(FULLY BOOKED)
"FREESTYLE"
SATURDAY 8th FEBRUARY 8pm
@ StairWay to Heaven's Kitchen
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And here we are in 2014 - ready for another exciting year full of surprises at Stairway Kitchen.
For our first secret dinner Stefano and I have put together an excellent menu fit for Italian royalty. If the Borgia, Medici and Gonzaga's families were still with us they would be served with food like this...
This is Stefano's 2014 version of some classic dishes; a reinvention of old recipes one of which is the famous Ravioli di Zucca , the traditional Mantuan (our city) home made pasta and one of the most popular pastas in Italy. Pumpkin ravioli is a very special dish because of its taste and flavour - the natural sweetness of the pumpkin joins the sweet & slightly spicy flavor of the Mostarda Mantovana that gives the dish its characteristic sour flavor that makes it unique and unusual. In this menu the ravioli will be served with home made truffle butter, toasted almond and Parmesan cheese instead of the classic butter and sage sauce.
We are in the middle of winter; it is wet and it is cold but have a look at what we have lined up for you hoping to inspire food lovers with new combinations and new flavours to help get through the freezing winter...
Be one of our 12 food lovers at our first 2014 secret supper club - a five course menu of which even the Gonzaga family would be proud.
MENU
- ZUCCOTTO DI MELANZANE RIPIENO DI FREGOLA SARDA CON CREMA DI PECORINO: Zuccotto in Italy is normally a creamy dessert but in this dinner Stefano wanted to turn it as a starter dish using vegetables. He is going to use Aubergine to make a little baskets which it'll be filled with toasted Sardinian durum wheat pasta grains and luscious Pecorino cheese cream. We have tried it twice with our friends and the response was amazing that's why we decided to propose you this excellent reenvented dish.
- BISTECCHINE DI ANATRA IMPANATE IN NOCI SERVITE CON MELE ARROSTITE E SALSA AL CAVOLO ROSSO : A famous dish with Duck is Anatra all'arancia because it is part of the history of cooking. Thanks to Catherine de Medici, when she married Henry ii of France brought with him to the French court all the best Florentine chefs of the time, who introduced many Tuscan dishes at court (including the duck in orange), which then became part of French cuisine. In this dish Stefano and I have reinvented this old receipr founding the perfect combination Walnut/Apple and red cabbage with Duck and here we are going to serve Duck steak coated in finely ground walnut served with roasted apple and dressed with red cabbage sauce.
- PUMPKIN RAVIOLI CON BURRO TARTUFATO, PARMIGGIANO E MANDORLE TOSTATE : The main characteristic of this dish is the combination of sweet tasting pumpkin with salty, savoury Parmesan cheese. Add this to the bitter-sweet flavour of the amaretti biscuits and spicy fruit Mostarda Mantovana then serve with home made truffle butter, toasted almond and Parmesan cheese - must be tasted to be believed.
- MEDAGLIONI DI RANA PESCATRICE CON VOONGOLE SALTATE IN SALSA DI ZAFFERANO E VERDICCHIO : Monkfish is a unique, firm-textured and meaty white fish and in this receipe we are going to cut it in medallions then topped with saffron and clams sauted in Verdicchio wine from Marche region which has an elegant aromas of citrus and nuts, specifically lemon and bitter almonds which gives to the dish an extra hint to improve the flavour.
- DESSERT MOUSSE AL TORRONE E CIOCCOLATO CON ARANCE CARAMELLATE: Torrone (Nougat) has a long tradition in various regions all over Italy. It is normally eaten on it own but we thought to use it with chocolate chip ...Everyone loves chocolate and with Nougat and caramelized orange it's just divine.
