Platters of antipasto--a tomato bruschetta over roasted - TopicsExpress



          

Platters of antipasto--a tomato bruschetta over roasted mortadella; folds of prosciutto; a large white scallop shell filled with slices of sepia, raw scallions, crunchy peppers, rucola, and radicchio; balls of milky bufala mozzarella breaded, fried, and topped with soft ricotta and tomato sauce; and deep, fatty slabs of wild boar sausage. Plates of thick pappardelle pasta mixed with pheasant ragout; short ribs in sweet tomato sauce, and soffritto, that classic Campanian mixture of savage-tasting pork innards and spicy tomato sauce. Plates of bufala milk cheese--soft, white, salty young pieces and yellow, tart, crumbly aged pieces. Profiteroles and torta caprese for desert.
Posted on: Wed, 25 Sep 2013 18:20:21 +0000

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