Eatuscany Cooking School Florence: 14 JUNE ....good menù....

mercoledì 15 giugno 2011

14 JUNE ....good menù....

Buffalo mozzarella with "Pachino" tomatoes

Bresaola stuffed with ricotta and pistachio pesto, served with mango salad

Potato cream with truffle

"Lasagnette" with pumpkin and pecorino with pepper

Tenderloin pork with mortadella, apple and moscato wine sauce. Served in homemade bread with green salad

"Cream with Cream" and strawberry mostrada

Buffalo mozzarella with "Pachino" tomatoes

Bresaola stuffed with ricotta and pistachio pesto, served with mango salad

Bresaola stuffed with ricotta and pistachio pesto, served with mango salad

Potato cream with truffle

Potato cream with truffle

"Lasagnette" with pumpkin and pecorino with pepper

"Lasagnette" with pumpkin and pecorino with pepper

Tenderloin pork with mortadella, apple and moscato wine sauce. Served in homemade bread with green salad

Tenderloin pork with mortadella, apple and moscato wine sauce. Served in homemade bread with green salad

Nessun commento:

Posta un commento

Iscriviti a: Commenti sul post (Atom)

MENU

IDEA of MENU OF OUR COOKING CLASSES IN ITALY

APPETIZER

Bruschette: Tomatoes, mushrooms, garlic, basil, herbs, artichoke....;

Cake with vegetable and cheeses (zucchine, eggplants, potatoes....);

Mixed grilled vegetable with bread and garlic;

Rolled meat with wild erbs, ham and cheese;

Cold pasta salad;

Parmigina with egg plants or with zucchini;

Fresh dressing for your Salad (with mint, basil, thyme, chives, chili....);

Stuffed flower zucchini (ricotta...);;

Crostini with home made sausage;

Panzanella (bread cold salad);

Stuffed vegetable (tomatoes, zucchini...)

FIRST COURSE

"Pasta" made by hand (Tagliatelle, strozzapreti, maltagliati, pappardelle....)...

with and without eggs!!!;

Gnocchi (with potatoes or with ricotta);

Ravioli (with different stuffed);

Lasagne (classic or vegetarian);

Rice (learn a different risotti with a great italian rice!);

Soups (carrots, artichokes, potatoes, onion, spinach...);

Pasta and beans;

Minestrone

*the souce for the pasta will be do used fresh and seasonal products:

Pesto, Zucchini and saffron, Mix vegetable, Chicken ragu, Meat sauce, Fresh tomatoes basil and

garlic, "Arrabbiata" with bacon and spicy, Carbonara, Peppers.....

SECOND COURSE

Meatloaf;

Peposo (stew beef with Chianti and pepper)

Saltimbocca alla romana....

Chicken tart

Meat balls

Stew veal

Rabbit

Pollo alla cacciatora

Pork with "sweet wine";

VEGETABLE

Different Salad with SPECIAL DRESSING

Roasted potatoes;

Roasted mixed vegetable;

DESSERT

Crostata (with cream, fresh fruit and jams);

Tiramisù (classic or with fruits)

Panna cotta

Special Prato bisquits wit tuscan holy wine