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Shaved Zucchini with Pecorino Romano, Almonds & Mint

RECIPE: Raw Zucchini Salad with Almonds Mint and Pecorino Romano Cheese
2 medium fresh zucchini sliced in very thin long ribbons?1 tbl of fresh lemon juice?2 tbl of fruity extra virgin olive oil?1 tbl of coarsely chopped fresh mint?½ tsp of kosher salt?¼ tsp of coarse black pepper from a peppermill?1 tbl of freshly grated pecorino cheese (imported only)?1 tbl of roasted almonds, coarsely chopped
Place the thinly slice raw zucchini in a glass mixing bowl and combine with the lemon juice, olive oil, mint, salt and pepper. Let rest for 30 seconds to absorb the dressing. Place the entire mixture on a chilled salad plate and garnish by sprinkling the almonds and cheese over the salad.
Serves two people.

Nel Centro outdoor patio with fire pits

This grown-up contemporary courtyard has quickly become known as one of downtown’s best outdoor spaces. Maybe it’s the outdoor fire pits, which take the chill off any cool evening, or the modern wall planters that look more like modern art than mere backdrop decor. The new Hotel Modera surrounds the space, giving patrons the sense of the possibilities that come in the spaces surrounding travelers, such as meeting a new out-of-town friend or seeing your own city in a new light. Simple Italian fare with a French twist — think Riviera — and a deep Euro wine list.

photo by: Stephanie Yao Long

The Vancouver B.C. Sun’s Nathan Fong visited Nel Centro recently and had some kinds words for his readers on our offerings. Thanks Nathan! Come back soon.

Here’s the story.

Nel Centro Restaurant, David Machado chef/owner

www.nelcentro.com

Nel Centro's chef/owner David Machado with Grilled Shrimp with Fava Bean Salad and Salsa Genovese

Nel Centro is the latest restaurant from popular chef and restauranter David Machado. Located in the uber-chic Modera Hotel, this contemporary retro-designed restaurant showcases Machado’s modern take of classic cuisine from the “centro” region of Nice to Genoa using locally sourced, seasonal food.

This is a light summery salad that features grilled marinated shrimp, fresh fava beans, and delicate shaved fennel drizzled with a robust and aromatic Genovese dressing.

Serves 6

Shrimp marinade

18 large shrimp, peeled and deveined

½ cup extra virgin olive oil

1 tsp crushed red pepper

1 tsp lemon zest

1 tsp minced garlic

1 Tbsp minced parsley

1 Tbsp lemon juice

¼ cup white wine

Combine all ingredients and let marinate for one hour or more. Season with salt and pepper. Grill to medium.

Fava bean salad

2 cups fresh fava beans blanched in salted water, shocked in ice water and peeled

1 bulb of fennel sliced thin horizontally

¼ head frisee cleaned and ripped into bite size pieces

1oz pecorino cheese shaved thin

1 Tbsp lemon juice

3 Tbsp extra virgin olive oil

Salt and pepper to taste

Combine favas, fennel and frisee in a mixing bowl. Toss with salt, pepper, lemon juice and olive oil. Place in center of plate. Top with shaved cheese.

Salsa Genovese

1 cup cubed de-crusted country bread moistened with water

2 Tbsp red wine vinegar

1 cup chopped Italian parsley

¼ cup chopped basil leafs

3 garlic cloves chopped

1 tsp sea salt

½ tsp black pepper

1/8 cup of lightly toasted pine nuts

3 Tbsp capers

2 hard boiled eggs

6 pitted picholine green olives

1 Tbsp lemon juice

½ cup extra virgin olive oil

Combine all ingredients except bread in food processor and mix until incorporated. Drop bread 2-3 pieces at a time into the top of the processor while it’s running. Adjust consistency with a little more olive oil if needed.

Yields 2 cups

Make three dots of sauce around the fava bean salad, place grilled shrimp on top of sauce. Drizzle with extra virgin olive oil and enjoy.

Hey Portlanders! June is Dining Month which means you get three delicious courses for only $25.00! There’s never been a better time to stop in and join us for a delicious meal and a beautifully made cocktail. All for you! Here’s the menu.

First course
Butter lettuce with candied walnuts, grapes and blue cheese.

Second course
Tagliatelle with Genoese veal ragù.

Third course
Vanilla bean panna cotta with rhubarb coulis.