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The Basics: Amelia's Trattoria restaurant information

Amelia's Trattoria

111 Harvard Street
Cambridge, MA 02139
617-868-7600

Amelia's Trattoria restaurant information
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Opened in 1999 as an homage to chef-owner Delio Susi's mother, Amelia's Trattoria has long been a favorite among the Kendall Square academics and professionals. It's no wonder - the intimate and inviting dining room is an ideal spot for a business lunch and, with its full bar and carefully-honed menu, even better suited for a wind-down drink after work or a relaxing dinner. The wooden floor and brick walls, accented with copper fixtures, give the room a rustic Italian vibe - light and airy during the day and warm and cozy in the evening.

Taking its cues from its Abruzzi roots, the menu at Amelia's is full of clean-flavored, hand-crafted cuisine. Susi has become known for his handmade pasta (especially his gnocchi) and his skill with meat (especially braised short ribs). And, just as his mother taught him, he uses the best local ingredients he can get his hands on.

News and Events at Amelia's Trattoria restaurant

Pot to Plank Menu
Chef Delio Susi uses polenta as the foundation of the hearty new Pot to Plank menu at Amelia’s.

A Plethora of Polpette
Chef Delio Susi adds an array of meatballs to the menu at Amelia’s this month.

The Dining Docket
December 31st – January 6th
Ring in the New Year with a week’s worth of epicurean excursions and tasty treats ...

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veal

by Chef Delio Susi

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Veal saltimbocca with prosciutto di parma and wild mushroom marsala demi glace
 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Beurre noisette
1. noun Butter cooked to a hazelnut (noisette) color.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Compote
1. noun Slow-cooked fruit in syrup.
Demi-glace
1. noun A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.
Empanada
1. noun Savory or sweet turnover.
Entrecote
1. noun French term for the tender steak cut from between the ninth and eleventh ribs of beef.
Gâteau
1. noun French cake.
Haricot vert
1. noun A green string bean with French attitude.
Jicama
1. noun Used in Latin American cooking, jicama is a member of the potato family. The bulbous, brown root has a thin brown skin and crunchy and sweet white flesh.
Mascarpone
1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
Noisette
1. noun a) French for hazelnut; b) small, very tender round steak, usually of lamb beef or veal, cut from the rib or loin; c) as in beurre noisette: butter heated until it turns nut brown; used as a finishing touch for many dishes, especially fish;
Pancetta
1. noun Cured Italian bacon.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Prix fixe
1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
Ragu
1. noun Tomato and meat sauce from Bologna.
Risotto
1. noun Italian dish made from rice cooked by intermittently adding small amounts of stock or broth. Other ingredients are added as required.
Saltimbocca
1. noun Sliced veal done up Roman style, paired with sage and prosciutto then sautéed in butter and braised in white wine.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Tempura
1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
Vichyssoise
1. noun Creamy potato and leek soup, served cold.