How to Make Prawns with Tomatoes, Capers and Garlic

While talking to Pedro Ulloa, of Café Arrivederci, he revealed that the restaurant will be 16 years old. So, congratulations to Café Arrivederci on their sweet sixteen.    

Owner Carlo Scatena, in the business for 30 years, has two other Marin County places, Aurora Ristorante Italiano in Bel Marin Keys, and Aurora Ristorante e Pizzeria in Sausalito.  He floats among the locations and Ulloa said the original menus were filled with family recipes, though some have evolved due to tweaks by talented chefs.    

San Rafael’s Café Arrivederci seats 125, with 70 more in the outside patio, open when weather permits, and also houses two private dining rooms (for up to 18 or 30 diners). The walls feature works by local artists, and all are for sale. Exhibitions change every six weeks. 

Open for lunch and dinner, Monday through Saturday, with dinner only on Sunday, the restaurant is one of few in San Rafael with a full bar.  The prices are reasonable. Dinner is about $50 for two with house wine.

The most popular items on the menu are salmon piccata and filet mignon with rosemary Chanti sauce.  House made raviolis with fillings such as portobello mushrooms, smoked chicken, sweet potato and butternut squash receive rave reviews as well.    

Ulloa started working for Scatena in 1984. He began at Lucca in Mill Valley where he stayed for three and a half years as a cook.  In 1997, Scatena opened Ristorante Italia on Fourth Street in San Rafael, where Ulloa was even more involved with the kitchen and developed the menu as well.  

When that spot closed eight years ago, Ulloa became a partner in and manager of Café Arrivederci.  Spending 12 to 13-hour days on site, Ulloa is a gracious presence on the floor, attending to diners with a warm smile and an outgoing personality. He keeps Wednesdays and Sundays to spend with his family.

“Executive Chef José Beltran has been with us since the beginning,” Ulloa said. “He started as a salad guy 16 years ago and now he is talented enough to take care of the entire kitchen. As a former chef myself, I still cook sometimes because ultimately I am responsible for everything that happens here.” 

The décor is modern with white linen tablecloths throughout.  Blonde wood chairs grace the front room, dark wood chairs dot the back dining rooms, and of course there are high stools for those who cozy up to the bar. Ulloa participates in some of San Rafael’s charity events like the Italian Street Festival and has also worked with .

The cuisine is Northern Italian with a California influence, and to go with that, the well priced wine list features Italians and Californians such as Frank Family Vineyards, BV and Rodney Strong. 

Save room for dessert because the house made tiramisu is assembled properly, with lady fingers. Crème brulée and key lime pie are delicious with port.  On Mother’s Day, Ulloa said that every mother dining at the restaurant will receive a rose.

Café Arrivederci likes to keep things local, featuring bread by Bordenave’s, made daily a few blocks away on Fourth Street, produce from local vendors and, when they are in season, tomatoes and figs from the Valley.

Ulloa loves figs. One of his favorite dishes at Café Arrivederci contains figs, gorgonzola, prosciutto and balsamic vinegar.  He even grows them at home. “But just for the family,” he laughed, “not nearly enough to serve in the restaurant.”

For our recipe of the week, Pedro Ulloa creates a prawn dish from Café Arrivederci, Gamberoni Alla Ligure.  

Gamberoni alla Ligure – Serves One

Fresh prawns in tomato, capers, basil, white wine sauce 

Ingredients 

5 jumbo prawns, peeled and deveined, tails left on

1 ounce butter

¼ cup flour

1-1/2 tablespoons capers

¾ cup rough chopped tomatoes, mixed with 4 fresh basil leaves chopped

3 ounces dry white wine

2 teaspoons chopped garlic

Pinch dried oregano

Salt and pepper to taste 

Method 

Melt butter in frying pan.

Dredge prawns in flour and sauté for three minutes, turning once.

Add garlic and sauté until light golden color.

Add tomatoes and basil, wine and capers.

Add oregano, salt and pepper

Cover pan and cook about 3 minutes on very low heat or with flame off, so sauce thickens a bit. (You don’t want to overcook prawns so if you have a very high flame, turn it off.) 

Remove prawns and place on plate. Let sauce reduce a bit more over flame, if not thick enough. Pour sauce over prawns. Serve with fresh asparagus or green beans for color. 

Restaurant tip for cooking asparagus: Blanch in advance (slightly undercooked) which can be done early in the day and refreshed in ice bath. When ready to serve, melt one tablespoon of butter in pan and sauté asparagus for a few minutes until hot. Serve immediately. 

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