Restaurant Review: Bellini's Italian Restaurant

 

Bellini's Italian Restaurant

115 West Main Street

Lexington, Ky 40509

Phone: 859-388-9583

(Today I'm bringing you a guest post, written by my dear friend and fellow foodie, Amy Stone.  Bellini's Italian Restaurant is located in downtown Lexington in a historic building dating back to 1869.  The building housing Bellini's is truly one of a kind, the only Italianette style architecture in the area.  Bellini's celebrates local and and seasonal offerings and is committed to supporting the region's farmers and farms.)

 

It’s been a long time since I’ve eaten a meal in Lexington that actually surprised me, but my belated Valentine meal at Bellini’s Saturday night did just that. 

This was far from our first trip to Bellini’s - my husband has been enjoying their fine bolognaise sauce for many years. The truth is, Bellini’s is the only restaurant in Lexington where I will willingly pay for Italian food. Having grown up in northeastern Ohio, as a child I was taught to make meatballs and red sauce from my neighbor and her mother in law. I confess since then I’ve found precious little to tempt me outside of what I was taught to make in that cramped little kitchen with Grandma Lavorini. I can still see her in her black shift making bread and showing me how to shape the rolls with gestures and head nods. (She never learned to speak English and in all the years I knew her I never heard her utter a single word.)

When we were seated in the Bellini’s dining room Saturday night our excellent server Quinn informed us that the appetizer special that evening was a Gnocchi Caprese. A well made gnocchi is a gift from the gods and the truth is, I’ve had precious few truly great ones. Good gnocchi should be light fluffy pillows of goodness, but if handled poorly, can end up as sticky wet globs of starch which quite simply, make me sad. Quinn was quick to recommend the gnocchi and I am so glad that we trusted him. What we were served was something I have never encountered in my life – a stuffed gnocchi! I know, I know - I’d never heard of stuffing gnocchi either. Turns out it can be done and the  Lexington Pasta Company has one of only three machines in the entire United States that can stuff gnocchi. Our little town is thus blessed and I had no idea! 

Gnocchi Caprese

 

 

 

 

Chef Craig Devillers flavors the potatoes with tomato which gives the gnocchi a lovely orange color and light tomato flavor. Lexington Pasta Company then forms the gnocchi and stuffs them with a mozzarella filling. The gnocchi are then lightly fried. Yes you read that right - surprise number two, fried gnocchi! Sounds like blasphemy I realize, but they were not the least bit greasy and the light crunch of the crust was in perfect contrast to the soft dumpling center. They were then served with a richly flavorful tomato confit, fresh basil and an onion balsamic reduction that was, quite frankly, ridiculously good. If they ever bottle it I will be the first one in line to buy it!

The rest of our meal was equally outstanding. Mr. Stone once again enjoyed the delicious Penne Bolognaise. I was treated to a succulent Lobster Ravioli in a red pepper cream sauce. What made these ravioli so outstanding was not just the quality of the pasta – thank you again Lexington Pasta Company – but the fact that there was a crazy amount of lobster in the filling. This wasn’t just a few flakes and some ricotta my friends, there were full on chunks of lobster in that ravioli and the flavor was delicate and light for what was in fact, a very rich dish. 

Here’s the thing about good Italian food, it’s not ‘chef-y’. Its’ beauty lies in the simplicity of good quality ingredients, skillfully combined to produce richly layered flavors. That was what struck me so much about the Gnocchi Caprese, it was innovative but not overdone and was truly a pleasure. So much so that it has instigated the writing of this, my very first dining review. Bellini’s is a local Lexington treasure. We had outstanding service (thank you young Quinn!) and Chef Craig took the time to come out personally to talk with us and discuss his amazing food. If you haven’t been to Bellini’s recently it’s time for a trip back in to sample the amazing quality of the dishes coming out of their kitchen. Chef Craig – Bravo Sir! Thanks for a surprising and delicious meal. And a big thank you to Kim Tracy who has allowed me to hijack her blog for this review. I appreciate your indulgence my friend!

A big thanks to my friend Amy for writing this review.  I know my readers will enjoy learning about the innovative stuffed gnocchi, the delicious food, and what sounds to be a wonderful restaurant with exemplary customer service. I hope to dine there as soon as possible!

Shrimp with Garlic and Chiles

For months now my husband and I have been wracking our brains trying to think of the perfect way to celebrate our upcoming ten year wedding anniversary.  With the kids?  Without the kids?  Somewhere close or somewhere far away?  We tossed around the idea of taking a cruise departing from New Orleans (somewhere I've been dying to go).  However, as we watched the crisis on the Triumph unfold over the week we decided the idea of a cruise was definitely out!  Finally we decided on an all-inclusive adults only beach resort in Cabo San Lucas and I literally cannot wait!

To celebrate I made this very spicy shrimp with garlic and chiles.  After all, nothing says celebration like shrimp and pasta.  Let's just say it was a good thing I chose to serve this shrimp over pasta because it was HOT, and I don't mean temperature hot.  I'm talking spicy hot.  If you're into spicy food then this is a good dish for you.  The shrimp are tossed in cayenne and then stir-fried in a wok with a diced hot chile and lots of garlic.  It was just the right amount of heat for my husband but almost on the border of being a little too spicy for me.  It was definitely delicious, but next time I'd probably dial back on the cayenne and/or remove the seeds from the chiles.

Shrimp with Garlic and Chiles

Adapted from Quick & Easy Indian Cooking 

by Madhur Jaffrey

Serves 6-8 as an appetizer or

2-4 as a main dish

 1 pound medium shrimp, peeled, deveined, and washed, then patted dry

1/4 teaspoon dry turmeric (optional)*

1/4 teaspoon cayenne pepper

2 tablespoons vegetable oil

1/2 teaspoon dry mustard

1 teaspoon salt

5 cloves garlic, peeled and finely chopped

1 fresh, hot green and/or red chile, finely chopped (do no remove seeds)

1/2 cup chicken broth/stock

2 teaspoons finely chopped fresh cilantro 

*Note: My family doesn't care for turmeric so I always leave it out.

Put the shrimp in a bowl.  Sprinkle the turmeric (if using), cayenne, dry mustard, and salt over the shrimp and gently mix together. Set aside. 

Put the oil in a wok or large frying pan and set over medium-low heat. Add the garlic and stir until the garlic has turned golden.  Add in the red or green chile.  Stir once or twice.  Put in the shrimp.  Stir and fry them over high heat just until they turn opaque.  This will take 2 to 3 minutes. Deglaze the pan by adding in the 1/2 cup of chicken stock or broth.  Sprinkle with the cilantro, then toss and serve.  The shrimp would be delicious served all on their own as an appetizer, but we enjoyed ours over some buttered pasta.

Theme: Show Your Love!

Quick and Easy Chicken Etouffee

Because I'm slightly obsessed with The Big Easy, and because Mardi Gras is just around the corner, I made Chicken Etouffee.  Normally Mardi Gras is all about indulgence, but we've recently committed to a new healthy living plan, so I wanted to make something that felt indulgent but was still healthy.  This recipe is one of my new best friends.  It meets all the criteria for a busy cook who wants to celebrate a special day by making something quick, delicious, and healthy that doesn't break the bank. 

You can put this dish together in under 30 minutes. The best news is that it makes a really big pot! Clean up is easy too.  One pan for the rice.  One pan for the etouffee.  The etouffee starts with a little butter in the pan, a quick saute of cubed chicken, a quick saute of the holy trinity (celery, onions, bell pepper), add in some tomato paste, flour, and seasoning, and then it's time for the chicken stock.  Once the stock comes to a low boil it's time to add the chicken back in and then you're ready to serve over rice and celebrate!

Chicken Etouffee

Stirring the Pot Original

Serves 4-6

1 pound boneless, skinless chicken breasts

4 tablespoons butter

1/2 cup chopped celery 

1/2 cup chopped red bell pepper

1/2 cup chopped onion

1/4 cup all purpose flour

2 tablespoons tomato paste

4 tablespoons Cajun seasoning, divided 

3-4 cups chicken stock, depending on how thick you want it

Optional/For Garnish: Sliced green onions, hot sauce and/or splash of Worcestershire sauce

For Serving:  Cooked rice (*see recipe below)

Cut chicken into one inch chunks and toss with 2 tablespoons of Cajun seasoning.  

Melt butter in a heavy bottomed saucepan, or Dutch oven, over medium high heat.  Add chicken and saute for 3-4 minutes, until the chicken becomes golden.  Remove the chicken from the pan and set aside on a plate or in a bowl (it will finish cooking in the sauce later).

Over medium heat add onions, celery, and red pepper to the heavy bottomed saucepan and saute for 3-4 minutes.  Add tomato paste and stir to distribute.  Add flour and 2 tablespoons of Cajun seasoning and cook for at least two minutes, stirring constantly (you want this mixture to be pretty dark in color).

Now you are ready to add in the chicken stock.  You'll want to add in the chicken stock a little at a time, whisking the entire time to incorporate everything.  I like to do this over medium-low heat.  Once the mixture comes to a simmer/slight boil you will be able to see how thick your gravy is.  This is when you can adjust the thickness of the gravy to your liking.  Three cups of chicken stock makes a really nice thick gravy.  However, if you like your gravy a little on the thin side, then 4 cups of chicken stock will probably work well for you.  

At this time you can add the chicken, and all of the accumulated juices, back into the pan and cook over medium low heat.  You'll only want to cook the chicken for a short time, just so that it's cooked through (most likely about 5 minutes)!! Once the chicken is cooked through, taste the dish and check for seasoning.  You might need a little more Cajun seasoning.  Hot sauce and Worcestershire sauce can also be great additions.  Once you've got the seasoning just right go ahead and serve over rice (I've included a recipe below) and garnish with sliced green onions.  Enjoy!

Plain Rice

Adapted from Quick & Easy Indian Cooking

by Madhur Jaffrey

Serves 4-6

2 cups long grain white rice

1 teaspoon salt

2-3/4 cups water

Put the rice in a bowl and wash well in several changes of water.  Drain thoroughly.  In a heavy bottomed saucepan, combine the rice, salt, water.  Bring to a boil.  Cover tightly, turn the heat to very, very low, and cook for 25 minutes.  Take off heat and let rest for 10 minutes.  Fluff with a fork.

One cup of chicken etouffee is 221 calories, per my calculations.  One cup of chicken etouffee served over one cup of plain white rice is about 463, per my calculations.

Theme: Potluck

Stir-Fried Green Beans with Pork and Garlic

Garlic really earns it's place in the title of this recipe.  There happens to be 15 big cloves of garlic in this recipe, an entire head and a half of garlic. Nevertheless, it isn't overwhelming at all.  The garlic is definitely there, but not in an obnoxious way.

This dish really won me over.  Juicy succulent chunks of pork with the fresh pop of green beans all tossed together in a garlic and soy sauce.  Heavenly all on it's own.  Perfect with a side of rice.

Stir-Fried Green Beans with Pork and Garlic

Adapted from Step-by-Step Cooking

by Madhur Jaffrey

Serves 4

1-1/4 pounds green beans, washed and trimmed and cut into 1/2 inch pieces

15 large cloves of garlic, minced

2 tablespoons vegetable oil

10 ounces ground pork

1/2 teaspoon paprika

1 teaspoon brown sugar

3 tablespoons soy sauce (or fish sauce)
1 teaspoon red pepper flakes

1-1/4 cups water

1 teaspoon cornstarch

1 tablespoon sesame seeds, for garnish

In a small bowl, combine the soy sauce, paprika, brown sugar, cornstarch, and red pepper flakes.  Mix well and set aside.

In a wok, or large skillet, add 2 tablespoons of vegetable oil and stir-fry garlic over medium heat until it turns golden, then add in pork.  Stir fry the pork, breaking up any lumps, until the pork is cooked through and rather caramelized. Add in about half of the soy sauce mixture and mix the sauce mixture into the pork until the pork mixture darkens.  Remove pork and garlic from wok and set aside on a plate or bowl.

Add the green beans, 1-1/4 cups water, and the rest of the soy sauce mixture into the wok and cook on medium-high heat for 8 to 10 minutes until the beans are tender and most of the water has been absorbed.  Add the pork and garlic back into the wok and toss about until the pork is warmed through and everything is incorporated. Sprinkle with sesame seeds and red pepper flakes, if you wish, and serve.  This would be great served over rice, but is also tasty on it's own.

Theme: Give Me Comfort

Caramelized Apples with Pistachio Cream

Warm spicy apples swimming in a lightly spiced whipped cream topped with pistachios.  Very reminiscent of apple pie, but without the crust.  This is the kind of dessert that feels like a great big hug. A perfect treat to indulge in when the weather outside is too cold for comfort.

There are no rules when it comes to this recipe. I used Golden Delicious apples, but feel free to pick your favorite tart, firm apple.  No pistachios on hand?  You could easily sub any type of nut.  Personally, I think walnuts would be fantastic.  Feel free to adjust the spices to your liking, using more or less.  You really can't mess this up. If you want a healthier dessert go ahead and sub yogurt for the whipped cream.  I'm sure it would be equally delicious.

Caramelized Cardamom Apples with Pistachio Cream

Adapted from Quick & Easy Indian Cooking

by Madhur Jaffrey

Serves 4

For the Cream:

1 cup heavy whipping cream

2-3 tablespoons sugar

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

For the Apples:

 6 tablespoons butter

4 medium-sized tart/firm apples

1/2 cup brown sugar

pinch of salt

1/2 teaspoon finely ground cardamom

1/2 teaspoon ground cinnamon

For Garnish:

2 tablespoons chopped pistachios

In a medium-sized bowl, whip the cream and sugar until you see soft peaks.  Add in the spices and stir.  Place bowl back in refrigerator to chill.

Melt the butter over low heat in a large, nonstick frying pan.  Take the pan off the heat.  Peel, core, and slice the apples thinly dropping the slices into the melted butter as you cut them.  Fold them into the butter as you go so that they do not discolor.  Add the sugar, cardamom, cinnamon, and pinch of salt.  Cook on low heat for 2 to 3 minutes, then turn the heat to medium and cook for 8-10 minutes, stirring very gently now and then, until the apples are tender and have caramelized lightly. 

Serve on individual plates with a dollop of the cream on top of the apples.  Sprinkle with the chopped pistachios and serve.

Theme: Sweet Endings

Thai Chicken with Chiles and Garlic

This is a dish for those of you who are big on flavor.  Lots of garlic and spicy hot chiles really amp up the flavor in this simple ground chicken dish.

This recipe was a HUGE hit the first time it debuted in my kitchen.  Since then it's been requested and made a handful of times.  This recipe scores big points in the taste category, but it is also quite healthy, really economical, and fairly quick and easy.  Great for a weeknight meal.

Sometimes I like to wrap the chicken in lettuce and serve it as a lettuce wrap.  Other times, I serve the chicken over rice.  We love it either way.

 Thai Chicken with Chiles and Garlic

Inspired by Madhur Jaffrey's Step by Step Cooking

Serves 4

5 garlic cloves, minced

3 shallots, minced

1 inch cube of fresh ginger, peeled and minced

4 tablespoons vegetable oil, for stir frying

4 fresh hot chiles (red or green), cut into rings

1 pound of ground chicken

1/2 cup chopped thai basil (or regular basil)

6 teaspoons soy sauce

1-1/2 teaspoons dark brown sugar

Optional:  rice, for serving and/or

big leaves of lettuce, for wrapping the chicken

Note: I used 4 jalapenos (both red and green)  I also used regular basil in place of thai basil.  Fish sauce can be substituted in place of the soy sauce, if you wish.

In a small bowl combine the soy sauce and brown sugar.

In a wok over medium-low heat, stir fry the garlic and shallots, frying for about 2 minutes, or until the shallots are golden brown.  Add the chiles and ginger and give a few vigorous stirs.

Increase the heat to high and stir in the chopped basil.  Add the ground chicken and fry for about 3 minutes, stirring to break up the meat as you go.  The chicken should turn white all the way through.  Stir in the soy sauce and sugar mixture.  When everything is combined transfer to a serving dish.  Serve over rice or in lettuce as a lettuce wrap.  Garnish with more basil, if desired.

Theme: Potluck!

Light and Healthy Chicken, Broccoli, and Pasta Casserole

I've spent a lot of time in the kitchen lately, but sadly I have very little to show for it.  You know who I'm blaming?  The sun!  It just refuses to shine.  Rainy gloomy days.  Cloud coverage galore.  Can you believe the sun starts to set at 3:30 in the afternoon?  The nerve! Any pictures taken after 3:30 have shadows and the lighting is just terrible. Since normal people eat dinner after 3:30 you can understand how trying to get a picture of your dinner becomes an obstacle. 

I was tired of being thwarted by the sun, so today I started making dinner at noon and by 1:00 I was taking pictures.  Problem solved.  I'm so glad I was able to snap a decent picture of this casserole because it definitely deserves to be shared.

This is a light and healthy casserole but you would never know it.  It tastes very decadent and it's super creamy.  Pasta, shredded chicken, and broccoli tossed in a creamy garlicky cheese sauce with a crispy bread crumb topping.  It's delicious and totally family friendly.  My husband, who absolutely can't stand broccoli, ate two servings.  In fact the whole family wiped this casserole out.  There were no leftovers.

This is a great recipe to add to your light and healthy collection.  I think next time I'll make a double batch because this actually reheated very well and I would really love to have some leftovers.  

Chicken, Broccoli, and Pasta Casserole

Adapted from Skinnytaste

Serves 6, or less, depending

6 oz Ronzoni Smart Taste Pasta

2 tsp oil

4 cloves garlic, sliced thin

12 oz fresh broccoli florets, chopped

1 tbsp butter

1 medium shallot, minced

3 tbsp all purpose flour

1-3/4 cups fat free chicken broth

1 cup 1% milk

12 oz cooked shredded chicken breast

4 oz shredded reduced fat sharp cheddar

cooking spray

3 tbsp shredded parmesan cheese

2 tbsp seasoned breadcrumbs

Note: I used the breast meat from a rotissiere chicken  for this dish.   I also used 2% milk since that's what I had on hand

Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
 

Heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute. Add the broccoli and a little salt, saute and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.

 Preheat the oven to 375°. Lightly spray a 9 x 12 casserole dish with cooking spray.

In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.

 Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes). Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts. Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.

Pour into a casserole dish and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn).

 

 

Servings: 6 • Serving Size: 1/6th • Old Points: 6 pts • Points+: 8 pts
Calories: 313 • Fat: 9.9 g • Protein: 27.2 g • Carb: 31.2 g • Fiber: 4.4 g • Sugar: 2.6 g
Sodium: 256.7 mg (without salt)