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Star-Bulletin Features

Wednesday, November 3, 1999

Hawaii's Kitchen

Food with Italian flair

Recipes prepared by Chef Donato Leperfido of Donato's Ristoranté, on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.


4 ounces beef tenderloin
Salt and pepper, to taste
1/2 lemon for lemon juice
1 medium portobello mushroom
2 tablespoons extra virgin olive oil
1 shallot (cut into small rings)
1 tablespoon pine nuts
2 ounces Parmigiano Reggiano

Slice beef tenderloin very thin and arrange on a shallow plate. Season with salt and pepper. Drizzle with olive oil and lemon juice and set aside.

Grill Portobello Mushroom on both sides and slice into small pieces.

In a saute pan, heat olive oil over low heat and add shallots (cut into small rings). Cook them until light brown.

To arrange: place sliced mushrooms on top of the meat, and sprinkle with the shallot rings, pine nuts and shaved parmigiano reggiano. Yield: 1 serving.


2 round eggplant
Salt and black pepper, to taste
4 vine-ripened tomatoes
8 large fresh basil leaves
1 pound Italian bread
1/4 cup extra virgin olive oil
4 ounces ricotta

Cut eggplant into rounds of a quarter inch thickness. Sprinkle each slice with salt and let stand for 20 minutes to remove bitterness from the eggplant.

Dice tomatoes and chop basil. Slice bread into 1-inch rounds and toast bread on the grill. Pat eggplant dry with paper towel and grill on both sides.

In a bowl, combine tomatoes and fresh basil, season with salt, pepper and olive oil. Place one sliced grilled eggplant on the grilled bread, spoon tomato/basil mixture on it and sprinkle with grated ricotta. Yield: 12 slices Bruschetta.

Agnello A Scottadito

6 ounces dried figs
1 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon fresh mint, minced
1 teaspoon garlic, minced
Salt and pepper, to taste
3 pieces of lamb chops

In a food processor or blender, combine figs, vinegar, olive oil, mint, garlic, salt and pepper until smooth.

Transfer to a bowl and place lamb chops in it to marinate for 5 to 10 minutes.

Grill lamb chops until favorite doneness and enjoy. Yield: 1 serving.


4 ounces linguine
2 tablespoon olive oil
1/2 teaspoon garlic, minced
8 pieces of fresh Manila clams
2 ounces langoustino or lobster meat
Salt and pepper, to taste
1/4 cup white wine
1/2 lemon for lemon juice
1 teaspoon Italian parsley, chopped

Cook pasta in boiling salted water until al dente.

Meanwhile, in a saute pan, heat olive oil with garlic. Add clams and Langoustino or lobster meat. Season with salt and pepper. Deglaze with white wine and lemon juice. Reduce to half of original.

Toss pasta in sauce, add parsley and serve. Yield: 1 serving.

No nutritional information available.

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