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savouring life
Tasting Lunch at Villa Orfei
On the first Sunday of March we had a tasting lunch at Villa Orfei. 12 dishes and 7 different wines were served and appreciated
The dishes
Zucchine Spirals
This has become a classic of Giovani’ cuisine. Zucchine are spiralled around the seeds and prepared a a salad. Codiments are changing. This time shredded Hazelnuts, Soya Sauce and Sesame oil.
Pasta with fish broth and eggs
I got a wild seabass from my fishmonger! It had wonderful eggs,
I put the fillets aside, and made a broth from the head and bones,
With part of the broth and the eggs I prepared the pasta condiment,
The pasta was topped with Bottarga from Tuna – a quite special dish
Tris di BaccalÃ
I feared, my guests would not appreciate the carpaccio. It is not usual to serve. It was divoured, because the combination of raw baccaà and pom granate ist really stunning. The Bocconcini were withot Pastella, only covered with bread crumbs, much lighter than the famous Roman specialty. MyBrandade version is with Olive Oil and potatoes.
OXTongue in 5 Spice sauce
The oxt ongue was cooked in our 5 Spice stock and was full o fit’s flavor.
No extra sauce was needed only aome cube of the gealatine, the was formed by the 5 spice broth after cooling.
The best wine:
Rosati o fSagrantino, la Veneranda
Sepia with potatoes
The real dish is black. This picture id from before adding the ink bag of the animal.
I added tomatoe pulp to the sauce. That makes the whole dis much lighter.
Red Beets in mustard sauce
Vitello tonnato
The Wines
