Tre Fratelli

Chef Sebastiano Russo
Kelly Beyrouty, Manager
304 S. Alcaniz Street
Pensacola, FL
850-438-3663


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Pasta Carbonara, Sicilian Pasta, Pasta Diavolo,
Chicken Alfredo with Mushrooms, Chicken Focaccia Sandwich,
Mediterranean Salad, Bruschetta

Pasta Carbonara

  • 2 Tbsp. olive oil
  • 1/2 cup diced ham
  • 3-4 stems fresh basil, cut in ribbons
  • 2 eggs, beaten
  • 1/4 cup Parmesan cheese
  • 2 Tbsp. heavy cream
  • Pinch of garlic salt
  • Salt and pepper to taste

In a sauté pan, cook ham in 2 Tbsp. olive oil for approximately 2-3 minutes then add basil, eggs, Parmesan cheese, cream, garlic salt, salt and pepper to taste. Toss and sauté together. Add hot cooked pasta of your choice to pan and heat through. 1 serving.

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Sicilian Pasta

  • 2 Tbsp. olive oil
  • 1/2 can sardines
  • 1/4 cup red raisins
  • 1/4 cup pine nuts
  • 1/4 cup white onion slices
  • 1 cup marinara sauce
  • 3-4 stems fresh dill (stems removed)

Sauté sardines in oil for 2-3 minutes. Add all other ingredients except dill. Sauté together 4-5 minutes. Add cooked pasta of your choice and dill. Toss well and serve. 1 serving.

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Pasta Diavolo

  • 2 Tbsp. olive oil
  • 1/4 cup crumbled bacon
  • 1/4 cup black olives
  • 1 cup marinara sauce
  • 1/2 cup heavy cream
  • Tabasco to taste

Sauté bacon and black olives together 2-3 minutes in olive oil. Add marinara sauce, cream and Tabasco. Sauté a few more minutes. Toss with cooked pasta of your choice. Serve hot and top with sprinkled parmesan.

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Chicken Alfredo with Mushrooms

  • 1 cup heavy cream
  • 1 cup diced cooked chicken breast
  • 1 cup mushrooms, sliced
  • 2 Tbsp. olive oil
  • 1/2 cup shredded Parmesan cheese
  • Salt and pepper to taste

Reduce cream in a sauté pan approximately five minutes until thick. In a separate pan, cook chicken and mushrooms in 2 Tbsp. oil for 3-4 minutes. Add to cream with Parmesan cheese. Toss well. Add cooked pasta of choice. Toss then serve, topped with Parmesan cheese and salt and pepper to taste.

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Chicken Focaccia Sandwich

  • 1 Focaccia bread, (cut to sandwich size)
  • 2 Tbsp. olive oil
  • 2 Tbsp. chopped garlic
  • Parmesan cheese
  • 3-4 slices Boars head chicken breast
  • 2 slices Provolone cheese
  • Lettuce
  • Tomato slices
  • Honey dijon mustard

Top bread with olive oil; rub with garlic; then sprinkle with parmesan cheese. Toast for approximately two minutes until brown. Top with chicken, provolone cheese, lettuce, tomato and mustard to taste.

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Mediterranean Salad

  • 1/2 cup Roma tomatoes, sliced
  • 1/4 cup black olives
  • 1/4 cup purple onion, sliced
  • 1/4 cup red pepper, sliced
  • 1/4 cup mushroom, sliced
  • 2 cups baby greens (Mesculun mix)
  • 1/2 cup Feta cheese
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. olive oil

Toss all vegetable ingredients together. Top with oil and vinegar and then Feta cheese.

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Bruschetta

  • 3-4 Roma tomatoes, diced
  • 1 cup infused olive oil
  • 1/4 cup fresh chopped garlic
  • 1/4 cup fresh basil ribbons
  • 1 loaf French bread

Marinate tomatoes, garlic and basil in infused oil for 2-3 hours. Slice French bread and toast pieces until brown. Top with tablespoons of marinated ingredients.

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