Cooking Class: Seafood menu options 2008

ANTIPASTO

Crostini Misti
Mixed Crostini triangles, tuna and caper, egg and anchovy, smoked salmon

OR

Cozze
Fresh mussels cooked with garlic and parsley

OR

Gamberetti e Peperone Rosso
Prawn and red pepper salad

PRIMO

Spaghetti alle Vongole
Spaghetti tossed in a baby clam and garlic sauce

OR

Tagliolini al Salmone
Beatrice’s home made fine tagliatelle with a delicate creamy salmon sauce

OR

Spaghetti allo Scoglio
Spaghetti with mixed fresh seafood in a white sauce

OR

Risotto allo Scoglio
Rich risotto made with mussels, prawns, calamari, fish and squid

OR

Penne al Tonno
Penne pasta with a tuna sauce made with capers and black olives

OR

Pennette alla Portofino
A creamy shrimp and diced eggplant sauce on pennette pasta

OR

Tagliatelle con Calamaretti
Fresh tagliatelle with calamari and fresh San Marzano tomatoes

SECONDO

Enzimino
Fresh calamari cooked with spinach and garlic

OR

Gamberi
Fresh Prawns sautéed in garlic and brandy

OR

Pesce alla Napolitana
Pan fried fresh fish fillets with tomatoes, capers and olives

OR

Frittura Mista
Lightly pan fried fresh mixed seafood

CONTORNO

All secondi served with a green or mixed side salad

DOLCE

Torta alle Arancie
Simple and subtle orange cake made with olive oil

OR

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

OR

Spiedini di Frutta e Pan di Caffè
Fresh fruit kebabs with divine seasonal fruits plus mini coffee mousse

OR

Dolce di Vera
My mother in law’s simple but special version of tiramisu made with martini

Please note:
In order to procure quality fresh seafood in central Italy, generally the expense is significant and thus this menu starts from EUR 50 per person. A quote may be provided based on options selected and number in the party.