Italian  cookery  course  –  Menu  –  Franco  Palandra  

 This  is  an  example  of  dishes  that  you  might  prepare;    It  can  change  subject  to  season  and  availability:  

 

  Antipasti Antipasto  estivo          Sformato  di  carciofi        Patate,  scamorza,  e  tartufo        Tartalletta  di  zucca  con  cipolle  rosse  e  balsamico  e  zucchini  pesto  

  Starters Summer  starter  with  Parma  ham,  cantaloupe  melon,  tomatoes,  buffalo  mozzarella  cheese,  with  pesto  dressing  served  on  parmesan  basket.    Artichokes  or  zucchini  pudding  with  Burrata  cheese    Twice  baked  potato  with  truffle,  Scamorza  cheese  and  crispy  savoury  meringue    Butter  nut  squash  tartlet  with  red  glazed  onion  on  zucchini  pesto  bed  with  restricted  balsamic  vinegar  

  Primi piatti Involtini di spaghetti con melanzane Ravioli di ricotta e spinaci burro e salvia Pici al sugo di nana in bianco – cinghiale o carne Gnocchi ai fiori di zucca Trofie al pesto

  Primi  piatti    Eggplants  stuffed  with  baked  spaghetti,  tomatoes  and  mozzarella.    Home  made  ravioli  stuffed  with  ricotta  and  spinach  served  with  a  butter  and  sage  sauce    Classical  Tuscan  spaghetti  served  with  lean  duck  ragout  sauce  or      Bolognese  sauce  or  wild  boar  ragout      Fresh  potato  gnocchi  served  with  squash  blossoms,  saffron,  Italian  sausages  and  cherry  tomatoes.    Trofie  pasta  served  with  basil  pesto  and  marinated  tomatoes.

  Secondi piatti Carpaccio di manzo con rucola e scaglie di parmigiano Scaloppine ai funghi Rotolo di pollo al tartufo e pecorino Peposo di chianina Arista al finocchietto

  Main  Courses    Cured beef Carpaccio with rocket, parmesan shavings and drizzled reduced balsamic vinegar and marinated sundried tomatoes. Pork or Veal scallopini with a mushrooms sauce Rolled Chicken breast stuffed with pecorino and truffle on a bed of tossed vegetables. Braised Chianina beef shank in red wine sauce, served with roughly mashed potatoes. Roasted Pork loin perfumed with fennel seeds and garlic, served with roast potatoes.

  All the main courses will be served with vegetables each meal we prepare a different salad using seasonal vegetables.  

  Dolci Panna cotta Torta al cioccolato e mandorle chocolate and almonds cake with pear sauce Tiramisù Torta di ricotta Torta campagnola Millefoglie di crema e fragole

  Dessert    Cooked  cream  with  mixed  berry  sauce    Chocolate  and  almonds  cake  with  pear  sauce      Franco's  style  Tiramisu    Ricotta  cheese  pie  with  raspberries.    Farmer’s  cake  with  seasonal  fruit  and  served  with  gelato.    Napoleon  puff  pastry  with  custard  cream  and  fresh  strawberries.