Domenica 20 Aprile 2014

Tortino Tiepido di GranCrudo di Montagnana, Ricotta & Carletti
Cialde di Castelgrotta con Spuma di Asparagi  e Vele di Sopressa delle Valli

Sopa Coada di Quaglia & Raperonzoli

Gnocchi di Patata al Cucchiaio con
Pioppini di Costozza  & Erbette Fini
Raviolacci di Magro al Burro di Ortiche

Sella di Agnello alle Erbette di Pasqua
Capretto Scottadito
Porro al Bacon, Carciofi,
Patate di Rotzo & Scorzonera

Semifreddo al Croccante e Caffè, Focaccia Golosa

40,00 Bambini 20,00

Italian Version – English Version

Strudel Salato ai Funghi & Asiago

puff Pastry
Mushrooms of the Forest
Asiago d’Allevo DOC
1 egg
breadcrumbs
Grana Padano

salt
oil

Cook mushrooms let them cool, then bundle of al’Asiago I breed and the breadcrumbs in a single batter.
Roll out the pastry and fill with the mixture previously prepared.
Wrap it all. Brush with egg yolk and sprinkle with grated cheese. Bake at 220 degrees for 25 minutes. Until golden brown.
Garnish with the radicchio leaves and serve hot.

PS this kind of salt strudel can be prepared with many vegetables.

Costolette di Agnello con Coste

Lamb Chops
Swiss chard
bacon
garlic
onion
Corn flour (polenta)
Oil, Salt, Pepper
herbs

lamb:
Cut the lamb chops, and dip in cornflour. Cook in skillet with olive oil, salt and pepper and serve piping hot with the Swiss chard.

Swiss chard
Cook the swiss chard in boiling salted water, drain and cool one. Adjust salt and pepper herb wrap with bacon and grill well untill crisp in the oven
Serve hot

Crema Catalana

6 eggs
315 g sugar.
1 liter milk
Cornstarch 30 g.
Peel of 2 oranges
1 cinnamon sticks
Sugar Cane q.b

Combine the cinnamon and orange peel to the milk. Bring to a boil (5 min in microwave)
Apart from separating the egg yolks. And join them to the mixture of sugar and cornstarch.
Mix together the boiling milk and bring to 98 degrees. (3 * 5 min in microwave) making sure to stir the mixture. In the end, remove the cinnamon and place on special bowls and let cool.
Just before serving, sprinkle with brown sugar and caramelize with the burner. Serve immediately.

Sprout of baby salad
Piadina Bread
Balsamic Vinegar
Olive Oil
Seasoned Lard of Pork
Rosemary Bread
Black Pepper
Dried fruit or prunes or figs

Dice the focaccia with rosemary
and roast them in the oven with salt and
olive oil
Cut the salt pork julienne and sauté in
a pan.
Wash and dry the sprouts ..
Season the sprouts with bacon, a dash of
balsamic vinegar and pepper.
Place sprouts on the plate, sprinkle with
cubes of cake and serve.
If you wish, add dried fruit or prunes or
figs

Risotto agli Asparagi Verdi

Carnaroli Rice from the
Abbadesse
Onion and Garlic
Chicken or Vegetable Broth
Butter
Salt and Pepper to taste
Grana Cheese
White Wine
Brandy
Green Asparagus

Sauté the onion and garlic
chopped. Toast the rice, sprinkle with brandy
and the white wine, bring to a boil
adding the hot broth a bit ‘
at a time. When the rice is almost ready,
remove from heat and add the asparagus and
mix

New York Cheesecake

200 g Digestive and TUC butter
(80 g)
1 teaspoon of brown sugar
For the dough:
30 g corn starch lemon
200 ml fresh cream, saur cream
1.200 g Philadelphia cheese
5 eggs (3 and 2 yolks)
1 teaspoon of Vanilla
200g of sugar
For the topping: raspberry jelly

For the filling:
choped cookies 1 pinch of salt butter and

zucchero.foderata with parchment paper,
smoothing well composto.Mettete the pan
in the fridge for the dough:
Preheat oven to 200 °
Place in a large bowl the eggs, egg yolks,
vanilla and sugar and stir then the cheese,
lemon juice, cornstarch, two good pinches
of salt, and fi nally, without mount, the
cream. mix.
bake at 180 degrees for 30 minutes, then
lower the temperature to 160 degrees and
cook for 30/40 min. Once cooked, let it sit
the cheesecake in the oven for 30 min.
Once pulled out of the fridge, spread over
the jam 

Lezione – 01 –
Germogli
al Lardone & Balsamico
Il Risotto
New York Cheese Cake
Limonello

—–
Sprout & Herb Salad
with Braised Pork Bacon
& Balsamic Dressing
The Risotto
New York Cheese Cake
Limonello

Lezione – 02 –
Fagottini Prosciutto & Pere
Fajita di Pollo
con Caponata di Verdure
Coppa Mascarpone
—–
Fagottini Pasta Pouches Filled
with Smoked Prague Ham
And Fresh Pear
Chicken Fajita
With Baked Vegetables
Sweet Mascarpone Cup

Lezione – 03 –
Strudel Salato
di Funghi & Asiago
Costolette di Agnello
in Crosta di Polenta
con Coste in Tegame
Crema Catalana
—–
Salted Cake with
Mushrooms & Asiago Cheese
Lamb Saddle
with Polenta & Beet
Crema Catalana

Lezione – 04 –
Le Crespelle
Cosciotto di Pollo
Asparagi Selvatici &
Patate Chiodate
Sfogliatina Gratinata
—–
The Crepes
Chicken Leg
with Green Asparagus
Hobnailed Potatoes
Backed Ice-Cream

Pranzo di Pasqua
Domenica 31 Marzo 2013

Flan Tiepido di PorcalOca & Porcini
Le Due Uova Tartufate
Brioche con Gran Crudo Di Montagnana

Sopa Coada di Faraona & Pioppini di Costozza

Gnocchi di Patata al Cucchiaio con
Blu di Bufala & Asparagi Verdi
Raviolacci di Magro al Burro di Raperonzoli

Sella di Agnello alle Erbette di Pasqua
Capretto Scottadito
Porro al Bacon, Carciofi, Patate di Rotzo & Broccolo

Semifreddo al Croccante e Agrumi, Focaccia Golosa

€ 40.00
(bambini € 20,00)