Capesan...te al Forno Scallop in the shell with a brandy, lobster cream sauce covered with puff pastry and baked
Raviolo all’Aragosta Homemade lobster and parmigiano stuffed ravioli in a lobster cream
Filetto di Manzo Filet mignon, mushroom duxelle and foie gras, wrapped in puff pastry, finished with a Barolo veal glace, served with a pommes duchesse and wilted spinach
Once again, I cannot predict your picks... . After a couple of drinks we'll see what I go with...
Make today great!
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Quote Originally Posted by p_66:
Capesan...te al Forno Scallop in the shell with a brandy, lobster cream sauce covered with puff pastry and baked
Raviolo all’Aragosta Homemade lobster and parmigiano stuffed ravioli in a lobster cream
Filetto di Manzo Filet mignon, mushroom duxelle and foie gras, wrapped in puff pastry, finished with a Barolo veal glace, served with a pommes duchesse and wilted spinach
Once again, I cannot predict your picks... . After a couple of drinks we'll see what I go with...
Crespelle ai Funghi Homemade porcini crepe filled with grilled endive ricotta and pears, finished with a maytag cream and toasted walnuts
Ceppi al Ragu di Cinghiale Twists of pasta tossed in a wild boar ragu made with a mirepois, Barbaresco, fresh rosemary and tomato, finished with pecorino
Maschete di Vitello Veal cheek
braised with Barolo, mirepoix and fresh sage, served with taleggio white
polenta and asparagus finished with a Clementine marmelata
Sorry guys, just had to post my choice! Suddenly staying home and cooking myself has lost some glamour.......
CPL XIX Winner. Punter. Scotch lover. Big Man.
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Crespelle ai Funghi Homemade porcini crepe filled with grilled endive ricotta and pears, finished with a maytag cream and toasted walnuts
Ceppi al Ragu di Cinghiale Twists of pasta tossed in a wild boar ragu made with a mirepois, Barbaresco, fresh rosemary and tomato, finished with pecorino
Maschete di Vitello Veal cheek
braised with Barolo, mirepoix and fresh sage, served with taleggio white
polenta and asparagus finished with a Clementine marmelata
Sorry guys, just had to post my choice! Suddenly staying home and cooking myself has lost some glamour.......
Ceppi al Ragu di Cinghiale Twists of pasta tossed in a wild boar ragu made with a mirepois, Barbarossa, fresh rosemary and tomato, finished with pecorino
Sorry guys, just had to post my choice! Suddenly staying home and cooking myself has lost some glamour.......
I see why you picked this one!
Make today great!
0
Quote Originally Posted by Ganda:
Ceppi al Ragu di Cinghiale Twists of pasta tossed in a wild boar ragu made with a mirepois, Barbarossa, fresh rosemary and tomato, finished with pecorino
Sorry guys, just had to post my choice! Suddenly staying home and cooking myself has lost some glamour.......
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