Name: Restaurant Da Emma
Address: 777 Rue de la Commune Ouest, Montréal, Québec, H3C 2L8, Canada

Ricotta cheese and spinach raviolis with blue cheese sauce

Medaglioni al gorgonzola

Tonno alla griglia

Prosciutto e bufala

Maialino al forno

Fettuccine ai funghi porcini

Salmone alla griglia is a dish featuring grilled salmon fillets, typically marinated with olive oil, lemon juice, garlic, dill, salt, and black pepper. This Italian version emphasizes the fresh flavors of the marinade, which enhance the natural richness of the salmon. Here's how to make it at home.

Salmone alla griglia

Zuppa del giorno

Scalloppine alla Zingara

Ricotta cheese and spinach raviolis with tomato sauce

Medaglioni al pomodoro

Sirloin steak with green peppercorns sauce

Bistecca al pepe verde

Straccietti di pesce spada

Abbacchio al forno

Caprese di bufala

Carciofi

Spigola alla griglia

Burrata e prosciutto

Insalata alla romana

Mazzancolle gigante al vino

Burrata e pomodoro

Prosciutto e melone

Rughetta parmigiano

Carlo Pellegrino

Smoked salmon, arugula and onions with light lemon vinaigrette

Carpaccio di salmone

Medaglioni: Italian Gorgonzola Pasta Recipe

In a mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan cheese, egg, salt, and black pepper. Mix well until smooth.

Make the Filling

In another bowl, mix flour and salt. Make a well in the center, add eggs and olive oil. Gradually incorporate the flour until a dough forms. Knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Dough

Divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.

Roll out the Dough

Place small spoonfuls of the filling on one sheet of dough, leaving space between each. Place another sheet of dough on top and press down around the filling to seal. Cut into desired shapes.

Assemble Ravioli

Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for 3-5 minutes or until they float to the surface. Remove with a slotted spoon.

Cook the Ravioli

In a saucepan, melt butter over medium heat. Add heavy cream and bring to a simmer. Stir in crumbled Gorgonzola cheese and cook until melted and creamy. Season with salt and pepper.

Make the Sauce

Place the cooked ravioli on plates, drizzle with blue cheese sauce, and garnish with chopped parsley.

Serve

Ricotta cheese

Fresh spinach, chopped

Parmesan cheese, grated

Salt

Black pepper

All-purpose flour

Eggs

Olive oil

Butter

Heavy cream

Gorgonzola cheese, crumbled

Fresh parsley, chopped

In a bowl, mix olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper. Whisk together until well combined.

Prepare the Marinade

Place the tuna steaks in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Marinate the Tuna

Preheat the Grill

Remove the tuna from the marinade and place them on the grill. Cook for about 3-4 minutes on each side, or until they are cooked to your desired level of doneness.

Grill the Tuna

Remove the tuna from the grill and let it rest for a couple of minutes. Serve hot with additional lemon wedges and garnish with parsley.

Fresh tuna steaks

Lemon juice

Fresh parsley

Garlic cloves

Slice the buffalo mozzarella into thick rounds and lay them on a serving platter.

Prepare the Ingredients

Arrange the slices of prosciutto over the mozzarella, covering it evenly.

Layer the Prosciutto

Tuck fresh basil leaves between the layers of prosciutto and mozzarella for added flavor.

Add Basil

Drizzle the extra virgin olive oil and balsamic vinegar over the top of the dish.

Drizzle with Olive Oil and Balsamic Vinegar

Finish with a sprinkle of black pepper to taste.

Season

Serve immediately as an appetizer or a light meal.

Prosciutto

Buffalo Mozzarella

Fresh Basil Leaves

Extra Virgin Olive Oil

Balsamic Vinegar

Black Pepper

Clean the piglet thoroughly and pat dry with paper towels. Make sure all internal organs are removed.

Prepare the Piglet

In a bowl, mix minced garlic, chopped rosemary, chopped sage, olive oil, sea salt, and black pepper. Rub this mixture all over the piglet, including inside the cavity.

Seasoning

Stuff the cavity of the piglet with the lemon (cut in half) and pour the white wine inside.

Lemon and Wine

Preheat the Oven

Place the piglet on a roasting rack in a large roasting pan. Roast in the preheated oven for about 2.5 to 3 hours, basting every 30 minutes with the juices from the bottom of the pan.

Roasting

The piglet is done when the internal temperature reaches 160°F (70°C).

Check Temperature

Remove the piglet from the oven and let it rest for at least 20 minutes before carving.

Resting

Whole piglet (about 10-12 lbs)

Fresh rosemary

Fresh sage

Sea salt

Lemon

White wine

Soak the dried porcini mushrooms in warm water for about 20-30 minutes until softened. Drain, reserving the soaking liquid, and chop the mushrooms.

Prepare the Porcini

In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Cook the Fettuccine

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallot, sautéing until fragrant and translucent.

Sauté Aromatics

Add the chopped porcini mushrooms to the skillet and cook for about 5 minutes, allowing them to brown slightly.

Cook the Mushrooms

Pour in the heavy cream and reserved mushroom soaking liquid into the skillet. Stir and let it simmer for about 5-7 minutes until slightly thickened. Season with salt and pepper.

Add the cooked fettuccine to the skillet, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

Combine with Pasta

Remove from heat, stir in grated Parmesan cheese and chopped parsley. Serve warm, garnished with additional Parmesan and black pepper.

Fettuccine

Dried porcini mushrooms

Garlic cloves, minced

Shallot, finely chopped

Black pepper, freshly ground

In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped dill, salt, and black pepper.

Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate the Salmon

Remove the salmon from the marinade and place it skin-side down on the grill. Grill for about 6-8 minutes per side, or until the salmon flakes easily with a fork.

Grill the Salmon

Carefully remove the salmon from the grill and serve immediately with your choice of sides.

Salmon fillets

Garlic

Fresh dill

In a large pot, heat the olive oil over medium heat. Add chopped onions, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft.

Sauté Vegetables

Add minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant.

Add Garlic

Stir in diced potatoes and pour in the vegetable broth. Bring the mixture to a boil.

Add Potatoes and Broth

Reduce heat to low, add spinach, salt, black pepper, and Italian seasoning. Simmer for 20-30 minutes, or until potatoes are tender.

Simmer

Taste and adjust seasoning if needed. Serve hot with optional toppings of grated Parmesan cheese and fresh basil.

Carrots

Celery

Onion

Potatoes

Spinach

Vegetable Broth

Olive Oil

Italian Seasoning

Grated Parmesan Cheese

Fresh Basil

Season the veal cutlets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the veal and cook for about 3-4 minutes on each side until browned. Remove from skillet and set aside.

Prepare the Veal

In the same skillet, add the shallots and garlic. Sauté for 2 minutes until fragrant. Add the mushrooms and cook until they are soft, about 5 minutes.

Cook the Vegetables

Pour in the white wine and chicken broth into the skillet. Stir in the thyme and bring the mixture to a simmer. Let it cook for about 5 minutes.

Add the frozen peas to the sauce, then return the veal to the skillet. Simmer for an additional 5 minutes until everything is heated through and the sauce has thickened slightly.

Add Peas and Veal

Serve the veal topped with the mushroom and pea sauce. Garnish with grated Parmesan cheese and chopped parsley.

Veal cutlets

Mushrooms, sliced

Frozen peas

Shallots, finely chopped

Garlic, minced

Chicken broth

Thyme, fresh

Parsley, chopped, for garnish

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a rough dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

In a pan, sauté the fresh spinach in a little olive oil until wilted. Allow to cool, then mix with ricotta, Parmesan, nutmeg, salt, and pepper.

Prepare the Filling

Divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or rolling pin.

Roll Out the Dough

Place teaspoons of filling spaced evenly on one sheet of dough. Moisten around the filling with water, then place another sheet of dough on top. Press down to seal, then cut into individual ravioli.

Form the Ravioli

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add crushed tomatoes, basil, salt, and pepper. Simmer on low heat for about 20 minutes.

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Plate the cooked ravioli and spoon the tomato sauce over the top. Garnish with additional Parmesan and fresh basil if desired.

Serve the Dish

Fresh spinach

Nutmeg

Canned crushed tomatoes

Basil, fresh

Season the sirloin steaks with salt and black pepper on both sides.

Prepare the Steak

In a large skillet, heat the olive oil over medium-high heat. Add the steaks and sear for about 4-5 minutes on each side, or until they reach your desired doneness. Remove the steaks from the skillet and let them rest on a plate.

Sear the Steaks

In the same skillet, reduce the heat to medium. Add the butter and minced garlic cloves, cooking until fragrant. Then, add the green peppercorns and sauté for another minute.

Pour in the beef broth and bring to a simmer, scraping any brown bits from the bottom of the skillet. Let it simmer for about 5 minutes.

Add Liquids

Stir in the heavy cream and cook for an additional 2-3 minutes until the sauce thickens slightly. Adjust seasoning with salt and black pepper as needed.

Finish the Sauce

Slice the rested steaks and place them on plates. Spoon the green peppercorn sauce over the top and serve immediately.

Sirloin steak

Green peppercorns

Beef broth

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the swordfish steaks with salt and black pepper, then add them to the skillet. Sauté for about 4-5 minutes on each side or until cooked through and golden brown. Remove from the skillet and set aside.

Prepare the Swordfish

In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add the arugula and sauté until wilted, about 2-3 minutes.

Sauté the Garlic and Arugula

Return the cooked swordfish to the skillet with the arugula. Drizzle with lemon juice and toss gently to combine. Cook for an additional minute to heat through. Serve immediately.

Combine and Serve

Swordfish steak

Arugula

In a bowl, combine minced garlic, chopped rosemary, olive oil, juice and zest of the lemon, salt, and black pepper. Mix well to form a marinade.

Medaglioni Al Gorgonzola

Tonno Alla Griglia

Prosciutto E Bufala

Maialino Al Forno

Fettuccine Ai Funghi Porcini

Salmone Alla Griglia

Zuppa Del Giorno

Scalloppine Alla Zingara

Medaglioni Al Pomodoro

Bistecca Al Pepe Verde

Straccietti Di Pesce Spada

Abbacchio Al Forno

Caprese Di Bufala

Carciofi

Spigola Alla Griglia

Burrata E Prosciutto

Insalata Alla Romana

Mazzancolle Gigante Al Vino

Burrata E Pomodoro

Prosciutto E Melone

Rughetta Parmigiano

Carlo Pellegrino

Carpaccio Di Salmone