Scuola Alberghiera di Serramazzoni – July Menu
Daniele Bondi - July 1, 2005
Chef Davide Dalloco of the Scuola Alberghiera di Serramazzoni, summer proposal for the July menu are the following.
July Menu
Millefoglie di verdure ai ferri con mousse di formaggio
Grilled Vegetables Millefuille with Cheese Mousse
(see recipe)
Tortelli d'ortiche con formaggio di capra
Tortelli (stuffed pasta) with Nettle and Goat Cheese
(see recipe)
Supreme di faraona alle erbe
Guinea Fowl Supreme with Herbs
Bavarese all'albicocca
Apricot Bavarese
Caprino con gelatina di Albana Passito
Goat Cheese with Albana Passito Wine Jelly Condiment
Grilled Vegetables Millefuille with Cheese Mousse |
Serves 4: |
- 1 eggplant
- 1 red pepper
- 1 yellow pepper
- 1 round zucchini
- 1 big red tomato
- 4 cherry tomatoes
- 5.3 oz. (150 gr.) crescenza (soft cheese)
- 1.75oz. (50 gr.) Parmigiano Reggiano cheese
- 1oz. (30 gr.) whipping cream
- 0.5 oz, (15 gr.) chives
- 0.17 oz. (5 gr.) oregano
- 0.85 cups (2 dl.) extra virgin olive oil
- Salt and pepper to taste
- Green olive oil (seasoned with basil) and fried basil to garnish
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Directions:
Broil and peel red and yellow pepper, cut with a round cookie cutter and season.
Wash and cut the other vegetables in slices of about 1/8 inch, season and broil (keep the cherry tomatoes for last) then season with oregano.
Using a mixer, work crescenza cheese, milk cream, oil, salt and pepper together.
When the mix is smooth and homogeneous, season with chives.
Using a sach a poche (icing bag) filled with the cheese mousse, prepare the millefuille, alternating a slice of broiled vegetable with the cheese mousse up to six layers.
Put the cherry tomato on top and garnish with green olive oil and fried basil.
Comments
The peppers are easily skinned if wrapped in plastic wrap after broiling.
When preparing the cheese mousse, add cream last for best results. |
Suggested Wines: |
- Lambrusco di Sorbara DOC
- Lambrusco Salamino di Santacroce DOC
- Trebbiano di Romagna DOC
- Pignoletto dei Colli Bolognesi DOC
- Albana di Romagna DOC
- Bianco di Castelfranco IGT
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Tortelli ( stuffed pasta) with Nettle and Goat Cheese |
Serves 4: |
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- Freshly made pasta dough (could be colored green with nettle puree) 250 g
- 8.8 oz. (200 g) Nettle leaves
- 7 oz. (200 g) Soft goat cheese
- 2.8 oz. (80 g) Grated pecorino cheese
- 1.76 oz. (50 g) Butter
- 1oz. (30 g) Sliced almonds
- 0.7 oz. (20 g) Chestnut honey
- Salt and pepper to taste
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| Directions: |
Dip nettle leaves in salted boiling water for about one minute, cool in iced water, drain and dry on kitchen towel. |
Chop half and mix with soft goat cheese, grated pecorino cheese, salt and pepper.
Flatten pasta dough until 1 to 2 mm (0.04 to 0.08 inches), cut circles about 5 cm (2 inches) diameter.
Using an icing bag, squeeze a small quantity of cheese and nettle leave mix in the center of pasta circles, fold and press edges to seal then cook in abundant salted water.
Sauté remaining nettle leaves with half of butter and lay in the middle of serving plates.
Melt remaining butter with sliced almonds and saute tortelli pasta.
Lay on top of sauteed nettle leaves, ice with honey and garnish with fried nettle leaves. |
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Comments:
Use the leaves from the tips of nettle twig as they are softer.
To give the dish a particular, slightly medieval look to the dish, stain tortelloni pasta with a few drops of Saba dressing. |
Suggested Wines: |
- Lambrusco di Castelvetro DOC
- Pignoletto Frizzante dei Colli Bolognesi DOC
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