As seasons change, so do menus, especially when you source local produce like we do. For Spring 2015, we’ve added 9 fresh items to Fabbrica’s already-acclaimed lunch and dinner line-up. It’s not an easy process because when one’s added, often times another has to be ‘retired’.
“Spring is such a short season. I wanted a menu that was clean and flexible” says Chef de Cuisine Missy Hui. “It’s very important that the menu gives us the opportunity to manage specials and really feature what is freshest and available, week to week”
Her favourite dish? It’s a tie for the Beef Carpaccio with Cured Egg Yolk, Truffle, Piave, and Pickled Shallot and the Burrata with Pickled Figs, Roasted Muscat Grapes and Walnut Pesto. Two Italian classics with refined details.
Valentine’s Day is around the corner, and while jewelry and roses are optional, a romantic delicious meal that she doesn’t have to prepare is pretty much a non-negotiable. And no, delivery pizza doesn’t count.
When I think of an intimate Valentines Day meal, I immediately think of Italian fare, like the rustic authentic menu at McEwan’s Fabbrica at the Shops at Don Mills.
Shareable pizzas, sensual pastas, decadent desserts, an extensive wine list, and a warm luxurious dining atmosphere all help makes Fabbrica the ideal spot for a romantic dinner for two. Resolving to eat lighter and healthier in 2015? No problem! They make a huge effort to help you dine well despite having dietary restrictions, so even gluten-free couples won’t miss out on the romance of an Italian spread. Check out some of these signature plates from Fabbrica’s top chefs that are guaranteed to win you some serious brownie points with your love!
This Valentine’s Day, skip the crusty box of chocolates, token Teady bear and the tasteless lingerie, spoil your sweetheart (and yourself) with a reservation at Fabbrica and let their talented chefs take care of the rest. Located at 49 Karl Fraser Drive in the Shops at Don Mills right across from the McEwan’s Shops. Don’t delay in planning your Valentines Day meal, book your special dinner online right here or give them a call at 416-391-0307 today.
The Italian salad repertoire features many that possess an assertively bitter flavour profile, and this is one of our favourite examples. Despite its scant list of ingredients, it packs a wallop of flavour. The sharp and salty nature of a well-aged artisanal caciocavallo from Sicily is a league apart from that of even the finest caciocavallo from Calabria or anywhere else on the mainland, so do make the effort to find one.
2 bunches dandelion leaves, torn
1 handful parsley leaves
1 cup (250 mL) small quality olives, pitted
¼ cup (60 mL) aged wine vinegar
2 tbsp (30 mL) fine olive oil salt and pepper
4 oz (125 g) Caciocavallo siciliano
In a salad bowl, combine the dandelion, radicchio, parsley, and olives. Toss.
Add vinegar, oil, and salt and pepper, and toss again. Taste and correct seasonings.
Shave half the caciocavallo over the salad, and serve with the extra cheese on the side.
From the perspective of cost, this simple dish must be seen to carry the banner for Italian peasant food. Its traditional ingredients–old bread, garlic, and water–are even cheaper and more pedestrian than the handful of basics required for a spaghetti alla puttanesca. But they acquire majesty in their symbiosis (especially if you make the profligate choice of using good stock in place of the water.)
2 QUARTS (2 L) VEGETABLE OR CHICKEN STOCK (PAGE 286)
4 BAY LEAVES
4 JUNIPER BERRIES, CRUSHED
30 CLOVES GARLIC, PEELED
15 SAGE LEAVES
1 TSP (5 ML) THYME LEAVES
2 CUPS (500 ML) CUBED DAY-OLD ITALIAN BREAD, CRUSTS TRIMMED
1/3 CUP (75 ML) 35% CREAM
SALT AND WHITE PEPPER
6 SLICES CIABATTA
1 TBSP (15 ML) OLIVE OIL
SALT AND PEPPER
GRATED GRANA PADANO OR PECORINO ROMANO
FINE OLIVE OIL
CRISPY-FRIED SAGE LEAVES (OPTIONAL; PAGE 278)
Bring the stock to a boil. Wrap the bay leaves and juniper berries in cheesecloth, tie the bundles closed, and add to the stock along with the garlic, sage, and thyme. Return to a boil and then lower heat. Simmer until the garlic is tender, about 30 minutes.
Add the bread and cream. Return to a simmer, stir, and cook for 5 more minutes. Remove spice sachet and blitz the soup in a blender (or with a hand blender). Pass through a strainer if desired. Season to taste.
Sprinkle one side of the ciabatta with some of the olive oil, season, and grill until crisp and golden. Turn, sprinkle with more oil, seasonings, and a little cheese, and grill until crisp and golden. Place the crostini in 6 warm bowls. Pour the soup around the crostini, drizzle with olive oil, sprinkle with sage (optional), and serve.