FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Arlington, Virginia, Domaso Trattoria Moderna, Chef Massimo De Francesca

May 1, 2009
2009 / May 2009

Bon VivantToronto native Massimo De Francesca grew up with a firm appreciation of his Italian heritage. His parents, immigrants from southern Italy, took pride in teaching their children how to prepare the culinary delights of their homeland.

A graduate of the George Brown College Culinary Arts School in Toronto, De Francesca honed his skills on the Adriatic Coast, where he trained with Michelin star Chef Vincenzo Cammerucci at Ristorante Lido Lido in the port town of Cesenatico. He returned to Toronto in 1999 where he was fortunate to work under the tutelage of world-class French chef Jean Pierre Challet before leaving again, this time for warmer climes in the sunny Cayman Islands.

These days De Francesca is the executive chef at Hotel Palomar’s Domaso Trattoria Moderna in Arlington, Va., where patrons savor cuisine that marries his Italian heritage with the flavors of his global experience in a setting that offers a spectacular view of the Georgetown skyline.


Spaghetti carbonara Serves 4

12 ounces spaghetti, fresh or dry
5 ounces Virginia ham, sliced into 1/4-inch matchsticks
2 cloves garlic, peeled and finely chopped
2 small shallots, peeled and finely chopped
1 tablespoon black peppercorns, coarsely ground
4 egg yolks
8 ounces heavy cream
4 ounces Parmigiano cheese, finely grated
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 ounces dry white wine (Pinot Grigio or Chardonnay)
4 quail yolks (optional)
Salt, to taste

In a medium pot, bring 5 quarts of salted water to a boil.

Combine egg yolks and half the heavy cream (reserve the other half) in a mixing bowl. Mix until smooth with whisk.

In sauté pan, sauté shallots, garlic, peppercorns and ham in olive oil and butter for 5 minutes on medium heat. Do not brown. Add wine and simmer until dry. Add the reserved cream to the shallot mixture and bring to simmer. Reduce by half.

Submerge the spaghetti in the boiling water and stir for a few minutes to ensure the pasta does not stick. Cook to desired doneness, 9 to 11 minutes. When cooked to preference, drain the spaghetti while reserving some of the pasta water. Add the reserved pasta water to the sauté pan. Return to medium heat and bring back to a simmer. Remove sauté pan from heat and stir in egg yolk mixture and grated cheese. Stir rapidly until egg yolks and cream cook and become thick. Adjust thickness with reserved pasta water.

PRESENTATION: Serve in warmed pasta bowls or on a warm platter. Garnish with freshly grated Parmigiano cheese. For added richness, top each serving with a quail yolk (optional). Season with fresh ground pepper.


Scallops carpaccio Serves 1

For the vinaigrette:

¼ teaspoon Dijon mustard
Juice of ¼ lemon
½ ounce extra virgin olive oil
1 pinch pink peppercorns, crushed

Combine the mustard and lemon juice in a small bowl. Mix until smooth. Slowly add the olive oil, whisking at a steady pace until it is incorporated. Add crushed peppercorns. Set aside.

1½ dry scallops
¼ ounce pancetta, cut into small cubes
1 pinch sea salt
1 pinch fennel pollen
½ radish, julienned
Micro celery, for garnish

Place the pancetta cubes in small pan over medium heat to slowly render the fat. Continue cooking until the pancetta is crispy. Set aside. Cutting across the grain, slice the scallops paper thin and layer pieces onto a plate. Sprinkle scallops with sea salt, fennel pollen, radish slices and crispy pancetta. Drizzle with vinaigrette and garnish with micro celery or micro greens.

Domaso Trattoria Moderna
Hotel Palomar
1121 N. 19th St.
Arlington, VA 22209
tel 703 351 1211
www.hotelpalomar-arlington.com

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Daily
Feb 22, 2020

Château Elan Winery & Resort Opens in Braselton, North Georgia Foothills

Château Élan Winery & Resort reopened in Braselton, Georgia, following a $25 million comprehensive renovation. The first major refurbishment since the resort’s inception in the mid-1980s pays homage to the estate's 16th-century charm, while taking the property into the future. Now, the resort offers 251 brand-new guestrooms and 24 suites, four new food and beverage venues, an immersive spa, pool terrace and new lobby. The winery likewise received a facelift.

Earn and Redeem with oneworld

oneworld is an alliance of 13 world-leading airlines committed to providing the highest level of service and connecting you to more than 1,100 destinations around the world.

Feature
Feb 21, 2020

United Airlines Makes it Easier to Upgrade to Business Class with PlusPoints Program

Scoring a free upgrade on a flight is a dream come true for any traveler, but getting to an upgrade can be an arduous journey, often requiring dozens of flights racking up miles or partaking in bidding wars to nab open business-class seats.

Goway Offers Travelers Journey of a Lifetime

Since 1970, Goway Travel has been committed to providing customized travel experiences for world travelers. Few things are better evidence of this commitment than being awarded the 2019 Trazees award for Favorite Tour Operator. Goway Travel heartily thanks the readers of Trazee Travel for this honor and for their confidence in Goway’s work in creating travel memories that’ll last a lifetime.

Feature
Feb 21, 2020

New Boeing CEO David Calhoun to Prioritize 737 MAX’s Return to the Skies

Boeing’s new CEO will prioritize bringing the company’s troubled 737 MAX to service for 2020.

eFlyer Deals
Feb 20, 2020

Island Escape at Amanpulo Resort in the Philippines

Travel to the Philippines for an exclusive island getaway worthy of the title of true luxury.

A Lighter Footprint

United Airlines’ environmentally friendly efforts lessen the impact on local U.S. communities.

eFlyer Deals
Feb 20, 2020

Golf and a Spa Treatment at Palace of the Golden Horses in Malaysia

Get in a round of golf and a luxurious spa treatment on your next visit to Malaysia.