hosted by Compulsive Foodie
What do parmesan, balsamic & men have in common?............. If made well, the older they are, the richer they are! ;-)
Last fall,I completed private cooking lessons from a family run restaurant in Bologna, which is in the beautiful region of Emilia Romagna, home of homemade pasta, Ragu, Parmigiano cheese and Balsamic Vinegar. Did you know the real Balsamic Vinegar is thick and dense, like Molasses, and nothing at all like the watery liquid we buy in supermarkets? And there are vintages that are over 25 years old, that can cost more than vintage champagne! I have brought a couple of vintages back to London, including 7 year, 12 year, & 15 year old - come and try them with me.
Try these & other specialities straight from the producer's shelves) and enjoy a social dining experience surrounded by friends (we will be 12 in total), and one of the best views in London (see The Shard and the London Eye from my balcony). Taste authentic ragu with fresh handmade tagliatelle pasta, and guess what the special ingredient is.
The suggested contribution for this social dining experience is £35, & includes a minimum of 4 courses made from high quality ingredients (imported & local) & waitress service. Deposit: £20 with £15 payable on the night.
Please note this is a BYOB event. I will be sending all guests some suggestions for wines to pair with the food. The address will be sent to confirmed guests on Friday.
Proposed Menu (subject to change, for the better!)
- Parmesan Cheese & Balsamic Vinegar - a sampling of various aged parmesan cheese and different vintages of Balsamic Vinegar, from family run Acetaia San Matteo, where Sara's family has producing high quality authentic Balsamic Vinegar of Modena for several generations.
- Parmesan gelato with vintage Balsamic Vinegar on toast (using the Chef's recipe from Osteria Francescana in Modena)
- Insalata Caprese
- Ragu with fresh tagliatelle - made from Angus grade beef
Dolce - Surprise! (Hint - have you ever had Balsamic Vinegar in your dessert?)
NOTE: Please advise of any allergies by Thursday. Can also cater for vegetarians, if arranged in advance.
See you on Saturday!