"Recipes from the Chef's Kitchen"

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Italian Chef and Instructor
Massimiliano "Max" Bortoletto
email...Bortolettom@aol.com

Massimiliano Bortoletto - Max to friends - was born in Venice on July 10, 1967. He attended Abano Terme in Padua, a Hotel/Restaurant school where he received a degree in International Cuisine. He taught International Cuisine at his alma mater after graduation. Max then moved on to international cities to share his cooking expertise with the world. He worked in many restaurants including La Bulesca of Padua, Da Mondo in London, and Emilio's Restaurant in Hollywood, California.

Max's recipes reflect his own healthy lifestyle. His recipes incorporate fresh vegetables and herbs and a curious blend of different ingredients which maximize the taste of his dishes. He draws upon a wide range of experiences to prepare dishes which appeal to the fitness enthusiast as well as the picky eater.

Max Bortoletto and Lindsey Gustin

Spaghetti with Anchovies

Ingredients (Serves 4):
1)   A box of Spaghetti n.5 (I suggest Italian Brand)
2)   4 tbs. of Roasted Bread Crumbs
3)   5 Anchovies Filets
4)   6 tbs. of Olive Oil
5)   3 Garlic Cloves, chopped
6)   1 tbs. of Parsley, chopped
7)   A pinch of Salt

Preparation:
1)   In a 4-quart pan, bring 12 cups of salted water
       to a boil.
2)   As soon as water boils, add pasta and cook for
       6-7 minutes until al dente.
3)   For sauce: In a small frying pan saute oil,
       anchovies and garlic, simmer to 5-7 minutes
       until the anchovies are melted.
4)   Drain the pasta reserving 2 cups of cooking water.
5)   In a large bowl add pasta, hot sauce, parsley,
       roasted breadcrumbs, enough of the reserved
       cooking water to keep moist.
6)   Mix pasta well with sauce and serve.

Potatoes in Bellavista

Ingredients (Serves 3):
1)   1/2 lb. of Spinach Sauce
2)   3 big Potatoes carved into a mushroom shape
3)   10 Black Olives
4)   1 tbs. of Olive Oil

Ingredients for the Spinach Sauce:
1)   1 lb. of fresh Spinach
2)   2 tsp. of Butter
3)   1 glass of Milk
4)   1 tbs. of Parmesan Cheese
5)   Salt and Pepper

Preparation:
1)   Wash the spinach and bring to a boil for 3-5
       minutes.
2)   In a separate pan, melt butter and add drained
       spinach.
3)   Add the Parmesan cheese, salt and pepper and
       gradually add the milk. (It needs to absorb
       little by little).
4)   Simmer for 25-30 minutes at low heat until well
       cooked.
5)   To puree, put into an electric blender.
6)   For the potatoes, peel, then wash and curve them
       to a mushroom shape.
7)   In a frying pan, add 3 potatoes, olive oil, and
       cook until well done (should be the color of
       a mushroom).
8)   Prepare a bed of spinach, puree in a plate...then
       place the three mushrooms in the center, and
       decorate with the sliced black olives.

Good Eating!!!

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