Ingredients
Serves 4
* 4 veal chops
* Fontina cheese
* 3 ½ oz butter
* breadcrumbs
* all-purpose flour
* 1 egg
* salt and pepper
Preparation
30 minutes preparation + 5 minutes cooking
Cut the chops in two, horizontally, leaving them attached along the bone side.
Cut the Fontina cheese into thin slices and insert into the meat, and then tap gently with a meat pounder.
Season the meat with salt and pepper to taste and dip the chops first in the flour, then the beaten egg and finally the breadcrumbs.
Fry in abundant butter, until the chops become golden and crunchy.
Serve hot with boiling melted butter.
Food History
Cheese is one of the oldest foods produced by man. Cheese-making probably dates back to when communities of humans stood upright and started cultivating land and raising livestock for the first time. Someone must have realized that milk transforms into a solid over time and through conservation it takes on new flavors. Cheese was a very appealing food to ancient man because it was easy to conserve and transport. From that time onwards, man has continued to experiment with ways to produce cheese, creating a countless number of varieties. Together with Parmigiano Reggiano and mozzarella, Fontina is one of the most famous and ancient Italian cheeses. A parchment document from the 13th century shows how Fontina was made. It is a semi-hard cheese, made exclusively from milk from a special variety of cow from the Aosta Valley and has been made using the same recipe for centuries. The cheese must be aged for three months in caves dug out from rock, requiring constant work on behalf of the cheesemakers.
Montpeliano Restaurant
www.montpelianorestaurant.com
info@montpelianorestaurant.com
Friday, 13 November 2009
Thursday, 29 October 2009
Discover Italian Regional Cuisine: Piedmont
The Land
Piedmont is located in northwestern Italy and is composed of a variety of striking landscapes, from the Alpine mountains to the soft rolling hills of the Langhe and Monferrato, to the flat plains that line the Po River. Many people argue that Piedmont is best enjoyed during the autumn months, when the forests are at their most colorful and a heavy fog starts to settle over the land. Torino, the regional capital, was also the first capital of the newly formed House of Savoy. The presence of the royal family is still evident in city’s palaces, wide streets and avenues, piazzas, churches and its18th century character. Turin has been called a “mini-Paris”, due to the city’s French-feeling cafes, antique stores and signs of another era.
The Food
The world’s most prized white truffles come from the providences of Alba and Mondovì. They make the ideal accompaniment to one of the region’s post popular pastas – tajarin, tagliatelli made from really eggy pasta dough. Cardo gobbo, or local “hunchbacked” cardoon, is an essential ingredient of the region’s most convivial dish, bagna caoda. Local custom suggests that bagna caoda, literally “hot bath,” be enjoyed amongst friends since the primary ingredients of the warm dipping sauce are garlic and anchovies. In Piedmont, you will also find exceptional stuffed pastas like agnolotti that, according to the area in which they are made, can be stuffed with anything from cheese to various mixed meats. Do not miss out on the flavorful Piemontese risotti, the plural of risotto, made with local cheeses, freshwater fish, game, mushrooms and full bodied Barolo wine.
In terms of meat, as in nearby Valle d’Aosta, many of the recipes come from across the Alps. For example, la finanziera, is a sort of ragù made with the less desirable parts of beef and poultry. Originally, the dish was considered poor man’s food, but can now be found in elegant restaurants in the area. Other typical preparations include braises – don’t miss the brasato al Barolo – and mixed boiled meats, or bolliti, served with various sauces.
In Piedmont, you will also find a vast selection of cheeses, like Taleggio, Ossolano d’Alpe, also called Bettelmatt, Castelmagno, Robiola di Roccaverano, Bruss (a spicy cream cheese that comes in its own special mold), and small tome, or tomini, preserved in oil and various spices.
During the fall, people head into the cloudy forests and hills to collect autumnal treasures like nuts. Local hazelnuts are used in all kinds of sweets including gianduia, a Piemontese specialty of chocolate-hazelnut cream. Chestnuts appeared candied as the famous Marron Glacés. They are also used in Monte Bianco, a mountain of cream and chestnut paste.
In addition to the numerous regional sweets, the people of Piedmont also take pride in their invention in local breadsticks, or grissini, and commonly referred to as torinesi. Grissini are made from the traditional bread dough for ghersa, a type of long thin bread, which is believed to be ease digestion. Grissini pair well with many traditional Italian dishes and can now be found throughout the peninsula.
And it goes without saying that Piedmont is famous for its wine. Over fifty varieties of grapes are grown here. The grapes are harvested in the late summer and early fall to produce many of Italy’s most important and famous wines like Nebbiolo, Barbera, Barbaresco and Barolo.
Should you require any special regional dish from Piedmont please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Piedmont is located in northwestern Italy and is composed of a variety of striking landscapes, from the Alpine mountains to the soft rolling hills of the Langhe and Monferrato, to the flat plains that line the Po River. Many people argue that Piedmont is best enjoyed during the autumn months, when the forests are at their most colorful and a heavy fog starts to settle over the land. Torino, the regional capital, was also the first capital of the newly formed House of Savoy. The presence of the royal family is still evident in city’s palaces, wide streets and avenues, piazzas, churches and its18th century character. Turin has been called a “mini-Paris”, due to the city’s French-feeling cafes, antique stores and signs of another era.
The Food
The world’s most prized white truffles come from the providences of Alba and Mondovì. They make the ideal accompaniment to one of the region’s post popular pastas – tajarin, tagliatelli made from really eggy pasta dough. Cardo gobbo, or local “hunchbacked” cardoon, is an essential ingredient of the region’s most convivial dish, bagna caoda. Local custom suggests that bagna caoda, literally “hot bath,” be enjoyed amongst friends since the primary ingredients of the warm dipping sauce are garlic and anchovies. In Piedmont, you will also find exceptional stuffed pastas like agnolotti that, according to the area in which they are made, can be stuffed with anything from cheese to various mixed meats. Do not miss out on the flavorful Piemontese risotti, the plural of risotto, made with local cheeses, freshwater fish, game, mushrooms and full bodied Barolo wine.
In terms of meat, as in nearby Valle d’Aosta, many of the recipes come from across the Alps. For example, la finanziera, is a sort of ragù made with the less desirable parts of beef and poultry. Originally, the dish was considered poor man’s food, but can now be found in elegant restaurants in the area. Other typical preparations include braises – don’t miss the brasato al Barolo – and mixed boiled meats, or bolliti, served with various sauces.
In Piedmont, you will also find a vast selection of cheeses, like Taleggio, Ossolano d’Alpe, also called Bettelmatt, Castelmagno, Robiola di Roccaverano, Bruss (a spicy cream cheese that comes in its own special mold), and small tome, or tomini, preserved in oil and various spices.
During the fall, people head into the cloudy forests and hills to collect autumnal treasures like nuts. Local hazelnuts are used in all kinds of sweets including gianduia, a Piemontese specialty of chocolate-hazelnut cream. Chestnuts appeared candied as the famous Marron Glacés. They are also used in Monte Bianco, a mountain of cream and chestnut paste.
In addition to the numerous regional sweets, the people of Piedmont also take pride in their invention in local breadsticks, or grissini, and commonly referred to as torinesi. Grissini are made from the traditional bread dough for ghersa, a type of long thin bread, which is believed to be ease digestion. Grissini pair well with many traditional Italian dishes and can now be found throughout the peninsula.
And it goes without saying that Piedmont is famous for its wine. Over fifty varieties of grapes are grown here. The grapes are harvested in the late summer and early fall to produce many of Italy’s most important and famous wines like Nebbiolo, Barbera, Barbaresco and Barolo.
Should you require any special regional dish from Piedmont please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Thursday, 15 October 2009
Discover Italian Regional Cuisine: Molise
THE LAND:
Molise is one of Italy’s smallest regions and was declared independent from Abruzzo as recently as 1963. Molise is almost completely covered with mountains, including the areas closest to the coast. Despite the cold winters, agriculture remains a thriving industry. In addition to wine, olive, wheat, corn and tobacco are all grown in here.
Molise was first occupied by the Sanniti people, and was then taken over by the Romans despite the valiant efforts of the inhabitants. The history of the region mirrors that of Abruzzo and was dominated by the Lombards, the Franks and then by the Normans, who gave the region its name.
Molise was first considered a part of Campania, then Puglia, before becoming a province of Abruzzo. The region has always suffered from emigration, especially in the nineteenth century.
THE FOOD:
Molise was the only region in Italy to come under the rule of Sicily. The Sicilian influence is evident in the region’s gastronomic culture. Sheep are an important to the regional economy, as it is in many other regions in southern Italy. You will find that the lamb dishes are very similar to the recipes of Abruzzo. In Molise, pigskin is often used to make sauces for pasta.
The types of pasta you find here are resemble what you find in the neighboring regions. Cavatieddi and Sagne are two popular pasta shapes that come from Puglia. The Puglian influence is also noticeable in the regional custom of pairing cheese and fish, as in the recipe for stuffed, broiled mussels.
The local cheeses are primarily made from sheep’s milk and include names like Pecorino, Scamorza, Caciocavallo and Provolone. Ventricina, the pork sausage typically found in Abruzzo, is produced in Molise as well. Here is the seasoned with fennel seeds and peperoncino.
In Molise, many of the traditional desserts are made with an intense, aromatic olive oil.
Should you require any special regional dish from Molise please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Molise is one of Italy’s smallest regions and was declared independent from Abruzzo as recently as 1963. Molise is almost completely covered with mountains, including the areas closest to the coast. Despite the cold winters, agriculture remains a thriving industry. In addition to wine, olive, wheat, corn and tobacco are all grown in here.
Molise was first occupied by the Sanniti people, and was then taken over by the Romans despite the valiant efforts of the inhabitants. The history of the region mirrors that of Abruzzo and was dominated by the Lombards, the Franks and then by the Normans, who gave the region its name.
Molise was first considered a part of Campania, then Puglia, before becoming a province of Abruzzo. The region has always suffered from emigration, especially in the nineteenth century.
THE FOOD:
Molise was the only region in Italy to come under the rule of Sicily. The Sicilian influence is evident in the region’s gastronomic culture. Sheep are an important to the regional economy, as it is in many other regions in southern Italy. You will find that the lamb dishes are very similar to the recipes of Abruzzo. In Molise, pigskin is often used to make sauces for pasta.
The types of pasta you find here are resemble what you find in the neighboring regions. Cavatieddi and Sagne are two popular pasta shapes that come from Puglia. The Puglian influence is also noticeable in the regional custom of pairing cheese and fish, as in the recipe for stuffed, broiled mussels.
The local cheeses are primarily made from sheep’s milk and include names like Pecorino, Scamorza, Caciocavallo and Provolone. Ventricina, the pork sausage typically found in Abruzzo, is produced in Molise as well. Here is the seasoned with fennel seeds and peperoncino.
In Molise, many of the traditional desserts are made with an intense, aromatic olive oil.
Should you require any special regional dish from Molise please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Tuesday, 29 September 2009
Discover Italian Regional Cuisine: Marche
The Land:
Marche is a region in central Italy that lies along the Adriatic Sea. Its long, sandy coastline stretches down towards Ancona and Conero, a promontory made of large white rocks, incredible beaches and quaint villages. Heading inland, you will pass through the hilly countryside, which has a rich agriculture tradition. The land is dotted with small picturesque cities like Urbino, an UNESCO world heritage site.
Continue west and eventually you reach the Apennines Mountains that separate the Marche from Tuscany. Montefeltro, located along the northern border with Romagna, is an area full of small towns and castles, which have remained unchanged for centuries. Since the time of the ancient Romans, many different cultural and political factors have shaped the character of the Marche. Both the landscape and the gastronomic traditions of the Marche are a reflection of the region’s long history.
The Food:
The influence of the neighboring regions, particularly Romagna, can be detected in the popularity of fresh egg pasta and the oven-baked pasta dishes in the Marche. Vincisgrassi is a regional favorite and is a type of baked-lasagna stuffed with chicken livers. In and around Ancona, you will find a variety of soups. Minestra di lumachelle is a local favorite and is based on lumachelle, a type of pasta made with egg, cheese and bread crumbs, similar to passatelli. Tripe soup, or minestra di trippa, is also a regional specialty and is served with a battuto, or lard pounded together with herbs.
Along the coast, soup consumption continues but it takes the form of brodetto, or fish soups. Brodetti are prepared with all types of fish and varying other ingredients like vinegar, flour, garlic and saffron. There are also a number of special, regional preparations for the local seafood: in porchetta, a combination of spices and cured pork like pancetta or prosciutto; in potacchio, cooked with white wine, tomato, lemon juice and spices, alla marinara, stewed in tomato sauce; or gratinati al forno, or oven-broiled.
People from the Marche, or marchegiani, are also meat-lovers and will eat everything from pigeon to lamb. Piolotto is a way to prepare meat by wrapping it in paper with a piece of lard, which melts into the meat during cooking. Another local favorite is Porchetta, a spit-roasted whole, boneless pig that has been stuffed with herbs. Milk-fed veal, on the other had, is often cooked in Chianti wine.
Among the regional salumi, Prosciutto di Carpegna DOP seasoned with juniper, is a real stand out. Then, there are soppresse, salsicce, or sausages, and a particular salume called Ciauscolo, which has the consistency of a pate and is seasoned with garlic, thyme and fennel. Some of the best cheeses made in the Marche are Casciotta d’Urbino DOP, Raviggiolo del Montefeltro, Slattato and herb-flavored sheep’s milk cheeses. For a special treat, look for olive ascolane, or plump, flavorful olives are stuffed with meat, dipped in egg and breadcrumbs and then fried.
The desserts in the Marche are generally made using popular ingredients, but you may find one or two ancient recipes. Cicerchiata is a dessert made from dough that has been left to rise, then shaped into balls, baked in the oven and covered with honey. Becciate are made with raisins and pine nuts. Adventuous eaters should try Migliaccio, a dessert made with pig’s blood, sugar and citrus peel. If miglaccio is not your cup of tea, try Frustega, a simple pastry with sapa di mosto, or cooked grape must.
One of the most well known wines produced in the Marche is Verdicchio, a white wine from the hills of Jesi that pairs well with fish. The region is also famous for its Anisetta, aromatic liquor that smells, and tastes like anise.
Should you require any special regional dish from Marche please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Marche is a region in central Italy that lies along the Adriatic Sea. Its long, sandy coastline stretches down towards Ancona and Conero, a promontory made of large white rocks, incredible beaches and quaint villages. Heading inland, you will pass through the hilly countryside, which has a rich agriculture tradition. The land is dotted with small picturesque cities like Urbino, an UNESCO world heritage site.
Continue west and eventually you reach the Apennines Mountains that separate the Marche from Tuscany. Montefeltro, located along the northern border with Romagna, is an area full of small towns and castles, which have remained unchanged for centuries. Since the time of the ancient Romans, many different cultural and political factors have shaped the character of the Marche. Both the landscape and the gastronomic traditions of the Marche are a reflection of the region’s long history.
The Food:
The influence of the neighboring regions, particularly Romagna, can be detected in the popularity of fresh egg pasta and the oven-baked pasta dishes in the Marche. Vincisgrassi is a regional favorite and is a type of baked-lasagna stuffed with chicken livers. In and around Ancona, you will find a variety of soups. Minestra di lumachelle is a local favorite and is based on lumachelle, a type of pasta made with egg, cheese and bread crumbs, similar to passatelli. Tripe soup, or minestra di trippa, is also a regional specialty and is served with a battuto, or lard pounded together with herbs.
Along the coast, soup consumption continues but it takes the form of brodetto, or fish soups. Brodetti are prepared with all types of fish and varying other ingredients like vinegar, flour, garlic and saffron. There are also a number of special, regional preparations for the local seafood: in porchetta, a combination of spices and cured pork like pancetta or prosciutto; in potacchio, cooked with white wine, tomato, lemon juice and spices, alla marinara, stewed in tomato sauce; or gratinati al forno, or oven-broiled.
People from the Marche, or marchegiani, are also meat-lovers and will eat everything from pigeon to lamb. Piolotto is a way to prepare meat by wrapping it in paper with a piece of lard, which melts into the meat during cooking. Another local favorite is Porchetta, a spit-roasted whole, boneless pig that has been stuffed with herbs. Milk-fed veal, on the other had, is often cooked in Chianti wine.
Among the regional salumi, Prosciutto di Carpegna DOP seasoned with juniper, is a real stand out. Then, there are soppresse, salsicce, or sausages, and a particular salume called Ciauscolo, which has the consistency of a pate and is seasoned with garlic, thyme and fennel. Some of the best cheeses made in the Marche are Casciotta d’Urbino DOP, Raviggiolo del Montefeltro, Slattato and herb-flavored sheep’s milk cheeses. For a special treat, look for olive ascolane, or plump, flavorful olives are stuffed with meat, dipped in egg and breadcrumbs and then fried.
The desserts in the Marche are generally made using popular ingredients, but you may find one or two ancient recipes. Cicerchiata is a dessert made from dough that has been left to rise, then shaped into balls, baked in the oven and covered with honey. Becciate are made with raisins and pine nuts. Adventuous eaters should try Migliaccio, a dessert made with pig’s blood, sugar and citrus peel. If miglaccio is not your cup of tea, try Frustega, a simple pastry with sapa di mosto, or cooked grape must.
One of the most well known wines produced in the Marche is Verdicchio, a white wine from the hills of Jesi that pairs well with fish. The region is also famous for its Anisetta, aromatic liquor that smells, and tastes like anise.
Should you require any special regional dish from Marche please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Wednesday, 23 September 2009
Recipe From Lombardia: Veal roast with milk
From Lombardy comes a simple, tasty meat main dish. It’s a easy recipe to prepare but one that’s sure to get raves, and authentic connoisseurs will love it.
Ingredients:
Serves 4
* 1 ¾ lb veal rump
* 1 ¾ oz ham
* 1 ¾ oz butter
* 4 cups milk
* 1 ¾ oz all-purpose flour
* salt to taste
Preparation:
20 minutes preparation + 40 minutes cooking
Stir-fry one tablespoon of flour and a few slices of prosciutto cut into strips in the butter.
When it starts to brown, put the veal roulade into the pan and brown it as well over a low heat, and season with salt.
Baste the meat with a glass of milk and repeat the operation as the meat dries out, cooking with the lid on.
Serve with its cooking juices.
Instead of veal you can use beef.
Regional Italian Cuisine: Discover Lombardy
Risotto is considered one of the most typical first courses in Lombardy and in particular the Risotto alla Milanese. Saffron gives this dish its signature golden color and comes from the former practice of adding gold leaf to the rice. Throughout northern Italy, risotto is traditionally made with butter and other local ingredients like mushrooms, sausage, frogs and pumpkin. Rice is also used in soups and vegetable minestrone.
Polenta is considered as important an ingredient as rice, especially in the mountains parts of the region.
It is served with cheese, small birds, and butter, of course.
In Valtellina, you will find Pizzoccheri, a type of homemade, tagliatelle-like pasta, made from buckwheat flour and served with boiled vegetables and Bitto, a locally produced mixed cow and sheep’s milk cheese. Whereas in Mantua, you will be served tortelli di zucca, ravioli-like pasta stuffed with rich, sweet pumpkin.
Should you require any special regional dish from Lombardia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Ingredients:
Serves 4
* 1 ¾ lb veal rump
* 1 ¾ oz ham
* 1 ¾ oz butter
* 4 cups milk
* 1 ¾ oz all-purpose flour
* salt to taste
Preparation:
20 minutes preparation + 40 minutes cooking
Stir-fry one tablespoon of flour and a few slices of prosciutto cut into strips in the butter.
When it starts to brown, put the veal roulade into the pan and brown it as well over a low heat, and season with salt.
Baste the meat with a glass of milk and repeat the operation as the meat dries out, cooking with the lid on.
Serve with its cooking juices.
Instead of veal you can use beef.
Regional Italian Cuisine: Discover Lombardy
Risotto is considered one of the most typical first courses in Lombardy and in particular the Risotto alla Milanese. Saffron gives this dish its signature golden color and comes from the former practice of adding gold leaf to the rice. Throughout northern Italy, risotto is traditionally made with butter and other local ingredients like mushrooms, sausage, frogs and pumpkin. Rice is also used in soups and vegetable minestrone.
Polenta is considered as important an ingredient as rice, especially in the mountains parts of the region.
It is served with cheese, small birds, and butter, of course.
In Valtellina, you will find Pizzoccheri, a type of homemade, tagliatelle-like pasta, made from buckwheat flour and served with boiled vegetables and Bitto, a locally produced mixed cow and sheep’s milk cheese. Whereas in Mantua, you will be served tortelli di zucca, ravioli-like pasta stuffed with rich, sweet pumpkin.
Should you require any special regional dish from Lombardia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Discover Italian Regional Cuisine: Lombardia
THE LAND:
Lombardy is a region in northern Italy and former home to the Lombards. The region is defined geographically by the Alps to the north, and the Ticino, Mincio and Po Rivers on the sides and to the south. Mantua and Pavia, two provinces located just beyond the Po River, are also considered part of the region. The land is primarily flat, but the landscape does include some soft hills and marshlands.
The area leading up to the Alps is dotted with lakes, created by ancient glaciers, which spread across the valley, including Lake Maggiore, Iseo, Lugano, Como and even Lake Garda. The climate along the shores of these lakes is quite mild compared to what you would expect due to their vicinity to the mountains. The moderate temperatures allow for the cultivation of citrus, olives and wine grapes.
Moving south from the foothills of the Alps, between the two branches of lake Como, you will find the fertile, hilly area of Brianza. In the past, Brianza was a favorite vacation spot for wealthy people from Milan. Lomellina is an area sandwiched between the Ticino, Sesia and Po Rivers, and known for its excellent wine. Continuing south along the Pianura Padana, or Padan Plain, the landscapes changes into vast farmlands, interspersed with poplar trees. The trees line the banks of the Po River and lead you to the calm, somewhat sleepy towns and villages of Lombardy.
Milan, the capital of Lombardy, was founded by the Gauls and became one of the four capitals of the Roman Empire. Milan was also a major Christian center thanks to an edict of Constantine the Great and to his bishop Ambrogio, or Saint Ambrose. One can still visit the basilica of San Lorenzo and Sant’Ambrogio. Many other monuments have withstood the test of time and various rulers. Some of Milan’s most impressive monuments are: Castello Sforzesco and the Duomo, the churches of San Satiro and Santa Maria delle Grazie, home to Leonardo Da Vinci’s masterpiece The Last Supper. Teatro alla Scala and the Villa Reale are products of the neoclassical period.
Everyone in Lombardia seems to collect art, of all shapes, sizes and values. This is a sign of the artistic value of the region throughout Italian history. Equally as important and as varied as the regional art and artists, are the culinary offerings of the region.
THE FOOD:
Risotto is considered one of the most typical first courses in Lombardy and in particular the Risotto alla Milanese. Saffron gives this dish its signature golden color and comes from the former practice of adding gold leaf to the rice. Throughout northern Italy, risotto is traditionally made with butter and other local ingredients like mushrooms, sausage, frogs and pumpkin. Rice is also used in soups and vegetable minestrone.
Polenta is considered as important an ingredient as rice, especially in the mountains parts of the region. It is served with cheese, small birds, and butter, of course. In Valtellina, you will find Pizzoccheri, a type of homemade, tagliatelle-like pasta, made from buckwheat flour and served with boiled vegetables and Bitto, a locally produced mixed cow and sheep’s milk cheese. Whereas in Mantua, you will be served tortelli di zucca, ravioli-like pasta stuffed with rich, sweet pumpkin.
Cattle has been raised in the plains since the age of the Lombards, which gave birth to considerable dairy production, perfected by the Cistercians monks during the Middle Ages. Some of these regional cheeses include: Lodigiano, Gorgonzola DOP, Quartirolo, Mascarpone from Lodi, Taleggio DOP. The cattle were and still are used for its meat. Bresaola DOP, or aged beef, is a specialty of Valtellina. Originally it was made with deer or other hoofed animals. Bresaola is not the only notable salume made in Lombardia. In Val San Giacomo, you will find Violino, made with goat and sheep meat; Pavese and Lomellina are home to typical goose sausages and prosciutto.
Pork also makes an appearance on the tables in Lombardy. Pork sausages from Varzi and Milano are typical of the region, so is Cassoeula, a winter dish made with pork skin, ribs, legs, sausages, head and cabbage. Mostarda di Cremona, an Italian fruit preserve, is often served with boil meats and is available in sweet and spicy version.
And last, but not least, the desserts of the region can be found throughout Italy, especially during the religious holidays. Panettone is a soft, sweet bread dotted with raisins and candied fruit found around Christmas and Colomba is a dove-shaped Easter bread sprinkled with almonds. Torrone di Cremona and Amaretti di Saronno are typical Lombardian sweets, loved throughout the world. To accompany these treats, you may be served the highly regarded sparkling wine of the region, Franciacorta.
Should you require any special regional dish from Lombardia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Lombardy is a region in northern Italy and former home to the Lombards. The region is defined geographically by the Alps to the north, and the Ticino, Mincio and Po Rivers on the sides and to the south. Mantua and Pavia, two provinces located just beyond the Po River, are also considered part of the region. The land is primarily flat, but the landscape does include some soft hills and marshlands.
The area leading up to the Alps is dotted with lakes, created by ancient glaciers, which spread across the valley, including Lake Maggiore, Iseo, Lugano, Como and even Lake Garda. The climate along the shores of these lakes is quite mild compared to what you would expect due to their vicinity to the mountains. The moderate temperatures allow for the cultivation of citrus, olives and wine grapes.
Moving south from the foothills of the Alps, between the two branches of lake Como, you will find the fertile, hilly area of Brianza. In the past, Brianza was a favorite vacation spot for wealthy people from Milan. Lomellina is an area sandwiched between the Ticino, Sesia and Po Rivers, and known for its excellent wine. Continuing south along the Pianura Padana, or Padan Plain, the landscapes changes into vast farmlands, interspersed with poplar trees. The trees line the banks of the Po River and lead you to the calm, somewhat sleepy towns and villages of Lombardy.
Milan, the capital of Lombardy, was founded by the Gauls and became one of the four capitals of the Roman Empire. Milan was also a major Christian center thanks to an edict of Constantine the Great and to his bishop Ambrogio, or Saint Ambrose. One can still visit the basilica of San Lorenzo and Sant’Ambrogio. Many other monuments have withstood the test of time and various rulers. Some of Milan’s most impressive monuments are: Castello Sforzesco and the Duomo, the churches of San Satiro and Santa Maria delle Grazie, home to Leonardo Da Vinci’s masterpiece The Last Supper. Teatro alla Scala and the Villa Reale are products of the neoclassical period.
Everyone in Lombardia seems to collect art, of all shapes, sizes and values. This is a sign of the artistic value of the region throughout Italian history. Equally as important and as varied as the regional art and artists, are the culinary offerings of the region.
THE FOOD:
Risotto is considered one of the most typical first courses in Lombardy and in particular the Risotto alla Milanese. Saffron gives this dish its signature golden color and comes from the former practice of adding gold leaf to the rice. Throughout northern Italy, risotto is traditionally made with butter and other local ingredients like mushrooms, sausage, frogs and pumpkin. Rice is also used in soups and vegetable minestrone.
Polenta is considered as important an ingredient as rice, especially in the mountains parts of the region. It is served with cheese, small birds, and butter, of course. In Valtellina, you will find Pizzoccheri, a type of homemade, tagliatelle-like pasta, made from buckwheat flour and served with boiled vegetables and Bitto, a locally produced mixed cow and sheep’s milk cheese. Whereas in Mantua, you will be served tortelli di zucca, ravioli-like pasta stuffed with rich, sweet pumpkin.
Cattle has been raised in the plains since the age of the Lombards, which gave birth to considerable dairy production, perfected by the Cistercians monks during the Middle Ages. Some of these regional cheeses include: Lodigiano, Gorgonzola DOP, Quartirolo, Mascarpone from Lodi, Taleggio DOP. The cattle were and still are used for its meat. Bresaola DOP, or aged beef, is a specialty of Valtellina. Originally it was made with deer or other hoofed animals. Bresaola is not the only notable salume made in Lombardia. In Val San Giacomo, you will find Violino, made with goat and sheep meat; Pavese and Lomellina are home to typical goose sausages and prosciutto.
Pork also makes an appearance on the tables in Lombardy. Pork sausages from Varzi and Milano are typical of the region, so is Cassoeula, a winter dish made with pork skin, ribs, legs, sausages, head and cabbage. Mostarda di Cremona, an Italian fruit preserve, is often served with boil meats and is available in sweet and spicy version.
And last, but not least, the desserts of the region can be found throughout Italy, especially during the religious holidays. Panettone is a soft, sweet bread dotted with raisins and candied fruit found around Christmas and Colomba is a dove-shaped Easter bread sprinkled with almonds. Torrone di Cremona and Amaretti di Saronno are typical Lombardian sweets, loved throughout the world. To accompany these treats, you may be served the highly regarded sparkling wine of the region, Franciacorta.
Should you require any special regional dish from Lombardia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Wednesday, 26 August 2009
Recipe From Liguria: Ciuppin Fish Soup
Ingredients:
Serves 4
* 2 lb fish
* 1 onion
* 1 stalk celery
* 1 sprig parsley
* 1 clove of garlic
* 1 pinch oregano
* 1 carrot
* extra virgin olive oil
* white wine
* salt and pepper
* spice
* 2 tomatoes
Preparation:
Finely chop all the ingredients and then sauté them in oil, except for the tomatoes. When the mixture becomes golden, add a glass of dry white wine, keeping the heat turned up. Reduce the heat and allow to evaporate. Add the tomatoes in pieces, skinned and seeded. Cook the sauce over a medium heat for at least 20 minutes stirring frequently with a wooden spoon. Clean, bone and cut the fish into pieces and lay it in a capacious pan, if possible earthenware. Cook slowly until it is almost breaking up. Sieve the sauce, after salting it, and the fish. The preparation must be nicely dense and then put back into a pot over high heat. When it comes to the boil, pour into individual serving bowls already garnished with toasted bread. Serve hot.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* 2 lb fish
* 1 onion
* 1 stalk celery
* 1 sprig parsley
* 1 clove of garlic
* 1 pinch oregano
* 1 carrot
* extra virgin olive oil
* white wine
* salt and pepper
* spice
* 2 tomatoes
Preparation:
Finely chop all the ingredients and then sauté them in oil, except for the tomatoes. When the mixture becomes golden, add a glass of dry white wine, keeping the heat turned up. Reduce the heat and allow to evaporate. Add the tomatoes in pieces, skinned and seeded. Cook the sauce over a medium heat for at least 20 minutes stirring frequently with a wooden spoon. Clean, bone and cut the fish into pieces and lay it in a capacious pan, if possible earthenware. Cook slowly until it is almost breaking up. Sieve the sauce, after salting it, and the fish. The preparation must be nicely dense and then put back into a pot over high heat. When it comes to the boil, pour into individual serving bowls already garnished with toasted bread. Serve hot.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Recipe From Liguria: Trenette al Pesto
Ingredients:
Serves 4
* 1 lb linguine
* 2 bunches basil
* pine nut
* 1 clove of garlic
* 2 tablespoons grated Parmigiano Reggiano cheese
* 1 tablespoon grated Pecorino cheese
* 3 tablespoons extra virgin olive oil
* salt to taste
Preparation:
20 minutes preparation + 12 minutes cooking
Place into a mortar (or into a modern mixer) well-washed basil leaves, finely chopped garlic and pine nuts; add the necessary oil bit by bit.
Once you have quite a creamy mixture, blend in cheese to bring everything together, and salt to taste. Cook the “linguine” until “al dente” in abundant salted boiling water, drain well and pour into a tureen.
Dress with pesto sauce and, should it be too thick, slightly dilute it with a glass of pasta cooking liquid. Sprinkle with grated cheese and serve immediately.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* 1 lb linguine
* 2 bunches basil
* pine nut
* 1 clove of garlic
* 2 tablespoons grated Parmigiano Reggiano cheese
* 1 tablespoon grated Pecorino cheese
* 3 tablespoons extra virgin olive oil
* salt to taste
Preparation:
20 minutes preparation + 12 minutes cooking
Place into a mortar (or into a modern mixer) well-washed basil leaves, finely chopped garlic and pine nuts; add the necessary oil bit by bit.
Once you have quite a creamy mixture, blend in cheese to bring everything together, and salt to taste. Cook the “linguine” until “al dente” in abundant salted boiling water, drain well and pour into a tureen.
Dress with pesto sauce and, should it be too thick, slightly dilute it with a glass of pasta cooking liquid. Sprinkle with grated cheese and serve immediately.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Discover Italian Regional Cuisine - Liguria
THE LAND:
Surrounded by dry, rocky mountain peaks, Liguria is made up of forests and steep valleys that lead down to the Tirreno Sea. Ligurians tend to be drawn to the water. For centuries, they have terraced the land in order to build homes and small cities along the coast. Seen from the water, the steep hills look like a well-manicured garden. The mild, coastal climate is ideal for growing olives, an essential ingredient of Liguran cuisine. The rest of the fertile land is planted with grapevines, vegetables of all kinds, flowers and more.
THE FOOD:
The simple, natural flavors of region’s produce are known, and loved, throughout Italy. Genovese pesto is popular among all Italians and is made with one of the region’s most ubiquitous plants – basil. The basic recipe for pesto captures the flavors of both the land and the sea: olive oil, basil, pine nuts, garlic, sea salt and a handful of Parmigiano-Reggiano.
Pesto is used to flavor summertime vegetable soups or rice dishes, or tossed with dry, versus fresh, pasta. Historically, Genoa was the one of the first cities to produce dry pasta. The best hard wheat came from Crimea and was delivered to the port. Like in Sicily, the pasta was left to dry in the sea breeze. The pasta was formed into a number of sizes and shapes that have become symbols of Ligurian cuisine: trenette, troffie, pansotti, piagge and corzetti.
Not surprisingly, fish and seafood are popular in Liguria. Some classic dishes include Ciuppin, a soup made from the little, leftover fish from the market; Buridda, warm saltcod; and Cappon magro, a kaleidoscope of little vegetables and fish cooked in olive oil. The most common cooking technique is frying, of fish, but also of tons of vegetables and herbs, meat, flowers and focaccia. Local vegetables appear in innumerable recipes: stuffed, baked, marinated in carpione, in herb tarts, and focaccia seasoned with onions, rosemary and tomatoes.
Stuffed tarts, or torte, and focaccia, both savory and sweet, are almost synonymous with Ligurian cuisine. Be sure to try the local Fugassa, Farinata di ceci, and herb tarts. In terms of sweet breads, there are Frisciolata, Castagnaccio, almond cake, Pandolce, and sweet ravioli from Genoa to eat with a glass of Sciacchetrà.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Surrounded by dry, rocky mountain peaks, Liguria is made up of forests and steep valleys that lead down to the Tirreno Sea. Ligurians tend to be drawn to the water. For centuries, they have terraced the land in order to build homes and small cities along the coast. Seen from the water, the steep hills look like a well-manicured garden. The mild, coastal climate is ideal for growing olives, an essential ingredient of Liguran cuisine. The rest of the fertile land is planted with grapevines, vegetables of all kinds, flowers and more.
THE FOOD:
The simple, natural flavors of region’s produce are known, and loved, throughout Italy. Genovese pesto is popular among all Italians and is made with one of the region’s most ubiquitous plants – basil. The basic recipe for pesto captures the flavors of both the land and the sea: olive oil, basil, pine nuts, garlic, sea salt and a handful of Parmigiano-Reggiano.
Pesto is used to flavor summertime vegetable soups or rice dishes, or tossed with dry, versus fresh, pasta. Historically, Genoa was the one of the first cities to produce dry pasta. The best hard wheat came from Crimea and was delivered to the port. Like in Sicily, the pasta was left to dry in the sea breeze. The pasta was formed into a number of sizes and shapes that have become symbols of Ligurian cuisine: trenette, troffie, pansotti, piagge and corzetti.
Not surprisingly, fish and seafood are popular in Liguria. Some classic dishes include Ciuppin, a soup made from the little, leftover fish from the market; Buridda, warm saltcod; and Cappon magro, a kaleidoscope of little vegetables and fish cooked in olive oil. The most common cooking technique is frying, of fish, but also of tons of vegetables and herbs, meat, flowers and focaccia. Local vegetables appear in innumerable recipes: stuffed, baked, marinated in carpione, in herb tarts, and focaccia seasoned with onions, rosemary and tomatoes.
Stuffed tarts, or torte, and focaccia, both savory and sweet, are almost synonymous with Ligurian cuisine. Be sure to try the local Fugassa, Farinata di ceci, and herb tarts. In terms of sweet breads, there are Frisciolata, Castagnaccio, almond cake, Pandolce, and sweet ravioli from Genoa to eat with a glass of Sciacchetrà.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Monday, 24 August 2009
Recipe From Lazio: Spaghetti with Carbonara Sauce
Ingredients:
Serves 6
* 1 ¼ lb spaghetti
* 4 oz bacon
* 1 clove of garlic
* 2 eggs
* 3 ½ oz Parmigiano-Reggiano cheese
* extra virgin olive oil
* salt and pepper
Preparation:
20 minutes preparation + 8 minutes cooking
Cook the spaghetti in abundant salted water.
Meanwhile, cut the bacon into strips, put it into a large pan with just a little oil and the crushed garlic. Fry gently and brown the bacon all over.
Remove the garlic.
Meanwhile beat the eggs with a pinch of salt and a little Pecorino.
When the pasta is cooked, drain it and put into the pan with the bacon, lower the heat to a minimum and blend in the beaten eggs.
Stir for a minute, then remove from the heat, sprinkle with the Pecorino, mix again and serve hot.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 6
* 1 ¼ lb spaghetti
* 4 oz bacon
* 1 clove of garlic
* 2 eggs
* 3 ½ oz Parmigiano-Reggiano cheese
* extra virgin olive oil
* salt and pepper
Preparation:
20 minutes preparation + 8 minutes cooking
Cook the spaghetti in abundant salted water.
Meanwhile, cut the bacon into strips, put it into a large pan with just a little oil and the crushed garlic. Fry gently and brown the bacon all over.
Remove the garlic.
Meanwhile beat the eggs with a pinch of salt and a little Pecorino.
When the pasta is cooked, drain it and put into the pan with the bacon, lower the heat to a minimum and blend in the beaten eggs.
Stir for a minute, then remove from the heat, sprinkle with the Pecorino, mix again and serve hot.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Recipe From Lazio: Baby lamb cacciatora
Ingredients:
Serves 4
* 2 lb lamb
* ½ cup extra virgin olive oil
* 1 tablespoon salt
* 1 pinch pepper
* 2 cloves of garlic
* 1 tablespoon rosemary
* 1 tablespoon sage
* 2 tablespoons anchovy paste
* ½ cup dry white wine
* ½ cup white wine vinegar
Preparation:
45 minutes preparation + 1 hour cooking
Chop and mix well the garlic, rosemary, sage and the anchovies cut in small pieces (or anchovy paste) to make a mash. Add some vinegar, a bit at the time, and stir to amalgamate the sauce. Pour the sauce into a bowl and cover so as the aromas do not evaporate. Cut the baby lamb in pieces about 1,5 oz each, then wash, drain and dry. Brown the lamb pieces in oil in a pan, over a medium heat. Stir from time to time with the aid of una wooden spatula so as to brown the meat homogeneously. Pour in the wine, add salt and pepper, then turn the heat up. Allow the wine to evaporate, lower the heat and continue cooking. Be careful that the gravy does not reduce too much, and, if necessary, add a spoonful of hot water. Once the meat falls off the bones, the dish is almost done; therefore pour in the sauce previously made and stir so as all pieces of lamb are coated with the sauce. Turn up the heat for a few minutes then turn it off, and allow the dish to rest for at least 30 minutes. Serve warm, but on hot plates.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* 2 lb lamb
* ½ cup extra virgin olive oil
* 1 tablespoon salt
* 1 pinch pepper
* 2 cloves of garlic
* 1 tablespoon rosemary
* 1 tablespoon sage
* 2 tablespoons anchovy paste
* ½ cup dry white wine
* ½ cup white wine vinegar
Preparation:
45 minutes preparation + 1 hour cooking
Chop and mix well the garlic, rosemary, sage and the anchovies cut in small pieces (or anchovy paste) to make a mash. Add some vinegar, a bit at the time, and stir to amalgamate the sauce. Pour the sauce into a bowl and cover so as the aromas do not evaporate. Cut the baby lamb in pieces about 1,5 oz each, then wash, drain and dry. Brown the lamb pieces in oil in a pan, over a medium heat. Stir from time to time with the aid of una wooden spatula so as to brown the meat homogeneously. Pour in the wine, add salt and pepper, then turn the heat up. Allow the wine to evaporate, lower the heat and continue cooking. Be careful that the gravy does not reduce too much, and, if necessary, add a spoonful of hot water. Once the meat falls off the bones, the dish is almost done; therefore pour in the sauce previously made and stir so as all pieces of lamb are coated with the sauce. Turn up the heat for a few minutes then turn it off, and allow the dish to rest for at least 30 minutes. Serve warm, but on hot plates.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Discover Italian Regional Cuisine - Lazio
THE LAND:
Lazio was the heart of the Roman Empire and is full of incredible landscapes and antiquities. Many ancient Roman ports were located along the region’s spectacular Tyrrhenian coastline. The ports have since become popular tourist destinations. In the green valleys of Aniene and Tiber Rivers you will find picturesque cities housing vestiges of times past.
From Ciociaria to the Pontine Marshes, the natural beauty and architecture of Lazio have been immortalized in the drawings and paintings made by artists on the Grand Tour. The works of art capture the bucolic landscapes and ancient ruins, through which herds of sheep would graze. In Rome, the capital of Lazio, you will find history hidden in every corner, from the Fori Imeriali to the Coliseum, Pantheon and St. Peter’s Cathedral. Then, there is the Baroque architecture of the churches and fountains that adorn the city’s many piazzas.
THE FOOD:
Although the history of the region includes stories of wealth and power, especially when it comes to the Eternal City, Lazio’s history is really an intersection of different cultures. Examples of cultural exchange date back to the Etruscans and are certainly reflected in the regional cooking.
The food of Lazio if made up of simple dishes that are quick and easy to cook. Everything is based on great, fresh ingredients that are available to everyone. The extra virgin olive oil from Canino and Sabina, for example, are used in many of the traditional recipes.
The sauces that adorn the pasta dishes in Lazio, vary from the very simple like cacio e pepe, or salty Roman pecorino and pepper, to much more elaborate recipes that may include butter, egg, pancetta or guanciale. The traditional pasta sauce from Amatrice, called Amatriciana, is made by sautéing onions in pork fat, adding tomatoes and spices and allowing the flavors to come together. The sauces are typically served with long pasta noodles like spaghetti and fettuccine. Short, or broken pasta, often appears in soups, where it is pairs with beans, chickpeas, cabbage, or broccoli and flavored with pounded lard, onions and herbs.
In Lazio, rice is used to make supplì, or rice balls, which are similar to the arancini you find in southern Italy. The baseball-sized balls are often stuffed with mozzarella or chicken giblets and the rice itself is cooked in a tomato sauce with more giblets, like in some Tuscan recipes.
Beef is the meat of choice in Lazio, however lamb and kid is also served. Coda alla Vaccinara, or braised oxtail, is a popular Roman dish. Outside of the city, and especially during the spring, you can find abbacchio, or lamb, baked in the oven, roasted on a spit or prepared in a fricassee. Many people eat chicken as well and either roast it or cook it with tomato and peppers, or in a pan with fiery spices. The most popular regional pork recipe is porchetta alla romana.
Pork is also used to make Guanciale, or cured pork cheek, Ventresca, cured belly meat, Mortadella di Amatrice, sausages or salsicce, lard and prosciutto. Often the salumi are spicy, but they are always flavorful.
Much of the fish consumed in Lazio comes from the Tiber River and Bolsena Lake, including ciriole, caption and freshwater eels.
In terms of dairy production, Lazio is famous for its sheep’s milk pecorinos, but also buffalo’s milk mozzarella, made like it is in nearby Campania. Roman ricotta is delicious and is used in many desserts and fillings. The rich soil in Lazio produces excellent artichokes (often prepared Alla giudìa, or fried), but also cauliflower, fava beans, peas and the renowned Lentils of Onano.
Even when it comes to desserts, they keep it simple in Lazio. Maritozzi, a type of cream-filled pastry, doughnuts, fried rice treats and ricotta tarts are all popular. And when it comes to wine, Lazio is known for Est Est Est from Montefiascone, produced in the area near Lake Bolsena, and Falerno, which was loved by the Roman emperors.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Lazio was the heart of the Roman Empire and is full of incredible landscapes and antiquities. Many ancient Roman ports were located along the region’s spectacular Tyrrhenian coastline. The ports have since become popular tourist destinations. In the green valleys of Aniene and Tiber Rivers you will find picturesque cities housing vestiges of times past.
From Ciociaria to the Pontine Marshes, the natural beauty and architecture of Lazio have been immortalized in the drawings and paintings made by artists on the Grand Tour. The works of art capture the bucolic landscapes and ancient ruins, through which herds of sheep would graze. In Rome, the capital of Lazio, you will find history hidden in every corner, from the Fori Imeriali to the Coliseum, Pantheon and St. Peter’s Cathedral. Then, there is the Baroque architecture of the churches and fountains that adorn the city’s many piazzas.
THE FOOD:
Although the history of the region includes stories of wealth and power, especially when it comes to the Eternal City, Lazio’s history is really an intersection of different cultures. Examples of cultural exchange date back to the Etruscans and are certainly reflected in the regional cooking.
The food of Lazio if made up of simple dishes that are quick and easy to cook. Everything is based on great, fresh ingredients that are available to everyone. The extra virgin olive oil from Canino and Sabina, for example, are used in many of the traditional recipes.
The sauces that adorn the pasta dishes in Lazio, vary from the very simple like cacio e pepe, or salty Roman pecorino and pepper, to much more elaborate recipes that may include butter, egg, pancetta or guanciale. The traditional pasta sauce from Amatrice, called Amatriciana, is made by sautéing onions in pork fat, adding tomatoes and spices and allowing the flavors to come together. The sauces are typically served with long pasta noodles like spaghetti and fettuccine. Short, or broken pasta, often appears in soups, where it is pairs with beans, chickpeas, cabbage, or broccoli and flavored with pounded lard, onions and herbs.
In Lazio, rice is used to make supplì, or rice balls, which are similar to the arancini you find in southern Italy. The baseball-sized balls are often stuffed with mozzarella or chicken giblets and the rice itself is cooked in a tomato sauce with more giblets, like in some Tuscan recipes.
Beef is the meat of choice in Lazio, however lamb and kid is also served. Coda alla Vaccinara, or braised oxtail, is a popular Roman dish. Outside of the city, and especially during the spring, you can find abbacchio, or lamb, baked in the oven, roasted on a spit or prepared in a fricassee. Many people eat chicken as well and either roast it or cook it with tomato and peppers, or in a pan with fiery spices. The most popular regional pork recipe is porchetta alla romana.
Pork is also used to make Guanciale, or cured pork cheek, Ventresca, cured belly meat, Mortadella di Amatrice, sausages or salsicce, lard and prosciutto. Often the salumi are spicy, but they are always flavorful.
Much of the fish consumed in Lazio comes from the Tiber River and Bolsena Lake, including ciriole, caption and freshwater eels.
In terms of dairy production, Lazio is famous for its sheep’s milk pecorinos, but also buffalo’s milk mozzarella, made like it is in nearby Campania. Roman ricotta is delicious and is used in many desserts and fillings. The rich soil in Lazio produces excellent artichokes (often prepared Alla giudìa, or fried), but also cauliflower, fava beans, peas and the renowned Lentils of Onano.
Even when it comes to desserts, they keep it simple in Lazio. Maritozzi, a type of cream-filled pastry, doughnuts, fried rice treats and ricotta tarts are all popular. And when it comes to wine, Lazio is known for Est Est Est from Montefiascone, produced in the area near Lake Bolsena, and Falerno, which was loved by the Roman emperors.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Friday, 21 August 2009
Make your Christmas Party a night to Remember at Montpeliano Restaurant
As amazing as it may seem, we are already taking bookings for Xmas parties to ensure our guests have exactly the date and time they would like! So, it is well worth thinking about organising the perfect lunch or a chance to enjoy a very special evening out for family, friends or work colleagues.Your Christmas lunch or dinner is a special occasion, so don’t leave your venue to chance.
Christmas parties are the perfect way to thank your staff, customers and suppliers for all their hard work over the year, so let us take the stress out of organising your London Christmas Parties. In the current climate, we will find credit crunch beating ideas, so whatever your group size or budget our experienced team of event planners will do everything to create the perfect Christmas event so you can carry on with your day job!
Montpeliano offers a spectacular venues for Christmas dining during December. Our award winning chefs use the finest ingredients in our three course lunch and dinner menus.
We will, of course, cater separately for vegetarians or anyone with special dietary needs. Also if there is a particular dish you would like as part of your dinner party just let us know, and our chefs will be happy to cook it for you.
So whether you are a looking to book a stylish venue for your company’s Xmas Party in London or seeking a cosy and stylish place for a traditional meal with family, friends or colleagues, you will find that the true spirit of Christmas awaits you at Montpeliano restaurant.
For further informations please don't hesitate to contact our restaurant manager Derek Lungo or our sommelier Giovanni D'Orsi.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Christmas parties are the perfect way to thank your staff, customers and suppliers for all their hard work over the year, so let us take the stress out of organising your London Christmas Parties. In the current climate, we will find credit crunch beating ideas, so whatever your group size or budget our experienced team of event planners will do everything to create the perfect Christmas event so you can carry on with your day job!
Montpeliano offers a spectacular venues for Christmas dining during December. Our award winning chefs use the finest ingredients in our three course lunch and dinner menus.
We will, of course, cater separately for vegetarians or anyone with special dietary needs. Also if there is a particular dish you would like as part of your dinner party just let us know, and our chefs will be happy to cook it for you.
So whether you are a looking to book a stylish venue for your company’s Xmas Party in London or seeking a cosy and stylish place for a traditional meal with family, friends or colleagues, you will find that the true spirit of Christmas awaits you at Montpeliano restaurant.
For further informations please don't hesitate to contact our restaurant manager Derek Lungo or our sommelier Giovanni D'Orsi.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Recipe From Friuli Venezia Giulia: Prawn and Porcini Risotto
Ingredients:
Serves 4
* ⅝ lb prawn tails, fresh
* ½ lb Carnaroli rice
* 1 ¾ oz Porcini Mushrooms
* 2 tablespoons arugula, chopped, wild
* 1 teaspoon garlic
* ¾ oz butter
* 4 cups fish broth
* ½ cup white wine
* ¼ cup Cognac liqueur
* ¼ cup olive oil
* salt and pepper to taste
Preparation:
30 minutes preparation + 20 minutes cooking
In a saucepan, heat up the oil then add the garlic, and stir with a wooden spoon for 2 or 3 minutes: add the prawn tails, the porcini mushrooms and brown everything. Then add the rice. Toast for a couple of minutes, add a splash of white wine, season with salt and pepper, allow to dry and cook, adding hot fish stock a little at a time. At ¾ of the cooking time, add the wild arugula. Keep the rice rather runny and in the end away from the heat incorporate the knob of butter and a splash of cognac.
Should you require any special regional dish from Friuli Venezia Giulia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* ⅝ lb prawn tails, fresh
* ½ lb Carnaroli rice
* 1 ¾ oz Porcini Mushrooms
* 2 tablespoons arugula, chopped, wild
* 1 teaspoon garlic
* ¾ oz butter
* 4 cups fish broth
* ½ cup white wine
* ¼ cup Cognac liqueur
* ¼ cup olive oil
* salt and pepper to taste
Preparation:
30 minutes preparation + 20 minutes cooking
In a saucepan, heat up the oil then add the garlic, and stir with a wooden spoon for 2 or 3 minutes: add the prawn tails, the porcini mushrooms and brown everything. Then add the rice. Toast for a couple of minutes, add a splash of white wine, season with salt and pepper, allow to dry and cook, adding hot fish stock a little at a time. At ¾ of the cooking time, add the wild arugula. Keep the rice rather runny and in the end away from the heat incorporate the knob of butter and a splash of cognac.
Should you require any special regional dish from Friuli Venezia Giulia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Discover Italian Regional Cuisine - Friuli Venezia Giulia
THE LAND:
The landscape of Friuli Venezia Giulia changes dramatically as you travel through the region. Much of the land is rocky and rough, especially as you head north towards the Carnici hills and across the dry, stony area around Carsica. Follow the Tagliamento or Isonzo Rivers down towards the sea and you will find the flat, arid plains of Magredi.
Continue further south, and you will arrive at the poplar-covered lower flatlands. The region stretches all the way down to the Adriatic Sea and east to the Slovenian border. Many of the people and cultures in Friuli Venezia Guilia cannot be found anywhere else in Italy. The Hapsburg Empire had a lasting influence on the region. More recent changes in the regional culture have come from the nearby Slavic countries.
THE FOOD:
The food of Friuli Venezia Giulia is made up of a variety of flavors, which actually unite the cultures present in the region. The local polenta-eating habits come from the Veneto. When mixed with milk, vegetables, beans and salumi, polenta becomes a meal, in and of itself. The names of the respective dishes are zuf, mesta, paparot, and jota.
A Central European influence is evident in the consumption of soups and dumplings rather than pasta. You will find barley soups, cialson, or spinach dumplingsfrom Carnia, plum dumplings and pistum, another type of dumpling made with raisins and breadcrumbs.
There are a number of cured meats, or salumi, from Friuli worth seeking out. Prosciutto di San Daniele DOP is perhaps the most well known and sought after. You should also look for Prosciutto di Sauris, which comes from Sauris, a small city in Carnia where it is smoked and aged; Prosciutto Carsolino; and the rare Peta from Valcellina, a sausage stuffed with beef, goat, pork and the meat from furry game animals.
Muset, a sausage made from pork shin, snout and skin, pairs well with the sweet-sour taste of horseradish or brovada, a pickled turnip dish, similar to sauerkraut. Cevapcici is a Slavic dish of grilled pork, beef and lamb. Goose meat is also used to make salumi and smoked breast, thigh and sausage. Frico, a savory cheese crisp, is made with Montasio DOP, the most important regional cheese. Other local favorites include Latteria, Tabot and the salty, artisanal cheese of Carnia.
With Austria directly to the north, most of the regional desserts are interpretations of Austrian classics. Gubana is a type of fruitcake, as is presnitz. Strudel is also a popular dessert, especially in Trieste where it is called Strucolo, and stuffed with apples, or other seasonal fruit.
Should you require any special regional dish from Friuli Venezia Giulia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
The landscape of Friuli Venezia Giulia changes dramatically as you travel through the region. Much of the land is rocky and rough, especially as you head north towards the Carnici hills and across the dry, stony area around Carsica. Follow the Tagliamento or Isonzo Rivers down towards the sea and you will find the flat, arid plains of Magredi.
Continue further south, and you will arrive at the poplar-covered lower flatlands. The region stretches all the way down to the Adriatic Sea and east to the Slovenian border. Many of the people and cultures in Friuli Venezia Guilia cannot be found anywhere else in Italy. The Hapsburg Empire had a lasting influence on the region. More recent changes in the regional culture have come from the nearby Slavic countries.
THE FOOD:
The food of Friuli Venezia Giulia is made up of a variety of flavors, which actually unite the cultures present in the region. The local polenta-eating habits come from the Veneto. When mixed with milk, vegetables, beans and salumi, polenta becomes a meal, in and of itself. The names of the respective dishes are zuf, mesta, paparot, and jota.
A Central European influence is evident in the consumption of soups and dumplings rather than pasta. You will find barley soups, cialson, or spinach dumplingsfrom Carnia, plum dumplings and pistum, another type of dumpling made with raisins and breadcrumbs.
There are a number of cured meats, or salumi, from Friuli worth seeking out. Prosciutto di San Daniele DOP is perhaps the most well known and sought after. You should also look for Prosciutto di Sauris, which comes from Sauris, a small city in Carnia where it is smoked and aged; Prosciutto Carsolino; and the rare Peta from Valcellina, a sausage stuffed with beef, goat, pork and the meat from furry game animals.
Muset, a sausage made from pork shin, snout and skin, pairs well with the sweet-sour taste of horseradish or brovada, a pickled turnip dish, similar to sauerkraut. Cevapcici is a Slavic dish of grilled pork, beef and lamb. Goose meat is also used to make salumi and smoked breast, thigh and sausage. Frico, a savory cheese crisp, is made with Montasio DOP, the most important regional cheese. Other local favorites include Latteria, Tabot and the salty, artisanal cheese of Carnia.
With Austria directly to the north, most of the regional desserts are interpretations of Austrian classics. Gubana is a type of fruitcake, as is presnitz. Strudel is also a popular dessert, especially in Trieste where it is called Strucolo, and stuffed with apples, or other seasonal fruit.
Should you require any special regional dish from Friuli Venezia Giulia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Wednesday, 19 August 2009
Recipe From Emilia Romagna : Romagna-style Chicken Stew
Ingredients:
Serves 4
* 1 chicken
* 1 cups white wine
* 1 sprig thyme
* 2 leaves of bay leaves
* 1 clove of garlic
* 1 sprig marjoram
* 3 oz butter
* 1 tablespoon oil
* ½ onion
* 1 clove of garlic
* broth
* 2 egg yolks
* all-purpose flour
Preparation:
Leave the chicken in a marinade of wine, garlic, marjoram, thyme and bay for one hour, turning from time to time. Put 2 Tbsp of butter and a spoonful of oil into a pan, and line up in it the pieces of chicken, drained, well dried with a clean cloth and lightly dipped in flour. Over very high heat, brown on both sides, then lower the heat and continue to cook for about twenty minutes or more if necessary, removing the pieces as they gradually become cooked, starting with the white pieces. Keep hot. Add the chopped mixture of onion and garlic to the cooking liquid, pour in the finely sieved marinade, evaporate by half, then put the meat back in and leave to gain flavor over moderate heat for ten minutes or so, adding, if necessary, some spoonfuls of stock. Complete the stew with the 2 egg yolks diluted with some spoonfuls of the cooking sauce; as soon as it begins to boil, remove the pan from the heat and finish off with 3 Tbsp of butter in small pieces. Arrange the stew on a very hot serving plate, covered in the sauce. Recommended side dish: Risotto with butter and Parmesan.
Should you require any special regional dish from Emilia Romagna please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* 1 chicken
* 1 cups white wine
* 1 sprig thyme
* 2 leaves of bay leaves
* 1 clove of garlic
* 1 sprig marjoram
* 3 oz butter
* 1 tablespoon oil
* ½ onion
* 1 clove of garlic
* broth
* 2 egg yolks
* all-purpose flour
Preparation:
Leave the chicken in a marinade of wine, garlic, marjoram, thyme and bay for one hour, turning from time to time. Put 2 Tbsp of butter and a spoonful of oil into a pan, and line up in it the pieces of chicken, drained, well dried with a clean cloth and lightly dipped in flour. Over very high heat, brown on both sides, then lower the heat and continue to cook for about twenty minutes or more if necessary, removing the pieces as they gradually become cooked, starting with the white pieces. Keep hot. Add the chopped mixture of onion and garlic to the cooking liquid, pour in the finely sieved marinade, evaporate by half, then put the meat back in and leave to gain flavor over moderate heat for ten minutes or so, adding, if necessary, some spoonfuls of stock. Complete the stew with the 2 egg yolks diluted with some spoonfuls of the cooking sauce; as soon as it begins to boil, remove the pan from the heat and finish off with 3 Tbsp of butter in small pieces. Arrange the stew on a very hot serving plate, covered in the sauce. Recommended side dish: Risotto with butter and Parmesan.
Should you require any special regional dish from Emilia Romagna please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Recipe From Emilia Romagna : Eggplant Parmigiana
Ingredients:
Serves 6
* 1 ¼ lb eggplants
* 4 tablespoons butter
* 2 tablespoons extra virgin olive oil
* 1 yellow onion
* 3 ½ oz Prosciutto di Parma, diced
* 2 tablespoons tomato sauce
* salt
* black pepper
* ½ cup meat broth
* Parmigiano-Reggiano cheese
Preparation:
30 minutes preparation + 1 hour cooking
Bring a medium pot of cold water to a boil. Meanwhile peel the eggplants and cut them, vertically, into ½-inch thick slices.
When the water reaches a boil, add coarse salt to taste, then the eggplant slices and simmer for five minutes. Transfer eggplants onto a cotton dish towel, using a strainer skimmer. Let the eggplant drain completely.
Place a medium casserole with the butter and olive oil over medium heat, and when the butter is melted, add the chopped onion and the cut up or ground prosciutto.
Sautè for two minutes, then arrange all the eggplant pieces in the casserole, lightly season with salt and pepper and add the tomatoes. Simmer for thirty minutes, stirring every so often and adding a little broth if needed. By that time eggplant should be soft and completely cooked.
You can serve, with or without the grated cheese, immediately or at room temperature after a few hours. This dish may be reheated and served as a side dish or even as an appetizer.
Food History:
The first recipe for parmigiana (sometimes refereed to as parmesan in English) that we know of come from Vincenzo Corrado, who worked as a chef for various noble Neapolitan families between the 18th and 19th centuries. In his book, “Il cuoco galante”, he suggests to prepare the eggplant like the zucchini and tomatoes, placing them in layers. To find a recipe similar to what we think of as parmigiana today, you would have to get a hold of a copy of Ippolito Cavalcanti’s book “Cucina teorica-pratica”, also published in Naples. His recipe calls for fried eggplant, layered with cheese, basil and tomato.
Did you know that...
The term “parmigiana” (or in the style of Parma) is not only used for the traditional recipes of Parma. Between the 17th and 19th centuries, this word was used to describe any recipe with parmesan cheese and, more generally, for vegetable dishes layered with other ingredients.
Should you require any special regional dish from Emilia Romagna please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 6
* 1 ¼ lb eggplants
* 4 tablespoons butter
* 2 tablespoons extra virgin olive oil
* 1 yellow onion
* 3 ½ oz Prosciutto di Parma, diced
* 2 tablespoons tomato sauce
* salt
* black pepper
* ½ cup meat broth
* Parmigiano-Reggiano cheese
Preparation:
30 minutes preparation + 1 hour cooking
Bring a medium pot of cold water to a boil. Meanwhile peel the eggplants and cut them, vertically, into ½-inch thick slices.
When the water reaches a boil, add coarse salt to taste, then the eggplant slices and simmer for five minutes. Transfer eggplants onto a cotton dish towel, using a strainer skimmer. Let the eggplant drain completely.
Place a medium casserole with the butter and olive oil over medium heat, and when the butter is melted, add the chopped onion and the cut up or ground prosciutto.
Sautè for two minutes, then arrange all the eggplant pieces in the casserole, lightly season with salt and pepper and add the tomatoes. Simmer for thirty minutes, stirring every so often and adding a little broth if needed. By that time eggplant should be soft and completely cooked.
You can serve, with or without the grated cheese, immediately or at room temperature after a few hours. This dish may be reheated and served as a side dish or even as an appetizer.
Food History:
The first recipe for parmigiana (sometimes refereed to as parmesan in English) that we know of come from Vincenzo Corrado, who worked as a chef for various noble Neapolitan families between the 18th and 19th centuries. In his book, “Il cuoco galante”, he suggests to prepare the eggplant like the zucchini and tomatoes, placing them in layers. To find a recipe similar to what we think of as parmigiana today, you would have to get a hold of a copy of Ippolito Cavalcanti’s book “Cucina teorica-pratica”, also published in Naples. His recipe calls for fried eggplant, layered with cheese, basil and tomato.
Did you know that...
The term “parmigiana” (or in the style of Parma) is not only used for the traditional recipes of Parma. Between the 17th and 19th centuries, this word was used to describe any recipe with parmesan cheese and, more generally, for vegetable dishes layered with other ingredients.
Should you require any special regional dish from Emilia Romagna please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Tuesday, 18 August 2009
Recipe From Emilia Romagna : Tagliatelle with bolognese sauce
Ingredients:
Serves 4
* ⅝ lb peeled tomatoes
* 5 oz lean pork
* 3 ½ oz lean veal
* 3 ½ oz chicken breasts, finely chopped
* 1 ¾ oz dry red wine
* 1 oz butter
* 1 teaspoon tomato sauce
* 1 tablespoon lard
* celery
* carrot
* onion
* ⅝ lb tagliatelle, home-made
* grated Parmigiano-Reggiano cheese
* salt and pepper
Preparation:
30 minutes preparation + 2 hours cooking
Finely chop the celery, carrot and onion, and brown very slowly in the butter and lard in an uncovered pan (if possible of terracotta) for about 30 minutes.
Add the three types of meat, the salt and the pepper, then cook for a few minutes, adding the wine which must evaporate completely.
At this point, blend in the tomatoes and the conserve, continuing to cook over a very low heat, with the pan covered for about 80 minutes, taking care to mix the bolognese sauce (ragù) often with a wooden spoon.
With the prongs of a fork, carefully break up the meat. When the bolognese sauce is almost ready, boil the tagliatelle in abundant salted water.
The pasta should be cooked a little “al dente”, drained very thoroughly and poured into a pan to be mixed with the the bolognese sauce.
During this operation, add a little Parmesan, which will help to better amalgamate the sauce.There is also this variant: in season, enrich the bolognese sauce (ragù) with fresh peas.They should be added when the the bolognese sauce is almost cooked.
Chef's Tips:
If you wish to add more flavor to your tagliatelle you may add a bit of chopped rosemary and a clove of garlic while browning the vegetables.
In Bologna, the traditional “ragù” is made with tomato paste, but nowadays it is common to use diced tomatoes to have more sauce with the same amount of meat.
Should you require any special regional dish from Emilia Romagna please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* ⅝ lb peeled tomatoes
* 5 oz lean pork
* 3 ½ oz lean veal
* 3 ½ oz chicken breasts, finely chopped
* 1 ¾ oz dry red wine
* 1 oz butter
* 1 teaspoon tomato sauce
* 1 tablespoon lard
* celery
* carrot
* onion
* ⅝ lb tagliatelle, home-made
* grated Parmigiano-Reggiano cheese
* salt and pepper
Preparation:
30 minutes preparation + 2 hours cooking
Finely chop the celery, carrot and onion, and brown very slowly in the butter and lard in an uncovered pan (if possible of terracotta) for about 30 minutes.
Add the three types of meat, the salt and the pepper, then cook for a few minutes, adding the wine which must evaporate completely.
At this point, blend in the tomatoes and the conserve, continuing to cook over a very low heat, with the pan covered for about 80 minutes, taking care to mix the bolognese sauce (ragù) often with a wooden spoon.
With the prongs of a fork, carefully break up the meat. When the bolognese sauce is almost ready, boil the tagliatelle in abundant salted water.
The pasta should be cooked a little “al dente”, drained very thoroughly and poured into a pan to be mixed with the the bolognese sauce.
During this operation, add a little Parmesan, which will help to better amalgamate the sauce.There is also this variant: in season, enrich the bolognese sauce (ragù) with fresh peas.They should be added when the the bolognese sauce is almost cooked.
Chef's Tips:
If you wish to add more flavor to your tagliatelle you may add a bit of chopped rosemary and a clove of garlic while browning the vegetables.
In Bologna, the traditional “ragù” is made with tomato paste, but nowadays it is common to use diced tomatoes to have more sauce with the same amount of meat.
Should you require any special regional dish from Emilia Romagna please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Discover Italian Regional Cuisine - Emilia Romagna
THE LAND:
The region of Emilia Romagna is dominated, geographically, by the great Po River. The river is largely responsible for the rich microclimate and flourishing flora. Over the centuries, the vast marshes have been transformed into some of the best farmland in the region, and the delta is the ideal habitat for land animals and fish. In southern Emilia Romagna, the Apennine Mountains divide, and unite, the region with Liguria, Tuscany and the Marche. The region’s fertile plain has been crossed by many populations throughout the centuries who have left their mark on the culture of the region.
The main cities in Emilia Romagna are all located Via Emilia, an ancient Roman road. Each city is unique, but they are all rich in history and beauty. Bologna, the capital of the region, was founded by the Etruscans and is home to the oldest University in the world. Ravenna is a Byzantine jewel and home to many imperial artistic treasures. Ferrara was the capital of the dukedom of Este, and the city’s history is reflected in its splendid palaces. Modena is known for its incredible Romanesque architecture, including the Torre del Ghirlandina, the bell tower of the Cathedral of Modena. Let’s not forget Reggio Emilia, birthplace of Italian National flag, and Parma, an elegant city where Dutchess Maria Luigia from Austria held her court. And lastly, there is Piacenza, which is considered the territorial and historical border between Emilia and Lombardy.
THE FOOD:
The regional cuisine is a blend of Byzantine traditions and Lombard customs. In Romagna, there is a long tradition of growing olives, and cooking meat and fish on terracotta tiles. In Emilia, however, the local diet relys heavily on salumi and cheeses. These long-lasting products originally come from the nomadic populations in the area that sustained themselves with animals, and few, wild fruits and vegetables.
The regional salumi, or cured meats, are famous throughout the world. Some of the more popular products include Mortadella di Bologna IGP, Salama da Sugo Ferrarese IGP, Zampone, or pig’s trotter, and Cotechino di Modena, a juicy, cooked pork sausage. Pancetta Canusina and Salame di Canossa made in the province of Reggio, are also considered local specialties. Then, of course, there is Coppa, Pancetta, and Salame Piacentini.
The city of Parma must be singled out for its superior salumi. Culatello di Zibello DOP, Prosciutto di Parma DOP, Spalla Cotta di San Secondo, and Salame di Felino are all made in and around Parma. Parmigiano Reggiano DOP, the “king of cheeses”, is produced here, and so are Val Padana DOP and Pecorino reggiano, a niche product that was saved from extinction.
Pasta is king in Emilia Romagna, thanks to the local cultivation of wheat. Fresh egg pasta is rolled and cut into lasagne, tagliatelle, tortellini, cappelletti, and tortelli stuffed with various ingredients like beef, poulty, ricotta and swiss chard, cheese, eggs and herbs. Bread can also be found in numerous shapes and sizes, from the classic piadina, a soft, flat bread typical of Romagna, to the gnocco fritto, or fried dough. Coppia ferrarese DOP and tigelle are other popular breads.
Along the coast of Romagna, you will find many types of fish and seafood, as well as eels from the lagoons in the Comacchio valleys.
Wine grapes are grown throughout the region. At harvest time, the grapes begin their transformation into wines like Lambrusco, Sangiovese, and Albana. These local wines pair excellently with the local cuisine. The grapes are also converted into vinegar. The traditional balsamic vinegars of of Modena and Reggio are rich and delicious, especially the ones that have been aged for over 10 years.
Should you require any special regional dish from Emilia Romagna please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
The region of Emilia Romagna is dominated, geographically, by the great Po River. The river is largely responsible for the rich microclimate and flourishing flora. Over the centuries, the vast marshes have been transformed into some of the best farmland in the region, and the delta is the ideal habitat for land animals and fish. In southern Emilia Romagna, the Apennine Mountains divide, and unite, the region with Liguria, Tuscany and the Marche. The region’s fertile plain has been crossed by many populations throughout the centuries who have left their mark on the culture of the region.
The main cities in Emilia Romagna are all located Via Emilia, an ancient Roman road. Each city is unique, but they are all rich in history and beauty. Bologna, the capital of the region, was founded by the Etruscans and is home to the oldest University in the world. Ravenna is a Byzantine jewel and home to many imperial artistic treasures. Ferrara was the capital of the dukedom of Este, and the city’s history is reflected in its splendid palaces. Modena is known for its incredible Romanesque architecture, including the Torre del Ghirlandina, the bell tower of the Cathedral of Modena. Let’s not forget Reggio Emilia, birthplace of Italian National flag, and Parma, an elegant city where Dutchess Maria Luigia from Austria held her court. And lastly, there is Piacenza, which is considered the territorial and historical border between Emilia and Lombardy.
THE FOOD:
The regional cuisine is a blend of Byzantine traditions and Lombard customs. In Romagna, there is a long tradition of growing olives, and cooking meat and fish on terracotta tiles. In Emilia, however, the local diet relys heavily on salumi and cheeses. These long-lasting products originally come from the nomadic populations in the area that sustained themselves with animals, and few, wild fruits and vegetables.
The regional salumi, or cured meats, are famous throughout the world. Some of the more popular products include Mortadella di Bologna IGP, Salama da Sugo Ferrarese IGP, Zampone, or pig’s trotter, and Cotechino di Modena, a juicy, cooked pork sausage. Pancetta Canusina and Salame di Canossa made in the province of Reggio, are also considered local specialties. Then, of course, there is Coppa, Pancetta, and Salame Piacentini.
The city of Parma must be singled out for its superior salumi. Culatello di Zibello DOP, Prosciutto di Parma DOP, Spalla Cotta di San Secondo, and Salame di Felino are all made in and around Parma. Parmigiano Reggiano DOP, the “king of cheeses”, is produced here, and so are Val Padana DOP and Pecorino reggiano, a niche product that was saved from extinction.
Pasta is king in Emilia Romagna, thanks to the local cultivation of wheat. Fresh egg pasta is rolled and cut into lasagne, tagliatelle, tortellini, cappelletti, and tortelli stuffed with various ingredients like beef, poulty, ricotta and swiss chard, cheese, eggs and herbs. Bread can also be found in numerous shapes and sizes, from the classic piadina, a soft, flat bread typical of Romagna, to the gnocco fritto, or fried dough. Coppia ferrarese DOP and tigelle are other popular breads.
Along the coast of Romagna, you will find many types of fish and seafood, as well as eels from the lagoons in the Comacchio valleys.
Wine grapes are grown throughout the region. At harvest time, the grapes begin their transformation into wines like Lambrusco, Sangiovese, and Albana. These local wines pair excellently with the local cuisine. The grapes are also converted into vinegar. The traditional balsamic vinegars of of Modena and Reggio are rich and delicious, especially the ones that have been aged for over 10 years.
Should you require any special regional dish from Emilia Romagna please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Thursday, 6 August 2009
Recipe From Campania: Neapolitan-style Fish Soup
INGREDIENTS:
Serves 6
* 1 ½ lb mussels
* 1 ½ lb clams
* 3 ½ lb mixed fish for soup
* 8 cups fish broth
* parsley
* tomato pulp
* 1 onion
* 2 cloves of garlic
* 1 tablespoon parsley
* pepper
* bread slice
* extra virgin olive oil
PREPARATION:
20 minutes preparation + 20 minutes cooking
The best fish for this recipe are: monkfish, John Dory, sole, baby squid, prawns, clams and mussels. Clean and fillet the sole, bone it and cut the other fish into pieces. Peel the prawns, sauté the mussels and clams in a casserole, and filter the resulting liquid with a cloth soaked in cold water and well wrung out.
Pour the oil into a crockpot, lightly brown the chopped onion in it, add the baby squid, mix in some spoonfuls of the filtered mussel and clam cooking liquid, and leave to cook with a lid on. After some minutes, add the chopped tomato, cook for two more minutes, and add all the fish, mussels and clams, prawn tails, the garlic cut into fillets, a generous twist of pepper, the stock, and a little salt.
Bring to the boil and then continue cooking over moderate heat for about 10 minutes. Put slices of bread into individual soup dishes, arrange on top the fish and seafood, cover with a little stock, sprinkle with chopped parsley and serve.
Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 6
* 1 ½ lb mussels
* 1 ½ lb clams
* 3 ½ lb mixed fish for soup
* 8 cups fish broth
* parsley
* tomato pulp
* 1 onion
* 2 cloves of garlic
* 1 tablespoon parsley
* pepper
* bread slice
* extra virgin olive oil
PREPARATION:
20 minutes preparation + 20 minutes cooking
The best fish for this recipe are: monkfish, John Dory, sole, baby squid, prawns, clams and mussels. Clean and fillet the sole, bone it and cut the other fish into pieces. Peel the prawns, sauté the mussels and clams in a casserole, and filter the resulting liquid with a cloth soaked in cold water and well wrung out.
Pour the oil into a crockpot, lightly brown the chopped onion in it, add the baby squid, mix in some spoonfuls of the filtered mussel and clam cooking liquid, and leave to cook with a lid on. After some minutes, add the chopped tomato, cook for two more minutes, and add all the fish, mussels and clams, prawn tails, the garlic cut into fillets, a generous twist of pepper, the stock, and a little salt.
Bring to the boil and then continue cooking over moderate heat for about 10 minutes. Put slices of bread into individual soup dishes, arrange on top the fish and seafood, cover with a little stock, sprinkle with chopped parsley and serve.
Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Recipe From Campania: Pasta with Zucchini and Ricotta
INGREDIENTS:
Serves 4
* 1 lb pasta
* 1 lb zucchini
* 7 oz ricotta cheese
* 1 ¾ oz onions
* 1 ¾ oz grated Parmigiano-Reggiano cheese
* extra virgin olive oil
* salt
PREPARATION:
25 minutes preparation + 12 minutes cooking
In a casserole, lightly brown in the oil the spring onion in thin slices, then add the zucchini, diced, Salt and cover. After about 15 minutes, uncover and brown the zucchini allowing all the liquid to evaporate over high heat. Cook the pasta (preferably medium format) in salted water and drain when “al dente”. Pour into a tureen, and dress with the zucchini and the Ricotta crumbled with the prongs of a fork, mixing well. Dust with the cheese and serve hot.
Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* 1 lb pasta
* 1 lb zucchini
* 7 oz ricotta cheese
* 1 ¾ oz onions
* 1 ¾ oz grated Parmigiano-Reggiano cheese
* extra virgin olive oil
* salt
PREPARATION:
25 minutes preparation + 12 minutes cooking
In a casserole, lightly brown in the oil the spring onion in thin slices, then add the zucchini, diced, Salt and cover. After about 15 minutes, uncover and brown the zucchini allowing all the liquid to evaporate over high heat. Cook the pasta (preferably medium format) in salted water and drain when “al dente”. Pour into a tureen, and dress with the zucchini and the Ricotta crumbled with the prongs of a fork, mixing well. Dust with the cheese and serve hot.
Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Recipes From Campania: Neapolitan Lasagna
INGREDIENTS:
Serves 8
* 1 lb egg pasta, fresh
* 1 lb ricotta cheese
* ⅝ lb cervellatine - typical neapolitan sausages
* 1 lb beef
* 7 oz dry white wine
* 3 ½ oz extra virgin olive oil
* 3 ½ oz Parmigiano Reggiano cheese, grated
* 2 oz tomato paste
* ⅝ lb mozzarella cheese
* basil
* 1 onion
* salt
PREPARATION:
3 hours preparation + 30 minutes cooking
Prepare the “ragù” by browning the meat and finely chopped onion in oil or lard. When the mixture has taken on color, pour some dry white wine over it and allow to evaporate. Add the tomato paste, dilute with water, put in some salt and basil and cook over a very low heat. Use the meat to prepare some little meatballs to be fried. Brown the “cervellatine” (long thin Neapolitan sausages with chili pepper) and cut them into roundels. Melt the Ricotta and dilute it with half the sauce mixing thoroughly. Cook the lasagne in salted water and then leave it to cool on the work-surface. In an oven dish (if possible rectangular) pour in a little “ragù”, arrange the sheets of lasagne one next to another without overlapping. Spread some spoonfuls of the Ricotta mixture over part of the meatballs, “cervellatine”, cubes of Fiordilatte and Parmigiano, Season with some ladlefuls of “ragù” and then put another layer of lasagna in the opposite direction, repeating the stuffing operation, until all the ingredients have been used up. Finish off with a layer of pasta well covered in “ragù” and Parmesan. Bake at medium heat (350°F) for 30-40 minutes and leave to rest in the oven for a while before serving.
Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 8
* 1 lb egg pasta, fresh
* 1 lb ricotta cheese
* ⅝ lb cervellatine - typical neapolitan sausages
* 1 lb beef
* 7 oz dry white wine
* 3 ½ oz extra virgin olive oil
* 3 ½ oz Parmigiano Reggiano cheese, grated
* 2 oz tomato paste
* ⅝ lb mozzarella cheese
* basil
* 1 onion
* salt
PREPARATION:
3 hours preparation + 30 minutes cooking
Prepare the “ragù” by browning the meat and finely chopped onion in oil or lard. When the mixture has taken on color, pour some dry white wine over it and allow to evaporate. Add the tomato paste, dilute with water, put in some salt and basil and cook over a very low heat. Use the meat to prepare some little meatballs to be fried. Brown the “cervellatine” (long thin Neapolitan sausages with chili pepper) and cut them into roundels. Melt the Ricotta and dilute it with half the sauce mixing thoroughly. Cook the lasagne in salted water and then leave it to cool on the work-surface. In an oven dish (if possible rectangular) pour in a little “ragù”, arrange the sheets of lasagne one next to another without overlapping. Spread some spoonfuls of the Ricotta mixture over part of the meatballs, “cervellatine”, cubes of Fiordilatte and Parmigiano, Season with some ladlefuls of “ragù” and then put another layer of lasagna in the opposite direction, repeating the stuffing operation, until all the ingredients have been used up. Finish off with a layer of pasta well covered in “ragù” and Parmesan. Bake at medium heat (350°F) for 30-40 minutes and leave to rest in the oven for a while before serving.
Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Wednesday, 5 August 2009
Discover Italian Regional Cuisine - Campania
Running along the gulf of Naples and Sorrento, Campania is home to picturesque towns and strong cultural traditions. The food of Campania is based on inexpensive ingredients, like pasta, herbs, vegetables and the fish – when it is comes time to splurge.
THE LAND:
The beauty of Campania has always caught the attention of artists and poets. During the times of the ancient Greeks, Campania was home to Homer’s sirens. Later, during the Roman period, the region was a hot spot among the rich, who built breathtaking villas along the coast.
The names of some of Italy’s most beautiful towns are located here: Sorrento, Amalfi, Positano, Ravello, the islands Ischia, Procida, Capri, and Nisida – all pearls on the necklace that adorns the Amalfi Coast. Then, there are Pompei and Ercolano, the ancient cities buried by a volcano. Both cities are still fairly intact, allowing you to walk along the ruins and get to know ancient Campania.
Naples, with its postcard perfect landscape, has always been associated with music and folk songs. Music was, and still is, everywhere, from the streets to the noble palaces. Traditions are kept alive in this region. Although foreign kings have controlled Campania, it has always had a unique personality, both lively and melancholic at the same time.
THE FOOD:
The regional cuisine is a mix of the people’s food, the food of the masses, and aristocratic touches passed down by the various rulers. Campania is known throughout the world for its Pizza and Pasta, which have become Italian national symbols. Wheat grows well here, thanks to the geography and climate, and is used to make dried pasta, especially long noodles like vermicelli, spaghetti, and bucatini. Originally, pasta was tossed with black pepper and cheese, but ever since the arrival of the tomato, people in Campania have been using it to make sauces.
Tomatoes are often let to dry in the sun and then canned to be used year round. Ragu’ alla napoletana is a special tomato sauce that is served on special occasions, due to its time-consuming preparation.
For a long time, Campania was a poor region and people cooked using inexpensive ingredients. Soups made with wild herbs basically sustained a large part of the population. Rice is used to make the classic Sartù, a molded rice dish, with a filling, rich in ingredients and flavors.
Like all the Italian costal regions, Campania has its focaccia. You will find it drizzled with oil and sprinkled with sea salt. Some believe that focaccia gave birth to pizza. With the addition of tomatoes and buffalo’s milk mozzarella, which dates back to the time of the Lombards, pizza became what we know it today. In addition to mozzarella, other cheeses from Campania include Scamorza Irpina, smoked Provola, and Fior di Latte from Sorrento.
Fish and seafood are the kings of the table and are found in pastas, soups, fried, stewed, grilled and baked in paper, or cartoccio. Although the regional cuisine is based heavily on seafood, you can still find remarkable cured meats, like Capocollo from the Nola area, Cervellatine from Naples and Soppressa Irpina. The rich, fertile soil is great for cultivating fruits and vegetables.
Campania is known for its citrus and summer fruits, like white melons, almonds, walnuts from Sorrento and San Marzano tomatoes.
Campania also has a rich pastry-making history. Some of the regional favorites are Pastiera, a Neopolitan cheese tart; Babà, a rum-soaked sponge cake; and Sfogliatelle, a cream-filled, shell-shaped pastry.
The most well known regional wine is Falerno, which was famous even during the Roman Empire. Lacrima Christi is also made here from grapes grown in the rich, volcanic soil.
Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
THE LAND:
The beauty of Campania has always caught the attention of artists and poets. During the times of the ancient Greeks, Campania was home to Homer’s sirens. Later, during the Roman period, the region was a hot spot among the rich, who built breathtaking villas along the coast.
The names of some of Italy’s most beautiful towns are located here: Sorrento, Amalfi, Positano, Ravello, the islands Ischia, Procida, Capri, and Nisida – all pearls on the necklace that adorns the Amalfi Coast. Then, there are Pompei and Ercolano, the ancient cities buried by a volcano. Both cities are still fairly intact, allowing you to walk along the ruins and get to know ancient Campania.
Naples, with its postcard perfect landscape, has always been associated with music and folk songs. Music was, and still is, everywhere, from the streets to the noble palaces. Traditions are kept alive in this region. Although foreign kings have controlled Campania, it has always had a unique personality, both lively and melancholic at the same time.
THE FOOD:
The regional cuisine is a mix of the people’s food, the food of the masses, and aristocratic touches passed down by the various rulers. Campania is known throughout the world for its Pizza and Pasta, which have become Italian national symbols. Wheat grows well here, thanks to the geography and climate, and is used to make dried pasta, especially long noodles like vermicelli, spaghetti, and bucatini. Originally, pasta was tossed with black pepper and cheese, but ever since the arrival of the tomato, people in Campania have been using it to make sauces.
Tomatoes are often let to dry in the sun and then canned to be used year round. Ragu’ alla napoletana is a special tomato sauce that is served on special occasions, due to its time-consuming preparation.
For a long time, Campania was a poor region and people cooked using inexpensive ingredients. Soups made with wild herbs basically sustained a large part of the population. Rice is used to make the classic Sartù, a molded rice dish, with a filling, rich in ingredients and flavors.
Like all the Italian costal regions, Campania has its focaccia. You will find it drizzled with oil and sprinkled with sea salt. Some believe that focaccia gave birth to pizza. With the addition of tomatoes and buffalo’s milk mozzarella, which dates back to the time of the Lombards, pizza became what we know it today. In addition to mozzarella, other cheeses from Campania include Scamorza Irpina, smoked Provola, and Fior di Latte from Sorrento.
Fish and seafood are the kings of the table and are found in pastas, soups, fried, stewed, grilled and baked in paper, or cartoccio. Although the regional cuisine is based heavily on seafood, you can still find remarkable cured meats, like Capocollo from the Nola area, Cervellatine from Naples and Soppressa Irpina. The rich, fertile soil is great for cultivating fruits and vegetables.
Campania is known for its citrus and summer fruits, like white melons, almonds, walnuts from Sorrento and San Marzano tomatoes.
Campania also has a rich pastry-making history. Some of the regional favorites are Pastiera, a Neopolitan cheese tart; Babà, a rum-soaked sponge cake; and Sfogliatelle, a cream-filled, shell-shaped pastry.
The most well known regional wine is Falerno, which was famous even during the Roman Empire. Lacrima Christi is also made here from grapes grown in the rich, volcanic soil.
Should you require any special regional dish from Campania please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Friday, 31 July 2009
Recipe From Calabria: Chocolate-coated figs
INGREDIENTS:
* 4 ½ lb dried figs
* 1 lb almonds
* 1 oz cloves
* 5 oz candied citron
* cinnamon
* 1 lb semi-sweet chocolate, grated
* 5 oz sugar
PREPARATION:
20 minutes preparation + 5 minutes cooking
Lightly toast the almonds in the oven; open the dried figs and place one almond, a pinch of ground cloves and a few bits of candied citron in the center of each. Seal the figs pressing with your fingers, then bake on a baking-sheet. As son as they start to brown, take out of the oven and, while still hot, roll in a mixture of grated dark chocolate and sugar. A second, more common way, is to dip the figs, just taken out of the oven, in the chocolate, directly melted in a pan over the heat with the addition of a little water and a pinch of ground cinnamon. Chocolate-covered figs can be stores in wooden or tin boxes, lined with grease-proof paper.
Should you require any special regional dish from Calabria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
* 4 ½ lb dried figs
* 1 lb almonds
* 1 oz cloves
* 5 oz candied citron
* cinnamon
* 1 lb semi-sweet chocolate, grated
* 5 oz sugar
PREPARATION:
20 minutes preparation + 5 minutes cooking
Lightly toast the almonds in the oven; open the dried figs and place one almond, a pinch of ground cloves and a few bits of candied citron in the center of each. Seal the figs pressing with your fingers, then bake on a baking-sheet. As son as they start to brown, take out of the oven and, while still hot, roll in a mixture of grated dark chocolate and sugar. A second, more common way, is to dip the figs, just taken out of the oven, in the chocolate, directly melted in a pan over the heat with the addition of a little water and a pinch of ground cinnamon. Chocolate-covered figs can be stores in wooden or tin boxes, lined with grease-proof paper.
Should you require any special regional dish from Calabria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Recipe From Calabria: Swordfish with capers and lemon
A quick and easy recipe that will help you discover the versatility of swordfish in the kitchen.
INGREDIENTS:
Serves 4
* 1 ¾ lb swordfish
* 2 cloves of garlic
* 1 handful capers, in vinegar
* parsley
* oregano
* 1 lemon
* extra virgin olive oil
* salt
PREPARATION:
20 minutes preparation + 5 minutes cooking
Brown the garlic in oil, then remove it and add the fish and capers.
Season with salt, parsley and oregano.
Drizzle the lemon juice over and finish cooking lid-on.
FOOD HISTORY:
Swordfish is a noble ingredient from the gastronomic traditions of Sicily and Calabria: used in the most refined of recipes, it is extremely versatile and can be easily married with other characteristic products of the Mediterranean region, such as capers, lemon, eggplants, mint and bell peppers.
Should you require any special regional dish from Calabria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
INGREDIENTS:
Serves 4
* 1 ¾ lb swordfish
* 2 cloves of garlic
* 1 handful capers, in vinegar
* parsley
* oregano
* 1 lemon
* extra virgin olive oil
* salt
PREPARATION:
20 minutes preparation + 5 minutes cooking
Brown the garlic in oil, then remove it and add the fish and capers.
Season with salt, parsley and oregano.
Drizzle the lemon juice over and finish cooking lid-on.
FOOD HISTORY:
Swordfish is a noble ingredient from the gastronomic traditions of Sicily and Calabria: used in the most refined of recipes, it is extremely versatile and can be easily married with other characteristic products of the Mediterranean region, such as capers, lemon, eggplants, mint and bell peppers.
Should you require any special regional dish from Calabria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Discover Italian Regional Cuisine - Calabria
THE LAND
Calabria is a peninsula within the Italian peninsula, and otherwise known as the toe of the boot.
The Greeks that settled along the Calabrian coast founded many of the region’s most splendid cities, including Reggio, Locri, Crotone, and Sibari.
The area quickly came under the control of the Romans, who made Calabria a province of their Empire. The rest of the regional history follows that of the other regions of southern Italy: first it was taken over by the Byzantines, then the Normans, and then the Angevins as part of the Kingdom of Naples. In the 15th century, many Albanians immigrated to Calabria to escape the Turkish invasion. Albanian is still spoken in some towns around Cosentino.
Calabria is separated from Basilicata by the Pollino massif. The mountains continue east towards Sila, and then taper off around Aspromonte, where you will find terraces covered with citrus and olive trees. What little flat land you find in Calabria is located along the coast. The Sibari plain is found near the Ionian Sea, whereas Sant’Eufemia and Gioia are found on the Tyrrhenian coast.
The entire region is covered with ancient Greek and Roman ruins, as well as Byzantine and Medieval monuments. Centenary and Crotone are two exceptional examples.
THE FOOD
Calabrians are resourceful people. Although the coast was fairly uninhabitable due to natural disasters and marine invasions, fish is still caught and eaten regularly. Calabrians also seem to make the most of what little vegetation can grow in the mountainous terrain.
Bread is a fundamental part of the regional cuisine. Pitta is a type of Calabrian flatbread that is stuffed and seasoned with peppers, tomatoes and herbs. Morseddu is a type of a pitta stuffed with a sauce made from entrails or baccalà, or salt cod, in umido.
Although this is a region of sheepherders, Calabrians consume more pork than lamb. Pork is used to make Prosciutto, Pancetta DOP, Salsiccia DOP, Soppressata DOP, Capocollo di Calabria DOP, and Nduja, a sausage flavored with sweet and spicy peppers. However, many of the regional cheeses are made from sheep’s milk, like Giuncata. Abbespata, a smoked ricotta, and Caciocavallo Silano DOP, a cow’s milk cheese aged for various lengths of time, are also popular.
Fish and seafood are used in many regional recipes. Swordfish is extremely common, and tuna to a lesser degree.
Traditional Italian licorice, or liquirizia, comes from Rossano Calabro and has been known to aide digestion since 1700. The Calabrians are so serious about their licorice that they built a museum dedicated to the plant. Calabrian desserts are similar to those of the neighboring regions. Mostaccioli are sweets of Arab origin made with honey and sweet wine. Another local favorite is Torrone di Bagnara, a sweet nougat.
The intense, full-bodied wines of Calabria pair nicely with the flavors of the food and the local products. Look for Cirò, Greco, Nicastro, Squillace and Montonico.
Should you require any special regional dish from Calabria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Calabria is a peninsula within the Italian peninsula, and otherwise known as the toe of the boot.
The Greeks that settled along the Calabrian coast founded many of the region’s most splendid cities, including Reggio, Locri, Crotone, and Sibari.
The area quickly came under the control of the Romans, who made Calabria a province of their Empire. The rest of the regional history follows that of the other regions of southern Italy: first it was taken over by the Byzantines, then the Normans, and then the Angevins as part of the Kingdom of Naples. In the 15th century, many Albanians immigrated to Calabria to escape the Turkish invasion. Albanian is still spoken in some towns around Cosentino.
Calabria is separated from Basilicata by the Pollino massif. The mountains continue east towards Sila, and then taper off around Aspromonte, where you will find terraces covered with citrus and olive trees. What little flat land you find in Calabria is located along the coast. The Sibari plain is found near the Ionian Sea, whereas Sant’Eufemia and Gioia are found on the Tyrrhenian coast.
The entire region is covered with ancient Greek and Roman ruins, as well as Byzantine and Medieval monuments. Centenary and Crotone are two exceptional examples.
THE FOOD
Calabrians are resourceful people. Although the coast was fairly uninhabitable due to natural disasters and marine invasions, fish is still caught and eaten regularly. Calabrians also seem to make the most of what little vegetation can grow in the mountainous terrain.
Bread is a fundamental part of the regional cuisine. Pitta is a type of Calabrian flatbread that is stuffed and seasoned with peppers, tomatoes and herbs. Morseddu is a type of a pitta stuffed with a sauce made from entrails or baccalà, or salt cod, in umido.
Although this is a region of sheepherders, Calabrians consume more pork than lamb. Pork is used to make Prosciutto, Pancetta DOP, Salsiccia DOP, Soppressata DOP, Capocollo di Calabria DOP, and Nduja, a sausage flavored with sweet and spicy peppers. However, many of the regional cheeses are made from sheep’s milk, like Giuncata. Abbespata, a smoked ricotta, and Caciocavallo Silano DOP, a cow’s milk cheese aged for various lengths of time, are also popular.
Fish and seafood are used in many regional recipes. Swordfish is extremely common, and tuna to a lesser degree.
Traditional Italian licorice, or liquirizia, comes from Rossano Calabro and has been known to aide digestion since 1700. The Calabrians are so serious about their licorice that they built a museum dedicated to the plant. Calabrian desserts are similar to those of the neighboring regions. Mostaccioli are sweets of Arab origin made with honey and sweet wine. Another local favorite is Torrone di Bagnara, a sweet nougat.
The intense, full-bodied wines of Calabria pair nicely with the flavors of the food and the local products. Look for Cirò, Greco, Nicastro, Squillace and Montonico.
Should you require any special regional dish from Calabria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Thursday, 30 July 2009
Recipe From Basilicata: Venosino (Lamb stew with egg topping)
INGREDIENTS:
Serves 4
* ½ cup extra virgin olive oil
* 2 lb lean lamb
* 1 onion
* 1 lb peeled tomatoes
* 2 lb cardoons
* 12 eggs
* grated Pecorino cheese
* parsley
* salt
PREPARATION:
30 minutes preparation + 1 hour cooking
Gently fry the boned lamb with the onion, then, when it is half cooked, add the peeled tomatoes, and when the cooking is finished add the cardoons (or other vegetable) boiled separately, and leave to gain flavor with the meat. In the meantime, whisk the egg with the cheese, parsley and salt. Transfer the meat amd the vegetables to a circular baking tin, cover with the egg mixture and bake in a moderate oven (350°F). Wait for the egg to become firm before serving. The size of the baking tin determines the density of the “Brodetto” sauce.
Should you require any special regional dish from Abruzzo please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* ½ cup extra virgin olive oil
* 2 lb lean lamb
* 1 onion
* 1 lb peeled tomatoes
* 2 lb cardoons
* 12 eggs
* grated Pecorino cheese
* parsley
* salt
PREPARATION:
30 minutes preparation + 1 hour cooking
Gently fry the boned lamb with the onion, then, when it is half cooked, add the peeled tomatoes, and when the cooking is finished add the cardoons (or other vegetable) boiled separately, and leave to gain flavor with the meat. In the meantime, whisk the egg with the cheese, parsley and salt. Transfer the meat amd the vegetables to a circular baking tin, cover with the egg mixture and bake in a moderate oven (350°F). Wait for the egg to become firm before serving. The size of the baking tin determines the density of the “Brodetto” sauce.
Should you require any special regional dish from Abruzzo please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Discover Italian Regional Cuisine - Basilicata
THE LAND:
Basilicata is a mountainous region in Southern Italy. The region has two short coastlines, one along the Tyrrhenian Sea to the west and the other on Ionian Sea to the south. The region was originally occupied by the Romans and was given the named Lucania, from the Lucani people. The Lucanians defended the region from the Greeks who had already colonized the coasts.
Mount Vulture, an inactive volcano, and the twin lakes of Monticchio, located inside the volcanic crater, are spectacular. The Pollino National Park is home to the Pollino massif, which separates Basilicata from Calabria. A vast alluvial plain, called the Piana di Metaponto, extends from the Apennines to the Ionian coast.
Along the opposite coast, you will find the Gulf of Policasto, located next to the seaside resort of Maratea. The region is made up of only two provinces: Potenza and Matera. Matera is famous for its prehistoric settlements, or sassi, that were carved out of the sides of mountains.
THE FOOD:
Baslicata is known for its rich agricultural traditions. Olives are grown from the Ionian Sea up to the Metaponto plain. Flavorful vegetables and legumes are also cultivated in Basilicata, including Sarconi beans and Senise peppers.
Wheat is also an important crop and is used to make both artisanal and industrial pasta. Lagane is regional pasta dish that dates back to the Roman period and is made with chickpeas, soft bread, walnuts and beans. Garlic, olive oil and peperoncino form the base of most sauces, to which vegetables or meats may be added.
Soups are also popular in Basilicata. Minestra maritata is a soup with both meat and vegetables, whereas Acquasale is made entirely with hot water, bread, onions, tomatoes, garlic, oil and salt.
The local wheat is used to make large, long-lasting loaves of bread. The flocks of sheep, which are common throughout central and southern Italy, provide the milk used to make most of the regional cheeses, like Pecorino di Filiano, Canestrato di Moliterno DOP, Caciocavallo Podolico, Butirro, Manteca, and Cacioricotta.
Fish caught off the two coasts are used in a number of recipes, or conserved in salt and oil. Anchovies, tuna, sardines and salt cod are all popular down south. Lamb meat is used in many traditional recipes. Pork sausages are common in Basilicata, including Lucanica, Soppressata and Pezzenta, which combines pork, lamb and veal meat.
Mostacciolo is a popular dessert made with vincotto, or cooked wine, honey, almonds and flour. Another local treat is Cuccia, a pastry made with cooked wheat, like the Neapolitan pastiera.
The most important wines of the region are Aglianico and Aleatico.
Should you require any special regional dish from Basilicata please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Basilicata is a mountainous region in Southern Italy. The region has two short coastlines, one along the Tyrrhenian Sea to the west and the other on Ionian Sea to the south. The region was originally occupied by the Romans and was given the named Lucania, from the Lucani people. The Lucanians defended the region from the Greeks who had already colonized the coasts.
Mount Vulture, an inactive volcano, and the twin lakes of Monticchio, located inside the volcanic crater, are spectacular. The Pollino National Park is home to the Pollino massif, which separates Basilicata from Calabria. A vast alluvial plain, called the Piana di Metaponto, extends from the Apennines to the Ionian coast.
Along the opposite coast, you will find the Gulf of Policasto, located next to the seaside resort of Maratea. The region is made up of only two provinces: Potenza and Matera. Matera is famous for its prehistoric settlements, or sassi, that were carved out of the sides of mountains.
THE FOOD:
Baslicata is known for its rich agricultural traditions. Olives are grown from the Ionian Sea up to the Metaponto plain. Flavorful vegetables and legumes are also cultivated in Basilicata, including Sarconi beans and Senise peppers.
Wheat is also an important crop and is used to make both artisanal and industrial pasta. Lagane is regional pasta dish that dates back to the Roman period and is made with chickpeas, soft bread, walnuts and beans. Garlic, olive oil and peperoncino form the base of most sauces, to which vegetables or meats may be added.
Soups are also popular in Basilicata. Minestra maritata is a soup with both meat and vegetables, whereas Acquasale is made entirely with hot water, bread, onions, tomatoes, garlic, oil and salt.
The local wheat is used to make large, long-lasting loaves of bread. The flocks of sheep, which are common throughout central and southern Italy, provide the milk used to make most of the regional cheeses, like Pecorino di Filiano, Canestrato di Moliterno DOP, Caciocavallo Podolico, Butirro, Manteca, and Cacioricotta.
Fish caught off the two coasts are used in a number of recipes, or conserved in salt and oil. Anchovies, tuna, sardines and salt cod are all popular down south. Lamb meat is used in many traditional recipes. Pork sausages are common in Basilicata, including Lucanica, Soppressata and Pezzenta, which combines pork, lamb and veal meat.
Mostacciolo is a popular dessert made with vincotto, or cooked wine, honey, almonds and flour. Another local treat is Cuccia, a pastry made with cooked wheat, like the Neapolitan pastiera.
The most important wines of the region are Aglianico and Aleatico.
Should you require any special regional dish from Basilicata please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Tuesday, 28 July 2009
Abruzzo Recipe: Country Style Lamb
INGREDIENTS:
Serves 6
* 2 lb leg of lamb
* extra virgin olive oil
* onion
* lemon juice
* grated Pecorino cheese, fresh
* chili pepper
* salt
PREPARATION:
20 minutes preparation + 1 hour cooking
After washing and drying the haunch of lamb, lay it in an oven-dish, brush with oil, salt, and add a pinch of chili and the finely chopped onion.
Put the oven-dish into a hot oven (400°F) and cook remembering to turn the haunch occasionally. As soon as it is browned, sprinkle with some lemon juice, dust with grated Pecorino and serve.
CHEF'S TIPS:
When cooking lamb, the meat should never be overcooked or it will taste stringy. When in oven, cover with tin foil so that it will not brown too much on the surface.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 6
* 2 lb leg of lamb
* extra virgin olive oil
* onion
* lemon juice
* grated Pecorino cheese, fresh
* chili pepper
* salt
PREPARATION:
20 minutes preparation + 1 hour cooking
After washing and drying the haunch of lamb, lay it in an oven-dish, brush with oil, salt, and add a pinch of chili and the finely chopped onion.
Put the oven-dish into a hot oven (400°F) and cook remembering to turn the haunch occasionally. As soon as it is browned, sprinkle with some lemon juice, dust with grated Pecorino and serve.
CHEF'S TIPS:
When cooking lamb, the meat should never be overcooked or it will taste stringy. When in oven, cover with tin foil so that it will not brown too much on the surface.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Discover Italian Regional Cuisine - Abruzzo
Abruzzo is located below the Marche on Italy’s Adriatic coast. The restrained regional cooking is based on pasta, lamb and fish and local specialties like saffron and red garlic.
THE LAND
Abruzzo is outlined by the Apennine Mountains. The mountains that run through the region include some of the highest peaks in the chain: both Gran Sasso and the Maiella group are over 8,000 ft high. The landscape flattens as you move eastward towards the sea. Rather than mountains, you find soft hills, often covered by forests. Abruzzo was originally home to the Piceni population, who also occupied the southern part of the Marche.
Abruzzo was conquered by the Romans, who divided the territory into two parts. With the fall of the Empire, Abruzzo fell under the control of the Byzantines, the Lombards and the Franks. The region later became part of the Kingdom of the Two Sicilies and was under the Norman domination when Emperor Frederick II united the area and founded the city of L’Aquila. During the successive battles between the French and the Spanish for control of the kingdom of Naples, until the unification of Italy, Abruzzo experienced a long period of unrest and emigration.
THE FOOD
The gastronomic culture of Abruzzo is made up in large part by the influences of the surrounding regions, especially the Marche. Abruzzo, itself, is considered a frugal, pastoral place and the food is generally very simple and inexpensive. However, during times of celebration, the cooking becomes more elaborate, as in case of the Panarda, a feast consisting in around 50 courses.
Maccheroni alla chitarra is a classic first course in Abruzzo. Maccheroni are squared spaghetti-like noodles made from fresh pasta dough. The pasta is often served with a traditional lamb ragu cooked in a catturo, or copper pan, with onions and diavolillo, the ubiquitous dried chili pepper. In Abruzzo, you will also find crespelle, savory Italian crepes, stuffed and cooked in the oven with meat sauce or on the stovetop in a simmering broth. However, Abruzzo is famous for its excellent dried pasta, the best of which is made by local artisans.
When it comes to meat, lamb is often prepared using a recipe called Cacio e uova, meaning with pecorino cheese and egg, and the lamb intestines are used to stuff meat roll-ups. Pork is used to prepare ’ndocca ’ndocca, a stew of boiled meat that includes all the parts of the pig, from the snout to the tail.
The fish and seafood dishes are usually more fanciful than the meat. The recipes tend to rely less on tomato and more on pepperoncino, especially in fish stews.
Abruzzo is also known for a number of unique, regional products. Cicerchia, or grass-pea, is a regional specialty, as are truffles and saffron from L’Aquila, red garlic from Sulmona and the diavolillo peperoncino that is used to flavor just about any dish. Abruzzo is also a big producer of extra virgin olive oil. The region has three classified DOP varieties.
Sheep’s milk cheeses dominate dairy production. Caciocavallo and Scamorza are two local favorites that can be found young and aged. Ventricina is a pork sausage found in both Abruzzo and Molise and stuffed into a casing made from pork stomach, rather than intestine. Look for ventricina from Teramo, it is thought to be the best. Soppressate and mortadelle are also produced in Abruzzo, and should be eaten with a glass of local Montepulciano d’Abruzzo or Trebbiano wine.
Should you require any special regional dish from Abruzzo please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
THE LAND
Abruzzo is outlined by the Apennine Mountains. The mountains that run through the region include some of the highest peaks in the chain: both Gran Sasso and the Maiella group are over 8,000 ft high. The landscape flattens as you move eastward towards the sea. Rather than mountains, you find soft hills, often covered by forests. Abruzzo was originally home to the Piceni population, who also occupied the southern part of the Marche.
Abruzzo was conquered by the Romans, who divided the territory into two parts. With the fall of the Empire, Abruzzo fell under the control of the Byzantines, the Lombards and the Franks. The region later became part of the Kingdom of the Two Sicilies and was under the Norman domination when Emperor Frederick II united the area and founded the city of L’Aquila. During the successive battles between the French and the Spanish for control of the kingdom of Naples, until the unification of Italy, Abruzzo experienced a long period of unrest and emigration.
THE FOOD
The gastronomic culture of Abruzzo is made up in large part by the influences of the surrounding regions, especially the Marche. Abruzzo, itself, is considered a frugal, pastoral place and the food is generally very simple and inexpensive. However, during times of celebration, the cooking becomes more elaborate, as in case of the Panarda, a feast consisting in around 50 courses.
Maccheroni alla chitarra is a classic first course in Abruzzo. Maccheroni are squared spaghetti-like noodles made from fresh pasta dough. The pasta is often served with a traditional lamb ragu cooked in a catturo, or copper pan, with onions and diavolillo, the ubiquitous dried chili pepper. In Abruzzo, you will also find crespelle, savory Italian crepes, stuffed and cooked in the oven with meat sauce or on the stovetop in a simmering broth. However, Abruzzo is famous for its excellent dried pasta, the best of which is made by local artisans.
When it comes to meat, lamb is often prepared using a recipe called Cacio e uova, meaning with pecorino cheese and egg, and the lamb intestines are used to stuff meat roll-ups. Pork is used to prepare ’ndocca ’ndocca, a stew of boiled meat that includes all the parts of the pig, from the snout to the tail.
The fish and seafood dishes are usually more fanciful than the meat. The recipes tend to rely less on tomato and more on pepperoncino, especially in fish stews.
Abruzzo is also known for a number of unique, regional products. Cicerchia, or grass-pea, is a regional specialty, as are truffles and saffron from L’Aquila, red garlic from Sulmona and the diavolillo peperoncino that is used to flavor just about any dish. Abruzzo is also a big producer of extra virgin olive oil. The region has three classified DOP varieties.
Sheep’s milk cheeses dominate dairy production. Caciocavallo and Scamorza are two local favorites that can be found young and aged. Ventricina is a pork sausage found in both Abruzzo and Molise and stuffed into a casing made from pork stomach, rather than intestine. Look for ventricina from Teramo, it is thought to be the best. Soppressate and mortadelle are also produced in Abruzzo, and should be eaten with a glass of local Montepulciano d’Abruzzo or Trebbiano wine.
Should you require any special regional dish from Abruzzo please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpeliar street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Wednesday, 22 July 2009
Hiring Montpeliano Restaurant For Private Functions
Whatever the occasion, you can hire Montpeliano restaurant for an unforgettable time:
Ideal for receptions, wedding parties, cold buffets , anniversary dinners and events Choice of menus - room decoration - selection of cocktails (open bar) extensive wine list
Two private rooms are on offer at Montpeliano Restaurant for your private functions. The larger of the two, Giardino d'Inverno, can hold up to 160 guests buffet -style, making it a perfect wedding reception venue. Wonderfully friendly staff cater to your groups every need.
Group Info
Room Information:
Main Restaurant: Seating 65, Standing 90
Giardino d'Inverno: Seating 85, Standing 140
Specchi: Seating 12, Standing 20
Exclusive hire of the restaurant with wide choice of menus and selected wines :
Main Restaurant £7,000
Giardino d'Inverno £8,000
Main restaurant + Giardino d'Inverno £13,000
For more informations please contact our restaurant manager Derek Lungo
Montpeliano Restaurant
13 Montpelier street
London, SW7 1ET, UK
T +44(0)2075890032
info@montpelianorestaurant.com
www.montpelianorestaurant.com
Ideal for receptions, wedding parties, cold buffets , anniversary dinners and events Choice of menus - room decoration - selection of cocktails (open bar) extensive wine list
Two private rooms are on offer at Montpeliano Restaurant for your private functions. The larger of the two, Giardino d'Inverno, can hold up to 160 guests buffet -style, making it a perfect wedding reception venue. Wonderfully friendly staff cater to your groups every need.
Group Info
Room Information:
Main Restaurant: Seating 65, Standing 90
Giardino d'Inverno: Seating 85, Standing 140
Specchi: Seating 12, Standing 20
Exclusive hire of the restaurant with wide choice of menus and selected wines :
Main Restaurant £7,000
Giardino d'Inverno £8,000
Main restaurant + Giardino d'Inverno £13,000
For more informations please contact our restaurant manager Derek Lungo
Montpeliano Restaurant
13 Montpelier street
London, SW7 1ET, UK
T +44(0)2075890032
info@montpelianorestaurant.com
www.montpelianorestaurant.com
Monday, 6 July 2009
Vitello Tonnato, Montpeliano Restaurant
Vitello tonnato is a well-known Italian dish of cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna fish. It is served chilled or at room temperature, generally in the summertime, as the main course of an Italian meal or as "an exceedingly elegant antipasto for an elaborate dinner.
In the 19th century, when Vitello Tonnato first began appearing in cook books, Piedmont was allied with coastal Liguria, where tuna was canned. Along with the tuna trade, oil, lemons and capers — the other elements of tonnato sauce — also made their way into Piedmont. The tuna was treated just like these other elements, as a condiment. What Vitello Tonnato did not have back then was mayonnaise. That is certainly a 20th-century addition. Before, the tuna would likely have been pounded with the capers and herbs and oil to give it a creaminess. Mayonnaise, in a way, is cheating. But cheating with delicious results. People who cook Vitello Tonnato are often proprietary about their method, much in the same way French cooks are about coq au vin. Below are a few examples of the varieties of opinions:
Some begin by browning a veal roast in olive oil, then simmer it with carrot, celery, onion, white wine and bay leaf. The meat is cut thickly and sauces it with a tuna mayonnaise made with vegetable oil.
Some chefs insist on braising the veal in pure, unsalted water with vegetables.
Some make the sauce with olive oil and is dense with tuna (canned, packed in oil). then layer the veal and sauce so that the veal is completely indistinguishable from the sauce.
Often chefs serve the dish with the sliced veal prettily fanned out and a little mound of sauce on the side. This defeats the very purpose of the dish, which is to give the tuna sauce time to infiltrate the veal so that the flavours of one and the delicate texture of the other become fully integrated.
RECIPE SERVE 4:
• 500g rump of veal
• Olive oil, for frying
For the sauce:
• 1 Lemon, juice only
• 1 clove Garlic
• splash of vinegar, from the caper jar
• sprig of flat leaf Parsley
• 200g Tuna, drained
• 2 egg yolks
• 2 tsp capers
• 250ml salad oil
To serve:
• capers, in vinegar drained
• cress
Method:
1. Pre-heat the oven to 200C/ gas mark 6.
2. Season the rump of veal on all sides. Heat a little olive oil in a large frying pan. Brown the veal evenly on all sides. Transfer to a roasting tin and cook in oven until rare (around 5 minutes) or until your liking . Allow to cool and refrigerate.
3. For the sauce: in a blender, mix together the lemon juice, garlic, vinegar, flat leaf parsley, tuna, egg yolks and capers until you have a smooth paste. Add the oil a little at a time, processing continuously until thickened. Taste and adjust seasoning, adding more lemon juice if necessary.
4. Thinly slice the veal, dress generously with the tuna sauce, and garnish with capers and cress.
Try our delicious Vitello Tonnato! book online at www.montpelianorestaurant.com
Montpeliano Restaurant
13 Montpelier street
London
SW7 1HQ
T. +44(0)2075890032
www.montpelianorestaurant.com
info@montpelianorestaurant.com
Tuesday, 9 June 2009
Special Organic Wines From Luretta Vineyard
Montpeliano restaurant is proud to introduce in its menu three special organic wines from Luretta vineyard in Italy.
The estate Luretta is located in the viticultural area named Colli Piacentini, i.e the northern slopes of the Tuscan-Emilian Apennines, between the regional border separating Lombardy from Emilia and the provincial border between Reggio Emilia and Parma)It includes three different patches of land located in the River Luretta and Nure valley , with a total surface covering about 30 hectares in an ideal position for wine- growing at a height between 200 and 300 m above sea level.
The first production of the estate Luretta can be traced back to 1993.
Currently we are producing about 120.000 D.OC. and I. G.T wine bottles.
The vineyards are grown according to the principles of bio-agriculture, under the supervision of Italian Association for Bio-agriculture (A.I.A.B.)
This three wines are: Boccadirosa (White), I nani e le ballerine (White) and Manvantara (Red).
Let's see in details the characteristics of each of these wines:
BOCCADIROSA D.O.C.,(12.50%): Grape Variety: 100% MALVASIA DI CANDIA. It can be immediately singled out because of its clarity, neatness and sunny colour and of the flowing to the glass of the wine body which emanates, even before tasting, a slight aroma of pleasant and fresh bouquets. As for the sense of smell, the scent of lavender, wild flowers, pricky pear and rose petals merge with the fruity ones, but they remain intense,round and fresh.When swallowing, the palate opens and then apricot, nectarine and pineapple amplify to immensity the fruity and pleasant harmony of the
taste.All is sweet , the scented tastes are velvety, whilethe bouquets are inebriating.Included in the Guide of the Best Italian Wines 2002 by Luca Maroni.
I NANI E LE BALLERINE D.O.C.,(12.50%): Grape Variety: 100% SAUVIGNON. An inspirational wine; one of the most monumental in modern quality winemaking.
A wine of great complexity which freshness combines with a luscious richness of texture. The floral aromas are elegant and elusive. The flavour has exceptional
depth and length.
MANVANTARA D.O.C., (13.00%): Grape Variety:100% BONARDA This Bonarda is the best expression of its potential. Refined and lengthy perfumes with aromas of ripe cherries and hints of violets and vanilla. Beautiful lively palate matched on
the nose. Good acidity with fruit notes and an ample and balanced structure.
Please ask further informations about this fantastic wines to our expert sommelier Giovanni D'Orsi
Montpeliano Restaurant
www.montpelianorestaurant.com
info@montpelianorestaurant.com
13 Montpelier Street
London, Knightsbridge
SW7 1ET, UK
T. +44(0)2075890032
The estate Luretta is located in the viticultural area named Colli Piacentini, i.e the northern slopes of the Tuscan-Emilian Apennines, between the regional border separating Lombardy from Emilia and the provincial border between Reggio Emilia and Parma)It includes three different patches of land located in the River Luretta and Nure valley , with a total surface covering about 30 hectares in an ideal position for wine- growing at a height between 200 and 300 m above sea level.
The first production of the estate Luretta can be traced back to 1993.
Currently we are producing about 120.000 D.OC. and I. G.T wine bottles.
The vineyards are grown according to the principles of bio-agriculture, under the supervision of Italian Association for Bio-agriculture (A.I.A.B.)
This three wines are: Boccadirosa (White), I nani e le ballerine (White) and Manvantara (Red).
Let's see in details the characteristics of each of these wines:
BOCCADIROSA D.O.C.,(12.50%): Grape Variety: 100% MALVASIA DI CANDIA. It can be immediately singled out because of its clarity, neatness and sunny colour and of the flowing to the glass of the wine body which emanates, even before tasting, a slight aroma of pleasant and fresh bouquets. As for the sense of smell, the scent of lavender, wild flowers, pricky pear and rose petals merge with the fruity ones, but they remain intense,round and fresh.When swallowing, the palate opens and then apricot, nectarine and pineapple amplify to immensity the fruity and pleasant harmony of the
taste.All is sweet , the scented tastes are velvety, whilethe bouquets are inebriating.Included in the Guide of the Best Italian Wines 2002 by Luca Maroni.
I NANI E LE BALLERINE D.O.C.,(12.50%): Grape Variety: 100% SAUVIGNON. An inspirational wine; one of the most monumental in modern quality winemaking.
A wine of great complexity which freshness combines with a luscious richness of texture. The floral aromas are elegant and elusive. The flavour has exceptional
depth and length.
MANVANTARA D.O.C., (13.00%): Grape Variety:100% BONARDA This Bonarda is the best expression of its potential. Refined and lengthy perfumes with aromas of ripe cherries and hints of violets and vanilla. Beautiful lively palate matched on
the nose. Good acidity with fruit notes and an ample and balanced structure.
Please ask further informations about this fantastic wines to our expert sommelier Giovanni D'Orsi
Montpeliano Restaurant
www.montpelianorestaurant.com
info@montpelianorestaurant.com
13 Montpelier Street
London, Knightsbridge
SW7 1ET, UK
T. +44(0)2075890032
Thursday, 28 May 2009
Perfect Salade Niçoise Montpeliano Restaurant
Tuna or anchovies? Green beans or olives? Here's our definitive guide to an authentic French classic
• Nigel Slater
• The Observer, Sunday 2 September 2001
• Article history
Call me old-fashioned, but surely the whole point of a classic recipe is that the punter knows, within an olive or two, what they are going to get. But order a salade niçoise anywhere along the Riviera and you will get a different lunch every time. One cook might include a handful of long, emerald-green haricot vert, another a few broad beans. A thoughtful chef might add a couple of sliced, marinated artichoke hearts (yes, please) and a fistful of those diminutive purple-black olives from Les Baux. On the one hand you may be the lucky owner of crisp Cos lettuce draped with meaty little anchovies; on the other you could find yourself doing battle with the whims of a chef anxious to make his mark, and end up with a dish whose history has been distorted for the sake of a whiz-kid's ego.
Of course none of them will quite match up to the perfect salade niçoise you had on holiday a few summers back, your table set under a white parasol just a couple of steps from the beach. You were tanned, your shoulders sparkled with sand and you had the quietly smug smile of someone who has had sex three times in the last 24 hours. Sadly, there is no seasoning quite so tasty as nostalgia.
To get a dish right - perfect - you need to understand where it has come from: the sort of ingredients involved and where they grow; the flavours inherent in the area; the mood and style of the people who regularly make and eat that dish. You have, if you like, to understand its soul.
Salade niçoise should have the salty robustness of the French coast. It should shout the loud flavours of the area, the sort of thing you tuck into with the sun in the your eyes and salt on your lips. To be true to its origins there should be garlic in the dressing. Heyraud, author of La Cuisine à Nice , wrote in 1903 that the true salad of that name should contain quartered artichoke hearts, raw peppers and tomatoes, black olives and anchovy fillets. The dressing should be olive oil (what else in that part of the world?), vinegar, salt, pepper, mustard and chopped 'fines herbes' - by which he meant parsley, chives, chervil and tarragon. Not even a lettuce leaf here, and certainly no sign of any tuna.
The more you travel, the more you eat, the more you realise there are no real rules to this one, but there are constants. The omission of one of these ingredients is to miss the point. To be true to its name this salad must be true to its geography - it must reek of olives, garlic, anchovy and tomatoes. Crisp lettuce also turns up every time. The rest - the beans, the artichokes, the hard-boiled eggs, the onion, broad beans, new potatoes and chopped onion - will depend on the whim of those in the kitchen. I don't go along with the peppers, partly because they confuse the issue, and partly because I can't eat them raw.
My perfect niçoise is unlikely to include tuna for the simple reason that it tends to dominate everything else in your mouth. Some gutsy little anchovies, boned and rinsed of much of their salt, would be much more welcome. Not that you can guarantee the inclusion of tuna on its home territory: whenever I say 'hold the tuna' I am invariably told that I wasn't going to get any anyway.
Beans of some sort are a given. I put in some broad beans the other day, boiled and popped from their skins. French beans, verging on the overcooked, are something I would add more for textural contrast than flavour. They feel right. Basil, though not strictly part of the traditional recipe, is something high on my extras list, partly because it seems right in anything that involves tomatoes and olives. Potatoes, at least in my book, don't come into it.
The anchovies
There are two very distinct types of anchovy fillets - those preserved in oil, and the red and meaty ones that are kept in coarse salt. The oil-preserved ones have a less interesting flavour but need nothing more than rinsing and patting dry before use.
The lettuce
Let's be strict here - salade niçoise is no place for a designer lettuce. This is Cos or Little Gem territory. You need crunch. The Gem leaves are small enough to leave whole; the rabbit-eared Cos will need a bit of tearing. I sometimes cut the Little Gems into quarters rather than prizing the leaves apart.
The tomatoes
Ideally, use those rough and knobbly French Marmande, if not, really ripe plum tomatoes. They should be the juiciest you can find. Some people skin theirs, some don't. I do, but much depends on the tomato itself and how thick its skin is. Take care not to 'cook' it when you drop it into boiling water to loosen its skin. Quartering the tomatoes rather than slicing them will save the salade from becoming 'wet'. I have eaten so many salades where the tomatoes weren't quite ripe. A shame, because when they are perfect, sweet with a snap of acidity, they, rather than anchovies, become the star of the dish.
The olives
No olives, no salade niçoise. I like the oval, matt, purple olives from Provence or, taking the ingredients out of their territory, southern Italy. Most times you get those fat, sticky fruit as black as molten tar. Very often they have been marinated with thyme and garlic. They'll do. What is all wrong are green olives, stuffed olives and, worst of all, no olives at all.
The beans
Long French beans are what I expect in this salad. They are better when properly cooked (ie, softly bending and dark green) rather than fashionably blanched. Broad beans, boiled and skinned, make a sound addition, though in my experience they tend to turn up only in home-cooked versions.
The dressing
Garlic needs to figure somewhere in this, otherwise it ain't niçoise. Red wine vinegar, extra virgin olive oil, a tiny seasoning of salt - you already have olives and anchovies - and some black pepper, and, perhaps, just a dab of mustard are all you need.
The extras
Feelings run high about 'extras'. Someone, somewhere will argue that at least one of these is essential and I am a heathen to suggest otherwise.
Artichoke hearts - the bottled sort, marinated in olive oil. I regard this as a high point in the proceedings. I suppose it is simply that I associate the mauve and sage-coloured spiky globes with the area. They turn up in the more expensive versions.
Boiled eggs. Escoffier didn't and neither do I, but most of us regard them as de rigueur . The eggs should be only barely set.
Capers. They add bite and piquancy, making this the loud-flavoured salad it should be.
Basil and parsley are both interesting additions, but are by no means essential. Radishes, peppers, white haricots and, I think, new potatoes have taken a wrong turning on the way to Cannes. They should have turned left at Dijon.
Salade niçoise
Serves 2 as a substantial main course
a large handful of thin French beans
2 free-range eggs
4 tomatoes
6 preserved artichoke hearts
8 salted anchovies
a small Cos lettuce or 2 Little Gems
12 black olives
a few sprigs of flat-leaf parsley
The dressing
2 tbsp red wine vinegar
a little Dijon mustard if you wish
100ml extra virgin olive oil
2 small, young cloves of garlic, peeled and crushed
crusty bread to serve
Top and tail the beans and cook them briefly in salted boiling water. They should be dark green and cooked enough so that they bend. Boil the eggs for 4-5 minutes until they are just hard-boiled. Soak them under cold running water so they stop cooking and dark circles don't form around the yolks. Peel.
Cut a tiny cross in the skin at the round end of the tomatoes and dunk them into boiling water. After 30 seconds or so remove them and peel away the skins. Cut the tomatoes in quarters. Drain the artichokes of their oil and cut each one into four.
Rinse the anchovies. If you are using salted ones, pull away the bones and check for stray whiskers.
Wash the lettuce, tearing up the leaves if they are large, and put them in a deep serving dish or shallow bowl. Arrange the tomatoes, quartered eggs, anchovies, artichokes, olives and beans on leaves.
Chop the parsley, not too finely, and add to the salad. Make the dressing by whisking the vinegar and mustard together with the garlic and some salt and pepper, then drizzling in the oil. Pour over the salad and serve.
Try a beautiful and tasty Salade Nicoise at Montpeliano Restaurant. Our salads are made with fresh ingredients. For further informations please contact our restaurant manager Derek Lungo
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London
SW7 1ET, UK
T.+44(0)2075890032
www.montpelianorestaurant.com
info@montpelianorestaurant.com
• Nigel Slater
• The Observer, Sunday 2 September 2001
• Article history
Call me old-fashioned, but surely the whole point of a classic recipe is that the punter knows, within an olive or two, what they are going to get. But order a salade niçoise anywhere along the Riviera and you will get a different lunch every time. One cook might include a handful of long, emerald-green haricot vert, another a few broad beans. A thoughtful chef might add a couple of sliced, marinated artichoke hearts (yes, please) and a fistful of those diminutive purple-black olives from Les Baux. On the one hand you may be the lucky owner of crisp Cos lettuce draped with meaty little anchovies; on the other you could find yourself doing battle with the whims of a chef anxious to make his mark, and end up with a dish whose history has been distorted for the sake of a whiz-kid's ego.
Of course none of them will quite match up to the perfect salade niçoise you had on holiday a few summers back, your table set under a white parasol just a couple of steps from the beach. You were tanned, your shoulders sparkled with sand and you had the quietly smug smile of someone who has had sex three times in the last 24 hours. Sadly, there is no seasoning quite so tasty as nostalgia.
To get a dish right - perfect - you need to understand where it has come from: the sort of ingredients involved and where they grow; the flavours inherent in the area; the mood and style of the people who regularly make and eat that dish. You have, if you like, to understand its soul.
Salade niçoise should have the salty robustness of the French coast. It should shout the loud flavours of the area, the sort of thing you tuck into with the sun in the your eyes and salt on your lips. To be true to its origins there should be garlic in the dressing. Heyraud, author of La Cuisine à Nice , wrote in 1903 that the true salad of that name should contain quartered artichoke hearts, raw peppers and tomatoes, black olives and anchovy fillets. The dressing should be olive oil (what else in that part of the world?), vinegar, salt, pepper, mustard and chopped 'fines herbes' - by which he meant parsley, chives, chervil and tarragon. Not even a lettuce leaf here, and certainly no sign of any tuna.
The more you travel, the more you eat, the more you realise there are no real rules to this one, but there are constants. The omission of one of these ingredients is to miss the point. To be true to its name this salad must be true to its geography - it must reek of olives, garlic, anchovy and tomatoes. Crisp lettuce also turns up every time. The rest - the beans, the artichokes, the hard-boiled eggs, the onion, broad beans, new potatoes and chopped onion - will depend on the whim of those in the kitchen. I don't go along with the peppers, partly because they confuse the issue, and partly because I can't eat them raw.
My perfect niçoise is unlikely to include tuna for the simple reason that it tends to dominate everything else in your mouth. Some gutsy little anchovies, boned and rinsed of much of their salt, would be much more welcome. Not that you can guarantee the inclusion of tuna on its home territory: whenever I say 'hold the tuna' I am invariably told that I wasn't going to get any anyway.
Beans of some sort are a given. I put in some broad beans the other day, boiled and popped from their skins. French beans, verging on the overcooked, are something I would add more for textural contrast than flavour. They feel right. Basil, though not strictly part of the traditional recipe, is something high on my extras list, partly because it seems right in anything that involves tomatoes and olives. Potatoes, at least in my book, don't come into it.
The anchovies
There are two very distinct types of anchovy fillets - those preserved in oil, and the red and meaty ones that are kept in coarse salt. The oil-preserved ones have a less interesting flavour but need nothing more than rinsing and patting dry before use.
The lettuce
Let's be strict here - salade niçoise is no place for a designer lettuce. This is Cos or Little Gem territory. You need crunch. The Gem leaves are small enough to leave whole; the rabbit-eared Cos will need a bit of tearing. I sometimes cut the Little Gems into quarters rather than prizing the leaves apart.
The tomatoes
Ideally, use those rough and knobbly French Marmande, if not, really ripe plum tomatoes. They should be the juiciest you can find. Some people skin theirs, some don't. I do, but much depends on the tomato itself and how thick its skin is. Take care not to 'cook' it when you drop it into boiling water to loosen its skin. Quartering the tomatoes rather than slicing them will save the salade from becoming 'wet'. I have eaten so many salades where the tomatoes weren't quite ripe. A shame, because when they are perfect, sweet with a snap of acidity, they, rather than anchovies, become the star of the dish.
The olives
No olives, no salade niçoise. I like the oval, matt, purple olives from Provence or, taking the ingredients out of their territory, southern Italy. Most times you get those fat, sticky fruit as black as molten tar. Very often they have been marinated with thyme and garlic. They'll do. What is all wrong are green olives, stuffed olives and, worst of all, no olives at all.
The beans
Long French beans are what I expect in this salad. They are better when properly cooked (ie, softly bending and dark green) rather than fashionably blanched. Broad beans, boiled and skinned, make a sound addition, though in my experience they tend to turn up only in home-cooked versions.
The dressing
Garlic needs to figure somewhere in this, otherwise it ain't niçoise. Red wine vinegar, extra virgin olive oil, a tiny seasoning of salt - you already have olives and anchovies - and some black pepper, and, perhaps, just a dab of mustard are all you need.
The extras
Feelings run high about 'extras'. Someone, somewhere will argue that at least one of these is essential and I am a heathen to suggest otherwise.
Artichoke hearts - the bottled sort, marinated in olive oil. I regard this as a high point in the proceedings. I suppose it is simply that I associate the mauve and sage-coloured spiky globes with the area. They turn up in the more expensive versions.
Boiled eggs. Escoffier didn't and neither do I, but most of us regard them as de rigueur . The eggs should be only barely set.
Capers. They add bite and piquancy, making this the loud-flavoured salad it should be.
Basil and parsley are both interesting additions, but are by no means essential. Radishes, peppers, white haricots and, I think, new potatoes have taken a wrong turning on the way to Cannes. They should have turned left at Dijon.
Salade niçoise
Serves 2 as a substantial main course
a large handful of thin French beans
2 free-range eggs
4 tomatoes
6 preserved artichoke hearts
8 salted anchovies
a small Cos lettuce or 2 Little Gems
12 black olives
a few sprigs of flat-leaf parsley
The dressing
2 tbsp red wine vinegar
a little Dijon mustard if you wish
100ml extra virgin olive oil
2 small, young cloves of garlic, peeled and crushed
crusty bread to serve
Top and tail the beans and cook them briefly in salted boiling water. They should be dark green and cooked enough so that they bend. Boil the eggs for 4-5 minutes until they are just hard-boiled. Soak them under cold running water so they stop cooking and dark circles don't form around the yolks. Peel.
Cut a tiny cross in the skin at the round end of the tomatoes and dunk them into boiling water. After 30 seconds or so remove them and peel away the skins. Cut the tomatoes in quarters. Drain the artichokes of their oil and cut each one into four.
Rinse the anchovies. If you are using salted ones, pull away the bones and check for stray whiskers.
Wash the lettuce, tearing up the leaves if they are large, and put them in a deep serving dish or shallow bowl. Arrange the tomatoes, quartered eggs, anchovies, artichokes, olives and beans on leaves.
Chop the parsley, not too finely, and add to the salad. Make the dressing by whisking the vinegar and mustard together with the garlic and some salt and pepper, then drizzling in the oil. Pour over the salad and serve.
Try a beautiful and tasty Salade Nicoise at Montpeliano Restaurant. Our salads are made with fresh ingredients. For further informations please contact our restaurant manager Derek Lungo
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London
SW7 1ET, UK
T.+44(0)2075890032
www.montpelianorestaurant.com
info@montpelianorestaurant.com
Thursday, 14 May 2009
Olio Extra Vergine di oliva, Olive Oil Montpeliano Restaurant
L'olio di oliva è un olio alimentare caratterizzato da un contenuto molto elevato di grassi monoinsaturi. Nella tipologia vergine si ricava dalla spremitura meccanica dell'oliva, frutto della specie Olea europaea. Altre tipologie merceologiche di olio derivato dalle olive, ma con proprietà dietetiche ed organolettiche differenti, si ottengono per rettificazione degli oli vergini e per estrazione con solvente dalla sansa di olive.
Prodotto originario della tradizione agroalimentare del Mediterraneo, l'olio d'oliva è attualmente prodotto anche nelle altre regioni a clima mediterraneo.
Raccolta delle olive:
Le olive sono tradizionalmente raccolte (in alcune regioni) battendo le fronde con bastoni, in modo da provocare la caduta dei frutti che poi si raccolgono uno ad uno a mano. Una tecnica più moderna prevede l'utilizzo di abbacchiatori meccanici che scuotono i rami con minore danneggiamento per la pianta e le olive cadono su una rete predisposta a terra che permette poi di raccoglierle più rapidamente e con minore fatica.
La raccolta a mano con appositi pettini e sacche a tracolla su lunghe scale a pioli di legno, è ancora (2004) praticata in molte zone della Puglia, Sicilia, Abruzzo e della Calabria. Questa tecnica, sicuramente dispendiosa, consente di raccogliere frutti integri ed al giusto grado di maturazione. È ancora preferibile per le olive da conserva, ma rappresenta il primo degli elementi fondamentali per ottenere un olio extra vergine di oliva fragrante e privo di odori sgradevoli.
In genere nelle regioni più tradizionali del centro sud si usa battere con bastoni o rastrellare con rastrelli le olive in modo che possano cadere su delle reti che sono state precedentemente poste alla base dell'albero.
Se il terreno si trova in fase di discesa è necessario usare dei pioli o dei bastoni dalla parte più cadente per fare in modo che le olive che cadono sul telo di rete non scendano giù per il bosco o per il burrone.
Non meno importante al fine di ottenere un olio vergine esente da difetti è il metodo di stoccaggio delle olive. L'ideale è che le olive vengano raccolte in apposite "cassette areate" in plastica, che queste cassette vengano conservate lontano da fonti di calore e che le olive vengano "frante" nel giro di 18-24 ore dalla raccolta. Questo garantisce che le olive non fermentino in modo anaerobico dando origine alla formazione di "alcoli alifatici" che produrrebbero nell'olio difetti quali "riscaldo" e, in casi estremi, "muffa".
Estrazione:
La produzione dell'olio d'oliva di maggiore importanza si basa su processi di estrazione esclusivamente meccanici. In questo modo si distinguono merceologicamente gli oli vergini da quelli ottenuti mediante processi basati su metodi fisici e chimici (oli di semi, oli di oliva rettificati e raffinati, oli di sansa).
Altre tecniche prevedono l'impiego di metodi fisici e chimici. Va però detto che le norme gli standard di qualità stabiliscono che un olio di oliva possa essere definito "vergine" solo se per la sua produzione siano stati impiegati esclusivamente metodi meccanici. L'olio ottenuto con il ricorso a metodi chimici e fisico-chimici è pertanto identificato con tipologie merceologiche differenti e distinte dal vergine.
Le linee di lavorazione nell'estrazione meccanica differiscono per i metodi usati nelle singole fasi, pertanto esistono tipologie d'impianto differenti. Oltre che per le caratteristiche tecniche gli impianti differiscono in modo marcato per la capacità di lavoro, il livello di meccanizzazione, l'organizzazione del lavoro, la resa qualitativa e quantitativa, i costi di produzione. In generale la linea di produzione di un oleificio comprende 5 fasi fondamentali:
Operazioni preliminari.
Molitura.
Estrazione del mosto d'olio.
Separazione dell'olio dall'acqua.
Stoccaggio, chiarificazione e imbottigliamento.
Standard qualitativi:
Opportuno sottolineare che i disciplinari di produzione per i marchi di Denominazione di Origine Protetta (DOP) prevedono spesso l'utilizzo di tecniche tradizionali e norme restrittive e severe con l'intento di garantire un prodotto di qualità superiore e tradizionale con particolare riferimento alle varietà usate, che devono essere Autoctono biologia autoctone.
Tipi di olio di oliva:
Le denominazioni commerciali sono rigorosamente codificate dalla Unione Europea nella direttiva 136/6623/CEE . Il Reg.CE 2568/91 e in ultimo il Reg.CE 1989/03 individuano le seguenti categorie di oli di oliva:
Ottenuti con la sola spremitura meccanica a basse temperature Olio extravergine di oliva: contenuto in acidità inferiore allo 0.8%
Olio vergine di oliva: acidità fino al 2%
Olio lampante e derivati Olio di oliva vergine lampante*: ottenuto mediante spremitura meccanica, presenta alta acidità o altri difetti organolettici
Olio di oliva rettificato*: prodotto della rettificazione chimica dell'olio lampante, volta ad eliminarne il contenuto in acidità; mancano totalmente i tipici sapori e profumi dell'olio d'oliva
Olio di oliva: composto di oli raffinati e oli di oliva vergini con acidità non superiore all'1%
Olio di sansa e derivati Olio di sansa di oliva greggio*: ottenuto dai residui della spremitura mediante solventi chimici
Olio di sansa di oliva rettificato*: olio di sansa greggio sottoposto ad una ulteriore rettificazione chimica
Olio di sansa di oliva: olio di sansa rettificato miscelato con olio vergine
* Non ammessi alla vendita diretta
È facoltativo per il produttore, indicare sull'etichetta della confezione il grado di acidità del prodotto, in tal caso è però obbligatorio per legge, indicare anche il numero di perossidi, il tenore in cere e l'assorbimento all'ultravioletto.
Maggiori produttori di olio in Italia:
1° Puglia
2.458.396 quintali
2° Calabria
2.136.968
3° Sicilia
537.142
4° Campania
391.355
5° Abruzzo
235.437
6° Lazio
219.193
7° Toscana
161.749
8° Sardegna
89.667
9° Umbria
87.660
10° Basilicata
73.320
Try our finest Extra Vergin olive oil from Tuscany "Olio Colle" for more information about this exquisite oil visit www.oliocolle.com or contact our general manager Derek Lungo.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge
London, SW7 1ET, UK
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44 (0) 207 589 0032
Prodotto originario della tradizione agroalimentare del Mediterraneo, l'olio d'oliva è attualmente prodotto anche nelle altre regioni a clima mediterraneo.
Raccolta delle olive:
Le olive sono tradizionalmente raccolte (in alcune regioni) battendo le fronde con bastoni, in modo da provocare la caduta dei frutti che poi si raccolgono uno ad uno a mano. Una tecnica più moderna prevede l'utilizzo di abbacchiatori meccanici che scuotono i rami con minore danneggiamento per la pianta e le olive cadono su una rete predisposta a terra che permette poi di raccoglierle più rapidamente e con minore fatica.
La raccolta a mano con appositi pettini e sacche a tracolla su lunghe scale a pioli di legno, è ancora (2004) praticata in molte zone della Puglia, Sicilia, Abruzzo e della Calabria. Questa tecnica, sicuramente dispendiosa, consente di raccogliere frutti integri ed al giusto grado di maturazione. È ancora preferibile per le olive da conserva, ma rappresenta il primo degli elementi fondamentali per ottenere un olio extra vergine di oliva fragrante e privo di odori sgradevoli.
In genere nelle regioni più tradizionali del centro sud si usa battere con bastoni o rastrellare con rastrelli le olive in modo che possano cadere su delle reti che sono state precedentemente poste alla base dell'albero.
Se il terreno si trova in fase di discesa è necessario usare dei pioli o dei bastoni dalla parte più cadente per fare in modo che le olive che cadono sul telo di rete non scendano giù per il bosco o per il burrone.
Non meno importante al fine di ottenere un olio vergine esente da difetti è il metodo di stoccaggio delle olive. L'ideale è che le olive vengano raccolte in apposite "cassette areate" in plastica, che queste cassette vengano conservate lontano da fonti di calore e che le olive vengano "frante" nel giro di 18-24 ore dalla raccolta. Questo garantisce che le olive non fermentino in modo anaerobico dando origine alla formazione di "alcoli alifatici" che produrrebbero nell'olio difetti quali "riscaldo" e, in casi estremi, "muffa".
Estrazione:
La produzione dell'olio d'oliva di maggiore importanza si basa su processi di estrazione esclusivamente meccanici. In questo modo si distinguono merceologicamente gli oli vergini da quelli ottenuti mediante processi basati su metodi fisici e chimici (oli di semi, oli di oliva rettificati e raffinati, oli di sansa).
Altre tecniche prevedono l'impiego di metodi fisici e chimici. Va però detto che le norme gli standard di qualità stabiliscono che un olio di oliva possa essere definito "vergine" solo se per la sua produzione siano stati impiegati esclusivamente metodi meccanici. L'olio ottenuto con il ricorso a metodi chimici e fisico-chimici è pertanto identificato con tipologie merceologiche differenti e distinte dal vergine.
Le linee di lavorazione nell'estrazione meccanica differiscono per i metodi usati nelle singole fasi, pertanto esistono tipologie d'impianto differenti. Oltre che per le caratteristiche tecniche gli impianti differiscono in modo marcato per la capacità di lavoro, il livello di meccanizzazione, l'organizzazione del lavoro, la resa qualitativa e quantitativa, i costi di produzione. In generale la linea di produzione di un oleificio comprende 5 fasi fondamentali:
Operazioni preliminari.
Molitura.
Estrazione del mosto d'olio.
Separazione dell'olio dall'acqua.
Stoccaggio, chiarificazione e imbottigliamento.
Standard qualitativi:
Opportuno sottolineare che i disciplinari di produzione per i marchi di Denominazione di Origine Protetta (DOP) prevedono spesso l'utilizzo di tecniche tradizionali e norme restrittive e severe con l'intento di garantire un prodotto di qualità superiore e tradizionale con particolare riferimento alle varietà usate, che devono essere Autoctono biologia autoctone.
Tipi di olio di oliva:
Le denominazioni commerciali sono rigorosamente codificate dalla Unione Europea nella direttiva 136/6623/CEE . Il Reg.CE 2568/91 e in ultimo il Reg.CE 1989/03 individuano le seguenti categorie di oli di oliva:
Ottenuti con la sola spremitura meccanica a basse temperature Olio extravergine di oliva: contenuto in acidità inferiore allo 0.8%
Olio vergine di oliva: acidità fino al 2%
Olio lampante e derivati Olio di oliva vergine lampante*: ottenuto mediante spremitura meccanica, presenta alta acidità o altri difetti organolettici
Olio di oliva rettificato*: prodotto della rettificazione chimica dell'olio lampante, volta ad eliminarne il contenuto in acidità; mancano totalmente i tipici sapori e profumi dell'olio d'oliva
Olio di oliva: composto di oli raffinati e oli di oliva vergini con acidità non superiore all'1%
Olio di sansa e derivati Olio di sansa di oliva greggio*: ottenuto dai residui della spremitura mediante solventi chimici
Olio di sansa di oliva rettificato*: olio di sansa greggio sottoposto ad una ulteriore rettificazione chimica
Olio di sansa di oliva: olio di sansa rettificato miscelato con olio vergine
* Non ammessi alla vendita diretta
È facoltativo per il produttore, indicare sull'etichetta della confezione il grado di acidità del prodotto, in tal caso è però obbligatorio per legge, indicare anche il numero di perossidi, il tenore in cere e l'assorbimento all'ultravioletto.
Maggiori produttori di olio in Italia:
1° Puglia
2.458.396 quintali
2° Calabria
2.136.968
3° Sicilia
537.142
4° Campania
391.355
5° Abruzzo
235.437
6° Lazio
219.193
7° Toscana
161.749
8° Sardegna
89.667
9° Umbria
87.660
10° Basilicata
73.320
Try our finest Extra Vergin olive oil from Tuscany "Olio Colle" for more information about this exquisite oil visit www.oliocolle.com or contact our general manager Derek Lungo.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge
London, SW7 1ET, UK
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44 (0) 207 589 0032
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