White:
Remo Farina, Bianco di Custoza,
2006 Italy
Red:
La Baronne, Carignon Blend,
2003 France
$5 a glass Monday thru Friday.
Chicago Restaurant Week
February 20-27
Special Restaurant Week Menu
A 3sixty Restaurant. Copyright 2008.
All rights reserved.
La Madia's Wild Spring Mushroom Bruschetta
Serves: 6 each
_ ea. - Medium Diced Sweet Onion
2 cups - Assorted Wild Spring Mushrooms (morel, porcini, or oyster)
1oz - Olive Oil
_ tsp - Salt and Pepper Mix
2oz - Sweet Marsala Wine
2oz - Chicken Broth
1 tblsp - Whole Sweet Butter
1 tsp - Chopped Fresh Basil
1 tsp - Chopped Fresh Italian Parsley
1 each - Demi Baguette, slice into 12 thin circles
2 tblsp - Extra Virgin Olive Oil
4 tblsp - Fresh Ricotta Cheese, seasoned with salt and pepper to taste
Method:
1. In a 10" hot sauté pan, sauté Mushrooms and Onions in Olive Oil, season w/ S&P.
2. Add Marsala Wine and reduce to syrup, add Broth and reduce by half.
3. Season Mushroom Mixture w/ Butter and herbs. Set aside for topping.
4. Toast sliced bread in 400° oven with Extra Virgin Olive Oil
5. Top each crouton with spoon of Ricotta and top with Mushrooms.
6. Serve warm on a platter of choice.