Menu Our Gastronomy
Total Page：16
File Type：pdf, Size：1020Kb
Load more
Recommended publications
-
Ossobuco with Basil Gremolata and Saffron Risotto
Ossobuco with basil gremolata and saffron risotto Ingredients for 4 Persons 4 veal shanks 3 tablespoons flour 50 g butter 1 onion 1 carrot in cubes 1 stalk (yellow) celery 15 dl white wine 1 can ELVEA Polpa di pomodoro 1 lemon 1 sprig fresh basil 2 cup risotto rice 1 onion 2 dl white wine 10 dl poultry stock 1 cap saffron 50 g parmesan cheese pepper salt olive oil Preparation Dry the shanks with paper towels. Roll in them flour. Melt the butter in a casserole. Fry the shanks until they’re brown on both sides. Take the meat out of the pan. Fry the onion with the carrot and celery in the cooking fat. Add the wine, the veal stock and the polpa. Put the shanks back in the pan and bring to a boil. Turn the heat down. Cook the meat covered during 2 hours until done. Meanwhile, clean the lemon and grate off the yellow skin. Finely chop the garlic. Pick the leaves of the sprig of basil and also chop it finely. Mix the lemon zest with the garlic and the basil. This is your gremolata. Season the ossobuco with pepper and salt and sprinkle with the basil gremolata. Fry the risotto rice with the chopped onion for 5 min on low heat in olive oil. Add the saffron and stir regularly. Deglaze with the white wine and add a ladle of warm stock. Leave to reduce, stirring regularly. Add stock as long as the rice is not done. This takes approx. 18 min. -
Thanksgiving Specials Nov.26-2015 Zuppa/Soup Zuppa Di Zucca E Mele
Thanksgiving Specials Nov.26-2015 Zuppa/Soup Zuppa di Zucca e mele .................................................................................................................................................... $8.95 Butternut squash and apple soup with candied walnuts Antipasto/Appetizer "Charcuterie" ( for 2 people ) .......................................................................................................................................... $22.95 Parmigiano Reggiano, sharp and mild provolone, fontina cheese, Asiago cheese, smoked scamorza, salame cacciatorino and Parma prosciutto accompanied with balsamic glaze, figs jam and grilled pita bread Schiacciata di granchio ................................................................................................................................................. $15.95 Lump crab cake served over yellow corn Bellini and grilled artichoke surrounded with a ginger, roasted garlic - mustard sauce Insalata/Salad Insalata autunnale ......................................................................................................................................................... $11.95 Frisee', radicchio, endives, red pears, pomegranate, orange wedge, caramelized pecans and shaved Parmigiano cheese tossed with maple and balsamic vinaigrette Pasta Troccoli con cozze, guanciale di maiale e aurugula .................................................................................................. $20.95 Homemade pasta sautéed with roasted garlic, Italian pancetta, mussels, -
WSWC Newsletter Template
West Side Wine Club May 2011 President’s Musings ! ! April showers bring…. May showers. Our cool spring continues, although the grapevines have budded, the next stumbling block is blossoming. Once blossoming has occurred, the rate of ripening is has little room for variation. A grape, after all, can only ripen so fast. But there are factors at work that do effect ripening. In a perfect year, we would have 80 degree days all day, never over- but Scheduled Meetings rarely under. January 19, 2011 During this time period, we watch carefully hoping to purchase good grapes. This year has been a Crush Talk struggle so far. Viticulturists in eastern Washington have been hesitant to commit so far. The freeze January 22, 2011 last fall has wine makers running around trying to find out how much they have and if they can Holiday Party/Awards replace any shortfalls. This means that when the growers tells us what’s available, we will need to Gala jump on our orders to insure we can get a variety of grapes. Some grapes will not be a problem. Others will be difficult to purchase. Sammy has been in discussions with growers and will let us know February 16, 2011 when he knows more. Red Bordeaux Tasting But this is also a time to think about purchasing barrels. May15th is the deadline for purchasing February 27, 2011 barrels at Bouchard cooperages at a discount and with no shipping cost. They make Damy, Vicard, Argyle Winery Tour Billon and Cadus barrels. All their barrels are quite good, although each provides different component to a wine. -
Northern Rhone Report the 2009 Vintage
Northern Rhone Report The 2009 Vintage web: jjbuckley.com phone: 888.85.wines (888.859.4637) email: [email protected] twitter: @jjbuckleywines 7305 edgewater drive, suite d | oakland, ca 94621 TABLE OF CONTENTS Top Wine Picks 3 Introduction 4-5 Appellations 6-12 The Grapes 13-14 Vintages 15-16 Negociants 17 Chapoutier 18 Guigal 19 Jaboulet 20 Delas 21 2009 Tasting Notes 22-36 Photographs 37 About This Report 38 2 TOP NORTHERN RHONE PICKS Favorite Wines of the Visit JJ Buckley‟s Top Picks for 2009 Northern Rhone Reds Chapoutier Ermitage “Le Meal” Clusel-Roch Cote Rotie “Les Grandes Place” Alain Graillot Crozes Hermitage (Best Value) Domaine Remizieres Hermitage “Cuvée Emilie” Marc Sorrell Hermitage ”Greal” JJ Buckley‟s Top Picks for 2009 Northern Rhone Whites Chapoutier Ermitage Blanc “L‟Ermite” Delas Condrieu “Clos Boucher” Marc Sorrell Hermitage Blanc “Rocoules” 3 NORTHERN RHONE The Mystery Spot The revision of appellation boundaries A revealing indication of the differences has not been without repercussions. between the two sections can be found New vines have been planted as much in Robert Parker's writings. A long-time for ease of growing and harvesting as enthusiast and promoter of Rhone for making wines of quality. Steep hills wines, his articles about the southern and slopes have historically grown the Rhone outnumber northern Rhone texts best fruit, but it is an expensive proposi- 3 to 1. Given Parker's preference for tion to tackle, as is maintaining those plush and luxurious textures, that ratio sites once the vines take root. New vine- makes sense. -
The Factory Kitchen
The factory Kitchen sInce 2013 dinner February 24, 2018 to begin… - peperú - soft cheese stuffed sweet & spicy peppers, grana padano, arugula oil 9 - insalata - oranges, white frisée, arugula, shaved fennel, taggia olives, lemon~chili dressing 12 - ortolana - field greens, radicchio, dates, goat cheese, spring onions, champagne vinaigrette 13 - cavolonero - tuscan kale, radicchio, aged ricotta shavings, crostini crumbs, toasted hazelnuts 13 - carne al raboso - sliced sangiovese~cured beef, marinated mushrooms, celery, truffle salt, grana 14 - cremosella - creamy mozzarella, spring kale~pea tendrils salad, green beans, ligurian olive oil 15 - brodetto - steamed littleneck clams, mussels, garlic, garbanzo beans, clam water, crostini 16 - palámita - seared pepper~coated albacore tuna, cucumbers, pickled red onion, white frisée 16 - polpo&calamari - marinated octopus & calamari salad, celery, cherry tomatoes, taggia olives 18 to continue or share… - fegatini - jidori chicken liver pȃté, crushed pistachios, house made bread crostini 10 - pancotto - fried duck egg, potato vellutata, speck, arugula, homemade ciabatta crostone 10 - frittura - beer~battered baby leeks, chickpea fritters 12 - barberosse gratinate - oven~baked sliced beet casserole, melted asiago 12 - fioretti - breaded & roasted winter cauliflower, capers, pecorino romano, italian parsley 14 - prosciutto - parma prosciutto 24 month aged, lightly fried sage dough, stracciatella 22 focaccina calda di recco al formaggio… - tradizionale - crescenza, arugula, ligurian olive oil 19 - -
WINE LIST 2021 Impeccably Sourced, Cellared and Shipped
2230 PALOU AVENUE · SAN FRANCISCO, CA 94124 · 415-433-9463 [email protected] WWW.FINEWINESINTERNATIONAL.COM www.finewinesinternational.com WINE LIST 2021 Impeccably sourced, cellared and shipped 1 ALL STOCKS SUBJECT TO CONFIRMATION. VISIT OUR SITE WWW.FINEWINESINTERNATIONAL.COM 2230 PALOU AVENUE · SAN FRANCISCO, CA 94124 · 415-433-9463 [email protected] WWW.FINEWINESINTERNATIONAL.COM JOIN OUR MAILING LIST OCT 01, 2021 Valued Customer: Enjoying fine and rare wine is one of life’s greatest pleasures. As the global demand for fine and rare wine grows and prices increase, so does the necessity of having a trusted source. Founded in 1980 in San Francisco, at Fine Wines International (FWI) we ensure that our clients receive only the best fine and rare wine with known provenance. Utilizing our global network of long standing relationships in the wine community , we carefully procure the best bottles. We inspect and verify every bottle and offer only those that meet our rigid inspection criteria. Once the wines are received we take great pride in maintaining them in temperature and humidity controlled containers at all times. When contacting Fine Wines International you will receive personalized attention from professionals who are passionate about the wines we offer. Many of our clients purchase wines for long-term investment and we are happy to pass along our experience in this area. For those cellars, we can assist you in the evaluation of your current inventory and with your current wine needs. We hope that you will experience the same joy and excitement we do with the great wines of the world. -
Di Eataly Experiencing Eataly Is Simple
LE CUCINE DI EATALY EXPERIENCING EATALY IS SIMPLE E AT. We serve straightforward, simple food, for those who want to experience authentic Italian cuisine. We believe that with a few, Eat better, high-quality ingredients it is possible to prepare great tasting and “ satisfying dishes, at Eataly eating is simple. live better. ” SHOP. We present high-quality products from Italy and the best products from local producers. From artisanal producers to the rare, one of a kind production, from pasta to biscuits, to fresh bread, to the best cheeses and cured meats, at Eataly shopping for high-quality food is simple. LEARN. WE DELIVER! We provide many opportunities to learn about Italian food, culture and beyond though courses, guided tastings, demonstrations, and events. We believe that the more you FIND US ON ALL MAJOR FOOD know, the more you enjoy, at Eataly learning is simple. ORDERING PLATFORMS Mulino Marino flour is produced from soft GLI ANTIPASTI Italian wheat, carefully selected and blended to produce the highest-quality flour ZUPPA DEL GIORNO Soup of the day. Ask your waiter for today’s selection ANTIPASTO MINESTRONE GENOVESE | 35 DELLO CHEF | 99 Vegetable soup, drizzled with home-made pesto sauce Selection of Antipasti: fritto di calamari (90g), patatina tonda, arancino, mozzarella fior di latte and artichokes PATATINA TONDA | 19 Home-made potato chips BURRATA E TARTUFO | 79 FRITTO DI CALAMARI | 55 Burrata cheese served with datterino tomatoes, basil and preserved black Deep fried squid (180g) truffle BRUSCHETTA POMODORINI, RICOTTA ARANCINI -
La Bifa - Pomodoro, Mozzarella, Salsiccia, Cipolla Pizza with Tomato Sauce, Mozzarella Cheese, Sausage, Onion
ANTIPASTI Appetizer Bruschette miste Toasted bread selection Crostone ai porcini e scamorza Toasted bread with porcini mushrooms and smoked cheese Prosciutto crudo e Mozzarella di bufala Cured ham and Mozzarella cheese Parmigiana di melanzane Aubergine Parmigiana Tortino di pecorino senese con crema di pera Sienese pecorino cheese pie with pear cream Carpaccio di Cinta senese al finocchio selvatico, leggermente affumicato, su insalatine di campo Slightly smoked Cinta Senese pork carpaccio with wild fennel on field salad Carpaccio di bresaola con rucola e scaglie di parmigiano Dried beef Carpaccio with rocket and parmesan shavings Tagliere di salumi toscani, formaggio e bruschetta Platter of typical Tuscan salami with cheese and bruschetta Selezione di pecorini Terre di Siena, miele e mostarda A selection of Pecorino by the Sienese countryside with honey and mustard Carpaccio di salmone affumicato con rucola e mela Smoked salmon carpaccio with rocket and apple Carpaccio di pesce spada affumicato con misticanza Carpaccio of smoked swordfish with misticanza salad PRIMI PIATTI DELLA TRADIZIONE TOSCANA The traditional Tuscan cuisine Pappa al pomodoro e basilico Bread and tomato soup, with basil Ribollita alla toscana con olio D.o.p. e cipolla Typical bread and vegetable soup with olive oil and onion Acqua cotta alla senese con ovetto Sienese “Acqua cotta”, vegetable soup with egg PRIMI PIATTI DELLA CUCINA ITALIANA The traditional Italian cuisine Penne alla carrettiera (pomodoro, aglio, peperoncino) Penne (pasta) alla carrettiera (tomato, garlic, chili pepper) Penne al pesto senese (pomodoro, aglio, pesto) Penne (pasta) with pesto Siena (tomato, garlic, pesto) Tortellini al ragù di carne Tortellini with meat sauce Risotto al radicchio rosso e pecorino di Pienza Risotto with red radicchio and pecorino di Pienza Spaghetti alla corsara Spaghetti with seafood and tomatoes Gentili Ospiti: ci preoccupiamo della vostra salute, pertanto siete cortesemente invitati a segnalare tempestivamente eventuali allergie alimentari. -
Pizza from the Wood Burning Oven Burning Wood the Pizza from Antipasti Contorni______
Antipasti ___________________________________________________________________ Bruschetta all’Aglio, Pomodoro e Basilico Grilled Rustic Bread, Tomato, Onion, Garlic, Basil, Parsley & Extra Virgin Olive Oil $ 10 Burrata Fresh Mozzarella, Stuffed with Cream on Grilled Bread, Sautéed Leek, Pancetta, topped with Roasted Tomato, Pesto & Extra Virgin Olive Oil $ 16 Gamberetti Marinati Grilled Wild Gulf Shrimp, Chilled with Lime, Mint, Feta Cheese & Extra Virgin Olive Oil $ 16 Prosciutto Thinly Sliced San Daniele Prosciutto with Burrata, Wild Baby Arugula, Grilled Rustic Bread & Extra Virgin Olive Oil $18 Carpaccio Thinly Sliced Raw Beef, Shaved Grana Padano, Capers, Lemon & Extra Virgin Olive Oil $ 16 Carpaccio di Capesante Asiatico Thinly Sliced Raw Day Boat Scallop, Diced Fresh Jalapeno with a Soy Ginger Sweet Chili Sauce & Olive Oil $ 18 Insalata di Lattuga con Gorgonzola Choped Romaine Hearts topped with a Creamy Gorgonzola Dressing with Pancetta & Diced Tomatoes $14 Bar Wine Baci Café & Insalata Baci Chopped Romaine, Carrots, Celery, Peppers, Cucumbers, Mushrooms, Tomatoes, Italian Parsley & Lemon Balsamic Vinaigrette $ 14 Insalata Cesare Romaine, Creamy Caesar Dressing, Shredded Parmesan & Herb Olive Oil Cheese Croutons $ 12 Insalata Tri Colore Wild Baby Arugula, Endive, Radicchio, Shaved Fennel, Kumato Tomatoes in a Lemon Balsamic Vinaigrette $ 14 Insalata Rucola Wild Baby Arugula, Endive, Fuji Apples, Gorgonzola Dolce, Hazelnuts, Lemon Balsamic Vinaigrette & Honey Drizzle $ 14 Insalata di Barbabietole Roasted Golden, Chiogga & Red Beets, -
Dinner Menu 2021
GLI ANTIPASTI TAGLIATA DI MANZO TAGLIATA DI TONNO VONGOLE GRATINEE Charred and sliced seasoned Seared Sushi grade Ahi Tuna Baked little neck clams Filet Mignon, served over mix served rare with Balsamic topped with seasoned bread green salad with a Black reduction served over a bed crumbs – $14 olive Vinaigrette dressing. – of mixed greens – $24 $24 COZZE AL VINO BIANCO POLENTA E SALSICCA Fresh mussels served in a GAMBERONI FREDDI Grilled polenta with white wine sauce – $16 Jumbo shrimp cocktail with crumbled sausage in a homemade cocktail sauce – tomato sauce – $14 AGED PARMESAN $22 Chunks of aged parmesan of AFFETTATI MISTI ALL ITALIANA parma with mixed olives – INVOLTINI DI MELANZANE A mix of Prosciutto, $3.50 Baked Eggplant rollatine Capicolla, Hot Soppressata, L'ANTIPASTO CALDO filled with assorted cheeses Salami, Parmigiano Cheese A hot combination of baked – $14 and with mixed Olives – $26 clams, stuffed eggplant, shrimp scampi and meatball – POLPETTE CALAMARI FRITTI $26 Cenzino's Famous Meatballs Fried Calamari, Basil Scented – $15 Tomato Sauce. – $18 BURRATA CON CAPONATA E PARMESAN CHIP Creamy mozzarella cheese served with Caponata and parmesan chip and arugula salad with Chef's dressing – $18 ZUPPE E INSALATE ZUPPA DEL GIORNO L'INNAMORATA LA TRICOLORE Chef's creation daily – $12 Mix green salad, Arugola,Radicchio,Belgian strawberries, sliced endive, Apples and shaved PASTA E FAGIOLI almonds, corn and goat Parmigiano. – $12 The classic beans soup with cheese, gentled with Pasta – $9 raspberry dressing – $12 INSALATA DELLA CASA Mixed Greens and Tomato, LA CESARE INSALATA ALLA PERA tossed in EVOO Cenzino The classic "Caesar" salad Radicchio, Endive, Romain and Dressing – $9 made with our finest Pear ,with Gorgonzola ingredients and homemade cheese. -
Food Heritage and Nationalism in Europe
Chapter 4 Food and locality Heritagization and commercial use of the past Paolo Capuzzo Geographical roots of food? Identifying a food culture with a locality has always involved a trade-off between searching for roots and recognizing they are not planted in any one spot but entail exchanges and borrowings from remote origins. But even this tension between the local and the supralocal is a simplification: it rests on the assumption that food cultures can be identified by place alone. Actually, highly different food regimes may be at work in one and the same place, and have been so in the past. Class stratification may afford a first prism dividing up food culture domains, but it then interweaves with gender, religious observance, ethnic belonging and so on. Does this mean that any attempt to find a relationship between food and place is a waste of effort? No, indeed: such a relationship can definitely be established. But one does need a critical analysis of the various factors bearing on the link between food and place, since they are cultural and historical constructs rather than causal connections between milieus in nature/history and food cultures. A cuisine rich in victuals of different kinds, prepared from a wide range of ingredients at times exotic in provenance, was typical of the food culture found in the courts of Europe from the late Middle Ages to the early modern era; the diet of the people was more closely locally connected, perforce. For most of the population poverty dictated the choice of diet. A plentiful cosmopolitan cuisine reigned at court (Montanari 2014); it was garnished with rare and exotic ingredients indicating wealth, though also a background of culture deriving from greater familiarity with distant lands. -
Le Ricette Della Nonna the Sebookline by Simonelli Editore
Le Ricette della Nonna The SeBookLine by Simonelli Editore SeBook SeBook SimonellielectronicBook © Copyright Simonelli Editore srl - Milano - Italy Via Statuto 10 - 20121 MILANO - Italy tel. +39 02 29010507 e-mail: [email protected] http://www.simonel.com ISBN-10: 88-7647-133-2 ISBN-13: 978-88-7647-133-9 Gastronomia «Le Ricette della Nonna » Questo SeBook può essere sfogliato soltanto sui computer di proprietà di chi lo ha acquistato e che non facciano parte di una rete aziendale. E’ vietata ogni copia del file da parte dell’acquirente come ogni sua modifica e commercializzazione. Nel caso in cui sia attiva l’opzione di stampa, questa deve essere fatta ad esclusivo uso personale dell’acquirente. Acquistando un SeBook se ne acquisisce la possibilità di leggerlo e utilizzarlo secondo quanto è stabilito nel Contratto di Licenza d’Uso che si intende firmato con l’atto dell’acquisto. Ogni violazione di questo contratto verrà perseguito a norma di legge. Ecco l’INDICE di tutte le ricette che trovate nell’eBook «Le Ricette della Nonna» INDICE ANTIPASTI Acciughe al verde Pizzelle alle barese Fettunta Bruschetta Pizzette al gorgonzola Crostini di milza Crostini ai tartufi Crostini di provoline Involtini di prosciutto e gorgonzola Soma d’aglio Farinata Panzerotti Bagna Caöda Insalata di petti di pollo Paté di magro Biscottu a caponata Pollo all’albese Gnocco fritto Salame di tonno Calzoni di verdura Frittatina all’abruzzese Sciat Nervit Insalata di stocco Fitascetta Bocconotti Alici marinate Le Ricette della Nonna Cassoni fritti Erbazzone SUGHI &