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Your lifestyle, your quirk
I have a good friend named Julian Serrano, who owns two amazing restaurants in Las Vegas, Serrano at Aria and Picasso at the Bellagio. I have not had the pleasure of eating at Picasso yet, but I will always go to Serrano at Aria.
First, let me tell you how kind and warm this man is, and how you always feel at home when there. He welcomes you into his restaurant like it’s his own home, and that’s exactly how it feels. He has designed the restaurant to perfection: open kitchen, warm colors, and a staff that performs to perfection every time. I have never had a bad experience there.
Chef Julian Serrano has transformed tapas food into art, creating delightful dishes that make you want to go back for more and more. And let’s not even get started about his amazing sangria! His food is light and perfect in your mouth, but so rich with flavor. This truly is one of my favorite places to eat at. When you go, please let Chef Julian Serrano know that I sent you there, and I say hello!
Julian Serrano at ARIA
3730 Las Vegas Boulevard
South Las Vegas, NV 89109
Picasso at the Bellagio
3600 Las Vegas Boulevard
South Las Vegas, NV 89109
I would never be able to recreate the amazing food that I have eaten there, but I do love tapas, and this is a nice recipe. I do hope you enjoy.
These unusual little croquetas contain artichoke in the rice mixture, and they break open to reveal a melting cheese center.
Remove the stalks, leaves, and choke to leave just the heart of the artichoke; chop the heart finely.
Melt the butter in a pan and gently fry the chopped artichoke heart, onion and garlic for five minutes until softened. Stir in the rice and cook for about one minute.
Keeping the heat fairly high, gradually add the stock, stirring occasionally until all the liquid has been absorbed and the rice is cooked – this should take about 20 minutes. Season well, then stir in the Parmesan cheese. Transfer the mixture to a bowl. Leave to cool, then cover and chill for at least two hours.
Spoon about one tablespoon of the mixture into the palm of one hand, flatten slightly, and place a few pieces of diced cheese in the centre. Shape the rice around the cheese to make a small ball. Flatten slightly, then roll in the cornmeal, shaking off any excess. Repeat with the remaining mixture to make about 12 cakes.
Shallow fry the rice cakes in hot olive oil for 4-5 minutes until they are crisp and golden brown. Drain on kitchen paper and serve hot, garnished with flat leaf parsley.
Until next time…
Visit Samantha’s website at Vegas Valley Catering!