Recipes

Missouri-Made with Gilardi’s

Chef James Martin crafts an Italian meal made entirely of local ingredients. Master the method yourself using recipes from 417 Magazine’s April 2016 cooking class.

Written by Claire Porter | Photo by Brandon Alms

Apr 2016

Four course meal from our April 2016 cooking class. All recipes by Chef James Martin of Gilardi's Ristorante.

Presented by:

Missouri Beef Industry Council

Sponsors:
Metro Appliances & More
Macadoodles

Instructor:
Chef James Martin of Gilardi's Ristorante

The Meal:
Course 1: Carpaccio with Meyer Lemon Wedge
Course 2: Black and Bleu Salad
Course 3: Homemade Ravioli with Braised Short Ribs
Course 4: Panna Cotta

Carpaccio

recipe

Carpaccio

Serve this Italian dish alongside a Meyer lemon wedge and crostinis. Recipe by Chef James Martin of Gilardi's Ristorante.

Black and Bleu Salad

recipe

Black and Bleu Salad

Blackened beef tips elevate this traditional salad to the next level. Recipe by Chef James Martin of Gilardi's Ristorante.

Homemade Ravioli

recipe

Homemade Ravioli

With braised short ribs. Recipe by Chef James Martin of Gilardi's Ristorante.

Panna Cotta

recipe

Panna Cotta

Drizzle a caramel sauce over this popular Italian dessert and serve with fresh raspberries. Recipe by Chef James Martin of Gilardi's Ristorante.

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