Secondi Flashcards
Pollo al carciofi
Mary’s organic chx breast
tomato
basil
artichoke
white wine
Acidic foods make wines taste less acidic. So tart wines will taste fruitier when paired with tomatoes, while richer wines will skew toward the flabby side
falanghina pino noir
saltimboca alla romana
veal cutlets
parma ham
fontina cheese
in white demi-glace
Veal cutlets are thin, boneless portions of meat taken from the leg of the animal. Avoid cutlets from the shoulder, which contain too much sinew and connective tissue to be tender.
Fontina cheese is incredibly rich and creamy, the flavors of this cheese are sweet and pungent
grass-fed angus new york steak
in a cabernet reduction
with seasonal vegetables
pair with cabernet. The wine boasts high tannin levels, high acidity, and a high alcohol content, all of which help to cut through the fat of the steak.
pesce del giorno
ask
gamberi
sauteed prawns
lemon
italian herbs
white wine
creme fraiche
Crème fraîche is soured cream. It is soured with a bacterial culture.
filet mignon
dijon mustard demi-glace
sauteed spinach
Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces
Filet Mignon is extremely tender because it comes from a muscle called the tenderloin that cows rarely use. Tenderloin only makes for 1% of the total percentage of the carcass. That makes Filet Mignon very rare, and therefore more expensive
ossobuco
veal shank
onions
carrots
celery
marinara
on a bed of soft polenta