Maggio 2009

Piccolo Sogno in the News:

Look for us in the May issue of Chicago Magazine. They chose us as in the list of best new restaurants! What an honor it is to be included in the prestigious list.  Time Out Chicago gave us an award for best outdoor dining.  We can’t wait until the weather  is better so we can sit outside every day. The last issue of The Chicago Reader featured Michael Loran (our landscaper) for getting us our mentuccia for our garden.  We are proud to have him as a part of our team. They also recognized us for having the best wine list in the city.

Our garden is starting to sprout, Some of our herbs such as rosemary, basil, oregano, and marjoram are blooming well with all the rain we have had.  On May 15^th, Loran Landscaping will be putting the finishing touches up on the outdoor patio. We also brought in some new Italian granite tables for the patio to go along with our wood tops.  We also have local wood artisan John Hebert making white oak table tops to accent the outdoor dining experience.

On Wednesday May 20^th we are proud to participate in the Four Stars of Chicago charity event for St. Jude’s fundraiser at the Chicago Hilton Hotel

 On May 11^th we are having a wine dinner in the private room at Piccolo Sogno, We are hosting Emilia Nardi, famous Brunello wine producer of Tuscany.  We are featuring a five course spring dinner paired with their top Cru’s of Brunello. Please call  or email Ciro to reserve a seat.  ciro@piccolosognorestaurant.com

Check out our private party room:

Private parties contact trang@piccolosognorestaurant.com

Risotto con Asparagi
Risotto with spring asparagus
(4 people)

Ingredients:
1/2 cup sliced asparagus
1 cup Arborio rice or carnaroli rice
1 small onion diced
2 & 1/2 cups chicken broth
1 T extra virgin olive oil
1 T unsalted butter
¼ cup grated parmesan cheese
Sea salt to taste
Black pepper to taste

Method:
In a warm risotto pot, Add the olive oil, and onions and sauté for three minutes or until translucent. Season the onions lightly with salt and pepper. Add the rice and cook for another three minutes, stirring constantly. Add half of the chicken broth and adjust the seasoning with salt and pepper. Bring to a boil and then after turn down to a simmer, add the asparagus slices. Stir constantly to make the rice creamy. Keep adding the chicken broth in small parts until the rice is cooked thru. When the rice is done (about 17 minutes from start to finish) shut the flame off and add the remaining butter and cheese, stirring constantly. Adjust the seasoning and serve immediately.

Tips: It is important that when making risotto, use a wooden spoon so you don’t damage the rice kernels. Also stir constantly so you don’t scorch the rice. You can also finish the risotto with some white truffle oil.

WINE OF THE MONTH

Tenute Silvio Nardi, Brunello di Montalcino

Brunello di Montalcino is a red Italian wine produced in vineyards surrounding the town of Montalcino which is Located about 70 miles (110 km) southwest of Florence, in the Tuscan wine region. Brunello, roughly translated as "nice dark one" in the local dialect is the unofficial name of the clone of Sangiovese (also known as Sangiovese Grosso) grown in the Montalcino region. In 1980, the Brunello di Montalcino was awarded the first Denominazione di Origine Controllata e Garantita (DOCG) designation and today is one of the Italy's best known and most expensive wines. Intense ruby red color with garnet highlights that carry a clean, sophisticated, intense and complex aroma. This Brunello is rich in evolved overtones with hints of anise, ripe wild berries and a light touch of vanilla, warm with supple tannins, great structure, good length and considerable aging capacity.

©2009 Piccolo Sogno 464 N. Halsted Chicago Il 60642, p-312-421-0077 f-312-421-2244 www.piccolosognorestaurant.com