Tag Archives: Seattle Italian Restaurant

Seattle Restaurant Week Fall 2018

Seattle Restaurant Week Fall 2018

Join us for Seattle Restaurant Week at IL Bistro!

Please note when making reservations that Seattle Restaurant Week menus are not available Fridays, Saturdays or for Sunday brunch.

Make your online reservations today >


DINNER MENU

3 COURSES FOR $33

ANTIPASTI

Prosciutto E Mozz
Aged San Daniele Prosciutto, Bresaola, Fresh Mozzarella

Insalata Verde
Organic Baby Greens, Heirloom Tomato Wedge, Pecorino, Red Wine Vinaigrette

Cesaré
Romaine Hearts, IL Bistro Classic Dressing, Garlic Croutons, Shaved Parmigiano-Reggiano

Crostini Di Fichi E Caprini
Goat Cheese Crostini, Balsamic Roasted Mission Figs, Sage, Extra Virgin Olive Oil

ENTRATA

Conchiglia Piccanti
House Made Sea Shell Pasta, Vodka Cream Sauce, Calabrian Chili

Rigatoni Bolognese
House Made Rigatoni Pasta, Ground Veal & Lamb Ragu, Red Wine, Rosemary, Pecorino-Romano

Risotto Con Funghi Selvatici
Wild Mushrooms Risotto, Mascarpone, Parmigiano

Merluzzo Nero Con Stufato Di Fagioli
Seared Ling Cod, Tuscan Bean Stew, Sofrito

Filetto Arrosto Con Ragu Di Zucca
Fall Spice Roasted Bistro Beef Filet, Red Wine Glaze, Fall Squash Ragu

DOLCI

Tiramisu
Lady Fingers, Sweet Mascarpone, Madeira, Espresso & Cocoa

Panna Cotta
Vanilla Panna Cotta, Seasonal Fruit compote

Sorbetto
Choice of Raspberry or Lemon

Prosciutto: The Uncooked Italian Ham

Discovering Prosciutto

When you say “prosciutto”, that translates to “ham” in Italian. It’s made only from the hind legs or thigh of pigs and is aged during a dry-curing process. In the US, prosciutto is used to describe an uncooked, dry cured ham, which is called prosciutto crudo in Italian. It is a fatty cut of meat sliced thinly and has a buttery texture and will melt in the mouth. The prosciutto crudo is more popular (a gourmet favorite) than the cooked variety, prosciutto cotto.

Is it safe to eat prosciutto crudo? When the leg is cleaned, it is heavily salted and left for two months in a cool, controlled environment. The salting process removes leftover blood and moisture and makes an unfit environment for bacteria. After salting, the salt is washed from the meat and then left to dry age for up to 18 months. The entire prosciutto making process can take anywhere from nine months to two years. The quality of prosciutto is based entirely on the curing process. Its history dates back thousands of years ago in Parma, Italy. Today, it’s made under strict quality controls only in Parma, using specially bred pigs, sea salt, and of course, air and time.

How is prosciutto served? Usually served as appetizer, alone or wrapped around another food, as fresh or lightly cooked vegetables, like asparagus. The saltiness pairs well with sweet foods like melon or dates. Thinly sliced prosciutto is often served as a part of a meat board or tapas spread, and it’s also a topping for pizzas.

You don’t want to eat prosciutto on a regular basis, because it’s high in fat and sodium, but it does supply certain nutrients, as well. An ounce of the average commercially purchased prosciutto contains between 3 and 3.5 grams of fat, of which about 1 gram is saturated. That same amount also supplies 8 or 9 grams of protein, and from 10 to 25 milligrams of cholesterol. Despite the saturated fat and sodium content of prosciutto, you still get certain key nutrients, though in small amounts. An ounce of the average store-bought prosciutto supplies 2 percent of the iron you need each day. Prosciutto also supplies trace amounts of zinc, niacin and vitamin B-12.

Appetizing Your Way to an Italian Night in Seattle

Have your reservations tonight at IL Bistro, and dine on some of the best antipasti we can offer this side of Seattle. Enjoy our meats, especially our prosciutto, paired with some the best vino from Italy or an exquisite local wine from our cellar.

A Celebration of Cheeses from Tuscany

Tuscan Cheese: High Quality and History-Rich

Did you know that Italy is the third largest cheese producer in the European Union, behind France and Germany? Italy is one of the most productive cheese regions, with over 450 varieties.

Tuscany alone, small as it is, produces a plethora of local cheeses artisanally. Artisanal meaning made from scratch, by hand, minimal machinery, with local raw materials. Their cheesemakers put in some passion while respecting the history and identity of the cheese. It’s an arduous task making cheese and, hence, its hefty price.

Pecorino, the most popular cheese in Tuscany, is a hard cheese made from whole sheep’s milk between September and June. It can be eaten fresh when still soft and creamy, or it can be aged until firm but crumbly, nutty and sharp in flavour. Aged for at least 18 months, mature Pecorino can be grated over pasta sauce. There’s Pecorino with black truffles or walnuts inside, and wrapped in leaves during aging.

There are parts in Tuscany where Pecorino is produced with unpasteurised milk or where the oval-shaped maturing cheese is rubbed with olive oil, tomato paste or salt according to a local style and flavour. Pecorino is also served with honey or fruit conserves, a tradition during pre-Roman Etruscan period.

Another Tuscan cheese is Caprino, soft, creamy and made from goat’s milk. It is often rolled in herbs or ground pepper for extra flavour. It is produced in Maremma and the Mugello. Tuscan Stracchino, also known as crescenza is a soft, creamy cheese with a mild, slightly sweet flavour. It is made in the south west of Tuscany in Maremma also and is used in delicate egg dishes or with vegetables.

Another cheese produced in Maremma and in some areas of Massa Carrara and Pistoia is the Ricotta. It is high-quality fresh sheep cheese, low in fat and slightly sweet. It is a soft, fresh whey cheese made from ewe’s milk, used for many pasta fillings and desserts. Usually eaten fresh, it can also be found smoked or salted.

These cheeses are not the only ones Tuscany has to offer. There are more than 30 types of cheeses recognized as traditional Tuscan products.

Great Cheese Flavors in Seattle

Il Bistro in Seattle brings Tuscan cheeses to your dinner table whenever you dine with us. Find it in your pasta, insalata, and our Late Night Happy Hour.

Live Longer with Olive Oil in Seattle

Olive Oil: What Makes It Healthy

olive-oilFrom olives, the fruit of the olive tree, come the naturally extracted oil, which is olive oil. 24% is saturated fat and omega-6 and omega-3 fatty acids. 73% is oleic acid, a monounsaturated fat that is ultra healthy.

Oleic acid is by far the most widely distributed and abundant fatty acid in nature. Extra-virgin olive oil, the tastiest cooking oil, is the chief source of oleic acid.

Extra-virgin olive oil has beneficial fatty acids, contains modest amounts of Vitamins E and K, but more importantly, powerful and active antioxidants. Antioxidants fight inflammation and prevent oxidation of cholesterol in the blood, both of which are contributory to heart disease process.

We know that chronic inflammation is the road that leads to multiple adult disease states like, cardiovascular disease, metabolic syndrome, diabetes, Alzheimer’s, arthritis and even obesity.

The antioxidants in olive oil can reduce free radicals, believed to be one of the leading drivers of cancer.

How about the relationship between olive oil and the risk of stroke?

This has been extensively studied and has already been proved that those who consume olive oil have a much lower risk of developing stroke, the second biggest killer in developed countries. In fact, people of the Mediterranean who consume foods prepared in olive oil have a lower risk for heart disease, lower blood pressure, lower ‘bad cholesterol’, and lower premature deaths. Include also, lower risks for cancers.

Look at the other amazing wonders of olive oil – a couple of studies showed beneficial effects on brain function, though more studies on Alzheimer’s disease are needed. There are studies on its beneficial effects on blood sugar and insulin sensitivity, hence, reducing the risk of developing type 2 diabetes. Here’s another – olive oil and fish oil in one study significantly reduced joint pain, handgrip strength and morning stiffness in people with rheumatoid arthritis.

And finally, the bacterial H. Pylori, the one that causes stomach ulcers and stomach cancer, can be eliminated by olive oil in a percentage of people in a matter of weeks.

Living Healthy with Olive Oil

Just remember that a diet rich in olive oil tend to make you live healthy and live longer. Olive oil is a natural staple in Tuscan dishes. Have one with us at IL Bistro, your Seattle Italian restaurant.