This unique Italian restaurant inhabits one of the most charming dining spaces in Venice---a
vintage 1908 wooden house now painted canary yellow---with an intimate upstairs room
holding candlelit tables and an airy balcony patio perched over Main Street.
A funky, fashionable crowd, peppered with not a few celebs, has made this one of the
hottest spots on the Westside. If you’re lucky to get a weekend reservation, your waiters---
and likely your gregarious host co-owner Paolo Cesaro---will be dashing up and down the
creaky wooden stairs to fetch your wine, or to the open kitchen, where co-owner chef
Antonio Muré (Locanda Veneta, La Botte Ristorante) is dishing up your luxe Italian meal.
If you want a beautifully cooked filet mignon and a Barolo, this is a good place to get it.
You’ll also find traditional seasonal Italian game dishes like pheasant, quail and venison.
But a few specialties are not to be missed, especially the crudo d’orata, sea bream
marinated to a soft satin texture with olive oil, lemon, red onion and caper. And if pasta is
what brings you out for Italian, Muré’s homemade pappardelle with a rich ragù of gamy
rabbit, porcini mushrooms and dried prunes is a dream.
For dessert, save room for the sleek panna cotta.
vintage 1908 wooden house now painted canary yellow---with an intimate upstairs room
holding candlelit tables and an airy balcony patio perched over Main Street.
A funky, fashionable crowd, peppered with not a few celebs, has made this one of the
hottest spots on the Westside. If you’re lucky to get a weekend reservation, your waiters---
and likely your gregarious host co-owner Paolo Cesaro---will be dashing up and down the
creaky wooden stairs to fetch your wine, or to the open kitchen, where co-owner chef
Antonio Muré (Locanda Veneta, La Botte Ristorante) is dishing up your luxe Italian meal.
If you want a beautifully cooked filet mignon and a Barolo, this is a good place to get it.
You’ll also find traditional seasonal Italian game dishes like pheasant, quail and venison.
But a few specialties are not to be missed, especially the crudo d’orata, sea bream
marinated to a soft satin texture with olive oil, lemon, red onion and caper. And if pasta is
what brings you out for Italian, Muré’s homemade pappardelle with a rich ragù of gamy
rabbit, porcini mushrooms and dried prunes is a dream.
For dessert, save room for the sleek panna cotta.
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| Ado - Venice Beach, CA |
| Spinosi Tagliolini with Quail and Taleggio Cheese Fondue |
Serves 3-4 people
Prepare the soffritto and the quail
1. Very finely chop the carrot, onion and celery in a
food processor (this is a commonly used sauce base
called “soffritto”).
2. Sauté the soffritto in the Paradiso extra virgin olive
oil over medium heat until just browned, a couple of
minutes.
3. Add the ground/chopped quail meat and the Marsala
wine, the butter and salt and pepper to taste. Let cook
for 20 minutes. Set aside.
Prepare the Taleggio cheese fondue
4. Reduce the cream and the Taleggio cheese in a pan
over medium heat. Once the cream has thickened, add
the Parmigiano Reggiano and mix vigorously until it
becomes smooth throughout the sauce.
Prepare the tagliolini
5. Cook the Spinosi tagliolini in plenty of boiling water
which has been slightly salted until just al dente.
Meanwhile, gently reheat the quail ragu.
6. Once the tagliolini are ready, drain them with a
colander and then toss with the quail ragu' for just a
minute.
7. To serve, pour the fondue on each plate and
arrange the tagliolini on top.
Enjoy!
Chef Antonio Mure'
www.adovenice.com
Prepare the soffritto and the quail
1. Very finely chop the carrot, onion and celery in a
food processor (this is a commonly used sauce base
called “soffritto”).
2. Sauté the soffritto in the Paradiso extra virgin olive
oil over medium heat until just browned, a couple of
minutes.
3. Add the ground/chopped quail meat and the Marsala
wine, the butter and salt and pepper to taste. Let cook
for 20 minutes. Set aside.
Prepare the Taleggio cheese fondue
4. Reduce the cream and the Taleggio cheese in a pan
over medium heat. Once the cream has thickened, add
the Parmigiano Reggiano and mix vigorously until it
becomes smooth throughout the sauce.
Prepare the tagliolini
5. Cook the Spinosi tagliolini in plenty of boiling water
which has been slightly salted until just al dente.
Meanwhile, gently reheat the quail ragu.
6. Once the tagliolini are ready, drain them with a
colander and then toss with the quail ragu' for just a
minute.
7. To serve, pour the fondue on each plate and
arrange the tagliolini on top.
Enjoy!
Chef Antonio Mure'
www.adovenice.com
Ingredients
1 small carrot
½ small onion
1 celery rib
3 tbsp Paradiso Extra Virgin Olive Oil
2 large quails, deboned and ground
or chopped as finely as possible
½ c Marsala wine
1 tbsp butter
2 cups manufacturing cream or
heavy whipping cream
2 oz Taleggio cheese
2 tbsp grated Parmigiano Reggiano
1 pack Spinosi Tagliolini
Salt & Pepper to taste
1 small carrot
½ small onion
1 celery rib
3 tbsp Paradiso Extra Virgin Olive Oil
2 large quails, deboned and ground
or chopped as finely as possible
½ c Marsala wine
1 tbsp butter
2 cups manufacturing cream or
heavy whipping cream
2 oz Taleggio cheese
2 tbsp grated Parmigiano Reggiano
1 pack Spinosi Tagliolini
Salt & Pepper to taste
"Wonderful products...finally, an importer of REAL
Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
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Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
More Reviews