Sunday Brunch: Patrizio

by Joy Jangles

Patrizio brings the elegance and flavors of Italy through their classic European decor and rich flavorful dishes.  The grand interior has magnificent high vaulted ceilings filled with soft natural light from the beautifully arched windows.  

The outside patio would be lovely in the evenings, with shady trees and cascading vines.  Each table is carefully adorned with the most exquisite red roses. 

Patrizio recently launched a new brunch menu complete with fresh peach bellinis, nutella pizza with fresh berries and pistachios and homemade vanilla crepes with fresh fruit. 

This week we have Luciano Salvadore, the executive chef of Patrizio showing us his special recipe for Uova Colombo – an Italian twist on the classic brunch dish: eggs benedict.

Luciano was born and raised in Vincenza, Italy and has been cooking for over 30 years.  He first started cooking at restaurants at the age of 13 and quickly learned the tricks of the trade – “I first discovered my passion when I was a child.  My mother would be at work a lot so I would try to help here.  From there I quickly became more and more interested in cooking.”

At Patrizio, Chef Luciano sticks to traditional Italian recipes using simple, fresh, good quality ingredients.  They even make pastas fresh in house!  In Chef Luciano’s spare time he enjoys spending time with his son Christopher and playing with electronics.  I present to you the recipe for Chef Luciano’s Uova Colombo. 

Ingredients:

• 1 english muffin, split into two
• 2 slices of provolone cheese
• 2 slices of crispy bacon
• 2 eggs
• 2 tablespoons of basil pesto
• Mixed fruit as needed
• Garlic butter as needed
• 1 gallon water
• 2 cups of white vinegar

Brush the muffin with the garlic butter and pre toast for about 3 minutes, set aside.  When ready to serve, cook the poached eggs in boiling water with white vinegar until soft hard, about 2 minutes.  Top the muffin with the provolone cheese and put in the oven to melt the cheese, in the same time warm the crispy bacon.  Top the muffin with the bacon, eggs and finish with basil pesto.  Place in the plate at 3 and 9 and the fruit at 12.  Clean the plate and serve.