BEST
ITALIAN
NASHVIL
LE
GREAT
REVIEW
S
SUPER
THE
BEST
ITALIAN
NASHVIL
LE
GREAT
REVIEW
S
SUPER
THE
BEST
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Voted
Best
Italian
Food in
Nashville.
Coco's
Italian
Market ,
enjoy
Award
Winning
Italian
Catering
at your
next party.
Best
Italian
Food in
Nashville.
Coco's
Italian
Market ,
enjoy
Award
Winning
Italian
Catering
at your
next party.
Voted Nashville's Best Caterer,
Multi Award winning catering
Multi Award winning catering
411 51st Ave N. & Charlotte Pk.
Driven by our love of the
beautiful Italian culture
our core business is to create
serve and sell the best tasting
Italian foods possible
beautiful Italian culture
our core business is to create
serve and sell the best tasting
Italian foods possible
"Like" us on
Facebook for:
Specials
Wine Tastings
Recipes
Coupons
and more
Facebook for:
Specials
Wine Tastings
Recipes
Coupons
and more
Sunday Brunch 11am - 8pm
Mon-Thur 11am - 9pm
Friday 11am - 10pm
Saturday 9am - 10pm
Mon-Thur 11am - 9pm
Friday 11am - 10pm
Saturday 9am - 10pm
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| Here is a PDF of the Caesar Salad recipe from our you-tube demonstration |
Use a large wooden bowl with sloped sides
Garlic by taste, age and preference
Anchovies 1 or 2 per person
Stone ground or Dijon mustard tea spoon per ps
Egg yoke per 2 –4 ppl
Lemon 1/2 per 2—ppl
Worcester Sauce 1/2 tea spoon per 2–4 ppl
Red wine vinegar table spoon per 2–4 ppl
Olive Oil added by site till whipped to preference
Romaine Lettuce cleaned dried and de-stemmed and ripped in half
Cracked Black Pepper
Croutons
Parmesan Cheese coarsely grated
Directions:
To successfully prepare this dish you have to consider several factors: the order of
preparation, anticipation of how the ingredients will taste, how to blend then in the right order
and practice.
Start by emulsifying your anchovies and garlic between forks until a paste, spread through the
bottom of the bowl.
add the mustard to the side of the bowl
egg yoke (To prep bring a pot water to boil, add egg and cook for just 45 seconds....NO MORE.
This is coddling the egg. Remove from heat and let it cool off.)
blend and whip with your forks until a paste.
add the Red wine vinegar
squeeze the lemon between the cheese cloth into the bowl.
the Worcester around the sides
Add the oil to the side of a bowl very slowly and whip in till desired consistency. About 1 table
per person served. pull the oil into the mixture spinning the bowl and placing the finished
product up the sides as you continue around.
Crack pepper around mixture as desired
Add your lettuce and mix
Cheese and mix again croutons if desired
Garlic by taste, age and preference
Anchovies 1 or 2 per person
Stone ground or Dijon mustard tea spoon per ps
Egg yoke per 2 –4 ppl
Lemon 1/2 per 2—ppl
Worcester Sauce 1/2 tea spoon per 2–4 ppl
Red wine vinegar table spoon per 2–4 ppl
Olive Oil added by site till whipped to preference
Romaine Lettuce cleaned dried and de-stemmed and ripped in half
Cracked Black Pepper
Croutons
Parmesan Cheese coarsely grated
Directions:
To successfully prepare this dish you have to consider several factors: the order of
preparation, anticipation of how the ingredients will taste, how to blend then in the right order
and practice.
Start by emulsifying your anchovies and garlic between forks until a paste, spread through the
bottom of the bowl.
add the mustard to the side of the bowl
egg yoke (To prep bring a pot water to boil, add egg and cook for just 45 seconds....NO MORE.
This is coddling the egg. Remove from heat and let it cool off.)
blend and whip with your forks until a paste.
add the Red wine vinegar
squeeze the lemon between the cheese cloth into the bowl.
the Worcester around the sides
Add the oil to the side of a bowl very slowly and whip in till desired consistency. About 1 table
per person served. pull the oil into the mixture spinning the bowl and placing the finished
product up the sides as you continue around.
Crack pepper around mixture as desired
Add your lettuce and mix
Cheese and mix again croutons if desired