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
Friday, 31 July 2009
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
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