FX Excursions

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

Seattle, Wash., Tulio, Chef Walter Pisano

Feb 1, 2006
2006 / February 2006

A Brooklyn native turned formidable Seattle chef, Walter Pisano bridges two coasts and a world of flavors. But the culinary tradition closest to his heart is that of his Italian ancestry, whose sun-drenched Mediterranean cuisine continually inspires the menu at his Tulio Ristorante.

The son of a New York City restaurateur, Pisano got his start in the business at 18, in a French restaurant in Sun Valley, Idaho. Then he headed to Seattle, where he served as sous-chef at the Sorrento Hotel. That was followed by stints as executive chef at Bravo Pagliacci, sous-chef at Gerard Relais de Lyon and sous-chef at the famed Washington, D.C., restaurant Jean-Louis at the Watergate — where Pisano became the first American to hold that job.

In 1992, he returned to Seattle, and to his roots: Italian cuisine. In a cozy corner of the downtown building that houses the upscale Hotel Vintage Park, Pisano opened Tulio Ristorante (named for his father, the late John Tulio Pisano). Tulio emphasizes a simple, rustic approach to Italian cooking using fresh, local ingredients. And it must be working: Under Pisano’s reign (interrupted only by a two-year hiatus), Tulio has been a regular on best-of-Seattle lists, earning nods for best Italian restaurant, best business lunch and best-kept secret.


Branzino with sweet pepper relish

Serves 4

For the relish:
1 red onion, diced
2 red peppers, seeded and diced
1 yellow pepper, seeded and diced
1 orange pepper, seeded and diced
1/2 cup currants
1/2 cup pine nuts, lightly toasted
1/2 cup sherry vinegar
1/2 cup fresh basil leaves, washed and sliced
1/2 cup Italian parsley leaves, washed and sliced
1 cup virgin olive oil
Kosher salt and fresh black pepper, to taste

In a heavy-bottom saucepot, add 3 tablespoons of the olive oil and begin to heat slowly. Add the diced onion, peppers and currants. Sauté slowly until soft (it should take about 10 minutes), then add sherry vinegar and pine nuts. Cook for another three minutes. The mixture should have a slight amount of liquid. If not, cover the pot for another three minutes on very low heat (this will release more juices from the peppers). Turn the heat off and add parsley, basil and virgin olive oil. Season with salt and pepper, cover and remove from heat.

For the fish:
4 whole branzino (Mediterranean sea bass), 3/4 to 1 pound each, cleaned and scaled
2 lemons, sliced
4 sprigs fresh thyme
Kosher salt and fresh black pepper, to taste
Coarse sea salt, to taste

Preheat oven to 400º F. Stuff the inside of each fish with fresh thyme and lemon slices. Season the fish with salt and fresh black pepper. Heat a heavy-bottom skillet and slightly brown each fish. Place fish on a lightly oiled sheet pan, and cook on the oven’s middle rack for about 10 to 15 minutes. The fish is done when you make an incision by the bone and the flesh flakes when you move the knife.

PRESENTATION: Place the cooked fish on individual plates, drizzle with olive oil and sea salt and serve with pepper relish on the side. Lemon wedges would also be a nice touch as a garnish.


Crab lasagna with truffles Serves 4
For the truffle cream:
1 cup heavy cream
1 teaspoon minced black truffles
2 tablespoons truffle oil
Salt and white pepper, to taste
Slightly whip heavy cream with truffle oil, minced black truffles, white pepper and salt. Set aside at room temperature.
For the lasagna:
12 fresh pasta sheets, 4-inch square
16 ounces good-quality frozen snow crab meat
4 cups mascarpone
1 ounce white truffle oil
1/2 ounce black truffles, sliced thin and minced
1 cup Parmesan, grated
Salt and white pepper, to taste
Dash freshly grated nutmeg
12 sprigs fresh chevril, to garnish

Blanch the pasta sheets in boiling salted water for one to two minutes, then remove with a strainer and place in an ice bath to stop the cooking process. Remove from bowl and place on an oiled sheet pan to dry. In a large bowl, stir the completely thawed and drained snow crab. Fold together with mascarpone, truffle oil and minced black truffles and season with salt, white pepper and a touch of grated nutmeg. Set aside at room temp.

Preheat the oven to 350º F. Assemble each of the four individual lasagnas on a baking sheet coated with nonstick spray. Lay down a pasta square, then spread the mascarpone-crab mixture on top; repeat with another layer. In between the layers, sprinkle some Parmesan. Place a third pasta sheet on top. Continue the process until you have assembled four lasagnas. Top each one with Parmesan and place in the oven for 15 to 17 minutes. (It’s important to heat the lasagna slowly to avoid crisping the pasta dough.) When the lasagna is warm, remove from the oven.

PRESENTATION: Place each lasagna on an individual plate. Garnish with a generous dollop of truffle cream, sliced truffles and fresh chervil. Serve immediately.


Chitarra Serves 4
1/4 cup unsalted butter
3 tablespoon extra virgin olive oil
1 cup pancetta, cut into 1/4-inch dice
2 leeks (white part only), washed and cut into 1/4-inch pieces
3 tablespoon white balsamic vinegar
1/8 teaspoon fresh rosemary, minced
3 cups chicken stock
Fresh black pepper and kosher salt, to taste
1 pound chitarra pasta or buccatini
1/2 cup Italian parsley, washed and sliced
1 cup fresh ricotta

In a heavy-bottom saucepan, slowly heat the butter and olive oil. Add the diced pancetta and sauté until slightly crispy. This should take about 10 minutes; make sure the heat is not too high. Add the diced leeks and sauté until soft. Deglaze with the white balsamic vinegar and reduce the liquid by half. Add the fresh rosemary and chicken stock and reduce the liquid again by half. Turn the sauce off and season with 12 twists of fresh ground pepper from the mill, and salt to taste.

In a heavy-bottom saucepot, boil 2 gallons of salted water. When the water is boiling, submerge the pasta into the pot (make sure water covers it completely). Cook until al dente (slight amount of texture). Drain the pasta well and place into the sauce. Turn the heat on for a minute to warm. Toss the parsley with the pasta to finish.

PRESENTATION: Place pasta into individual bowls. Garnish with fresh ricotta on top. Serve immediately.

TULIO RISTORANTE
1100 Fifth Ave. (adjacent to Hotel Vintage Park)
Seattle, WA 98101
tel 206 624 5500, fax 206 623 0568
www.tulio.com

Introducing

FX Excursions

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

Daily
Apr 3, 2020

Vail Resorts Provides Food, Monetary Assistance to Employees and Mountain Communities

Vail Resorts opted to close all 37 resorts early in response to the current COVID-19 pandemic, but the mountain resort operator also wanted to give back to the community in the face of this adversity. The excess perishable food from the various properties was donated to 30 local food banks, schools and community organizations in the communities where Vail Resorts employees live, work and play. Fruit, vegetables, cheese, juice, granola bars and more went to mountain communities from Colorado and Vermont to British Columbia.

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.

Daily
Apr 3, 2020

Airlines Updates on Cancelations and Rebookings Due to COVID-19

The airline industry responds to the COVID-19 pandemic with updates on cancellations, route capacity reductions and rebooking policies. Here’s an update.

April 2020
Apr 3, 2020

Singapore Airlines and AeroFarms Launch Farm-to-Plane Initiative

IN A FIRST-OF-ITS-KIND PARTNERSHIP, Singapore Airlines and AeroFarms, the leader in indoor vertical farming, launched a Farm-to-Plane initiative to bring the world’s freshest inflight produce to Singapore flights from Newark International Airport and John F. Kennedy International Airport.

Adventure of a Lifetime with Volvo

Looking for a truly unique travel experience and considering a new vehicle? The Volvo Overseas Delivery Program is the perfect solution to create your own adventure of a lifetime. Volvo allows you to custom order your new automobile tailored to fit your needs and desires. They will fly you to Sweden to pick up your Volvo so you can drive and explore Scandinavia and Europe on your terms for up to two weeks.

Daily
Apr 3, 2020

Go on Safari from Home with Africam and Explore.org

While we may be physically restricted as to where we travel, that doesn’t stop the wandering spirit from feeling the need to explore. With the rise of virtual tourism, we can do just that —  explore, but from home.

Daily
Apr 1, 2020

Munich Airport Secures Future Amid COVID-19 Pandemic

As a result of travel restrictions and drastic reductions in flights worldwide, Munich Airport is suffering from decreases in nearly every area of its operations. Take-offs and landings reached a low last week, with traffic plummeting to less than 10 percent of the number year over year. Passenger traffic is at 5 percent of last year’s level.

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.

eFlyer Lead
Apr 1, 2020

FXExpress Publications, Inc. Team Share COVID-19 Experiences, Part 2

For the next several weeks, we are compiling the thoughts and experiences of our staff, writers and readers about the ongoing COVID-19 crisis. As a travel publication, we’ve all been affected during these difficult times, as have many of our clients, friends, partners and more.