Soften the dried Porcini mushrooms in hot chicken broth for 30 minutes. Drain the mushrooms, reserving the broth, chop the mushrooms. Set aside. In a deep sauté pan, add 2 tablespoons olive oil, the diced bacon. Cook over medium-high heat,

Make the Romagnola Sauce and keep warm. Sprinkle the chicken scaloppini with salt and pepper. Dust the scaloppini lightly with flour, shaking to remove excess flour. Heat half the olive oil in a large saucepan on high, and quickly brown half the

To prepare the grilled toast: Brush the sliced bread with 2 tablespoons olive oil, and toast in the oven under the broiler or grill on the barbecue until toasted, about 1 minute per side. To prepare the tuna tartare: Mix the tuna and

Make the orange-ginger sauce and keep warm. To prepare the fillets: Using a blender, mix the flour, cream and eggs—adding the optional cornstarch for a fluffier coating—and salt. Place the fish fillets in a large baking dish and pour the egg-and-flour mixture