Scuola Alberghiera di Serramazzoni – November Menu
Daniele Bondi
In November the wine has already started its evolution in large vats, or in barrels of various sizes and materials. As the days are getting shorter and colder the countryside is getting ready for winter hibernatiion. It is the time of year we gladly sit down at the dinner table with friends and loved ones to celebrate with the blessings and products of the earth.
Following please find Chef Davide Dalloco from the Scuola Alberghiera di Serramazzoni suggestions for a Novembre menu.
November Menu
Sformatino di Polenta con Fonduta di Tosone e Salsa al Lambrusco
Polenta Pie with Tosone Cheese Fondue and Lambrusco Sauce
Lasagne Verdi alla Bolognese
Bolognese-Style Green Lasagna
(see recipe)
Stufato di Anatra e Cardi
Duck Stew with Thistle Stalks
(see recipe)
Tortellette Frangipane
Tortellette Frangipane (Kind of Dessert)
Pecorino di Fossa con Cioccolato Fondente
Pit Cheese Pecorino with Black Chocolate
Bolognese-Style Green Lasagna |
Serves 4: |
 200 g (7.05 oz.) wheat flour - 50 g (1.76 oz.) boiled spinach, drained and chopped
- 1 Egg
- 1 liter (1 quart) white sauce
- 500 g (17.63 oz.) Bolognese-style ragù
- 250 g (8.81 oz.) grated Parmigiano cheese
- Butter curls
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Make a mound with flour, add spinach and egg and mix delicately with a fork until the dough is smooth and compact.
Flatten with rolling pin to 1.5 mm (about 0.06") thickness.
Boil in salted water with few drops of olive oil.
Cool it and lay it down on a towel and sprinkle with grated parmesan .
In a baking dish alternate layers of pasta with the other ingredients as follows:
• pasta,
• white sauce,
• ragù
• grated Parmesan cheese and a few butter curls.
Repeat.
Bake at at 200°C (392°F).
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Suggested wines: |
- Albana di Romagna Spumante
- Trebbiano Emiliano
- Bianco dei Colli Bolognesi
- Lambrusco Grasparossa di Castelvetro
- Barbera dei Colli Bolognesi
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Duck Stew with Thistle Stalks |
- 1.4 Kg (3 pounds) boned duck meat
- 600 g (21.16 oz.) cubed thistle stalks
- 50 g (1.76 oz.) chopped leek
- 1 dl (0.42 cups) duck sauce
- 1 dl (0.42 cups) duck broth
- 1 cl (2 tsp.) red wine
- 1 clove garlic
- 1 sprig rosemary
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Directions:
Cut duck meat in cubes and pickle it.
Brown leek with garlic and rosemary.
Add duck meat and let fat liquify.
Discard liquid fat, add wine and let evaporate
Add broth, duck sauce and cubed thistle stalks.
Cook for 2 hours and serve with either broiled or barbequed polenta and a few pomegranate seeds.
Tips:
• Discard thistle stalks fiber as you do with celery stalks.
• Drain thistle stalks in water and lemon to avoid blackening.
• Do not overcook duck. The meat must be tender but consistent. |
Suggested wines: |
- Dry Lambrusco
- Sangiovese di Romagna
- Valpolicella Classico
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