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Chef's Recipes - Morello Italian Bistro, Greenwich, CT, USA PDF Print E-mail
Written by Debra C. Argen and Edward F. Nesta   
General Manager James Branigan, jrMorello Italian Bistro is an intimate restaurant located on the ultra-chic Greenwich Avenue in Greenwich, Connecticut. General Manager James Branigan, Jr. and MARC (Marlon Abela Restaurant Corporation) graciously share a delectable taste of the restaurant with recipes for Morello’s Signature Garganelli Bolognese, Roasted Halibut in Parchment, and Bombolini with Dark Chocolate Sauce to tempt your palate into making a trip to Greenwich, Connecticut. Buon Appetito!

We had a wonderful dinner at Morello Italian Bistro in late February 2014. The restaurant, which opened in 2008, is located in a stunning historical landmark with tiled arches and domed ceilings designed by Rafael Gustavino, Jr. Interesting art adorns the walls and an artistic chandelier of white hand-blown tear shaped glass attracts the eye. Dark chocolate textured leather banquettes and beige suede and dark chocolate leather seat chairs flank glowing wood tables accessorized with votive candles in red glass holders. 

Morello Italian Bistro, Greenwich, CT, USA
Morello Italian Bistro Interior

There is a cozy bar on the street level with a wrap-around banquette, tables, and bar seating available. In warmer months, the restaurant opens its doors onto the Avenue with limited outdoor seating. There is a dining room on the first floor as well as additional dining on the mezzanine level with views of Greenwich Avenue.

Morello Italian Bistro Bar, Greenwich, CT, USA
Morello Italian Bistro Bar

The chef has created an extensive menu, and Wine Director Olivier Flosse has created an interesting wine menu consisting of over 450 different wines from around the world as well as offering 15 different wines by the glass. 

Morello Italian Bistro graciously shares three delectable recipes. 

Morello Italian Bistro Recipes 

Morello’s Signature Garganelli Bolognese
Roasted Halibut in Parchment
Bombolini with Dark Chocolate Sauce 

Garganelli Bolognese - Morello Italian Bistro, Greenwich, CT, USA - photo by Luxury Experience

Morello’s Signature Garganelli Bolognese

Morello’s Signature Garganelli Bolognese is a rich and hearty dish made with a decadent mixture of ground pork, veal, and beef in a vegetable and herb based tomato sauce tossed with tender garganelli pasta. Topped with a generous mound of herbed ricotta cheese, it is pure pleasure in a bowl.

Ingredients:

1
Pound     
Ground Pork
1
Pound
Ground Veal
1
Pound            
Ground Beef
     
1
Large
Red Onion, finely chopped
1
Bulb
Fennel, finely diced
3
Stalks
Celery, finely diced
2
Medium          
Carrots, finely diced
4
Cloves
Garlic, minced
     
24
Ounce Can
Italian Pomodoro Tomatoes
16
Ounces
Red Wine
3
Tablespoons
Tomato Paste

Sachet Ingredients:

2
Sprigs
Fresh Rosemary
2
Sprigs
Fresh Thyme
3
 
Fresh Bay Leaves
   
Peel of One Orange
1
Teaspoon
Red Pepper Flakes
   
Salt and Pepper, to taste

Method: In a large saucepan, sauté the beef, veal, and pork over high heat. While the meat is cooking, make a sachet of cheesecloth with the herbs, orange peel, and spices. When the meat is brown, strain off the excess fat and set the meat aside. Sauté the vegetables until soft, then add the meat back to the saucepan and deglaze with red wine. Add the canned tomatoes, tomato paste, and sachet of spices. Season with salt and pepper to taste. Simmer slowly for 1-2 hours, stirring occasionally, until the meat has softened and the sauce has thickened.

Herbed Ricotta Ingredients:

1
Cup
Fresh Imported Ricotta Cheese
1
Pinch
Red Pepper Flakes
   
Zest of Half a Lemon
1
Teaspoon
Fresh Thyme Leaves, chopped
2
Teaspoons
Fresh Parsley, chopped
1
Tablespoon
Extra Virgin Olive Oil
   
Salt and Pepper, to taste

Method: Combine ingredients and whip until smooth.

Presentation: Toss freshly cooked garganelli with sauce and top with whipped ricotta.

Roasted Halibut - Morello Italian Bistro, Greenwich, CT, USA - photo by Luxury Experience

Roasted Halibut in Parchment

Cooking the halibut in a parchment pouch gently steams the fish and vegetables so that when you cut into the paper to serve, lovely aromas waft to tempt the senses, and the fish is perfect and moist.

Ingredients:

1
6-ounce               
Halibut fillet
0.5
Cup
Zucchini, ¾ inch dice
0.25
Cup
Fresh Sweet Corn
0.25       
Cup 
Carrots, thinly sliced
     
                          
               
Zest of Half a Lemon
   
Juice of Half a Lemon
   
Extra Virgin Olive Oil
   
Salt and Pepper, to taste
     
6
Large 
Fresh Basil Leaves, chiffonade
0.5         
Tablespoon           
Butter

12"x 16" sheet of parchment

Method: Season the halibut with salt, pepper, lemon zest, and olive oil. Place the fish in the center of the parchment. Toss the vegetables with basil, lemon juice, olive oil, salt and pepper.

Place the vegetables in a mound on top of the fish. Place the butter on top of the vegetables. Fold the parchment over and carefully create an air-tight pouch that will incorporate flavors of the fish and vegetables. Place the pouch on a cookie sheet and bake at 375° F (190.5° C) for 10-12 minutes until fish is cooked through.

Presentation: Garnish with fresh lemon and sea salt.

Bombolini with Dark Chocolate Sauce - Morello Italian Bistro, Greenwich, CT, USA - photo by Luxury Experience

Bombolini and Dark Chocolate Sauce

Bombolini are small Italian donuts. Morello Italian Bistro serves theirs warm, sugared, filled with vanilla cream pastry, and accompanied by a bowl of dark chocolate dipping sauce. They are pure decadence and ultra delicious!

Bombolini Ingredients:

1.5      
Cups
Whole Milk
2
 
Whole Eggs
3
 
Eggs Yolks
2
Teaspoons                 
Vanilla Extract
2
Ounces
Fresh Yeast
4
Ounces
Butter, melted
     
0.5
Cup + 1 Tablespoon  
Sugar
5
Cups
All Purpose Flour
0.75           
Cup
Bread Flour
1.5
Teaspoons
Kosher Salt
     
                               
Sugar for Coating
   
Parchment Paper
   
Baking Spray
   
Canola Oil, for frying

Method: In the bowl of a standing mixer, measure the first set of ingredients. Whisk thoroughly until yeast dissolves. Remove whisk and add the dry ingredients. Set bowl on stand mixer and fit with dough hook. Mix on low speed for approximately 10-15 minutes until the dough appears homogenous. The dough will be very sticky. Turn dough into a greased bowl and cover with plastic wrap. Proof for about an hour or until doubled in bulk.

Turn the dough out onto lightly floured parchment paper. Dust a rolling pin with flour and lightly flour the surface of the dough. Gently roll out the dough to 0.25-inch (0.64 cm) thickness. Freeze the dough for about 20 minutes. Remove from the freezer and cut with a 2.5-inch (6.35 cm) biscuit cutter or any shape you desire. Spray a piece of parchment with the oil. Set cut pieces of dough onto the parchment (or waxed paper) on a baking sheet. Cover the donuts with another sheet of oiled parchment, cover the baking sheet tightly with plastic wrap and refrigerate.

Let donuts rise in the refrigerator for about 30 - 60 minutes. They should be soft to the touch, almost doubled in height, but will still hold their shape. Meanwhile, preheat frying oil in heavy bottomed skillet to 320° F (160° C).

Fry in batches for about 6-8 minutes, turning often. They should be golden brown. Drain briefly on paper towels and then toss in sugar to coat.

Presentation: Serve warm with Dark Chocolate Sauce for dipping.

Dark Chocolate Sauce

Ingredients:

12
Fluid Ounces
Heavy Cream
2
Fluid Ounces
Whole Milk
9
Ounces
Dark Chocolate, good quality

Method: Chop chocolate into small pieces and place in a dry mixing bowl. Boil water in a saucepan, turn off heat and set chocolate over the saucepan of hot water to melt. In another saucepan, bring heavy cream and milk to almost simmering. Remove from the heat and pour over the melted chocolate. Let rest for about 5 minutes. Slowly stir with a whisk or spatula until mixture is well combined and smooth. Serve warm.

Morello Italian Bistro serves Lunch Monday through Friday from 12:00 pm until 4:00 pm; Brunch on Saturday from 12:00 pm until 4:00 pm, and on Sunday from 11:30 am until 4:00 pm. They serve Dinner Monday through Thursday from 4:00 pm until 9:30 pm, Friday and Saturday from 4:00 pm until 10:30 pm, and on Sunday from 4:00 pm until 9:00 pm.

Driving time from New York City to Morello Italian Bistro in Greenwich, Connecticut is approximately 1-hour. The restaurant is also easily accessible by train from New York City via Metro-North (www.MTA.info) with travel time under 1-hour. The restaurant is located approximately one-half mile from the train station.

Morello Italian Bistro, Greenwich, CT, USA
Morello Italian Bistro

Morello Italian Bistro is part of MARC (Marlon Abela Restaurant Corporation), which has four restaurants in the United States: A Voce in New York City, Morello Italian Bistro in Greenwich, Connecticut, Bistro du Midi in Boston, and FPB in New York; and four restaurants in London: Morton's, The Greenhouse, Umu, and Cassis Bistro.

For additional information or to make a reservation, please call the restaurant at +1-203-661-3443 or visit the website: www.MorelloBistro.com.

Read about Morello Italian Bistro in the Restaurants section.

Morello Italian Bistro, Greenwich, CT, USA

Morello Italian Bistro
253 Greenwich Avenue
Greenwich
, CT 06830
United States
Telephone:   +1-203-661-3443
Website:     
www.MorelloBistro.com
Facebook:    www.Facebook.com/MorelloBistro

Follow Morello Italian Bistro on Facebook: www.Facebook.com/MorelloBistro 

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© March 2014. Luxury Experience. www.LuxuryExperience.com. All rights reserved.

 
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