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
Wednesday, 26 August 2009
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
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