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Toscanini

Toscanini

Contact: John Zavoral
Chef: John Zavoral
Phone: 970-754-5571
Address:
60 Avondale Lane
Avon CO, 81620

Website: www.toscaninibeavercreek.com
Social: Facebook

Toscanini is nestled at the base of Beaver Creek Mountain, next to the skating rink in the heart of the village. The alpine backdrop lends itself to la dolce vita, and the atmosphere is lively and informal. The cuisine is stylish and contemporary, the flavor authentically Italian. Watch as our chefs prepare individual pizzas, house-made pasta, and fresh seafood in the open kitchen. Enjoy a selection from our award winning, 100% Italian wine list. Our newly expanded bar and lounge is the perfect stop for cocktails or dinner before heading down the escalators to the Vilar Center for the Arts.

For the past 18 years, Toscanini has been awarded the Wine Spectator Award of Excellence for their 100% Italian wine list.

Toscanini Recipes

Toscanini Ricotta Gnoccchi Prepared for


Ricotta Gnocchi Base
3lb whole-milk ricotta, drained
1lb empasata ricotta OR 1lb goat cheese
4 large egg/ 2 yolks
2 cup finely grated Parmesan
2 teaspoon salt
4 cup flour 00
1 teaspoon grated nutmeg

In a large bowl, mix the strained ricotta,
egg, cheese, and 3.5 cups of the flour until
all ingredients are incorporated. Do not over work dough! For chestnut add 3 oz puree and a little more flour. Do not over work dough!

Refrigerate 30 minutes min before working dough.

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Risotto with Vodka Sauce Prepared for

Risotto
2 quarts chicken stock, seasoned
2 cups boxes of aborio rice
1 yellow onion, fine diced
1 Tablespoon garlic, minced
2 cups white wine white wine
1 bay leaves
Oil
2 Tablespoons butter

Sweat the onions in the butter and oil until translucent. Add garlic and cook until golden. Add rice and cook until you can smell it toasting. Deglaze with white wine. Add bay leaves. Slowly add stock and stir with wooden spoon until rice is almost finished. Add a bit of liquid and cool down on sheet trays.

Vodka Sauce
1 yellow onion, diced
5 tablespoons of garlic, chopped
Pinch of chili flakes
3 teaspoons dried Oregano
2 cups of vodka
10 fresh plum tomatoes, cored, chopped
1qt gal of cream
1 cups of parmesan

Saute off Onions until translucent. Toast off garlic and chili flakes. Pour in vodka and cook off alcohol. Set tom on fire. Put in tomatoes and simmer for 30 minutes. Put in cream and cheese. Puree in Vitamix. Finish with oregano.

Pasta Dough
1 cup of semolina flour
2 eggs
1 egg yolk

Put flour in mixer first and then add all of the eggs. With dough hook, run the mixer until dough pushes back.

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