Please Note: You are viewing the non-styled version of Where to Eat. This website employs technology that your browser does not support. If you are using an older browser, please learn why you should upgrade. Thank You.


Restaurant: Da Vinci Ristorante
Chef: Chef Peppino (Shingara Singh)

1 Bell & Evans Boneless Chicken Breast
Marinate in the following:
1 stem rosemary
1 stem thyme
5 leaves sage
3 slices lemon
2 cloves garlic

Heat saute pan and add 1 cup extra virgin olive oil. Once pan is hot pan sear chicken, skin side down, placing weight on chicken for 4 minutes, being careful not to burn. Flip over and sear for additional 4 minutes and then place the chicken in an oven for the remaining 5 minutes. In salted, boiling water, place 4 oz of orzo pasta. Cook for 7 minutes, to al dente. While the pasta is cooking place the following items in a mixing bowl:

4 oz. al dente orzo pasta
1 oz sundried tomatoes
2 oz black olives
2 oz diced carrots
2 oz celery
4-5 leaves chopped parsley
pinch salt
pinch black pepper
2 tablespoons extra virgin olive oil
1 oz rice wine vinegar

Combine the above ingredients to make the "orzo salad." Place orzo salad on center of plate and place the chicken on side of plate. Pour 3 tablespoons of cucumber vinaigrette (see recipe below) over the chicken.

Cucumber Vinaigrette
2 lb cucumber, cleaned
1 cup extra virgin olive oil
2 cups grape seed oil
6 oz rice wine vinegar
5 grams mint leaves
1 teaspoon salt
1 teaspoon black pepper

Place cucumber and mint in mixer. Once blended, add oil, rice wine, salt and pepper and mix again. Add extra virgin olive oil and mix for a
final time.

imagemap imagemap