I think it's fitting, a fairy tale meal in a castle that is. We found it hard to come up with a theme, thought thru and thru what we would do and we finally thought it be kind of charming to do an Italian fairy tale in a Castle. All I could think about was the table scape none- the less and what the guests would be most intrigued to see when they walked in. I practically picked the whole garden behind the castle to emulate the tales of each course while keeping things elegant and dainty.
The class invited guests from the community- absolute gems- to feast at our luncheon that we must host twice during this semester. Someone narrated the four fairy tales per course. We invited Davide and his wife who own a restaurant in town and feed us copious amounts of food when dining in. We also invited Sergio from the deli, Benedetto Cavalieri from Benedetto Cavalieri Pasta factory that we visited a few weeks ago (I brought home 3 bags of free pasta), and Ugeo the pastry chef. Owners Massimo and Diana sat in along with our instructors Chef Odette and Chef Martin with lovely wife.
Gamberi al rosmarino con fagioli e arancia, paired with Falanghina, Mastroberardino, 2016
Aperitivo poured, or d'oeuvres set, and first course is on its way. Bread and Grissini decorate the table waiting to be chomped on or sopped up by the extra bits from each plate. First course was a puree of beans, topped with sautéed prawns, bitter orange slices, and candied rosemary flowers.
Papardelle con le erbe del nostro giardino, uovo crudo e limone olio al cristantemo, paired with Falanghina, Mastroberardino, 2016
Tried and tested for weeks by my peers, a chrysanthemum laminated pasta dough, with ricotta, herb oil, and confit egg yolk. Delightful I tell all. So very tender and creamy and delicious, with a touch of sophistication.
Capretto brasato, polenta con aglio al forno, insalata di bieta e mandorle, paired with Trentangeli, Tomaresca, 2015
Although I don't eat goat because I am obsessed with them, the entire table could not be happier with it. Creamy polenta and a viscous jus highlight the brasato.
Spicchio di arancia, cioccolato e finocchio, paired with Crema Limoncello
Always dessert first, I think. I was part of the group to create this "elevated sweet." Its practically picking apart the components of a tart we were inspired by and reconstructing it. Dots of orange marmalade, peaks of whipped ganache, chocolate sponge, anise gelato, candied cedar lemon, and dehydrated orange peel, fried fennel frawn, and purple borage flower all atop a tart crescent. I love dishes like this because each component- although separate from the rest- meld together in symphony.
Lovely way to end the study of northern Italian cuisines. Stay tuned for things are moving south!
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