Unusual dishes attract diners to Richland's Cala Lily Café

By Pamela Starr
FOR THE TRIBUNE-REVIEW
Sunday, June 9, 2002

 Named best new restaurant by Pittsburgh magazine’s blue ribbon committee and earning third-place dining honors from the magazine's readers, the 50-seat Cala Lily Café on Route 8, Richland, has built a loyal customer base with unusual dishes such as Pistachio-Crusted Tuna Steak and Imported Pumpkin Tortellini Alfredo.

The café, in the former "Cheers" bar on the corner of Ewalt Road, looks deceiving in the tiny strip mall. One would never suspect that a fine-dining establishment — featuring elegantly set tables accented with aqua-colored cloth napkins — exists behind the doors.

The café has been open for 15 months.

Rick "Chico" Rivero, who worked as Rico Restaurant's co-chef in the North Hills for 20 years, owns the café with Paul Anzaldi. Cala Lily, with a staff of 23 full- and part-time employees, opens for dinner at 5 p.m. daily except Sundays.

On Friday and Saturday nights, Rivero says, 80 to 100 dinners are served.

Assisted by sous chefs Ron Jelinek and Terry Stockey, Rivero makes the appetizers, salads and entrees from scratch, everything except for the pasta. Several of the restaurant's dishes reflect Rivero's Hispanic heritage.

The following recipe for Imported Pumpkin Tortellini Alfredo with Chicken Breasts and Roasted Tomatoes and Leeks is a signature dish. The tortellini and roasted tomatoes are available at the Pennsylvania Macaroni Co., 2010 Penn Ave. in the Strip District. The tortellini sells for $5.49 a pound; the roasted tomatoes, which restaurant manager Ken Quinn says are "awesome," are $9.95 a pound.

The pumpkin tortellini has a subtle, sweet flavor, Rivero says, and the whipping cream in the Alfredo sauce picks up the flavor of the chicken, leeks and roasted tomatoes. The result is an interesting and deliciously tangy, smooth and satisfying entrée. Serve it with garlic toast and a Caesar salad.

Rivero suggests accompanying the dish with a white wine such as Garganega San Vincenzo Anselmi Veneto, similar to a sauvignon blanc, or a Pinot Grigio such as Tiefenbrunner Della Venezia.

Imported Pumpkin Tortellini
Alfredo with Chicken Breasts,
Roasted Tomatoes and Leeks

• 12 ounces fresh pumpkin tortellini
• 1 cup heavy whipping cream
• 1/2 teaspoon salt
• Pinch of white pepper
• Pinch of ground nutmeg
• 1 pound chicken breasts, skinless and boneless, cut into bite-size strips
• 1/8 cup (2 tablespoons) leek, white part only, minced
• 10 tomatoes, roasted
• 1 heaping tablespoon Parmesan cheese, grated

Place a large pan of water on the stove and bring it to boiling for the pasta.

Meanwhile, place the whipping cream in a sauté pan over medium-low heat. Add the salt, white pepper and nutmeg. Add the chicken, leek, tomatoes and Parmesan cheese.

Add the tortellini to the boiling water, let it return to a boil, then boil for 1 minute. (If you boil the pasta too long, Rivero warns, it will fall apart. The tortellini should be al dente.)

Drain the tortellini, then add it to the sauce. Let the pasta rest in the sauce long enough to absorb the flavors, about 2 or 3 minutes.

Makes 2 servings.