La riviera restaurant

1 servings

Ingredients

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Directions

Chef Goffredo Fraccaro is an entertainer. His stage is his restaurant, La Riviera. As he bounces to and fro in his kitchen, his arms wave in explication of a funny anecdote or a reenactment of an experience. His timing is perfect, and the punch line always brings down the house. As the laughter fades, Chef Fraccaro grabs bits of this and that and transforms them in to Italian specialties of exquisite design and flavor. His timing remains perfect, and his creations do for the palate what his wit does for the soul.

Chef Fraccaro is an expert at transforming what is available and good into a savory feast. His training on ships taught him well --- there is nowhere to get missing ingredients once at sea. This is how his award-winning ravioli with crabmeat came about. He had some crabmeat that was perfect and wanted to showcase it to its fullest for a contest. Fraccaro remembered his mother's making ravioli out of whatever was on hand in Genovese home, so the seed was germinated for his most famous creation.

Chef Fraccaro's other dishes are delightful Italian specialties made from local ingredients, but always with an interesting twist to make them tantalizing to the palate. This, coupled with the Chef's making everything from pasta to sausage from scratch, makes La Riviera exceptional in a city full of outstanding restaurants.

Menu:

Crabmeat Ravioli

(Savory crabmeat filled pasta ravioli smothered in bechamel sauce.) Fried Calamari

(Lightly breaded, fried squid munchies.) Brociolone

(Stuffed tender veal covered with Italian tomato sauce.) Broccoli Italian Style

(Blanched broccoli florets sauteed in garlic and olive oil.) Custard Cups with Strega

(Delicious vanilla custard served with Strega liqueur.) Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans

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