The Italian Feast

Cooking at Pornella 2014

By Paco Bardotti

Under the Tuscan Sun

With beautiful ingredients

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From the Sea

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GRILLED CALAMARI

With fresh Oregano

Squid Ink Spaghetti

With braised Baby Octopus

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FRITTO MISTO

And Lemon

Marinated Sea Bass

In Fresh Tomato Salsa

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Curried Prawns

On Coconut Spinach

Spaghetti with Clams

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FROM THE LAND

Red wine braised

Veal ossobuco

Floating on Polenta

Milk roasted Pork

Place a Pork Loin in a pot with Onions, Garlic, Black Olives and Rosemary on a high heat. Pour Wine Wine and allow evaporating. Add Milk, reduce the heat and cover with a lid. Slow cook for about 1 hour, depending on how big is your pork loin. Slice and serve with the cooking liquid

GRATINATED COURGETTES

The view from the kitchen

Raw Courgettes Salad

With a peeler created ribbons from some washed Courgette, add Lemon juice and Olive Oil. Add Rucola, Parmesan Shavings and Slices of Red Raddish

PROSCIUTTO E MELONE

Raw Cauliflower Salad

With a cheese grater, grate cauliflower, add Lemon Juice, Sultanas, diced Cucumber, chopped Mint and diced Tomato. Add Extra Virgin Olive Oil, Salt and Pepper and sprinkle with chopped Walnut and Parmesan

Stracciatella with Oven Roasted Tomato

Beef Salad

Pici with Wild Boar

DInner is served

#alfresco

Fresh Pasta with Aubergine and Basil

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WILD BOAR CASSEROLE

With fresh Figs

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Fennel Salad

With Gorgonzola

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Fresh Luganiga

Sausage

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Sole with Lemon Capers

Raw Cabbage salad with Anchovies and roasted Pistachio

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Classis Fiorentina

Assorted Charcuterie

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Sauteed Veal Kidney

And Balsamico

Rare Duck Breast with Celery, Walnut and Parmesan Shavings

Courgette Flowers and Sage Fritters

Are you having fun?

DESSERTS

Wild Strawberry on Mascarpone Cream

Vanilla Panna Cotta and Chocolate Brownies

Chocolate and Vanilla Cheese Cake

Good Bye

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