Ingredients
Servings 4
* 4 ½ lb mussels
* 3 ½ oz breadcrumbs
* 4 cloves of garlic
* ½ cup extra virgin olive oil
* 2 tablespoons parsley, chopped
* 2 lemons
* salt and pepper
Preparation
15 minutes preparation + 5 minutes cooking
Carefully was the mussels, passing them multiple times under running water to remove any dirt and impurities. Place a saute pan over medium heat with 1 tbsp oil. When hot, add 1 tbsp of peeled garlic.
When the garlic becomes golden, add the mussels. Cover and cook until open, then remove from the heat and let cool.
In the meantime, collect parsley, remaining garlic finely chopped, breadcrumbs, salt and remaining oil in a bowl. Mix with a wooden spoon until smooth.
Once the mussels are cool, open them and separate the empty half shells from the ones with the mussels.
Place the half shells with the mussels on a baking sheet lined with parchment paper. Fill the shells with the breadcrumb mixture. Bake in a 400° F oven for a couple of minutes or until the mussels are golden.
Serve either warm of cold, with a squirt of lemon juice if you like.
Food History
People have been eating fish in most of the world for over 2,000 years and the same holds true for shellfish, especially with regards to populations that lived close to the sea. It is believed that the Greeks and Romans really liked oysters and mussels. In fact, the Romans farmed mussels beginning in the 1st century A.C..
Considered to be an aphrodisiac for years due to their shape, mussels continued to be eaten during the Middles Ages, especially in monasteries where the monks couldn’t eat meat. The mussels were prepared in various ways and most of the recipes have been passed along unchanged until today.
Should you require any special dish which is not in the menu, 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, 13 July 2010
Monday, 11 January 2010
Discover Italian Regional Cuisine: Puglia
THE LAND:
With almost 500 miles of coastline, Apulia has long been considered Italy’s bridge to the East. This ancient land has been inhabited since the Paleolithic era, as evidenced by the numerous dolmen and menhir found throughout the region. Apulia has seen many rulers come and go, including the Greeks, Romans, Goths, Byzantines, Lombards, Normans, Swabians, Angevins, Argons, Venetians, Spanish and the French.
When it comes to the vast landscape, Apulia is considered Italy’s flattest region. In northern Apulia, you will find the large, yellowing plain of wheat called the Tavoliere. The rocky Gargano peninsula and Tremiti archipelago dominate the northern coast. The southern coastline leads to the peninsula of Salento, dividing the Adriatic from the Ionian Sea.
The history of the region is written in the rocks. The prehistoric monuments, the Greek and Roman ruins and Norman castles all tell incredible stories. The incredible Castel del Monte, Romanesque cathedral and Baroque details made with white stone from Lecce all attest to the region’s storied past.
THE FOOD:
The Apulian plains are basically one agricultural field. Grains, olives, almonds and all types of fruits and vegetables are grown here. The region is also known for its grapes and small Lampascionionions.
Bread and pasta are the basis of the Apulian diet. The dark, crusty bread from Altamura is famous throughout Italy. Pizza, stuffed focaccia, calzoni and panzerotti are made daily. Frisedde are dry biscuits that were originally eaten by sheepherders, whereas taralli are crisp, ring shaped crackers.
The traditional pasta dishes are primarily made at home. Orecchiette are probably the most well known type of Apulian pasta and is served with broccoli rape or Bari-style ragù, a rich veal sauce. The classic pasticcio di maccheroni is an oven-baked pasta dish that is often made for special occasions. Ciambotta is also a popular pasta dish made with a rich fish sauce.
For a long period, sheep were the only animals raised on the Tavoliere plain. In Apulia, you will considerably more lamb and goat meat than beef. The regional cheeses follow suit. The majority of regional cheeses are made with sheep’s milk, but there are some cow’s milk cheeses as well. Fior di Latte DOP, Canestrato DOP, Pecorino, Ricotta, Scamorza, Caciocavallo, and Burrata di Andria are all produced in Apulia. When it comes to salumi, the region is known for its Salsiccia Leccese, which is a sausage made from pork, veal, lemon peel, cinnamon and cloves. In the area of town of Martina Franca, you can find excellent Capocollo and Soppressata.
The regional cuisine is obviously rich in fish, which appear in soups, sauces and stews. The offerings vary from the oysters of Taranto to the Pulpe rizze, or “curly octopus” from Bari. Another regional specialty is Tarantello, or cured tuna belly.
The desserts are often made with almonds, honey and candied fruit. Try the Carteddate, Mostaccioli, and Cauciani… perhaps with a glass of locally produced sweet wine like Malvasia or Aleatico.
Should you require any special regional dish from Puglia 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
With almost 500 miles of coastline, Apulia has long been considered Italy’s bridge to the East. This ancient land has been inhabited since the Paleolithic era, as evidenced by the numerous dolmen and menhir found throughout the region. Apulia has seen many rulers come and go, including the Greeks, Romans, Goths, Byzantines, Lombards, Normans, Swabians, Angevins, Argons, Venetians, Spanish and the French.
When it comes to the vast landscape, Apulia is considered Italy’s flattest region. In northern Apulia, you will find the large, yellowing plain of wheat called the Tavoliere. The rocky Gargano peninsula and Tremiti archipelago dominate the northern coast. The southern coastline leads to the peninsula of Salento, dividing the Adriatic from the Ionian Sea.
The history of the region is written in the rocks. The prehistoric monuments, the Greek and Roman ruins and Norman castles all tell incredible stories. The incredible Castel del Monte, Romanesque cathedral and Baroque details made with white stone from Lecce all attest to the region’s storied past.
THE FOOD:
The Apulian plains are basically one agricultural field. Grains, olives, almonds and all types of fruits and vegetables are grown here. The region is also known for its grapes and small Lampascionionions.
Bread and pasta are the basis of the Apulian diet. The dark, crusty bread from Altamura is famous throughout Italy. Pizza, stuffed focaccia, calzoni and panzerotti are made daily. Frisedde are dry biscuits that were originally eaten by sheepherders, whereas taralli are crisp, ring shaped crackers.
The traditional pasta dishes are primarily made at home. Orecchiette are probably the most well known type of Apulian pasta and is served with broccoli rape or Bari-style ragù, a rich veal sauce. The classic pasticcio di maccheroni is an oven-baked pasta dish that is often made for special occasions. Ciambotta is also a popular pasta dish made with a rich fish sauce.
For a long period, sheep were the only animals raised on the Tavoliere plain. In Apulia, you will considerably more lamb and goat meat than beef. The regional cheeses follow suit. The majority of regional cheeses are made with sheep’s milk, but there are some cow’s milk cheeses as well. Fior di Latte DOP, Canestrato DOP, Pecorino, Ricotta, Scamorza, Caciocavallo, and Burrata di Andria are all produced in Apulia. When it comes to salumi, the region is known for its Salsiccia Leccese, which is a sausage made from pork, veal, lemon peel, cinnamon and cloves. In the area of town of Martina Franca, you can find excellent Capocollo and Soppressata.
The regional cuisine is obviously rich in fish, which appear in soups, sauces and stews. The offerings vary from the oysters of Taranto to the Pulpe rizze, or “curly octopus” from Bari. Another regional specialty is Tarantello, or cured tuna belly.
The desserts are often made with almonds, honey and candied fruit. Try the Carteddate, Mostaccioli, and Cauciani… perhaps with a glass of locally produced sweet wine like Malvasia or Aleatico.
Should you require any special regional dish from Puglia 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, 13 November 2009
Veal Cutlets with Fontina Cheese
Ingredients
Serves 4
* 4 veal chops
* Fontina cheese
* 3 ½ oz butter
* breadcrumbs
* all-purpose flour
* 1 egg
* salt and pepper
Preparation
30 minutes preparation + 5 minutes cooking
Cut the chops in two, horizontally, leaving them attached along the bone side.
Cut the Fontina cheese into thin slices and insert into the meat, and then tap gently with a meat pounder.
Season the meat with salt and pepper to taste and dip the chops first in the flour, then the beaten egg and finally the breadcrumbs.
Fry in abundant butter, until the chops become golden and crunchy.
Serve hot with boiling melted butter.
Food History
Cheese is one of the oldest foods produced by man. Cheese-making probably dates back to when communities of humans stood upright and started cultivating land and raising livestock for the first time. Someone must have realized that milk transforms into a solid over time and through conservation it takes on new flavors. Cheese was a very appealing food to ancient man because it was easy to conserve and transport. From that time onwards, man has continued to experiment with ways to produce cheese, creating a countless number of varieties. Together with Parmigiano Reggiano and mozzarella, Fontina is one of the most famous and ancient Italian cheeses. A parchment document from the 13th century shows how Fontina was made. It is a semi-hard cheese, made exclusively from milk from a special variety of cow from the Aosta Valley and has been made using the same recipe for centuries. The cheese must be aged for three months in caves dug out from rock, requiring constant work on behalf of the cheesemakers.
Montpeliano Restaurant
www.montpelianorestaurant.com
info@montpelianorestaurant.com
Serves 4
* 4 veal chops
* Fontina cheese
* 3 ½ oz butter
* breadcrumbs
* all-purpose flour
* 1 egg
* salt and pepper
Preparation
30 minutes preparation + 5 minutes cooking
Cut the chops in two, horizontally, leaving them attached along the bone side.
Cut the Fontina cheese into thin slices and insert into the meat, and then tap gently with a meat pounder.
Season the meat with salt and pepper to taste and dip the chops first in the flour, then the beaten egg and finally the breadcrumbs.
Fry in abundant butter, until the chops become golden and crunchy.
Serve hot with boiling melted butter.
Food History
Cheese is one of the oldest foods produced by man. Cheese-making probably dates back to when communities of humans stood upright and started cultivating land and raising livestock for the first time. Someone must have realized that milk transforms into a solid over time and through conservation it takes on new flavors. Cheese was a very appealing food to ancient man because it was easy to conserve and transport. From that time onwards, man has continued to experiment with ways to produce cheese, creating a countless number of varieties. Together with Parmigiano Reggiano and mozzarella, Fontina is one of the most famous and ancient Italian cheeses. A parchment document from the 13th century shows how Fontina was made. It is a semi-hard cheese, made exclusively from milk from a special variety of cow from the Aosta Valley and has been made using the same recipe for centuries. The cheese must be aged for three months in caves dug out from rock, requiring constant work on behalf of the cheesemakers.
Montpeliano Restaurant
www.montpelianorestaurant.com
info@montpelianorestaurant.com
Thursday, 29 October 2009
Discover Italian Regional Cuisine: Piedmont
The Land
Piedmont is located in northwestern Italy and is composed of a variety of striking landscapes, from the Alpine mountains to the soft rolling hills of the Langhe and Monferrato, to the flat plains that line the Po River. Many people argue that Piedmont is best enjoyed during the autumn months, when the forests are at their most colorful and a heavy fog starts to settle over the land. Torino, the regional capital, was also the first capital of the newly formed House of Savoy. The presence of the royal family is still evident in city’s palaces, wide streets and avenues, piazzas, churches and its18th century character. Turin has been called a “mini-Paris”, due to the city’s French-feeling cafes, antique stores and signs of another era.
The Food
The world’s most prized white truffles come from the providences of Alba and Mondovì. They make the ideal accompaniment to one of the region’s post popular pastas – tajarin, tagliatelli made from really eggy pasta dough. Cardo gobbo, or local “hunchbacked” cardoon, is an essential ingredient of the region’s most convivial dish, bagna caoda. Local custom suggests that bagna caoda, literally “hot bath,” be enjoyed amongst friends since the primary ingredients of the warm dipping sauce are garlic and anchovies. In Piedmont, you will also find exceptional stuffed pastas like agnolotti that, according to the area in which they are made, can be stuffed with anything from cheese to various mixed meats. Do not miss out on the flavorful Piemontese risotti, the plural of risotto, made with local cheeses, freshwater fish, game, mushrooms and full bodied Barolo wine.
In terms of meat, as in nearby Valle d’Aosta, many of the recipes come from across the Alps. For example, la finanziera, is a sort of ragù made with the less desirable parts of beef and poultry. Originally, the dish was considered poor man’s food, but can now be found in elegant restaurants in the area. Other typical preparations include braises – don’t miss the brasato al Barolo – and mixed boiled meats, or bolliti, served with various sauces.
In Piedmont, you will also find a vast selection of cheeses, like Taleggio, Ossolano d’Alpe, also called Bettelmatt, Castelmagno, Robiola di Roccaverano, Bruss (a spicy cream cheese that comes in its own special mold), and small tome, or tomini, preserved in oil and various spices.
During the fall, people head into the cloudy forests and hills to collect autumnal treasures like nuts. Local hazelnuts are used in all kinds of sweets including gianduia, a Piemontese specialty of chocolate-hazelnut cream. Chestnuts appeared candied as the famous Marron Glacés. They are also used in Monte Bianco, a mountain of cream and chestnut paste.
In addition to the numerous regional sweets, the people of Piedmont also take pride in their invention in local breadsticks, or grissini, and commonly referred to as torinesi. Grissini are made from the traditional bread dough for ghersa, a type of long thin bread, which is believed to be ease digestion. Grissini pair well with many traditional Italian dishes and can now be found throughout the peninsula.
And it goes without saying that Piedmont is famous for its wine. Over fifty varieties of grapes are grown here. The grapes are harvested in the late summer and early fall to produce many of Italy’s most important and famous wines like Nebbiolo, Barbera, Barbaresco and Barolo.
Should you require any special regional dish from Piedmont please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Piedmont is located in northwestern Italy and is composed of a variety of striking landscapes, from the Alpine mountains to the soft rolling hills of the Langhe and Monferrato, to the flat plains that line the Po River. Many people argue that Piedmont is best enjoyed during the autumn months, when the forests are at their most colorful and a heavy fog starts to settle over the land. Torino, the regional capital, was also the first capital of the newly formed House of Savoy. The presence of the royal family is still evident in city’s palaces, wide streets and avenues, piazzas, churches and its18th century character. Turin has been called a “mini-Paris”, due to the city’s French-feeling cafes, antique stores and signs of another era.
The Food
The world’s most prized white truffles come from the providences of Alba and Mondovì. They make the ideal accompaniment to one of the region’s post popular pastas – tajarin, tagliatelli made from really eggy pasta dough. Cardo gobbo, or local “hunchbacked” cardoon, is an essential ingredient of the region’s most convivial dish, bagna caoda. Local custom suggests that bagna caoda, literally “hot bath,” be enjoyed amongst friends since the primary ingredients of the warm dipping sauce are garlic and anchovies. In Piedmont, you will also find exceptional stuffed pastas like agnolotti that, according to the area in which they are made, can be stuffed with anything from cheese to various mixed meats. Do not miss out on the flavorful Piemontese risotti, the plural of risotto, made with local cheeses, freshwater fish, game, mushrooms and full bodied Barolo wine.
In terms of meat, as in nearby Valle d’Aosta, many of the recipes come from across the Alps. For example, la finanziera, is a sort of ragù made with the less desirable parts of beef and poultry. Originally, the dish was considered poor man’s food, but can now be found in elegant restaurants in the area. Other typical preparations include braises – don’t miss the brasato al Barolo – and mixed boiled meats, or bolliti, served with various sauces.
In Piedmont, you will also find a vast selection of cheeses, like Taleggio, Ossolano d’Alpe, also called Bettelmatt, Castelmagno, Robiola di Roccaverano, Bruss (a spicy cream cheese that comes in its own special mold), and small tome, or tomini, preserved in oil and various spices.
During the fall, people head into the cloudy forests and hills to collect autumnal treasures like nuts. Local hazelnuts are used in all kinds of sweets including gianduia, a Piemontese specialty of chocolate-hazelnut cream. Chestnuts appeared candied as the famous Marron Glacés. They are also used in Monte Bianco, a mountain of cream and chestnut paste.
In addition to the numerous regional sweets, the people of Piedmont also take pride in their invention in local breadsticks, or grissini, and commonly referred to as torinesi. Grissini are made from the traditional bread dough for ghersa, a type of long thin bread, which is believed to be ease digestion. Grissini pair well with many traditional Italian dishes and can now be found throughout the peninsula.
And it goes without saying that Piedmont is famous for its wine. Over fifty varieties of grapes are grown here. The grapes are harvested in the late summer and early fall to produce many of Italy’s most important and famous wines like Nebbiolo, Barbera, Barbaresco and Barolo.
Should you require any special regional dish from Piedmont please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Thursday, 15 October 2009
Discover Italian Regional Cuisine: Molise
THE LAND:
Molise is one of Italy’s smallest regions and was declared independent from Abruzzo as recently as 1963. Molise is almost completely covered with mountains, including the areas closest to the coast. Despite the cold winters, agriculture remains a thriving industry. In addition to wine, olive, wheat, corn and tobacco are all grown in here.
Molise was first occupied by the Sanniti people, and was then taken over by the Romans despite the valiant efforts of the inhabitants. The history of the region mirrors that of Abruzzo and was dominated by the Lombards, the Franks and then by the Normans, who gave the region its name.
Molise was first considered a part of Campania, then Puglia, before becoming a province of Abruzzo. The region has always suffered from emigration, especially in the nineteenth century.
THE FOOD:
Molise was the only region in Italy to come under the rule of Sicily. The Sicilian influence is evident in the region’s gastronomic culture. Sheep are an important to the regional economy, as it is in many other regions in southern Italy. You will find that the lamb dishes are very similar to the recipes of Abruzzo. In Molise, pigskin is often used to make sauces for pasta.
The types of pasta you find here are resemble what you find in the neighboring regions. Cavatieddi and Sagne are two popular pasta shapes that come from Puglia. The Puglian influence is also noticeable in the regional custom of pairing cheese and fish, as in the recipe for stuffed, broiled mussels.
The local cheeses are primarily made from sheep’s milk and include names like Pecorino, Scamorza, Caciocavallo and Provolone. Ventricina, the pork sausage typically found in Abruzzo, is produced in Molise as well. Here is the seasoned with fennel seeds and peperoncino.
In Molise, many of the traditional desserts are made with an intense, aromatic olive oil.
Should you require any special regional dish from Molise please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Molise is one of Italy’s smallest regions and was declared independent from Abruzzo as recently as 1963. Molise is almost completely covered with mountains, including the areas closest to the coast. Despite the cold winters, agriculture remains a thriving industry. In addition to wine, olive, wheat, corn and tobacco are all grown in here.
Molise was first occupied by the Sanniti people, and was then taken over by the Romans despite the valiant efforts of the inhabitants. The history of the region mirrors that of Abruzzo and was dominated by the Lombards, the Franks and then by the Normans, who gave the region its name.
Molise was first considered a part of Campania, then Puglia, before becoming a province of Abruzzo. The region has always suffered from emigration, especially in the nineteenth century.
THE FOOD:
Molise was the only region in Italy to come under the rule of Sicily. The Sicilian influence is evident in the region’s gastronomic culture. Sheep are an important to the regional economy, as it is in many other regions in southern Italy. You will find that the lamb dishes are very similar to the recipes of Abruzzo. In Molise, pigskin is often used to make sauces for pasta.
The types of pasta you find here are resemble what you find in the neighboring regions. Cavatieddi and Sagne are two popular pasta shapes that come from Puglia. The Puglian influence is also noticeable in the regional custom of pairing cheese and fish, as in the recipe for stuffed, broiled mussels.
The local cheeses are primarily made from sheep’s milk and include names like Pecorino, Scamorza, Caciocavallo and Provolone. Ventricina, the pork sausage typically found in Abruzzo, is produced in Molise as well. Here is the seasoned with fennel seeds and peperoncino.
In Molise, many of the traditional desserts are made with an intense, aromatic olive oil.
Should you require any special regional dish from Molise please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Tuesday, 29 September 2009
Discover Italian Regional Cuisine: Marche
The Land:
Marche is a region in central Italy that lies along the Adriatic Sea. Its long, sandy coastline stretches down towards Ancona and Conero, a promontory made of large white rocks, incredible beaches and quaint villages. Heading inland, you will pass through the hilly countryside, which has a rich agriculture tradition. The land is dotted with small picturesque cities like Urbino, an UNESCO world heritage site.
Continue west and eventually you reach the Apennines Mountains that separate the Marche from Tuscany. Montefeltro, located along the northern border with Romagna, is an area full of small towns and castles, which have remained unchanged for centuries. Since the time of the ancient Romans, many different cultural and political factors have shaped the character of the Marche. Both the landscape and the gastronomic traditions of the Marche are a reflection of the region’s long history.
The Food:
The influence of the neighboring regions, particularly Romagna, can be detected in the popularity of fresh egg pasta and the oven-baked pasta dishes in the Marche. Vincisgrassi is a regional favorite and is a type of baked-lasagna stuffed with chicken livers. In and around Ancona, you will find a variety of soups. Minestra di lumachelle is a local favorite and is based on lumachelle, a type of pasta made with egg, cheese and bread crumbs, similar to passatelli. Tripe soup, or minestra di trippa, is also a regional specialty and is served with a battuto, or lard pounded together with herbs.
Along the coast, soup consumption continues but it takes the form of brodetto, or fish soups. Brodetti are prepared with all types of fish and varying other ingredients like vinegar, flour, garlic and saffron. There are also a number of special, regional preparations for the local seafood: in porchetta, a combination of spices and cured pork like pancetta or prosciutto; in potacchio, cooked with white wine, tomato, lemon juice and spices, alla marinara, stewed in tomato sauce; or gratinati al forno, or oven-broiled.
People from the Marche, or marchegiani, are also meat-lovers and will eat everything from pigeon to lamb. Piolotto is a way to prepare meat by wrapping it in paper with a piece of lard, which melts into the meat during cooking. Another local favorite is Porchetta, a spit-roasted whole, boneless pig that has been stuffed with herbs. Milk-fed veal, on the other had, is often cooked in Chianti wine.
Among the regional salumi, Prosciutto di Carpegna DOP seasoned with juniper, is a real stand out. Then, there are soppresse, salsicce, or sausages, and a particular salume called Ciauscolo, which has the consistency of a pate and is seasoned with garlic, thyme and fennel. Some of the best cheeses made in the Marche are Casciotta d’Urbino DOP, Raviggiolo del Montefeltro, Slattato and herb-flavored sheep’s milk cheeses. For a special treat, look for olive ascolane, or plump, flavorful olives are stuffed with meat, dipped in egg and breadcrumbs and then fried.
The desserts in the Marche are generally made using popular ingredients, but you may find one or two ancient recipes. Cicerchiata is a dessert made from dough that has been left to rise, then shaped into balls, baked in the oven and covered with honey. Becciate are made with raisins and pine nuts. Adventuous eaters should try Migliaccio, a dessert made with pig’s blood, sugar and citrus peel. If miglaccio is not your cup of tea, try Frustega, a simple pastry with sapa di mosto, or cooked grape must.
One of the most well known wines produced in the Marche is Verdicchio, a white wine from the hills of Jesi that pairs well with fish. The region is also famous for its Anisetta, aromatic liquor that smells, and tastes like anise.
Should you require any special regional dish from Marche please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Marche is a region in central Italy that lies along the Adriatic Sea. Its long, sandy coastline stretches down towards Ancona and Conero, a promontory made of large white rocks, incredible beaches and quaint villages. Heading inland, you will pass through the hilly countryside, which has a rich agriculture tradition. The land is dotted with small picturesque cities like Urbino, an UNESCO world heritage site.
Continue west and eventually you reach the Apennines Mountains that separate the Marche from Tuscany. Montefeltro, located along the northern border with Romagna, is an area full of small towns and castles, which have remained unchanged for centuries. Since the time of the ancient Romans, many different cultural and political factors have shaped the character of the Marche. Both the landscape and the gastronomic traditions of the Marche are a reflection of the region’s long history.
The Food:
The influence of the neighboring regions, particularly Romagna, can be detected in the popularity of fresh egg pasta and the oven-baked pasta dishes in the Marche. Vincisgrassi is a regional favorite and is a type of baked-lasagna stuffed with chicken livers. In and around Ancona, you will find a variety of soups. Minestra di lumachelle is a local favorite and is based on lumachelle, a type of pasta made with egg, cheese and bread crumbs, similar to passatelli. Tripe soup, or minestra di trippa, is also a regional specialty and is served with a battuto, or lard pounded together with herbs.
Along the coast, soup consumption continues but it takes the form of brodetto, or fish soups. Brodetti are prepared with all types of fish and varying other ingredients like vinegar, flour, garlic and saffron. There are also a number of special, regional preparations for the local seafood: in porchetta, a combination of spices and cured pork like pancetta or prosciutto; in potacchio, cooked with white wine, tomato, lemon juice and spices, alla marinara, stewed in tomato sauce; or gratinati al forno, or oven-broiled.
People from the Marche, or marchegiani, are also meat-lovers and will eat everything from pigeon to lamb. Piolotto is a way to prepare meat by wrapping it in paper with a piece of lard, which melts into the meat during cooking. Another local favorite is Porchetta, a spit-roasted whole, boneless pig that has been stuffed with herbs. Milk-fed veal, on the other had, is often cooked in Chianti wine.
Among the regional salumi, Prosciutto di Carpegna DOP seasoned with juniper, is a real stand out. Then, there are soppresse, salsicce, or sausages, and a particular salume called Ciauscolo, which has the consistency of a pate and is seasoned with garlic, thyme and fennel. Some of the best cheeses made in the Marche are Casciotta d’Urbino DOP, Raviggiolo del Montefeltro, Slattato and herb-flavored sheep’s milk cheeses. For a special treat, look for olive ascolane, or plump, flavorful olives are stuffed with meat, dipped in egg and breadcrumbs and then fried.
The desserts in the Marche are generally made using popular ingredients, but you may find one or two ancient recipes. Cicerchiata is a dessert made from dough that has been left to rise, then shaped into balls, baked in the oven and covered with honey. Becciate are made with raisins and pine nuts. Adventuous eaters should try Migliaccio, a dessert made with pig’s blood, sugar and citrus peel. If miglaccio is not your cup of tea, try Frustega, a simple pastry with sapa di mosto, or cooked grape must.
One of the most well known wines produced in the Marche is Verdicchio, a white wine from the hills of Jesi that pairs well with fish. The region is also famous for its Anisetta, aromatic liquor that smells, and tastes like anise.
Should you require any special regional dish from Marche please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Wednesday, 23 September 2009
Recipe From Lombardia: Veal roast with milk
From Lombardy comes a simple, tasty meat main dish. It’s a easy recipe to prepare but one that’s sure to get raves, and authentic connoisseurs will love it.
Ingredients:
Serves 4
* 1 ¾ lb veal rump
* 1 ¾ oz ham
* 1 ¾ oz butter
* 4 cups milk
* 1 ¾ oz all-purpose flour
* salt to taste
Preparation:
20 minutes preparation + 40 minutes cooking
Stir-fry one tablespoon of flour and a few slices of prosciutto cut into strips in the butter.
When it starts to brown, put the veal roulade into the pan and brown it as well over a low heat, and season with salt.
Baste the meat with a glass of milk and repeat the operation as the meat dries out, cooking with the lid on.
Serve with its cooking juices.
Instead of veal you can use beef.
Regional Italian Cuisine: Discover Lombardy
Risotto is considered one of the most typical first courses in Lombardy and in particular the Risotto alla Milanese. Saffron gives this dish its signature golden color and comes from the former practice of adding gold leaf to the rice. Throughout northern Italy, risotto is traditionally made with butter and other local ingredients like mushrooms, sausage, frogs and pumpkin. Rice is also used in soups and vegetable minestrone.
Polenta is considered as important an ingredient as rice, especially in the mountains parts of the region.
It is served with cheese, small birds, and butter, of course.
In Valtellina, you will find Pizzoccheri, a type of homemade, tagliatelle-like pasta, made from buckwheat flour and served with boiled vegetables and Bitto, a locally produced mixed cow and sheep’s milk cheese. Whereas in Mantua, you will be served tortelli di zucca, ravioli-like pasta stuffed with rich, sweet pumpkin.
Should you require any special regional dish from Lombardia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Ingredients:
Serves 4
* 1 ¾ lb veal rump
* 1 ¾ oz ham
* 1 ¾ oz butter
* 4 cups milk
* 1 ¾ oz all-purpose flour
* salt to taste
Preparation:
20 minutes preparation + 40 minutes cooking
Stir-fry one tablespoon of flour and a few slices of prosciutto cut into strips in the butter.
When it starts to brown, put the veal roulade into the pan and brown it as well over a low heat, and season with salt.
Baste the meat with a glass of milk and repeat the operation as the meat dries out, cooking with the lid on.
Serve with its cooking juices.
Instead of veal you can use beef.
Regional Italian Cuisine: Discover Lombardy
Risotto is considered one of the most typical first courses in Lombardy and in particular the Risotto alla Milanese. Saffron gives this dish its signature golden color and comes from the former practice of adding gold leaf to the rice. Throughout northern Italy, risotto is traditionally made with butter and other local ingredients like mushrooms, sausage, frogs and pumpkin. Rice is also used in soups and vegetable minestrone.
Polenta is considered as important an ingredient as rice, especially in the mountains parts of the region.
It is served with cheese, small birds, and butter, of course.
In Valtellina, you will find Pizzoccheri, a type of homemade, tagliatelle-like pasta, made from buckwheat flour and served with boiled vegetables and Bitto, a locally produced mixed cow and sheep’s milk cheese. Whereas in Mantua, you will be served tortelli di zucca, ravioli-like pasta stuffed with rich, sweet pumpkin.
Should you require any special regional dish from Lombardia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Discover Italian Regional Cuisine: Lombardia
THE LAND:
Lombardy is a region in northern Italy and former home to the Lombards. The region is defined geographically by the Alps to the north, and the Ticino, Mincio and Po Rivers on the sides and to the south. Mantua and Pavia, two provinces located just beyond the Po River, are also considered part of the region. The land is primarily flat, but the landscape does include some soft hills and marshlands.
The area leading up to the Alps is dotted with lakes, created by ancient glaciers, which spread across the valley, including Lake Maggiore, Iseo, Lugano, Como and even Lake Garda. The climate along the shores of these lakes is quite mild compared to what you would expect due to their vicinity to the mountains. The moderate temperatures allow for the cultivation of citrus, olives and wine grapes.
Moving south from the foothills of the Alps, between the two branches of lake Como, you will find the fertile, hilly area of Brianza. In the past, Brianza was a favorite vacation spot for wealthy people from Milan. Lomellina is an area sandwiched between the Ticino, Sesia and Po Rivers, and known for its excellent wine. Continuing south along the Pianura Padana, or Padan Plain, the landscapes changes into vast farmlands, interspersed with poplar trees. The trees line the banks of the Po River and lead you to the calm, somewhat sleepy towns and villages of Lombardy.
Milan, the capital of Lombardy, was founded by the Gauls and became one of the four capitals of the Roman Empire. Milan was also a major Christian center thanks to an edict of Constantine the Great and to his bishop Ambrogio, or Saint Ambrose. One can still visit the basilica of San Lorenzo and Sant’Ambrogio. Many other monuments have withstood the test of time and various rulers. Some of Milan’s most impressive monuments are: Castello Sforzesco and the Duomo, the churches of San Satiro and Santa Maria delle Grazie, home to Leonardo Da Vinci’s masterpiece The Last Supper. Teatro alla Scala and the Villa Reale are products of the neoclassical period.
Everyone in Lombardia seems to collect art, of all shapes, sizes and values. This is a sign of the artistic value of the region throughout Italian history. Equally as important and as varied as the regional art and artists, are the culinary offerings of the region.
THE FOOD:
Risotto is considered one of the most typical first courses in Lombardy and in particular the Risotto alla Milanese. Saffron gives this dish its signature golden color and comes from the former practice of adding gold leaf to the rice. Throughout northern Italy, risotto is traditionally made with butter and other local ingredients like mushrooms, sausage, frogs and pumpkin. Rice is also used in soups and vegetable minestrone.
Polenta is considered as important an ingredient as rice, especially in the mountains parts of the region. It is served with cheese, small birds, and butter, of course. In Valtellina, you will find Pizzoccheri, a type of homemade, tagliatelle-like pasta, made from buckwheat flour and served with boiled vegetables and Bitto, a locally produced mixed cow and sheep’s milk cheese. Whereas in Mantua, you will be served tortelli di zucca, ravioli-like pasta stuffed with rich, sweet pumpkin.
Cattle has been raised in the plains since the age of the Lombards, which gave birth to considerable dairy production, perfected by the Cistercians monks during the Middle Ages. Some of these regional cheeses include: Lodigiano, Gorgonzola DOP, Quartirolo, Mascarpone from Lodi, Taleggio DOP. The cattle were and still are used for its meat. Bresaola DOP, or aged beef, is a specialty of Valtellina. Originally it was made with deer or other hoofed animals. Bresaola is not the only notable salume made in Lombardia. In Val San Giacomo, you will find Violino, made with goat and sheep meat; Pavese and Lomellina are home to typical goose sausages and prosciutto.
Pork also makes an appearance on the tables in Lombardy. Pork sausages from Varzi and Milano are typical of the region, so is Cassoeula, a winter dish made with pork skin, ribs, legs, sausages, head and cabbage. Mostarda di Cremona, an Italian fruit preserve, is often served with boil meats and is available in sweet and spicy version.
And last, but not least, the desserts of the region can be found throughout Italy, especially during the religious holidays. Panettone is a soft, sweet bread dotted with raisins and candied fruit found around Christmas and Colomba is a dove-shaped Easter bread sprinkled with almonds. Torrone di Cremona and Amaretti di Saronno are typical Lombardian sweets, loved throughout the world. To accompany these treats, you may be served the highly regarded sparkling wine of the region, Franciacorta.
Should you require any special regional dish from Lombardia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Lombardy is a region in northern Italy and former home to the Lombards. The region is defined geographically by the Alps to the north, and the Ticino, Mincio and Po Rivers on the sides and to the south. Mantua and Pavia, two provinces located just beyond the Po River, are also considered part of the region. The land is primarily flat, but the landscape does include some soft hills and marshlands.
The area leading up to the Alps is dotted with lakes, created by ancient glaciers, which spread across the valley, including Lake Maggiore, Iseo, Lugano, Como and even Lake Garda. The climate along the shores of these lakes is quite mild compared to what you would expect due to their vicinity to the mountains. The moderate temperatures allow for the cultivation of citrus, olives and wine grapes.
Moving south from the foothills of the Alps, between the two branches of lake Como, you will find the fertile, hilly area of Brianza. In the past, Brianza was a favorite vacation spot for wealthy people from Milan. Lomellina is an area sandwiched between the Ticino, Sesia and Po Rivers, and known for its excellent wine. Continuing south along the Pianura Padana, or Padan Plain, the landscapes changes into vast farmlands, interspersed with poplar trees. The trees line the banks of the Po River and lead you to the calm, somewhat sleepy towns and villages of Lombardy.
Milan, the capital of Lombardy, was founded by the Gauls and became one of the four capitals of the Roman Empire. Milan was also a major Christian center thanks to an edict of Constantine the Great and to his bishop Ambrogio, or Saint Ambrose. One can still visit the basilica of San Lorenzo and Sant’Ambrogio. Many other monuments have withstood the test of time and various rulers. Some of Milan’s most impressive monuments are: Castello Sforzesco and the Duomo, the churches of San Satiro and Santa Maria delle Grazie, home to Leonardo Da Vinci’s masterpiece The Last Supper. Teatro alla Scala and the Villa Reale are products of the neoclassical period.
Everyone in Lombardia seems to collect art, of all shapes, sizes and values. This is a sign of the artistic value of the region throughout Italian history. Equally as important and as varied as the regional art and artists, are the culinary offerings of the region.
THE FOOD:
Risotto is considered one of the most typical first courses in Lombardy and in particular the Risotto alla Milanese. Saffron gives this dish its signature golden color and comes from the former practice of adding gold leaf to the rice. Throughout northern Italy, risotto is traditionally made with butter and other local ingredients like mushrooms, sausage, frogs and pumpkin. Rice is also used in soups and vegetable minestrone.
Polenta is considered as important an ingredient as rice, especially in the mountains parts of the region. It is served with cheese, small birds, and butter, of course. In Valtellina, you will find Pizzoccheri, a type of homemade, tagliatelle-like pasta, made from buckwheat flour and served with boiled vegetables and Bitto, a locally produced mixed cow and sheep’s milk cheese. Whereas in Mantua, you will be served tortelli di zucca, ravioli-like pasta stuffed with rich, sweet pumpkin.
Cattle has been raised in the plains since the age of the Lombards, which gave birth to considerable dairy production, perfected by the Cistercians monks during the Middle Ages. Some of these regional cheeses include: Lodigiano, Gorgonzola DOP, Quartirolo, Mascarpone from Lodi, Taleggio DOP. The cattle were and still are used for its meat. Bresaola DOP, or aged beef, is a specialty of Valtellina. Originally it was made with deer or other hoofed animals. Bresaola is not the only notable salume made in Lombardia. In Val San Giacomo, you will find Violino, made with goat and sheep meat; Pavese and Lomellina are home to typical goose sausages and prosciutto.
Pork also makes an appearance on the tables in Lombardy. Pork sausages from Varzi and Milano are typical of the region, so is Cassoeula, a winter dish made with pork skin, ribs, legs, sausages, head and cabbage. Mostarda di Cremona, an Italian fruit preserve, is often served with boil meats and is available in sweet and spicy version.
And last, but not least, the desserts of the region can be found throughout Italy, especially during the religious holidays. Panettone is a soft, sweet bread dotted with raisins and candied fruit found around Christmas and Colomba is a dove-shaped Easter bread sprinkled with almonds. Torrone di Cremona and Amaretti di Saronno are typical Lombardian sweets, loved throughout the world. To accompany these treats, you may be served the highly regarded sparkling wine of the region, Franciacorta.
Should you require any special regional dish from Lombardia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Wednesday, 26 August 2009
Recipe From Liguria: Ciuppin Fish Soup
Ingredients:
Serves 4
* 2 lb fish
* 1 onion
* 1 stalk celery
* 1 sprig parsley
* 1 clove of garlic
* 1 pinch oregano
* 1 carrot
* extra virgin olive oil
* white wine
* salt and pepper
* spice
* 2 tomatoes
Preparation:
Finely chop all the ingredients and then sauté them in oil, except for the tomatoes. When the mixture becomes golden, add a glass of dry white wine, keeping the heat turned up. Reduce the heat and allow to evaporate. Add the tomatoes in pieces, skinned and seeded. Cook the sauce over a medium heat for at least 20 minutes stirring frequently with a wooden spoon. Clean, bone and cut the fish into pieces and lay it in a capacious pan, if possible earthenware. Cook slowly until it is almost breaking up. Sieve the sauce, after salting it, and the fish. The preparation must be nicely dense and then put back into a pot over high heat. When it comes to the boil, pour into individual serving bowls already garnished with toasted bread. Serve hot.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* 2 lb fish
* 1 onion
* 1 stalk celery
* 1 sprig parsley
* 1 clove of garlic
* 1 pinch oregano
* 1 carrot
* extra virgin olive oil
* white wine
* salt and pepper
* spice
* 2 tomatoes
Preparation:
Finely chop all the ingredients and then sauté them in oil, except for the tomatoes. When the mixture becomes golden, add a glass of dry white wine, keeping the heat turned up. Reduce the heat and allow to evaporate. Add the tomatoes in pieces, skinned and seeded. Cook the sauce over a medium heat for at least 20 minutes stirring frequently with a wooden spoon. Clean, bone and cut the fish into pieces and lay it in a capacious pan, if possible earthenware. Cook slowly until it is almost breaking up. Sieve the sauce, after salting it, and the fish. The preparation must be nicely dense and then put back into a pot over high heat. When it comes to the boil, pour into individual serving bowls already garnished with toasted bread. Serve hot.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Recipe From Liguria: Trenette al Pesto
Ingredients:
Serves 4
* 1 lb linguine
* 2 bunches basil
* pine nut
* 1 clove of garlic
* 2 tablespoons grated Parmigiano Reggiano cheese
* 1 tablespoon grated Pecorino cheese
* 3 tablespoons extra virgin olive oil
* salt to taste
Preparation:
20 minutes preparation + 12 minutes cooking
Place into a mortar (or into a modern mixer) well-washed basil leaves, finely chopped garlic and pine nuts; add the necessary oil bit by bit.
Once you have quite a creamy mixture, blend in cheese to bring everything together, and salt to taste. Cook the “linguine” until “al dente” in abundant salted boiling water, drain well and pour into a tureen.
Dress with pesto sauce and, should it be too thick, slightly dilute it with a glass of pasta cooking liquid. Sprinkle with grated cheese and serve immediately.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* 1 lb linguine
* 2 bunches basil
* pine nut
* 1 clove of garlic
* 2 tablespoons grated Parmigiano Reggiano cheese
* 1 tablespoon grated Pecorino cheese
* 3 tablespoons extra virgin olive oil
* salt to taste
Preparation:
20 minutes preparation + 12 minutes cooking
Place into a mortar (or into a modern mixer) well-washed basil leaves, finely chopped garlic and pine nuts; add the necessary oil bit by bit.
Once you have quite a creamy mixture, blend in cheese to bring everything together, and salt to taste. Cook the “linguine” until “al dente” in abundant salted boiling water, drain well and pour into a tureen.
Dress with pesto sauce and, should it be too thick, slightly dilute it with a glass of pasta cooking liquid. Sprinkle with grated cheese and serve immediately.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Discover Italian Regional Cuisine - Liguria
THE LAND:
Surrounded by dry, rocky mountain peaks, Liguria is made up of forests and steep valleys that lead down to the Tirreno Sea. Ligurians tend to be drawn to the water. For centuries, they have terraced the land in order to build homes and small cities along the coast. Seen from the water, the steep hills look like a well-manicured garden. The mild, coastal climate is ideal for growing olives, an essential ingredient of Liguran cuisine. The rest of the fertile land is planted with grapevines, vegetables of all kinds, flowers and more.
THE FOOD:
The simple, natural flavors of region’s produce are known, and loved, throughout Italy. Genovese pesto is popular among all Italians and is made with one of the region’s most ubiquitous plants – basil. The basic recipe for pesto captures the flavors of both the land and the sea: olive oil, basil, pine nuts, garlic, sea salt and a handful of Parmigiano-Reggiano.
Pesto is used to flavor summertime vegetable soups or rice dishes, or tossed with dry, versus fresh, pasta. Historically, Genoa was the one of the first cities to produce dry pasta. The best hard wheat came from Crimea and was delivered to the port. Like in Sicily, the pasta was left to dry in the sea breeze. The pasta was formed into a number of sizes and shapes that have become symbols of Ligurian cuisine: trenette, troffie, pansotti, piagge and corzetti.
Not surprisingly, fish and seafood are popular in Liguria. Some classic dishes include Ciuppin, a soup made from the little, leftover fish from the market; Buridda, warm saltcod; and Cappon magro, a kaleidoscope of little vegetables and fish cooked in olive oil. The most common cooking technique is frying, of fish, but also of tons of vegetables and herbs, meat, flowers and focaccia. Local vegetables appear in innumerable recipes: stuffed, baked, marinated in carpione, in herb tarts, and focaccia seasoned with onions, rosemary and tomatoes.
Stuffed tarts, or torte, and focaccia, both savory and sweet, are almost synonymous with Ligurian cuisine. Be sure to try the local Fugassa, Farinata di ceci, and herb tarts. In terms of sweet breads, there are Frisciolata, Castagnaccio, almond cake, Pandolce, and sweet ravioli from Genoa to eat with a glass of Sciacchetrà.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Surrounded by dry, rocky mountain peaks, Liguria is made up of forests and steep valleys that lead down to the Tirreno Sea. Ligurians tend to be drawn to the water. For centuries, they have terraced the land in order to build homes and small cities along the coast. Seen from the water, the steep hills look like a well-manicured garden. The mild, coastal climate is ideal for growing olives, an essential ingredient of Liguran cuisine. The rest of the fertile land is planted with grapevines, vegetables of all kinds, flowers and more.
THE FOOD:
The simple, natural flavors of region’s produce are known, and loved, throughout Italy. Genovese pesto is popular among all Italians and is made with one of the region’s most ubiquitous plants – basil. The basic recipe for pesto captures the flavors of both the land and the sea: olive oil, basil, pine nuts, garlic, sea salt and a handful of Parmigiano-Reggiano.
Pesto is used to flavor summertime vegetable soups or rice dishes, or tossed with dry, versus fresh, pasta. Historically, Genoa was the one of the first cities to produce dry pasta. The best hard wheat came from Crimea and was delivered to the port. Like in Sicily, the pasta was left to dry in the sea breeze. The pasta was formed into a number of sizes and shapes that have become symbols of Ligurian cuisine: trenette, troffie, pansotti, piagge and corzetti.
Not surprisingly, fish and seafood are popular in Liguria. Some classic dishes include Ciuppin, a soup made from the little, leftover fish from the market; Buridda, warm saltcod; and Cappon magro, a kaleidoscope of little vegetables and fish cooked in olive oil. The most common cooking technique is frying, of fish, but also of tons of vegetables and herbs, meat, flowers and focaccia. Local vegetables appear in innumerable recipes: stuffed, baked, marinated in carpione, in herb tarts, and focaccia seasoned with onions, rosemary and tomatoes.
Stuffed tarts, or torte, and focaccia, both savory and sweet, are almost synonymous with Ligurian cuisine. Be sure to try the local Fugassa, Farinata di ceci, and herb tarts. In terms of sweet breads, there are Frisciolata, Castagnaccio, almond cake, Pandolce, and sweet ravioli from Genoa to eat with a glass of Sciacchetrà.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Monday, 24 August 2009
Recipe From Lazio: Spaghetti with Carbonara Sauce
Ingredients:
Serves 6
* 1 ¼ lb spaghetti
* 4 oz bacon
* 1 clove of garlic
* 2 eggs
* 3 ½ oz Parmigiano-Reggiano cheese
* extra virgin olive oil
* salt and pepper
Preparation:
20 minutes preparation + 8 minutes cooking
Cook the spaghetti in abundant salted water.
Meanwhile, cut the bacon into strips, put it into a large pan with just a little oil and the crushed garlic. Fry gently and brown the bacon all over.
Remove the garlic.
Meanwhile beat the eggs with a pinch of salt and a little Pecorino.
When the pasta is cooked, drain it and put into the pan with the bacon, lower the heat to a minimum and blend in the beaten eggs.
Stir for a minute, then remove from the heat, sprinkle with the Pecorino, mix again and serve hot.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 6
* 1 ¼ lb spaghetti
* 4 oz bacon
* 1 clove of garlic
* 2 eggs
* 3 ½ oz Parmigiano-Reggiano cheese
* extra virgin olive oil
* salt and pepper
Preparation:
20 minutes preparation + 8 minutes cooking
Cook the spaghetti in abundant salted water.
Meanwhile, cut the bacon into strips, put it into a large pan with just a little oil and the crushed garlic. Fry gently and brown the bacon all over.
Remove the garlic.
Meanwhile beat the eggs with a pinch of salt and a little Pecorino.
When the pasta is cooked, drain it and put into the pan with the bacon, lower the heat to a minimum and blend in the beaten eggs.
Stir for a minute, then remove from the heat, sprinkle with the Pecorino, mix again and serve hot.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Recipe From Lazio: Baby lamb cacciatora
Ingredients:
Serves 4
* 2 lb lamb
* ½ cup extra virgin olive oil
* 1 tablespoon salt
* 1 pinch pepper
* 2 cloves of garlic
* 1 tablespoon rosemary
* 1 tablespoon sage
* 2 tablespoons anchovy paste
* ½ cup dry white wine
* ½ cup white wine vinegar
Preparation:
45 minutes preparation + 1 hour cooking
Chop and mix well the garlic, rosemary, sage and the anchovies cut in small pieces (or anchovy paste) to make a mash. Add some vinegar, a bit at the time, and stir to amalgamate the sauce. Pour the sauce into a bowl and cover so as the aromas do not evaporate. Cut the baby lamb in pieces about 1,5 oz each, then wash, drain and dry. Brown the lamb pieces in oil in a pan, over a medium heat. Stir from time to time with the aid of una wooden spatula so as to brown the meat homogeneously. Pour in the wine, add salt and pepper, then turn the heat up. Allow the wine to evaporate, lower the heat and continue cooking. Be careful that the gravy does not reduce too much, and, if necessary, add a spoonful of hot water. Once the meat falls off the bones, the dish is almost done; therefore pour in the sauce previously made and stir so as all pieces of lamb are coated with the sauce. Turn up the heat for a few minutes then turn it off, and allow the dish to rest for at least 30 minutes. Serve warm, but on hot plates.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* 2 lb lamb
* ½ cup extra virgin olive oil
* 1 tablespoon salt
* 1 pinch pepper
* 2 cloves of garlic
* 1 tablespoon rosemary
* 1 tablespoon sage
* 2 tablespoons anchovy paste
* ½ cup dry white wine
* ½ cup white wine vinegar
Preparation:
45 minutes preparation + 1 hour cooking
Chop and mix well the garlic, rosemary, sage and the anchovies cut in small pieces (or anchovy paste) to make a mash. Add some vinegar, a bit at the time, and stir to amalgamate the sauce. Pour the sauce into a bowl and cover so as the aromas do not evaporate. Cut the baby lamb in pieces about 1,5 oz each, then wash, drain and dry. Brown the lamb pieces in oil in a pan, over a medium heat. Stir from time to time with the aid of una wooden spatula so as to brown the meat homogeneously. Pour in the wine, add salt and pepper, then turn the heat up. Allow the wine to evaporate, lower the heat and continue cooking. Be careful that the gravy does not reduce too much, and, if necessary, add a spoonful of hot water. Once the meat falls off the bones, the dish is almost done; therefore pour in the sauce previously made and stir so as all pieces of lamb are coated with the sauce. Turn up the heat for a few minutes then turn it off, and allow the dish to rest for at least 30 minutes. Serve warm, but on hot plates.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Discover Italian Regional Cuisine - Lazio
THE LAND:
Lazio was the heart of the Roman Empire and is full of incredible landscapes and antiquities. Many ancient Roman ports were located along the region’s spectacular Tyrrhenian coastline. The ports have since become popular tourist destinations. In the green valleys of Aniene and Tiber Rivers you will find picturesque cities housing vestiges of times past.
From Ciociaria to the Pontine Marshes, the natural beauty and architecture of Lazio have been immortalized in the drawings and paintings made by artists on the Grand Tour. The works of art capture the bucolic landscapes and ancient ruins, through which herds of sheep would graze. In Rome, the capital of Lazio, you will find history hidden in every corner, from the Fori Imeriali to the Coliseum, Pantheon and St. Peter’s Cathedral. Then, there is the Baroque architecture of the churches and fountains that adorn the city’s many piazzas.
THE FOOD:
Although the history of the region includes stories of wealth and power, especially when it comes to the Eternal City, Lazio’s history is really an intersection of different cultures. Examples of cultural exchange date back to the Etruscans and are certainly reflected in the regional cooking.
The food of Lazio if made up of simple dishes that are quick and easy to cook. Everything is based on great, fresh ingredients that are available to everyone. The extra virgin olive oil from Canino and Sabina, for example, are used in many of the traditional recipes.
The sauces that adorn the pasta dishes in Lazio, vary from the very simple like cacio e pepe, or salty Roman pecorino and pepper, to much more elaborate recipes that may include butter, egg, pancetta or guanciale. The traditional pasta sauce from Amatrice, called Amatriciana, is made by sautéing onions in pork fat, adding tomatoes and spices and allowing the flavors to come together. The sauces are typically served with long pasta noodles like spaghetti and fettuccine. Short, or broken pasta, often appears in soups, where it is pairs with beans, chickpeas, cabbage, or broccoli and flavored with pounded lard, onions and herbs.
In Lazio, rice is used to make supplì, or rice balls, which are similar to the arancini you find in southern Italy. The baseball-sized balls are often stuffed with mozzarella or chicken giblets and the rice itself is cooked in a tomato sauce with more giblets, like in some Tuscan recipes.
Beef is the meat of choice in Lazio, however lamb and kid is also served. Coda alla Vaccinara, or braised oxtail, is a popular Roman dish. Outside of the city, and especially during the spring, you can find abbacchio, or lamb, baked in the oven, roasted on a spit or prepared in a fricassee. Many people eat chicken as well and either roast it or cook it with tomato and peppers, or in a pan with fiery spices. The most popular regional pork recipe is porchetta alla romana.
Pork is also used to make Guanciale, or cured pork cheek, Ventresca, cured belly meat, Mortadella di Amatrice, sausages or salsicce, lard and prosciutto. Often the salumi are spicy, but they are always flavorful.
Much of the fish consumed in Lazio comes from the Tiber River and Bolsena Lake, including ciriole, caption and freshwater eels.
In terms of dairy production, Lazio is famous for its sheep’s milk pecorinos, but also buffalo’s milk mozzarella, made like it is in nearby Campania. Roman ricotta is delicious and is used in many desserts and fillings. The rich soil in Lazio produces excellent artichokes (often prepared Alla giudìa, or fried), but also cauliflower, fava beans, peas and the renowned Lentils of Onano.
Even when it comes to desserts, they keep it simple in Lazio. Maritozzi, a type of cream-filled pastry, doughnuts, fried rice treats and ricotta tarts are all popular. And when it comes to wine, Lazio is known for Est Est Est from Montefiascone, produced in the area near Lake Bolsena, and Falerno, which was loved by the Roman emperors.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Lazio was the heart of the Roman Empire and is full of incredible landscapes and antiquities. Many ancient Roman ports were located along the region’s spectacular Tyrrhenian coastline. The ports have since become popular tourist destinations. In the green valleys of Aniene and Tiber Rivers you will find picturesque cities housing vestiges of times past.
From Ciociaria to the Pontine Marshes, the natural beauty and architecture of Lazio have been immortalized in the drawings and paintings made by artists on the Grand Tour. The works of art capture the bucolic landscapes and ancient ruins, through which herds of sheep would graze. In Rome, the capital of Lazio, you will find history hidden in every corner, from the Fori Imeriali to the Coliseum, Pantheon and St. Peter’s Cathedral. Then, there is the Baroque architecture of the churches and fountains that adorn the city’s many piazzas.
THE FOOD:
Although the history of the region includes stories of wealth and power, especially when it comes to the Eternal City, Lazio’s history is really an intersection of different cultures. Examples of cultural exchange date back to the Etruscans and are certainly reflected in the regional cooking.
The food of Lazio if made up of simple dishes that are quick and easy to cook. Everything is based on great, fresh ingredients that are available to everyone. The extra virgin olive oil from Canino and Sabina, for example, are used in many of the traditional recipes.
The sauces that adorn the pasta dishes in Lazio, vary from the very simple like cacio e pepe, or salty Roman pecorino and pepper, to much more elaborate recipes that may include butter, egg, pancetta or guanciale. The traditional pasta sauce from Amatrice, called Amatriciana, is made by sautéing onions in pork fat, adding tomatoes and spices and allowing the flavors to come together. The sauces are typically served with long pasta noodles like spaghetti and fettuccine. Short, or broken pasta, often appears in soups, where it is pairs with beans, chickpeas, cabbage, or broccoli and flavored with pounded lard, onions and herbs.
In Lazio, rice is used to make supplì, or rice balls, which are similar to the arancini you find in southern Italy. The baseball-sized balls are often stuffed with mozzarella or chicken giblets and the rice itself is cooked in a tomato sauce with more giblets, like in some Tuscan recipes.
Beef is the meat of choice in Lazio, however lamb and kid is also served. Coda alla Vaccinara, or braised oxtail, is a popular Roman dish. Outside of the city, and especially during the spring, you can find abbacchio, or lamb, baked in the oven, roasted on a spit or prepared in a fricassee. Many people eat chicken as well and either roast it or cook it with tomato and peppers, or in a pan with fiery spices. The most popular regional pork recipe is porchetta alla romana.
Pork is also used to make Guanciale, or cured pork cheek, Ventresca, cured belly meat, Mortadella di Amatrice, sausages or salsicce, lard and prosciutto. Often the salumi are spicy, but they are always flavorful.
Much of the fish consumed in Lazio comes from the Tiber River and Bolsena Lake, including ciriole, caption and freshwater eels.
In terms of dairy production, Lazio is famous for its sheep’s milk pecorinos, but also buffalo’s milk mozzarella, made like it is in nearby Campania. Roman ricotta is delicious and is used in many desserts and fillings. The rich soil in Lazio produces excellent artichokes (often prepared Alla giudìa, or fried), but also cauliflower, fava beans, peas and the renowned Lentils of Onano.
Even when it comes to desserts, they keep it simple in Lazio. Maritozzi, a type of cream-filled pastry, doughnuts, fried rice treats and ricotta tarts are all popular. And when it comes to wine, Lazio is known for Est Est Est from Montefiascone, produced in the area near Lake Bolsena, and Falerno, which was loved by the Roman emperors.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Friday, 21 August 2009
Make your Christmas Party a night to Remember at Montpeliano Restaurant
As amazing as it may seem, we are already taking bookings for Xmas parties to ensure our guests have exactly the date and time they would like! So, it is well worth thinking about organising the perfect lunch or a chance to enjoy a very special evening out for family, friends or work colleagues.Your Christmas lunch or dinner is a special occasion, so don’t leave your venue to chance.
Christmas parties are the perfect way to thank your staff, customers and suppliers for all their hard work over the year, so let us take the stress out of organising your London Christmas Parties. In the current climate, we will find credit crunch beating ideas, so whatever your group size or budget our experienced team of event planners will do everything to create the perfect Christmas event so you can carry on with your day job!
Montpeliano offers a spectacular venues for Christmas dining during December. Our award winning chefs use the finest ingredients in our three course lunch and dinner menus.
We will, of course, cater separately for vegetarians or anyone with special dietary needs. Also if there is a particular dish you would like as part of your dinner party just let us know, and our chefs will be happy to cook it for you.
So whether you are a looking to book a stylish venue for your company’s Xmas Party in London or seeking a cosy and stylish place for a traditional meal with family, friends or colleagues, you will find that the true spirit of Christmas awaits you at Montpeliano restaurant.
For further informations please don't hesitate to contact our restaurant manager Derek Lungo or our sommelier Giovanni D'Orsi.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Christmas parties are the perfect way to thank your staff, customers and suppliers for all their hard work over the year, so let us take the stress out of organising your London Christmas Parties. In the current climate, we will find credit crunch beating ideas, so whatever your group size or budget our experienced team of event planners will do everything to create the perfect Christmas event so you can carry on with your day job!
Montpeliano offers a spectacular venues for Christmas dining during December. Our award winning chefs use the finest ingredients in our three course lunch and dinner menus.
We will, of course, cater separately for vegetarians or anyone with special dietary needs. Also if there is a particular dish you would like as part of your dinner party just let us know, and our chefs will be happy to cook it for you.
So whether you are a looking to book a stylish venue for your company’s Xmas Party in London or seeking a cosy and stylish place for a traditional meal with family, friends or colleagues, you will find that the true spirit of Christmas awaits you at Montpeliano restaurant.
For further informations please don't hesitate to contact our restaurant manager Derek Lungo or our sommelier Giovanni D'Orsi.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Recipe From Friuli Venezia Giulia: Prawn and Porcini Risotto
Ingredients:
Serves 4
* ⅝ lb prawn tails, fresh
* ½ lb Carnaroli rice
* 1 ¾ oz Porcini Mushrooms
* 2 tablespoons arugula, chopped, wild
* 1 teaspoon garlic
* ¾ oz butter
* 4 cups fish broth
* ½ cup white wine
* ¼ cup Cognac liqueur
* ¼ cup olive oil
* salt and pepper to taste
Preparation:
30 minutes preparation + 20 minutes cooking
In a saucepan, heat up the oil then add the garlic, and stir with a wooden spoon for 2 or 3 minutes: add the prawn tails, the porcini mushrooms and brown everything. Then add the rice. Toast for a couple of minutes, add a splash of white wine, season with salt and pepper, allow to dry and cook, adding hot fish stock a little at a time. At ¾ of the cooking time, add the wild arugula. Keep the rice rather runny and in the end away from the heat incorporate the knob of butter and a splash of cognac.
Should you require any special regional dish from Friuli Venezia Giulia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* ⅝ lb prawn tails, fresh
* ½ lb Carnaroli rice
* 1 ¾ oz Porcini Mushrooms
* 2 tablespoons arugula, chopped, wild
* 1 teaspoon garlic
* ¾ oz butter
* 4 cups fish broth
* ½ cup white wine
* ¼ cup Cognac liqueur
* ¼ cup olive oil
* salt and pepper to taste
Preparation:
30 minutes preparation + 20 minutes cooking
In a saucepan, heat up the oil then add the garlic, and stir with a wooden spoon for 2 or 3 minutes: add the prawn tails, the porcini mushrooms and brown everything. Then add the rice. Toast for a couple of minutes, add a splash of white wine, season with salt and pepper, allow to dry and cook, adding hot fish stock a little at a time. At ¾ of the cooking time, add the wild arugula. Keep the rice rather runny and in the end away from the heat incorporate the knob of butter and a splash of cognac.
Should you require any special regional dish from Friuli Venezia Giulia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Discover Italian Regional Cuisine - Friuli Venezia Giulia
THE LAND:
The landscape of Friuli Venezia Giulia changes dramatically as you travel through the region. Much of the land is rocky and rough, especially as you head north towards the Carnici hills and across the dry, stony area around Carsica. Follow the Tagliamento or Isonzo Rivers down towards the sea and you will find the flat, arid plains of Magredi.
Continue further south, and you will arrive at the poplar-covered lower flatlands. The region stretches all the way down to the Adriatic Sea and east to the Slovenian border. Many of the people and cultures in Friuli Venezia Guilia cannot be found anywhere else in Italy. The Hapsburg Empire had a lasting influence on the region. More recent changes in the regional culture have come from the nearby Slavic countries.
THE FOOD:
The food of Friuli Venezia Giulia is made up of a variety of flavors, which actually unite the cultures present in the region. The local polenta-eating habits come from the Veneto. When mixed with milk, vegetables, beans and salumi, polenta becomes a meal, in and of itself. The names of the respective dishes are zuf, mesta, paparot, and jota.
A Central European influence is evident in the consumption of soups and dumplings rather than pasta. You will find barley soups, cialson, or spinach dumplingsfrom Carnia, plum dumplings and pistum, another type of dumpling made with raisins and breadcrumbs.
There are a number of cured meats, or salumi, from Friuli worth seeking out. Prosciutto di San Daniele DOP is perhaps the most well known and sought after. You should also look for Prosciutto di Sauris, which comes from Sauris, a small city in Carnia where it is smoked and aged; Prosciutto Carsolino; and the rare Peta from Valcellina, a sausage stuffed with beef, goat, pork and the meat from furry game animals.
Muset, a sausage made from pork shin, snout and skin, pairs well with the sweet-sour taste of horseradish or brovada, a pickled turnip dish, similar to sauerkraut. Cevapcici is a Slavic dish of grilled pork, beef and lamb. Goose meat is also used to make salumi and smoked breast, thigh and sausage. Frico, a savory cheese crisp, is made with Montasio DOP, the most important regional cheese. Other local favorites include Latteria, Tabot and the salty, artisanal cheese of Carnia.
With Austria directly to the north, most of the regional desserts are interpretations of Austrian classics. Gubana is a type of fruitcake, as is presnitz. Strudel is also a popular dessert, especially in Trieste where it is called Strucolo, and stuffed with apples, or other seasonal fruit.
Should you require any special regional dish from Friuli Venezia Giulia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
The landscape of Friuli Venezia Giulia changes dramatically as you travel through the region. Much of the land is rocky and rough, especially as you head north towards the Carnici hills and across the dry, stony area around Carsica. Follow the Tagliamento or Isonzo Rivers down towards the sea and you will find the flat, arid plains of Magredi.
Continue further south, and you will arrive at the poplar-covered lower flatlands. The region stretches all the way down to the Adriatic Sea and east to the Slovenian border. Many of the people and cultures in Friuli Venezia Guilia cannot be found anywhere else in Italy. The Hapsburg Empire had a lasting influence on the region. More recent changes in the regional culture have come from the nearby Slavic countries.
THE FOOD:
The food of Friuli Venezia Giulia is made up of a variety of flavors, which actually unite the cultures present in the region. The local polenta-eating habits come from the Veneto. When mixed with milk, vegetables, beans and salumi, polenta becomes a meal, in and of itself. The names of the respective dishes are zuf, mesta, paparot, and jota.
A Central European influence is evident in the consumption of soups and dumplings rather than pasta. You will find barley soups, cialson, or spinach dumplingsfrom Carnia, plum dumplings and pistum, another type of dumpling made with raisins and breadcrumbs.
There are a number of cured meats, or salumi, from Friuli worth seeking out. Prosciutto di San Daniele DOP is perhaps the most well known and sought after. You should also look for Prosciutto di Sauris, which comes from Sauris, a small city in Carnia where it is smoked and aged; Prosciutto Carsolino; and the rare Peta from Valcellina, a sausage stuffed with beef, goat, pork and the meat from furry game animals.
Muset, a sausage made from pork shin, snout and skin, pairs well with the sweet-sour taste of horseradish or brovada, a pickled turnip dish, similar to sauerkraut. Cevapcici is a Slavic dish of grilled pork, beef and lamb. Goose meat is also used to make salumi and smoked breast, thigh and sausage. Frico, a savory cheese crisp, is made with Montasio DOP, the most important regional cheese. Other local favorites include Latteria, Tabot and the salty, artisanal cheese of Carnia.
With Austria directly to the north, most of the regional desserts are interpretations of Austrian classics. Gubana is a type of fruitcake, as is presnitz. Strudel is also a popular dessert, especially in Trieste where it is called Strucolo, and stuffed with apples, or other seasonal fruit.
Should you require any special regional dish from Friuli Venezia Giulia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Wednesday, 19 August 2009
Recipe From Emilia Romagna : Romagna-style Chicken Stew
Ingredients:
Serves 4
* 1 chicken
* 1 cups white wine
* 1 sprig thyme
* 2 leaves of bay leaves
* 1 clove of garlic
* 1 sprig marjoram
* 3 oz butter
* 1 tablespoon oil
* ½ onion
* 1 clove of garlic
* broth
* 2 egg yolks
* all-purpose flour
Preparation:
Leave the chicken in a marinade of wine, garlic, marjoram, thyme and bay for one hour, turning from time to time. Put 2 Tbsp of butter and a spoonful of oil into a pan, and line up in it the pieces of chicken, drained, well dried with a clean cloth and lightly dipped in flour. Over very high heat, brown on both sides, then lower the heat and continue to cook for about twenty minutes or more if necessary, removing the pieces as they gradually become cooked, starting with the white pieces. Keep hot. Add the chopped mixture of onion and garlic to the cooking liquid, pour in the finely sieved marinade, evaporate by half, then put the meat back in and leave to gain flavor over moderate heat for ten minutes or so, adding, if necessary, some spoonfuls of stock. Complete the stew with the 2 egg yolks diluted with some spoonfuls of the cooking sauce; as soon as it begins to boil, remove the pan from the heat and finish off with 3 Tbsp of butter in small pieces. Arrange the stew on a very hot serving plate, covered in the sauce. Recommended side dish: Risotto with butter and Parmesan.
Should you require any special regional dish from Emilia Romagna please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* 1 chicken
* 1 cups white wine
* 1 sprig thyme
* 2 leaves of bay leaves
* 1 clove of garlic
* 1 sprig marjoram
* 3 oz butter
* 1 tablespoon oil
* ½ onion
* 1 clove of garlic
* broth
* 2 egg yolks
* all-purpose flour
Preparation:
Leave the chicken in a marinade of wine, garlic, marjoram, thyme and bay for one hour, turning from time to time. Put 2 Tbsp of butter and a spoonful of oil into a pan, and line up in it the pieces of chicken, drained, well dried with a clean cloth and lightly dipped in flour. Over very high heat, brown on both sides, then lower the heat and continue to cook for about twenty minutes or more if necessary, removing the pieces as they gradually become cooked, starting with the white pieces. Keep hot. Add the chopped mixture of onion and garlic to the cooking liquid, pour in the finely sieved marinade, evaporate by half, then put the meat back in and leave to gain flavor over moderate heat for ten minutes or so, adding, if necessary, some spoonfuls of stock. Complete the stew with the 2 egg yolks diluted with some spoonfuls of the cooking sauce; as soon as it begins to boil, remove the pan from the heat and finish off with 3 Tbsp of butter in small pieces. Arrange the stew on a very hot serving plate, covered in the sauce. Recommended side dish: Risotto with butter and Parmesan.
Should you require any special regional dish from Emilia Romagna please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Recipe From Emilia Romagna : Eggplant Parmigiana
Ingredients:
Serves 6
* 1 ¼ lb eggplants
* 4 tablespoons butter
* 2 tablespoons extra virgin olive oil
* 1 yellow onion
* 3 ½ oz Prosciutto di Parma, diced
* 2 tablespoons tomato sauce
* salt
* black pepper
* ½ cup meat broth
* Parmigiano-Reggiano cheese
Preparation:
30 minutes preparation + 1 hour cooking
Bring a medium pot of cold water to a boil. Meanwhile peel the eggplants and cut them, vertically, into ½-inch thick slices.
When the water reaches a boil, add coarse salt to taste, then the eggplant slices and simmer for five minutes. Transfer eggplants onto a cotton dish towel, using a strainer skimmer. Let the eggplant drain completely.
Place a medium casserole with the butter and olive oil over medium heat, and when the butter is melted, add the chopped onion and the cut up or ground prosciutto.
Sautè for two minutes, then arrange all the eggplant pieces in the casserole, lightly season with salt and pepper and add the tomatoes. Simmer for thirty minutes, stirring every so often and adding a little broth if needed. By that time eggplant should be soft and completely cooked.
You can serve, with or without the grated cheese, immediately or at room temperature after a few hours. This dish may be reheated and served as a side dish or even as an appetizer.
Food History:
The first recipe for parmigiana (sometimes refereed to as parmesan in English) that we know of come from Vincenzo Corrado, who worked as a chef for various noble Neapolitan families between the 18th and 19th centuries. In his book, “Il cuoco galante”, he suggests to prepare the eggplant like the zucchini and tomatoes, placing them in layers. To find a recipe similar to what we think of as parmigiana today, you would have to get a hold of a copy of Ippolito Cavalcanti’s book “Cucina teorica-pratica”, also published in Naples. His recipe calls for fried eggplant, layered with cheese, basil and tomato.
Did you know that...
The term “parmigiana” (or in the style of Parma) is not only used for the traditional recipes of Parma. Between the 17th and 19th centuries, this word was used to describe any recipe with parmesan cheese and, more generally, for vegetable dishes layered with other ingredients.
Should you require any special regional dish from Emilia Romagna please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 6
* 1 ¼ lb eggplants
* 4 tablespoons butter
* 2 tablespoons extra virgin olive oil
* 1 yellow onion
* 3 ½ oz Prosciutto di Parma, diced
* 2 tablespoons tomato sauce
* salt
* black pepper
* ½ cup meat broth
* Parmigiano-Reggiano cheese
Preparation:
30 minutes preparation + 1 hour cooking
Bring a medium pot of cold water to a boil. Meanwhile peel the eggplants and cut them, vertically, into ½-inch thick slices.
When the water reaches a boil, add coarse salt to taste, then the eggplant slices and simmer for five minutes. Transfer eggplants onto a cotton dish towel, using a strainer skimmer. Let the eggplant drain completely.
Place a medium casserole with the butter and olive oil over medium heat, and when the butter is melted, add the chopped onion and the cut up or ground prosciutto.
Sautè for two minutes, then arrange all the eggplant pieces in the casserole, lightly season with salt and pepper and add the tomatoes. Simmer for thirty minutes, stirring every so often and adding a little broth if needed. By that time eggplant should be soft and completely cooked.
You can serve, with or without the grated cheese, immediately or at room temperature after a few hours. This dish may be reheated and served as a side dish or even as an appetizer.
Food History:
The first recipe for parmigiana (sometimes refereed to as parmesan in English) that we know of come from Vincenzo Corrado, who worked as a chef for various noble Neapolitan families between the 18th and 19th centuries. In his book, “Il cuoco galante”, he suggests to prepare the eggplant like the zucchini and tomatoes, placing them in layers. To find a recipe similar to what we think of as parmigiana today, you would have to get a hold of a copy of Ippolito Cavalcanti’s book “Cucina teorica-pratica”, also published in Naples. His recipe calls for fried eggplant, layered with cheese, basil and tomato.
Did you know that...
The term “parmigiana” (or in the style of Parma) is not only used for the traditional recipes of Parma. Between the 17th and 19th centuries, this word was used to describe any recipe with parmesan cheese and, more generally, for vegetable dishes layered with other ingredients.
Should you require any special regional dish from Emilia Romagna please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Tuesday, 18 August 2009
Recipe From Emilia Romagna : Tagliatelle with bolognese sauce
Ingredients:
Serves 4
* ⅝ lb peeled tomatoes
* 5 oz lean pork
* 3 ½ oz lean veal
* 3 ½ oz chicken breasts, finely chopped
* 1 ¾ oz dry red wine
* 1 oz butter
* 1 teaspoon tomato sauce
* 1 tablespoon lard
* celery
* carrot
* onion
* ⅝ lb tagliatelle, home-made
* grated Parmigiano-Reggiano cheese
* salt and pepper
Preparation:
30 minutes preparation + 2 hours cooking
Finely chop the celery, carrot and onion, and brown very slowly in the butter and lard in an uncovered pan (if possible of terracotta) for about 30 minutes.
Add the three types of meat, the salt and the pepper, then cook for a few minutes, adding the wine which must evaporate completely.
At this point, blend in the tomatoes and the conserve, continuing to cook over a very low heat, with the pan covered for about 80 minutes, taking care to mix the bolognese sauce (ragù) often with a wooden spoon.
With the prongs of a fork, carefully break up the meat. When the bolognese sauce is almost ready, boil the tagliatelle in abundant salted water.
The pasta should be cooked a little “al dente”, drained very thoroughly and poured into a pan to be mixed with the the bolognese sauce.
During this operation, add a little Parmesan, which will help to better amalgamate the sauce.There is also this variant: in season, enrich the bolognese sauce (ragù) with fresh peas.They should be added when the the bolognese sauce is almost cooked.
Chef's Tips:
If you wish to add more flavor to your tagliatelle you may add a bit of chopped rosemary and a clove of garlic while browning the vegetables.
In Bologna, the traditional “ragù” is made with tomato paste, but nowadays it is common to use diced tomatoes to have more sauce with the same amount of meat.
Should you require any special regional dish from Emilia Romagna please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* ⅝ lb peeled tomatoes
* 5 oz lean pork
* 3 ½ oz lean veal
* 3 ½ oz chicken breasts, finely chopped
* 1 ¾ oz dry red wine
* 1 oz butter
* 1 teaspoon tomato sauce
* 1 tablespoon lard
* celery
* carrot
* onion
* ⅝ lb tagliatelle, home-made
* grated Parmigiano-Reggiano cheese
* salt and pepper
Preparation:
30 minutes preparation + 2 hours cooking
Finely chop the celery, carrot and onion, and brown very slowly in the butter and lard in an uncovered pan (if possible of terracotta) for about 30 minutes.
Add the three types of meat, the salt and the pepper, then cook for a few minutes, adding the wine which must evaporate completely.
At this point, blend in the tomatoes and the conserve, continuing to cook over a very low heat, with the pan covered for about 80 minutes, taking care to mix the bolognese sauce (ragù) often with a wooden spoon.
With the prongs of a fork, carefully break up the meat. When the bolognese sauce is almost ready, boil the tagliatelle in abundant salted water.
The pasta should be cooked a little “al dente”, drained very thoroughly and poured into a pan to be mixed with the the bolognese sauce.
During this operation, add a little Parmesan, which will help to better amalgamate the sauce.There is also this variant: in season, enrich the bolognese sauce (ragù) with fresh peas.They should be added when the the bolognese sauce is almost cooked.
Chef's Tips:
If you wish to add more flavor to your tagliatelle you may add a bit of chopped rosemary and a clove of garlic while browning the vegetables.
In Bologna, the traditional “ragù” is made with tomato paste, but nowadays it is common to use diced tomatoes to have more sauce with the same amount of meat.
Should you require any special regional dish from Emilia Romagna please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
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