Mon-Thu 11am-10pm
Fri 11am-11pm
Sat 12pm-11pm
Sun 12pm-10pm (Dinner menu only)

3411 Washtenaw Ave.
Ann Arbor, MI 48104
(next to Arborland Mall)

(734) 971-0484

Soup Recipes

Spring Lamb Grill from Veneto

Paesano Restaurant’s Chef Dave Whitney offers a Michigan flavored Spring Special.

Char-grilled Lamb Loin, with Michigan Morels, Asparagus, and Ramps served over creamy Risi Bisi (for 4 ppl.).

Growing up in Michigan’s Upper Peninsula (Escanaba to be exact), executive chef Dave Whitney didn’t quite appreciate all of the fresh local ingredients that grew virtually in his backyard. Now he uses them every day in his seasonal menu. “I love spring in Michigan with the morels, asparagus, and ramps.”
*Michigan is considered the "mecca" of morels.

Lamb is a very popular dish in Italy during the spring. For many Italians, Easter without lamb (“agnello,”) on their table is hard to imagine. The tradition of eating lamb at Pasqua (Easter)—the most important religious celebration of the year in Italy—is strongly rooted in history.


  • 1-1/2 pounds of Lamb Loin
  • 2 oz. of Michigan Morels
  • 4 oz. of Asparagus
  • 2 oz. of Ramps
  • 2 tbl. of butter
  • 1 tsp. fresh minced garlic
  • 1/4 cup white wine
  • 2 tbl. of extra virgin olive oil
  • 1-1/2 cup dry Aborio rice
  • 1 cup fresh spring peas (frozen peas may be substituted)
  • 2 oz. of parmesan
  • 2 tbl. of butter
  • 1 cup chicken broth
  • pinch of salt
For the Lamb Loin rub with a pinch of salt and pepper and a little extra virgin olive oil. Let set out at room temperature foe 10 -12 minutes before grilling. Then grill to your desire temperature or degree of doneness, (medium rare works well for lamb). Remove lamb from the grill and allow 4-5 minutes to rest before slicing into 1-1/4 thick pieces. Note: The loin is a very tender, prized section of the lamb.

First cut the Asparagus into slivers, and wash. Next wash the morels, then pat dry with a paper towel and chop into quarters. Clean and wash your ramps and then chop into quarter inch pieces (if you cant find ramps you may use green onions).

In a large sauce pan over medium heat, start with a table spoon of butter and a table spoon of oil until hot, and then add in the asparagus cook for 1-2 minutes. Next add the mushrooms and ramps and allow 2-3 minutes to cook, still on medium heat. Lastly, add the fresh minced garlic and white wine - when wine is reduced by half, whisk in 2 table spoons of butter and simmer for a minute.

Cook the Arborio rice in half chicken broth half water, (1 cup broth to 1-1/2 cup water) and a pinch of salt. Half way through the cooking process add the fresh peas. When the rice has nearly absorbed all of the liquid, check to see if the rice is al’ dente. At this point you will know if you need to add more liquid (if you need more add water - broth may make it to salty). When the rice is almost done add the parmesan cheese and the butter to get a creamy consistency.

NOTE: The time it takes for the Rice to cook is equal to the time of grilling the lamb (medium rare) and making the sauce. Before starting the meal, have all your ingredients measured and out for easy preparation.

Once everything is ready, drizzle the sauce gently over the plated sliced lamb, leaving the colored tenderness of the meat to be seen. Since this preparation comes from the Veneto region of Northern Italy, we recommend accompanying this dish with a Valpolicella Ripasso or Amarone wine.

Boun appetito!

Honey Spiced Butternut Squash (Yields 1 Gallon)


  • 4 oz. unsalted butter
  • 2 large chopped onion, peeled and diced
  • 2 pinch ground cinnamon
  • 1 pinch ground cloves
  • 2 pinch ground ginger
  • 2 pinch ground nutmeg
  • 1 pinch cayenne pepper
  • 2 large butternut squash, peeled, de-seeded and diced
  • 1 gal. chicken stock, or bullion and water
  • 1/2 qt. heavy cream, half & half or milk with be fine
  • 4 oz. honey, or brown sugar
  • 4 oz. butter
  • 4 oz. flour
  1. Heat the butter in a large stock pot. Add onions and cook just until translucent. Add the spices and stir well. Now add the diced squash and the stock and bring it to a boil. Reduce heat to a simmer and simmer for an hour or so. Stir frequently with a whisk while trying to break up the squash as it softens.
  2. Meanwhile, in a separate pan, heat the 4 butter and stir in the flour to make a roux. Let bubble a little before removing it from the heat.. Also pull the cream out of the cooler to warm a little towards room temperature.
  3. Once the soup has cooked enough for the squash to puree, you can add a little bit of the roux you just made to smooth out and suspend the pureed squash with the stock. The roux will need 5 - 10 minutes to thicken.
  4. Pour in the honey and then the cream. Stir well and then remove from the heat, and serve.

Cream of Mushroom & Sausage (Yields 1 Gallon)


  • 1 ea. large Spanish onion
  • 3 ea. celery stalks
  • 4 oz. butter
  • 4 tbl. all purpose flour
  • 1 tsp. thyme leaf (fresh chopped or dried)
  • 1 lb. bulk Italian sausage (or link sausage with the casings removed)
  • 1.5 lb. button mushrooms
  • 2 qt. chicken stock and or mushroom stock
  • 1 qt. cream or milk
  • salt & pepper to taste
  1. Peel the onions and rinse the celery. Coarsely chop them and use a food processor to finely mince them. Melt the butter in a stockpot and cook the onions and celery for a few minutes. Add the sausage and brown it completely.
  2. Meanwhile, de-stem the mushrooms and mince the stems in a food processor. Add them to the browning sausage. Slice the mushroom caps and add them along with the thyme leaves.
  3. Let the mushrooms cook for 5 minutes or so. Stir in the flour to absorb the butter and add the stock. Stir well and allow the soup to simmer for 5 minutes or so. Them, stir in the cream or milk.
  4. Taste for salt & pepper and serve.

Minestrone (Yields 1 - 1.5 Gallons)


  • 1 fresh garlic clove, crushed
  • 1 oz. extra virgin olive oil
  • 1/2 head cabbage, green and diced
  • 2 ea. carrots, half moon sliced
  • 1 stalk celery, diced
  • 2 cans 32 oz. diced tomatoes
  • 2 ea. 6 oz. cans of V-8 juice
  • 1 ea. 16 oz. can northern beans, not drained
  • 1 ea. 16 oz. can Garbanzo beans, drained
  • 1 tbl. dried basil
  • 1 tbl. dried oregano
  • 1 tsp. sugar
  • 1/2 cup small soup pasta
  • salt & pepper to taste
  • fresh spinach, chopped
  • freshly grated parmesan
  1. Combine oil and garlic in a stock pot. Lightly brown garlic. Add the vegetables, the oregano, and basil. Cook for 5 minutes. Add all tomato products and bring to a boil.
  2. Add pepper and sugar. Stir and add the beans. Allow the soup to simmer for 10 minutes while stirring. Add the soup pasta, stir and cook for another 10 minutes or until the pasta is done. Taste for salt & pepper.
Put the optional spinach in bowls and ladle the soup over. Top with the freshly grated parmesan cheese.