NONNA TERESA'S MENU
SATURDAY 7th JUNE 8pm
@ Stairway Kitchen
In this dinner Stefano and I have lined up areally interesting menu . We are going to show you what you would eat if you lived at "Calliera", a very small small village (around 180 people) in the province of Mantua where nonna Teresa and I used to live.
Stefano has taken some of the best receipes that his grand mother Teresa used to make for him when he was child.
As nonna Teresa and I lived in the same small village, this menu brings me back there and I can't wait till Sat 7th June. This menu is inspired to what we usually eat over special occasions worth celebrating or when we wake up and we've got that little something going on that makes us crave for some treat, something from the usual pasta.
Stefano has taken some of the best receipes that his grand mother Teresa used to make for him when he was child.
As nonna Teresa and I lived in the same small village, this menu brings me back there and I can't wait till Sat 7th June. This menu is inspired to what we usually eat over special occasions worth celebrating or when we wake up and we've got that little something going on that makes us crave for some treat, something from the usual pasta.
MENU: £33
- BIS DI BRUSCHETTE:
- Bruschetta topped with ZUCCHINE TRIFOLATE.
Sauteed courgette, an unusual, popular and versatile vegetable a precious ally to this recipe with parsley
and a touch of chilli.
- Bruschetta topped with ZUCCHINE TRIFOLATE.
Sauteed courgette, an unusual, popular and versatile vegetable a precious ally to this recipe with parsley
and a touch of chilli.
- Bruschetta topped with SALSA VERDE made using
Anchovies, green pepper blanched in vinegar and boiled eggs.
- SOFT POLENTA CON FEGATINI DI POLLO:
Here is one of the most favourite dish a Calliera. Humble, versatile, satisfying and always good soft POLENTA with chicken liver in a light tomato and vegetable stew.
- AGNOLI IN BRODO:
Agnoli is one of the most famous dish in Lombardy region and where we live they are normally eaten on Sunday lunch or dinner. They are home made parcels served in chicken broth.
Calliera (the place where we come from) is very famous for its "BEVR'IN VIN and here we will give you the option to try it with Lambrusco wine mixed with your broth to make this dish even more special.
- CONIGLIO ARROSTO CON PEPERONATA:
Roasted saddle of rabbit flavoured tyme served with slow cooked stew sweet pepper called Peperonata, one of those “I almost ate the whole batch” dishes, a perfect combination tonight!
-TORTA DI MELE CON ZABAGLIONE:
What Stefano is going to make tonight is a really classic Italian cake that brings me back 20 years. I still remember eating it, when I was child, for breakfast, snack in the afternoon or before going to bed, basically it didn't never last long
Apple cake with Zabaglione the classic sweet that you don’t encounter much any more on restaurant menus, let alone on home tables. That’s a shame, because it’s truly delicious and supremely versatile, equally suited to serve on its own or with cakes as a sweet ending to an important meal.Tonight a Stairway you can have a "sweet happy ending" :-)
SUGGESTED DONATION £33
Anchovies, green pepper blanched in vinegar and boiled eggs.
- SOFT POLENTA CON FEGATINI DI POLLO:
Here is one of the most favourite dish a Calliera. Humble, versatile, satisfying and always good soft POLENTA with chicken liver in a light tomato and vegetable stew.
- AGNOLI IN BRODO:
Agnoli is one of the most famous dish in Lombardy region and where we live they are normally eaten on Sunday lunch or dinner. They are home made parcels served in chicken broth.
Calliera (the place where we come from) is very famous for its "BEVR'IN VIN and here we will give you the option to try it with Lambrusco wine mixed with your broth to make this dish even more special.
- CONIGLIO ARROSTO CON PEPERONATA:
Roasted saddle of rabbit flavoured tyme served with slow cooked stew sweet pepper called Peperonata, one of those “I almost ate the whole batch” dishes, a perfect combination tonight!
-TORTA DI MELE CON ZABAGLIONE:
What Stefano is going to make tonight is a really classic Italian cake that brings me back 20 years. I still remember eating it, when I was child, for breakfast, snack in the afternoon or before going to bed, basically it didn't never last long
Apple cake with Zabaglione the classic sweet that you don’t encounter much any more on restaurant menus, let alone on home tables. That’s a shame, because it’s truly delicious and supremely versatile, equally suited to serve on its own or with cakes as a sweet ending to an important meal.Tonight a Stairway you can have a "sweet happy ending" :-)
SUGGESTED DONATION £33
- BRING YOUR OWN BOTTLE IS THE POLICY AT OUR SUPPER CLUB,
IN OTHER WORDS:THE MORE YOU BRING AT OUR EVENT,
THE MORE YOU’LL BE DRINKING.
- DON'T FORGET TO TELL US IF YOU HAVE ANY ALLERGIES
- DINNER START AT 8PM
- DON'T FORGET TO TELL US IF YOU HAVE ANY ALLERGIES
- DINNER START AT 8PM
