• Home Chef

    Postato il 16 novembre 2012 da mnemosi

    Orecchiette alle cime di rapa

    In all our properties, lunch or dinner are available on request.
    Rodolfo Del Frassino, who has worked as a professional chef for over 20 years, will be happy to prepare for you some of the specialities that have made Apulian cuisine so widely admired.

     

     

     

    The “antipasti”

    • Anchovies or Marinated Swordfish
    • Octopus Salad
    • Mussels au Gratin and Pepata di Cozze (mussels sautéed in garlic and black pepper)
    • Vegetable Omelette
    • Parmigiana (with aubergines or courgettes)
    • Fried Olives
    • Fried Peppers
    • Trifola di Funghi (mushrooms cooked in oil, garlic and parsley) and Roast Mushrooms

    Fish-based First Courses

    • Potatoes, Rice & Mussels
    • Cavatelli (pasta) with Grouper Fish Sauce
    • Spaghetti with Seafood or Risotto with Seafood

    Fish-based Second Courses

    • Baked or Roast Sea Bass, Gilthead Bream or Swordfish
    • Roast Octopus
    • Baked Anchovies
    Polpo arrosto

     

     

     

     

     

     

     

    Fish-based Second Courses

    • Baked Orecchiette with Ragù (Meat Sauce)

    Meat-based Second Courses

    • Meat Roulade
    • Roast Lamb, Rabbit or Turkey with Potatoes
    • Veal Sausages in Wine

    Vegetable-based First Courses

    • Cavatelli (pasta) or Orecchiette (pasta) with Sauce of Fresh Tomatoes, Hard Ricotta and Rocket
    • Puréed Beans with Chicory
    • Orecchiette (pasta) with Turnip Tops

    Vegetable-based Second Courses

    • Vegetables au Gratin

    Meals are served on serving dishes. Crockery and table linen are those provided in the respective properties.
    Costs will vary between €25 and €35 depending on the dishes chosen.

    Numerous permutations of fish, meat and vegetable dishes are possible.
    Food is prepared using seasonally available produce.

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