Frank Tammaro

Frank Tammaro

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Harwich, MA (Cape Cod)  ·  Chef/Owner of Frank's Cucina an Italian Supper Club on Cape Cod
Frank Tammaro
More ideas from Frank
Tiramisu cake

Tiramisu cake

Seared pork medallions in a creamy garlic sauce with sauteed green & white asparagus and fava beans.

Seared pork medallions in a creamy garlic sauce with sauteed green & white asparagus and fava beans.

Strozzapreti pasta ( meaning “Priest Choker” in Italian) is a type of elongated pasta that resembles a rolled towel or piece of paper. Made ina tomato sauce ( with a trilogy of capers, anchovies and garlic) added some saffron water which the pasta was cooked in to the tomato sauce, with local West Chatham mussels and served it

Strozzapreti pasta ( meaning “Priest Choker” in Italian) is a type of elongated pasta that resembles a rolled towel or piece of paper. Made ina tomato sauce ( with a trilogy of capers, anchovies and garlic) added some saffron water which the pasta was cooked in to the tomato sauce, with local West Chatham mussels and served it

seared zucchini, rolled with prosciutto, stuffed with sauteed zucchini and sauteed blanched and toasted almonds, topped with a sauteed zucchini blossom.

seared zucchini, rolled with prosciutto, stuffed with sauteed zucchini and sauteed blanched and toasted almonds, topped with a sauteed zucchini blossom.

truffle type cake, a layer of dark chocolate mousse, then a layer of white chocolate mousse and topped with a chocolate almond glaze and served in a hot chocolate anise glaze.

truffle type cake, a layer of dark chocolate mousse, then a layer of white chocolate mousse and topped with a chocolate almond glaze and served in a hot chocolate anise glaze.

Filet mignon wrapped in Prosciutto and pan seared and oven baked over a bed of arugula micro greens, top with (3 types of white mushrooms) deuxelles w/truffle,  fried potato, topped with marscopone cream & truffle carpaccio in a Bordelaise sauce.

Filet mignon wrapped in Prosciutto and pan seared and oven baked over a bed of arugula micro greens, top with types of white mushrooms) deuxelles w/truffle, fried potato, topped with marscopone cream & truffle carpaccio in a Bordelaise sauce.

Cream of baby spring peas, tartar of smoked salmon with marscopone cream  & red and yellow beetroot.

Cream of baby spring peas, tartar of smoked salmon with marscopone cream & red and yellow beetroot.

Sauteed sea scallops with crispy baby artichokes and truffled balsamic vinaigrette

Sauteed sea scallops with crispy baby artichokes and truffled balsamic vinaigrette

Sea scallops in black tie, stuffed w/ truffles wrapped in spinach in a puff pastry, w/truffle sauce and Decadent deviled egg- with lobster and caviar & truffle oil, over mustard Aioli

Sea scallops in black tie, stuffed w/ truffles wrapped in spinach in a puff pastry, w/truffle sauce and Decadent deviled egg- with lobster and caviar & truffle oil, over mustard Aioli

The age of enlightenment - Rene Magritte

The age of enlightenment - Rene Magritte : The age of enlightenment Artist: Rene Magritte Completion Date: 1967 Place of Creation: Belgium Style: Surrealism Period: Later Period Genre: symbolic painting Technique: oil Material: canvas