Bar Bambino Offers Original Holiday Side Dishes

Nov. 19, 2010 - PRLog -- In keeping with reverence for the traditional, yet refreshed by a new perspective, Chef Lizzie Binder has created two autumnal/winter side dishes that are a departure from the season's comfort classics offering textures and flavors that draw from the Central and Eastern European influences that are the restaurant's hallmark.   The diverse cultures of Friuli, Alto Adidge, Slovenia, Croatia, Austria and Hungary which have profoundly influenced northeastern Italian cuisine are now more evident on both the menu and wine list of this little gem of a restaurant in the heart of the Mission district in San Francisco.   We hope you enjoy these dishes which please the eye and the palate.

Cheers,

Proprietor Christopher Losa and Executive Chef Lizzie Binder

Media contact: press@barbambino.com 415.701.9463



Potato and Walnut Salad
Serves 4 - 6

Ingredients:
1 lb russian fingerling potatoes
1 tbsp extra virgin olive oil
1 medium onion, finely diced
1 cup shelled walnuts, toasted
2 cloves garlic, peeled
1/4 cup chopped dill and parsley
2 tbsp red wine vinegar
salt and freshly ground black pepper

additional chopped parsley and crushed toasted walnuts for garnish

Method:
Bring a large pot of water to a boil and add 1+ Tbs of salt. Add potatoes and boil until tender.

Meanwhile, saute the onion lightly in extra virgin olive oil until translucent.

In a food processor, finely grind the walnuts, garlic, salt and ground black pepper. Remove to a large bowl and stir in the herbs and vinegar. Add the cooked onion and stir to integrate.

While the potatoes are still warm, peel them and slice into 1/4 inch rings. Add potatoes to the nut mixture and toss thoroughly (the potatoes will begin to break up slightly).

Garnish with chopped parsley and crushed walnuts. Serve at room temperature.


Farro Salad With Cinnamon
Serves 4 - 6

Ingredients:
1 lb farro
2 pieces cinnamon bark, toasted
2 cloves, toasted and finely ground
1 tsp caraway seeds, toasted
1/3 cup extra virgin olive oil
1 tbsp orange juice
1 tsp orange zest, remove zest from orange with a microplane salt and freshly ground black pepper

Method:
Bring approximately 6 cups of salted water and the cinnamon bark to a boil. Add the farro and simmer for 15 minutes, until tender, but chewy. Be careful not to over cook, the grains should hold their shape. Drain and set the farro and cinnamon bark aside.

In a large bowl combine the orange zest, ground cloves, caraway seeds and farro. Dress with the orange juice and extra virgin olive oil. Season with salt and ground black pepper. Toss together well. Add cinnamon bark to the salad to allow for further infusion. Remove after the salad is scented to your taste.

Serve warm or at room temperature.


RESERVATIONS and INFORMATION: For reservations and more information, contact Bar Bambino at 415 701 VINO (8466)

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