Cooking Class: Spring menu options 2008
ANTIPASTO
Pasta Sfoglia Tricolore
Filo pastry base topped with cured beef slices, spinach and cheese
OR
Fiori Fritti & Spiedini con Pomodoro & Formaggio
Deep fried zucchini flowers stuffed with mozzarella and anchovy plus Fresh tomato and cheese kebabs
OR
Crostini Misti
Mixed crostini platter, tuna & caper, ham & mascarpone plus parmesan & rocket
OR
Bresaola con Rucola e Parmigiano & Verdure alla griglia
Rolled slices of cured beef topped with rocket leaves and parmesan shavings plus
mixed grilled vegetable platter including eggplant, red peppers & zucchini
OR
Carpaccio di Zucchine & Rotolini di Melanzane
Finely sliced zucchini topped with rocket & shaved parmesan plus stuffed eggplant rolls
PRIMO PIATTO
Penne alla Portofino
Creamy sauce made with prawns and diced eggplant on penne pasta
OR
Tagliatelle agli asparagi
A subtle asparagus sauce with guanciale/pancetta on fresh tagliatelle
OR
Risotto agli zucchini o agli asparagi
Traditional zucchini or asparagus risotto
OR
Penne con capperi e olive
Spaghetti with a tasty vegetarian sauce made with capers, tomatoes and olives
OR
Tagliatelle al Pomodoro o al Ragu
A light tomato & basil OR tasty ground beef sauce on tagliatelle
OR
Tagliolini al Samone
Beatrice’s home made fine tagliatelle with a delicate creamy salmon sauce
SECONDO
L’Arista
Italian pot roasted pork with garlic and rosemary
OR
Faraona con arancie
Guinea fowl cooked with pancetta, sage & oranges
OR
Coniglio alle Olive
Stewed rabbit with tomato and olives
OR
Pecorino con Fave
Slices of aged & slightly aged pecorino cheese with fresh seasonal broad beans
OR
Frittata
Italian omelette made with zucchini or asparagus with salad
CONTORNI
Patate al Rosmarino
Potatoes roasted with garlic and rosemary
OR
Zucchini con Pomodori
Spring zucchini sautéed with tomatoes
OR
Asparagi al Limone
Fresh asparagus dressed with lemon and extra virgin olive oil
OR
Pure' Italian mashed potato
OR
Piselli alla Fiorentina
Florentine peas
DOLCE
Torta di Mele
Classic Tuscan apple cake
OR
Torta della Nonna
Traditional crostata filled with Tuscan custard and topped with pinenuts
OR
Dolce di Vera
My mother in law’s simple but special interpretation of the famous tiramisu
OR
Torta alle Arancie
Italian Orange Cake made with olive oil
OR
Mattonata
Beatrice’s super rich Tiramisu style dolce made with wine biscuits