Starters .Russian salad .Smoked trout with wholemeal .bread .Fruit skewers with Parma ham First course .Porcini mushroom risotto .Aosta Valley Pancakes Second course: .Baked lamb cutlets with fresh mountain herbs .Polenta concia with ‘’carbonara’’ Dessert .Panettone .Italian coffée
- Many diced vegetables (carrots, potatoes, peas)
Steam the vegetables. After cooling these, add the mayonnaise and tuna.
Decorate with prawns, pieces smoked salmon and olives.
Slice the smoked trout finely and place it on buttered wholemeal bread.
Decorate with chopped fresh cherry tomatoes, onion rings, pepper and a small piece of fennel grass.
Fruit skewers with Parma ham
- Parma ham
- Melon pineapple and kiwi
Slice the kiwi fruit pineapple and melon. take a long skewers and insert the melon parma ham pineapple and kiwi. Put in the fridge
Porcini mushroom risotto
- 350 gr. porcini mushrooms
- 320 gr. rice
- 1 litr of chicken or vegetable stock
- 1 glass of dry white wine
- 1 small onion
- 1 clove of garlic
- extra virgin olive oil
- salat and pepper
- parmigiano reggiano freshly grated
wipe the mushrooms with a damp cloth away the bottom of the stork.
Slice the mushrooms. Finely slice the onion and the garlic. Have the stock ready at boiling temperature.
In a saucepan heat two tablespoons of oil togheter with a knob of butter. Add the onion and garlic and cook gently. Add the mushrooms and cook them for a couple of minutes.
Add the rice and stir until it‘ s all well mixed then pour in the wine and klet in evaporate quickly.
Finally add the boiling stock one ladle per time. Stir the rice often and let in absorb the stock before adding the next ladle, keeping in at a gentle boil. Season and cook for about 18 minutes. Turn the heat off, add another knob of butter and freshly grated pepper, cover aned leave it to rest for 5minutes. Serve it hot with freshly greated parmigiano.
Aosta Valley Pancakes
- 100g / 4oz plain or self-raising Flour
- Large pinch of salt
- 1 standard Egg
- 250ml / ½ pint Milk
- 1 tablespoon melt
- Time: 10 min
- Serves: Peaple 5
Mix salt and flour into the bowl.
Beat to a creamy smooth batter with unbeaten egg and half the milk and melted butter.
Mix in the remaining milk and use as required.
Lightly brush the base of a 20 or 22cm frying pan with the melted butter.
Heat the pan to get the butter hot when hot pour in 3 tablespoon of the batter mixture just enough to cover the base of the pan.
Fry till they are a golden brown colour and do this both sides.
To turn you can flip or use a spatula.
And repeat with the rest of the batter mixture.
Pancakes Recipe Cooking Time:
5 min a Pancake
Pancakes Recipe Serving Instructions:
Serve with Lemon, Sugar or Syrup ed Butteralé
Baked lamb cutlets with fresh mountain herbs
- 600 gr. lambs cutlets
- Oil and butter
- 1 clove of garlic
- Mint and rosemary
- 1 glass of white wine
- Salt and pepper
Fry in a frying pans oil, rosemary and one clove of garlic.Brown the lamb cutlets.Take of the heat and brushed wit5h mustard and cover with chopped mint ,bread ,pepper and salt.Put insaide of frying pans and sprinkle with white wine .Cook in the oven for 10 minutes.
Polenta concia with ‘’carbonara’’
To make the polenta : on elitre of boiling, salted , water. When water
starts to boil, lower heat and add flour slowly, stirring all the time.
Make several layers of polenta , melted butter and fontina cheese.
450g of strong white bread flour 1 teaspoon of yeast 2 beaten eggs 1 teaspoon of sugar The grated zest of one lemon 50g of raisins 50g of mixed peel Small amount of butter for the glaze 75g of pine nuts which have been roughly chopped 125mls of water 1 teaspoon of salt
Put all of the ingredients into a mixer with a dough hook and mix it to a soft dough for about 5 minutes. Remove and place onto a flat surface which has been sprinkled with flour. Knead for about 10 minutes. Grease and line with grease proof paper a deep tin which is about 18cm width and at least 9cm high.