke hearts in a lemon & white wine sauce
• Veal Picatta – pounded & pan fried scallopinis topped with capers in a lemon & white wine sauce
• Veal Saltimbocca – “jumps in your mouth” – scallopinis broiled with mozarella & prosciutto served with a mushroom and marsala sauce
• Chicken Piccata
• Lemon Artichoke Chicken
• Chicken Saltimbocca
• Anniversary Chicken – sauteed chicken breasts, baked with asparagus wraps in proscuitto and mozzarella cheese in a lemon white wine sauce
• Bistecca Blasamico – 12 oz New York strip steak coated in cracked pepper, pan seared to order & drizzled with a balsamic reduction
• 12-ounce Kansas City Veal Chop – rubbed with rosemary, sage, garlic, salt and pepper & broiled
• Salmon Puttanesca – parmesan dusted filt, baked on a bed of spicy puttanesca
• Homemade Tiramisu
• Panna Cotta with raspberry sauce
• Chocolate semifreddo and fresh strawberries
• Strawberries with balsamic & brown sugar
RECIPES
Asparagus Wrapped in Prosciutto
This easy dish makes for great finger-food at holiday cocktail parties and is a favorite at Trattoria Funistrada.
• 2 lbs. fresh asparagus
• marscapone cheese
• 1/4 ob. prosciutto ham, thinly sliced
Snap off tough ends of the asparagus. Boil spears for 4 minutes in salted water; drain and place in a bowl of ice water, to stop cooking. Cut prosciutto in half the short way, so that you end up with a stack of approximately 5-inch long slices. Spread about 1 t. of smarscapone cheese on a slice of prosciutto, and place 3 spears of asparagus on one end and rollup. Repeat with remaining ingredients. Place the rolls about 3-4 inches under the broiler for about 2 minutes, until prosciutto crisps and asparagus tips brown slightly. Number of servings depends on number and thickness of the asparagus spears.