State Fare

Toscana, Dallas.

by Patricia Sharpe

August 1996

Back Talk

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“The Tuscany region of Italy is so rich,” says David Holben, the executive chef at Dallas’ Toscana (4900 McKinney), “that all the flavors I could possibly want are at hand.” At this casual and appealing new restaurant, Holben (who also runs the kitchens at the Riviera and Mediterraneo) has combined Northern Italian staples to make a dish that is light but satisfying.

He starts by marinating shrimp in balsamic vinegar and garlic, then wraps them in slices of prosciutto and zucchini and grills them with pungent strips of lemon zest. For contrast, he adds crisply toasted bread topped with roasted red bell peppers, imparting a sweet note that sets off the briny freshness of the shrimp.

Recipes from executive chef David Holben, Toscana, Dallas.
Grilled Marinated Shrimp Recipe
Red Bell Pepper Crostini Recipe

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