Cooking Class: Autumn Menu Options 2008

ANTIPASTO

Fett’unta e Crostini Toscani
Tuscan version of Bruschetta, best way to sample this year’s pressing of extra virgin olive oil in late autumn/early winter plus traditional chicken liver crostini

OR

Patate Al Cartoccio
Baby baked potatoes stuffed with ham & mozzarella or with gorgonzola

OR

Crostini Mistii
Assorted crostini with porcini mushrooms or champignon mushrooms with truffle oil

OR

Schiacciata al Rosmarino
Tuscan flattened bread with olive oil and rosemary

PRIMO PIATTO

Penne Ai Funghi
A creamy button mushroom sauce on penne pasta

OR

Penne Ai Quattro Formaggi
Beatrice’s delicious creamy 4 cheese sauce on penne

OR

Pappa al Pomodoro
Hearty first course made with Tuscan bread and tomatoes with basil

OR

Risotto ai Funghi Porcini
Risotto made with fresh or dried porcini mushrooms

OR

Spaghetti alla Carbonara

Spaghetti tossed with egg, parmesan and pancetta

OR

Tagliatelle ai Porcini
Beatrice’s homemade fresh tagliatelle with a porcini mushroom sauce

SECONDO

Scallopine ai Funghi
Veal topped with garlic mushroom sauce

OR

Faraona alle Arancie
Guinea fowl cooked with pancetta, sage and freshly squeezed orange juice

OR

Coniglio alle olive
Stewed rabbit with garlic, rosemary and black olives

OR

Cotoletta alla Milanese
Veal snitzel, crumbed and panfried Milanese style

OR

Filetto col Marsala
Whole eye fillet with marsala sauce

OR

Pollo al Limone
Pan fried chicken fillets bathed in white wine then gently simmered with freshly squeezed lemon juice

CONTORNI

Porcini in Umido
Fresh porcini mushrooms sautéed with garlic and wild mint

OR

Spinaci Saltati in Padella
Spinach tossed in extra virgin olive oil and garlic

Buglione
Delicious combination of carrots, potatoes, red peppers and zucchini

OR

Patate al Rosmarino
Potatoes roasted with garlic and rosemary

OR

Piselli alla Fiorentina
Florentine peas

DOLCE

Torta di Mele
Classic Tuscan apple cake

OR

Torta della Nonna
Classic crostata topped with delicate Tuscan custard and pinenuts

OR

Dolce di Vera
My mother in law’s simple but special rendition of the famous ‘tiramisu’

OR

Mattonata
Beatrice’s super rich Tiramisu style dolce made with wine biscuits

OR

Pecorino o Gorgonzola con miele, pere e noci
Aged pecorino cheese or gorgonzola served with honey, sliced pears and fresh walnuts