As MENU’s first International Export Chef, Aldo Martinelli travels the world over educating customers and distributors on the unique ingredients his company manufactures. Inspired by his father’s culinary background, Aldo knew at the age of 3 that food was his passion. He studied professionally in Italy and then worked in both restaurant and hotel settings close to home. His interest in travel lead him abroad – first to Switzerland, and then North America.

Four years ago, he joined MENU as International Chef. With four languages under his belt and an eagerness to see the world, this was a perfect fit. He now brings creative suggestions to chefs all over the world on how to best use MENU’s ingredients, and ultimately save time and money. New to MENU? Why not start with two of their most popular products: Pomodorina (#91003) signature tomato sauce, and Cipoline All’Aceto Balsamico (#91009), baby onions in balsamic vinegar.

Chef Martinelli's Recipe:
Scallopine Artichoke and Mint


#91013 Carciofi Alla Griglia (Grilled Artichoke)
Lemon Juice
Veal scaloppine
Flour
Bread crumbs
Mint, fresh, julienne
Parsley, fresh, chopped
Salt

Preparation
Pound the scaloppine, dredge in flour and sauté in a frying pan with a little oil. Adjust the amount of salt and drizzle with lemon juice. Cook for 3 to 4 minutes. Place the cooked meat on a dish and keep warm.

In the same pan with remaining juices, heat 2 halves of the artichoke. In another pan, toast the bread crumbs with a little oil. Once half way toasted add the mint, parsley and salt.

Setting
Serve the scaloppine with the artichoke. Sprinkle with the mint bread crumbs.

© Copyright 2008 SCFF, LLC (trading as Swiss Chalet Fine Foods).