Secondi🇮🇹 Flashcards

1
Q

•PARMIGIANA di CACTUS (MEXICO)

A

•Cactus From Mexico:
•Panko Breadcrumbs
•Pomodoro (Tomato’s from Up State NY.)
•Garlic & Butter
•Smoked Mozzrella,
•Crispy Basil

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2
Q

•ROMBO (TURBOT-PESCE)

A

•Wild Wood-Ear Mushrooms
•Spigarello Greens (Cross btwn: Brococli & Kale)
•Leeks & Turnips
•Savory Sabayon
•Finished with a Mushroom Anchovy-Suace

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3
Q

•ASTICE (PESCE) HOMMARD: MAINE

A

•1 1/2 lb Poached Maine Lobster
• Coulifluor-Remanesco
•Coral-Potato- Lobster Crochettes
• Bedded with Salsa-Cacio-Pepe / Mascarpone
(G): Cognac Peppercorns

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4
Q

•CODA di ROSPO (PESCE) MONKFISH

A

•Monkfish wrapped in Speck
•Stuff with Farrow, Chipoliini, Lollipop Kale
-along with crispyshallots, garlic, lemon-zest, hazelnuts
•Sweet-onion Purée
•Finished with a Red Wine-Jus

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5
Q

•ZUPPA di PESCE (PESCE) ADRIACTIC SOUP

A

•Monkfish
•Montauk Red Prawns
•Langustinos
•Scallops
•Clams
•Moules
•
•Aromatic-Seafood Broth: Garlic, Chilli, Herbs, absinthe, Clams, Moules, Basil, Chives, Onion, White -Wine Reduction.
•Taralli-Pasta

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6
Q

•FARAONA (CARNE) GUINÉE

A

•1/2 of Guinea Hen deboned and marinated in rosemary, sage, S&P and Panseared.
•Served with Savory-Cabbage
•Wild Mushroom Ragu
•Guinciale & Delicate-Squash
•Rosemary-Jus.

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7
Q

•AGNELLO (CARNE) AGNEAU

A

•Roasted Rack & Breast (Gounded) of Lamb wrapped in Coul-Fat)
•Roasted together with Breadcrumbs, anchovies
•Bedded with Pepe-Uva sauce: (black pepper raisin, White Wine reduction.)
•Pommes Purée (Potato Purée)
•Topped with and Anchovies & Breadcrumbs

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8
Q

•VITELLO (CARNE) VITEAU

A

•Roasted Milk Fed Veal from Australia
•Traviso (Greens): wrapped in Pancetta
•Cipolini Agrodolce (sweet & sour cipolini)
•Bedded with a Bergese sauce (Pancetta, cream-sauce, veal-neck bone, vodka glasé)

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9
Q

•MANZO (OREGON-CARNE) CÔTE de LONGE

A

•10oz. American Wagyu (Oregon}{Mishia).
•With a Chic-pea Panelli (cake): Hydrated set and cooked with rosmary oil, garlic oil & parmesan cheese chick-pea flour braised (water& milk), thicked and cut.
•Lumake-Bordellaise (Escargot cooked & braised in red-wine)
•Bone-marrow Gelatine
•Herb-salad of parsley, dill, chives, chervil, mint.
•Topped with Briased Gem Lettuce. Ful!

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10
Q

•CONIGLIO (CARNE) LAPIN

A

•Saddle Roasted Rabbit, Presented table side & then taken back to the kitchen & Steam for Pickup.
•Saddle: The saddle is roasted & steamed with garlic oil.
•The center: is stuffed with Farse; Swiss-Chard, rabbit / chicken (ground) stuffed in the center
• Bedded on Swiss Chard & Rosemary Along with Liver / Kindney (VINAIGRETTE), anchovies, parsley, chives, lemon & sherry-vinegar.
•Lollipops: front Legs: de-bone to lollipops confit.
•Cappellacci: The back legs: stuffed Cappellacci Pasta: the legs are cured, confit, adding parmesan, onions, carrot, celery, eggs.
•Sauce with the legs: carrot pureé: shallots, garlic, OO, butter. Topped off with crispy-sage, butter & rabbit-jus.

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