SCOTTSDALE, Ariz. -- BiCE Ristorante in North Scottsdale is hosting a special dinner New Year's Eve, and Executive Chef Rod Galera shared some recipes for the occasion.
The Citadel location is the latest chapter in a family-owned restaurant company that began in Milan, Italy, where Beatrice "Bice" Ruggeri opened her first restaurant, BICE's Kitchen, in 1926.
The BiCE name came to the United States in 1987, when the origial BiCE Ristorante opened in Manhattan. The company says it was frequented by the Rat Pack, Calvin Klein and Sharon Stalone.
BiCE has more than 30 locations around the world. There are also restaurants in Madrid, Buenos Aires, Montreal, Tokyo, Dubai and Johannesburg.
New Year's Eve Celebration Dinner
Tuesday, Dec. 31
5 p.m. seating is $59 per person
8 p.m. seating is $89 and includes champagne toast at midnight and jazz band entertainment
The four-course dinner is valued at more than $120 and is expected to sell out.
Spaghettini Con Capesante:
16 oz. spaghettini
12 pc. U-10 scallops
1/4 cup white Wine
1/4 cup extra virgin olive oil
4 tbsp. pesto (home-made)
Salt and pepper to taste
Optional sun-dried tomato
4 oz. basil
1 oz. pine nut
2 oz. parmesan cheese
3 pc. garlic clove
4 oz. extra virgin olive Oil
Toast pine nuts until golden brown. Add all ingredients, except extra virgin olive oil, in a food processor and blend. When fully blended, slowly incorporate the oil into the processor. Add extra virgin olive oil until consistency is like paste. More may be needed to submerge pesto.
Season the U-10 scallops with salt and pepper, and heat pan with extra virgin olive oil until just before smokey point. Sear both sides of Scallops and then deglaze or splash the pan with white wine. After the capellini pasta has been boiled, drained and tossed with extra virgin olive oil, add to scallop and white wine mix. After the pasta has been added, incorporate the pesto one tablespoon at a time (remember pesto is a delicate sauce that can easily be broken). If pasta seems to be broken add few drops of water.
9 oz. filet beef tenderloin (filet mignon)
5 pc. Idaho potato
1 cup heavy cream
2 oz. butter
1 tbsp. Pecorino Romano
1 tbsp. Gorgonzola cheese
2 cup dark veal stock
1/2 cup Barolo wine
Salt and pepper to taste
Preheat grill to med-high heat. Season the filet with salt, pepper and oil. For perfect grill marks angle the steak at "10 o'clock, and then 2 o'clock." Sear both sides of filet. Depending on the desired temperature, finish in oven for steaks medium well or well. Place filet in pan slightly under desired temperature and let sit for 5-10 minutes for perfection.
For the Barolo wine sauce, a demi-glace or dark veal stock will be needed. simply add 1/2 cup of Barolo wine to pan and reduce until almost gone. Add to same pan 2 cups of veal stock and let reduce until sauce thickens. Finish with an emulsion of butter. Optional to finish the filet in sauce for a beautiful glazed filet.
Starting with cold water and salt, peel potatoes, cut into small pieces and add to pot for about 20 minutes. While potatoes are boiling, add cream and butter to a separate pot and let reduce for 10 minutes. When potatoes are cooked put them through a ricer to get a smooth consistency. After potatoes are riced, add Pecorino, salt and pepper. Finish potatoes with the heavy cream reduction and mix very well.
BiCE Ristorante / Fine Dining Northern Italian Cuisine
8700 E. Pinnacle Peak Rd., Scottsdale
Northwest corner of Pinnacle Peak and Pima roads