"I love bold flavors, and I try to bring out the best in seasonal ingredients,” says Chef Alessandro “Alex” Stratta who describes his cooking style as “approachable Italian comfort food”. The award winning chef comes from a long line of restaurateurs and is the fifth generation in his family to continue in their culinary footsteps.
With years of restaurant and hotel cooking experience under his belt, Chef Alex brings an innovative and inspired approach to his cooking. Always staying true to his Italian roots, Chef Alex has created zesty dishes like a Spicy Orecchiette with Sausage, Walnuts, and Broccolini. This fresh pasta is chock-full of flavor, but is easy to prepare and perfect for a weeknight meal.
On special occasions, impress your dinner guests with Chef Alex’s Seared Sea Scallops with Plum Fennel and Walnut Salad. With just a bit of advance prep you can have a beautiful chilled salad prepared before guests arrive. Finish the dish by quickly searing plump, fresh scallops and top it all off with a lovely side of Oven-Dried Tomatoes with Walnut Herb Topping.
Just as stone fruit and tomatoes are hitting their seasonal peak, Chef Alex offers a mouth-watering summer menu to highlight these delicious ingredients. Before you fire up the grill or start chopping your favorite herbs, be sure to bring along these sumptuous recipes from Chef Alex. And, don’t forget the walnuts—they pair perfectly with these summer dishes.
The amount of batter will yield at least eight crepes, so don’t worry if you have to make a “test” crepe or two to master the technique. Be sure to see chef Alex Stratta demonstrate how he makes this recipe on the Chef Menus at Home page.
This simple, flavorful pasta dish is a great way to feed a crowd!
The plum and fennel salad can be made well in advance of serving, but cook the scallops just at the last minute. If you wish a robust and pleasant counterpoint to the scallops and salad, place a dollop of Toasted Walnut and Fennel Chutney on each plate with the hot scallop and chilled salad.
This recipe is great for entertaining, and is devine garnished with Onion Walnut and Pancetta Topping.
A wonderful accompaniment or garnish to meat, fish or poultry. Long baking at a low temperature is the key to their flavor, and the tomatoes can be served hot, warm or cold.The walnut and garlic topping is easily mixed in a food processor.
This garnish will finish almost any protein with bold, savory flavors. It is a small addition to make a good meal, great. Chef Alex Stratta serves it over Roasted Chicken Breast with Walnuts, Dates, Olives which he serves over a bed of soft polenta.