TORTELLINI AI FUNGHI PORCINI “IL DAVIDE”By ildavideIn the fall, about 10 to 11 days after it rains along the coast here in northern California up pops Porcini Mushrooms, I was a young man when I tagged along to pick Porcinis with 4 very wise older Italian men who showed me what to look for and where to go. I ended up hauling out about 50 pounds from that day which inspired this award winning most popular dish.TORTA DI PORRO CON CREMA ALL’AGLIOBy ildavideThis has always been an Il Davide favorite. Interesting note: The sweet crust was an accident. My sous chef mistakenly mixed up the sugar and salt containers and as a result, the lovely sweet crust!BRUS CHET TA CON SCAMPIBy ildavideI took the traditional Italian scampi and adapted it for an appetizer using a sourdough toast. Big flavor and big hit!COZZE ALL A BIRRA CON GORGONZOLABy ildavideI use a dark Italian beer for the best flavor for this dish. Also, make sure the mussels are medium to large in size.ASPARAGI ALLA GRIGLIA CON AGLIO E FONDUTA AL TARTUFOBy ildavideBy simply grilling and adding a truffle fondue, the flavor of the asparagus is enhanced. This dish takes vegetables to a higher level.BRUSCHETTA CON BURRATA E CAVOLO NEROBy ildavideBurrata cheese if the “new” mozzarella. It is made in the same style, but it is creamier and richer than mozza- rella. It is best served with just sea salt and olive oil — delicious!CARPACCIO DI PET TO D’ANATRA AFFUMICATOBy ildavideThis is one of my favorite dishes – lean and flavorful with a subtle smoky flavor. We get all our duck locally from Sonoma, CaliforniaINSALATA DI POMODORIBy ildavideBuratta Heirloom Tomato SaladINSALATA DI BARBABIETOLE CON RUCOLA E GORGONZOLABy ildavideThis is an Il Davide mainstay – one of our most popular salads. We use thinly sliced yellow beets arranged on the plate - they are the canvas for this salad presentation.