November in Italy is very famous for its specialties. It is time to eat Chestnut at Calliera (village where we come from) Nearly everybody has a Chestnut tree or a Caki fruit tree, one of the most famous fruit of the season in Italy. It is also time to collect grapes in order to make our delicious “Lambrusco” sparkly red wine. These are just a few of the specialties of this month.
So..The winter is coming very soon and in this dinner Stefano and I would like to bring you into some of these flavours that are characteristic of our home town, like "Pearà".
Leo's mum is a specialist in making this amazing dish. "Pearà" is oryginally made in Veneto region where Leo's father come from. It is a special, delicious sauce made with bread crumb, Grana Padan cheese, broth and a generous amount of pepper.
In order to make Giuseppe (Leo's father) happy Leo's mum year after year has improved her receipe and in our dinner we are going to use Gabriella's (Leo's mum) receipe.
In this secret dinner you will find other food lovers around the table in our nice living room in the hearth of Soho.
Come along to our extravaganza food dinner and you will be amazed by our menu lovingly prepared by the talented chef Stefano and the sidekick Leo which is me J…
Remember our policy is BYO…in other words…the more wine you bring the more you will be drinking.
ROSTI' DI PATATE WITH ROASTED QUAIL IN A TRUFFLE SAUCE
When Leo's mother used to make Rostì di patate at home it was immediately party.They are potato cooked in such way that you can bite the crunchy outside and suddenly feel the soft inside melting in your mouth. This is the best company to our slowly roasted Quail topped with Stef's secret truffle sauce.
COD AND COURGETTE INVOLTINI ON A BED OF SWEET PEPPER CREAM
Pan-fried cod wrapped in thin courgette slices served on a luscious bed of sweet pepper cream.
HOME MADE RAVIOLI STUFFED WITH DUCK AND MASCARPONE CHEESE
Nonna Teresa's old recipe never gets it wrong! Lambrusco based pasta dough is used to make some sinfully delicious homemade Ravioli stuffed with roasted Duck and Mascarpone cheese.
GUINEA FOWL SERVED WITH PEARA'
Roasted Guinea Fowl served with Peara', the most famous dish of the Veneto region.
Peara' is a delicious puree made from bread crumbs, beef bone marrow broth Parmsan Cheese and a generous pinch of black pepper to add to this classic a distinctive kick.
CHESTNUT SEMIFREDDO WITH CAKI SAUCE
Chestnut parfait served with a refreshing "CAKI" sauce. The Caki is a Chinese born fruit but European for adoption. Since 1800 Caki, with its sweet and slightly tangy flavour and its soft melting texture, delighted the tables of Northern Italian courts first and less noble, in titles but certainly not in taste for good food, palates afterwards.