SERVING: 2 - 4 PEOPLE                                                                    PREP TIME: 5 MIN
COOK TIME: 20 – 25 MINUTES
 
Ingredients:
4 Chicken Breasts
½ Cup Flour
3 Tbsp Olive Oil
4 Tbsp Butter
½ Small Sweet Onion Chopped
2-3 Cloves of Garlic finely chopped
2 Cups Sliced Cremini Mushrooms
1 Cup White Wine  
1 Cup Chicken Stock
Salt
Pepper
1 Tbsp Paprika
Fresh Parsley chopped
 
Directions:

1. Season the chicken breast with salt and pepper
2. Mix the paprika into the flour
3. Dredge the chicken into the flour mix and set aside.
4. In a large pan place 2 tbsp of olive oil over medium high heat.
5. Fry the chicken breasts for about 3-4 min per side until they are golden brown on each side.
6. Remove from the pan and set aside.
7. Add another tablespoon of olive oil and 2 tbsps. of butter to the pan.
8. Sauté the chopped onion for a couple of minutes on medium low heat. Add the garlic and continue to sauté for another minute.
9. Add the mushrooms and cook together for 2 minutes.
10. Deglaze the pan with the white wine and cook for another minute.
11. Carefully add the chicken back into the pan, moving the mushrooms out of the way so that the chicken is touching the surface of the pan.
12. Spoon the wine mushroom mix over the chicken and cover the pan with a lid and let cook for 5 minutes.
13. Add a tablespoon of flour into the chicken stock and add to the pan. Mix everything together and continue to baste the chicken breast for another 4-5 minutes or until cooked through. (depending on the size of the chicken).
14. Add the remaining butter to the pan and season with additional salt and pepper if needed.
15. Remove the chicken into a serving plate.
16. Add the chopped parsley to the mushroom wine sauce and mix until combined.
17. Spoon the sauce evenly over the chicken.

Buon Appetito!
 

SERVING: 2 – 4 PEOPLE                                                                   PREP TIME: 5 MIN
COOK TIME: 5 MIN                                                                            REFRIGERATE: 30 MIN

This fresh summer salad is a great side on its own but it is a true winner along side grilled chicken or a meaty fish like salmon or swordfish. 
​ 
Ingredients:
1-2 tbsp butter
4-5 medium peaches
1 tbsp extra-virgin olive oil
¼ squeezed lemon
3-5 chopped basil leaves
100 grams of feta cheese
Salt to taste
 
Directions:

1. Peel and cut peaches into ½” slices.
2. Melt butter in a grill pan at medium high heat.
3. Place the peaches carefully on the pan and grill for approx. 2.5 min per side or until the peaches start the caramelize and grill marks appear.  
4. Remove from the grill pan and place the peaches in a bowl.
5. Squeeze the lemon and drizzle with olive oil.
6. Crumble the feta and chopped basil.
7. Season with salt to taste.
8. Toss evenly and refrigerate for at least 30 min before serving.

 
Buon Appetito!

SERVING: 8 - 10  PEOPLE                                                                 PREP TIME: 20 MIN
REFRIDGERATE TIME: MIN 2 HOURS OR OVERNIGHT
 
Ingredients:
Crust
¼ Cup Melted Butter
2 Tbsp Brown Sugar
2 Cups of Graham Cracker Crumbs or Crushed Lady Finger Cookies
 
Filling
20 oz Cream Cheese (approx. 2.5 8 oz bricks)
¾ Cup Ricotta Cheese
½ Cup Powdered Sugar
1 Tbsp Vanilla Extract
¼ Cup Nutella
 
Garnish
4 Kinder Chocolate Bars
 
Directions:

1. In a 9-inch pie pan, pour the cookie crumbs, melted butter and sugar and stir to combine all the ingredients thoroughly.
2. Press the mixture firmly into the base and sides of the pan. Place in the fridge until ready to use.
3. In a stand mixer, or with a hand whisk, beat the cream cheese into the ricotta until smooth. Add the sugar and vanilla and stir well. Take care not to over beat the mixture or it will be too airy and may collapse.
4. Divide approx. 1/3 of the cheesecake mix in a separate bowl and add ¼ cup of Nutella. Mix together until smooth and creamy.
5. Pour the vanilla cheesecake mixture into the cooled crust.
6. Spoon the Nutella mixture in clumps on top of the vanilla, and using a knife swirl the Nutella in to the vanilla mixture to create a marble effect.
7. Grate 2 of the kinder bars on top of the cake and cut the remaining bars into cubes and place around the outside of the cake.
8. Chill for at least 2 hours or overnight.

 
Buon Appetito!
 

​SERVING: Approx. 3 DOZEN                                                               PREP TIME: 25 MIN
COOK TIME: 8 – 9 MIN
 
Ingredients:
2/3 Cup            Unsweetened Apple Sauce
½ Cup Honey
1 Egg
1 Tbsp Vanilla
½ Cup Whole Wheat Flour
½ Cup Coconut Flour
½ tsp Baking powder
½ tsp Baking soda
½ tsp Salt
½ tsp Cinnamon
1 ½ Cup Dry Oats
¾ Cup Dried Cranberries or Raisins
½ Cup Mini Semi-Sweet Chocolate Chip
 
Directions:

1. Preheat oven to 375° F.
2. Cream together apple sauce and honey. Add egg and vanilla and blend.
3. In a separate bowl, combine whole wheat and coconut flour, baking powder, salt, baking soda and cinnamon. Add to apple sauce mixture and mix together.
4. Add oats and cranberries or raisins and chocolate chips and stir just until oats are coated with cookie batter.
5. Let batter firm up slightly in the fridge for at least 15 min.
6. Spoon out heaping teaspoons of batter and roll into balls onto a greased or parchment-lined baking sheet. Flatten each cookie slightly with the palm of your hand and bake for 8 to 9 minutes, until cookies start to brown around the edges.  
7. Cookies will keep up to a week in an airtight container.

Buon Appetito!

YIELD: APPROX 2 DOZEN                                                                PREP TIME: 10 MIN
REFRIGERATION TIME: MIN 1 – 2 HOURS
 
Ingredients:
1 ¼ Cup Organic Natural Peanut Butter
¼ Cup Honey
1 Cup Dry Oatmeal
½ Cup Ground Flax Seeds
½ Wheat Germ or substitute Chocolate / Vanilla Protein Powder
½ Cup shredded unsweetened coconut
1 Tbsp Vanilla Extract
½ Cup Semi-Sweet Chocolate Chips
 
Note: Depending on the moisture content of the peanut butter you may need to add an additional ¼ cup of dry oatmeal or 1 tbsp of peanut butter.
 
Directions:

1. Place all ingredients into a bowl and mix together thoroughly with a spoon.
2. The mixture should be soft and slightly moist but not sticky to the touch. You can add additional oatmeal if the mix is too wet. If the mix is on the crumbly side add an additional 1 tbsp of peanut butter.
3. Scoop a tablespoon size of the mixture into the palm of your hand and roll it into a ball.
4. Place in a container and refrigerate for at least an hour for the protein balls to become firm.
5. Keep Refrigerated.

 
 

Orange Olive Oil Cake  
 
SERVING: 10 – 12  PEOPLE                                                              PREP TIME: 20 MIN
COOK TIME: 1 HOUR
 
Ingredients:
2 Small Seedless Oranges
1/3 Cup Extra Virgin Olive Oil
2 Cups All-purpose Flour
1 1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
Dash of Salt
4 Large Eggs
1 1/2 Cups Granulated Sugar
 
Garnish:
Powdered Sugar
1 Small Orange sliced ½ inch thick
1 ½ Cups Water
½ Cup Granulated Sugar
 
Directions:

1. Preheat the oven to 350 degrees F and lightly grease a 9 inch spring-form pan.
2. Zest oranges and set aside.
3. Cut off the peels from each orange and discard these pieces, and then cut the rest of the oranges (flesh and skin) into chunks.
4. Place them in a food processor and puree until blended but with some texture left.
5. Add the oil to the oranges and pulse until blended.
6. Sift together the flour, baking powder and soda and salt in a large bowl.
7. In a separate bowl beat the eggs until they are light and fluffy and then slowly add in the sugar.
8. Begin to add the egg mixture in three parts alternating with the orange mixture just stirring until combined. (Careful not to over mix and deflate the eggs. This will create a dense cake.)
9. Pour the cake batter into your prepared pan and bake for 50 to 60 minutes or just until a cake tester comes out clean.
10. Let cake cool.

Garnish:

1. In a medium skillet, combine the water and sugar and bring to a boil
2. Add the orange slices and cook over moderate heat, turning occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes
3. Reduce heat to low and continue cooking until the syrup thickens, about 10 min
4. Transfer the slices to a rack to cool
5. Reserve syrup.
6. Place 3-4 candied orange slices on cooled cake
7. Sprinkle with powdered sugar and drizzle the stop with the reserved syrup (optional)

 
Buon Appetito!
 
 
t.

​SERVING: 4 – 6 PEOPLE                                                                   PREP TIME: 10 MIN
COOK TIME: 1 HOUR
 
Ingredients:
2 – 3 Tablespoons Olive Oil
1 Large Sweet Onion, Peeled and Finely Chopped
4 Garlic Cloves, Minced
2 Large Carrots Peeled a Finely Chopped
2 Stalks Celery, Finely Chopped
4 Cups Chicken Stock
Salt and Pepper to taste
1 Tsp Dried Oregano
1/4 Cup Chopped Fresh Parsley
6 Cups Cooked Chickpeas or 3 (14 Ounce) Cans
1 (14 ounce) Can Diced Tomatoes
 
Directions:

1. In a heavy stockpot, heat the olive oil and then cook the onions, carrots, garlic, and celery until tender, about 15 minutes.
2. Add the chickpeas, chicken stock, diced tomatoes and oregano and bring to a boil.
3. Reduce the heat to low and cook for and additional 30 minutes.
4. Use a hand blender and puree about half the soup in the pot leaving half for texture. Add the finely chopped parsley and stir to combine.
5. Serve the soup with a drizzle of extra virgin olive oil and a sprinkling of cracked black pepper.

​
Buon Appetito!
 

​SERVING: 4 – 6 PEOPLE                                                                   PREP TIME: 10 MIN
COOK TIME: 1 HOUR
 
Ingredients:
3 - 4 tbsp extra-virgin olive oil
1 medium sweet onion chopped
2 cloves garlic minced
1 large head cauliflower cut into florets
4 large carrots peeled and sliced
1 large Macintosh apple diced
2 tsp sea salt
1/2 tsp ground white pepper
4 cups chicken broth
1 cup grated Parmigiano Reggiano
 
Directions:

1. Pre-heat oven to 350 F.
2. Place the chopped cauliflower, carrots and garlic in a roasting pan. Season with salt and drizzle and toss with olive oil. Place in the oven and cook for 30 min or until golden and tender when pierced with a fork.
3. Heat the olive oil in a large stock pot set over medium heat. Add the onion and cook until caramelized, about 3 min.
4. Add the diced apple and cook until slightly softened and fragrant, about 10 minutes.
5. Add the carrots, cauliflower florets and roasted garlic to the pot and cook together for another 5 minutes.
6. Add the broth and bring to a simmer. Cook for an additional 20 minutes.
7. Reduce to a fine puree with the help of a stick blender or ladle the soup into a blender; process until smooth and creamy and return to stock pot.
8. Add the Parmigiano and stir well.
9. Add additional salt and pepper to taste.
10. Serve with an extra drizzle of olive oil and garnish with some fresh parsley (optional)

 
Buon Appetito!
 

YIELD: 1 – 9 INCH SPRINGFORM CAKE PAN                                              PREP TIME: 10 MIN
COOK TIME: 1 HOUR
 
Ingredients:
½ Cup Olive Oil
2 Eggs
1 Cup Sugar
2 tsp finely grated lemon zest
1 tbsp Vanilla Extract
1 ½ Cups All purpose flour
1 tsp Cinnamon 
1 tsp Baking Powder
¼ tsp Baking Soda
¼ tsp Salt
1 ½ Cups of Chopped Peached (approx. 3-4 peaches)
 
Topping
1 Peach Thinly Sliced
¼ Cup Brown Sugar
1 tbsp Lemon Juice
 
Directions:

1. Pre-heat oven to 350 F. Grease a 9-inch springform cake pan.
2. Wisk the oil, eggs, sugar, zest and vanilla together in a large bowl.
3. In a separate bowl, sift the flour, baking powder, baking soda, cinnamon, and salt.
4. Add the peaches into the flour and coat.
5. At the flour blend to the wet mixture and stir together until blended.
6. Scape batter into the cake pan.
7. In a separate bowl combine the sliced peaches, brown sugar and lemon juice.
8. Places the peach slices decoratively on top of the cake batter.
9. Bake for 50 – 60 minutes, until a tester comes out clean.
10. Let cool before removing cake from the pan.

 
Buon Appetito!
 

I grew up in Vaughan and for as long as I can remember I always recalled seeing a small, unassuming restaurant at Islington and Hwy 7. For years I had told myself that I needed to go eat there. I figured that they must be doing something right to stay open for over 25 years. About a year ago, I was invited for lunch at this long-standing Woodbridge establishment and needless to say, it is now one of my favorite restaurants to frequent in Vaughan.

​I consider myself a foodie. I am not stuck on a particular type of food or cuisine, however, I have been very picky over the years on freshness, quality, creativity and the service I receive during a visit to a restaurant. It is for these reasons that Cavallino Wine Bar has become of my favorite restaurants.
 
That being said, this was not always the case with this restaurant. It had become known as old school and uninspiring and with all the new and inventive restaurants popping up in the Vaughan area, Cavallino was slowly forgotten. This is not the case anymore. About 5 years ago, Cavallino gained new owners, a new chef and a new outlook on life. Today this small, rustic Italian restaurant is serving up a fresh and creative menu of authentic Italian cuisine. 

​Executive Chef Emiliano, is from Priverno, Lazio and comes with a wealth of culinary knowledge from his formal  culinary training and his travels throughout Europe. He created a new classic menu, accompanied by a rotating seasonal menu; all inspired by his travels, experiences and of course his Nonna. For Chef Emiliano, his food is a canvas and he is the artist assembling them into a masterpiece of flavours and textures to tickle any palette.  Chef Emiliano and his team pride themselves on making everything from scratch, including fresh pasta, bread, various spreads and desserts. Taste the difference of what it means to eat food that is fresh and homemade. 

Cavallino Wine Bar
8077 Islington Ave,
Woodbridge, ON L4L 7X7
(905) 850-3629
http://cavallinowinebar.com