Primi

Question 1

GNOCCHI BURRO e ORO

Answer 1

Ricotta & Flour Gnocchi, Pomodoro of Tomatoes (upstate NY), With Garlic, onion and butter. Garnished with graded Parmesan & Basil.

Question 2

•TAGLIATELLI

Answer 2

•Tagliatelli Pasta with wild mushrooms Ragu: 1. Porcini, 2. Black Trumpet, 3. Maitake, 4. Chantrelles. Cooked in chicken stock. Additioned with Bagna-Cuada and finished off with Parmesan cream. Garnished with shaved Black Truffles.

Question 3

•BUASIATE

Answer 3

•Buasiate Pasta with Jumbo Crab, Uni (Maine) emulsion (fishstock, saffron,basil, thyme parsley,OO & butter). Finished with Panko Calabrian breadcrumbs.

Question 4

•GARGANELLI

Answer 4

•Egg & Spinach Pasta two colours. With Bay Scallops & Salsa-Bianco (White wine reduction with fishstock, shallots, thyme, bayleaf, leeks & cream). Finished off with Serbian Caviar.

Question 5

•ORECCHIETTE

Answer 5

•Orecchiette Pasta with Sepia (Cuttle-Fish & Montuak Prawns). Folded in Calamari & fishstock, White reduction with garlic, butter, lemon. Finished with seaweed & Mollica Chillie flakes.

Question 6

•CAPELLETTI

Answer 6

•Capelletti (squid ink little black hats) stuff with Sepia (squid & shrimp). Folded in Lobster stock, Brandy, garlic, butter, parsley, lemon zest, tarragon, chives. Garnished with basil.

Question 7

•Agnolotti

Answer 7

•Agnolotti Pasta Stuffed with Savory Cabbage & Polenta, Parm-ring Cream. Finanzeria (Piedmontese): Sweet Breads of: ox-tong, ox-comb, beef tenders, veal. Finished with a Marsala-Jus (Red Wine, Mirepoix & parsley).

Question 8

•TORTTELINI

Answer 8

•Tortellini stuff with Bolognese meat of, Cured-Mortadella, Prosciutto, Porc-Lion, Nutmeg, egg, herbs & Bay leaf. Finished Parmesan & Mozzarella.

Question 9

•RISOTTO

Answer 9

•Risotto: Aquarello Rice. Mirepoix Veal Stock, Veal Sausage & Porc. Fontina Cream & Eggs, Borlotti beans (Cantellini-Beans). Garnished with Brussels sprout leaves.