TORTELLINI DI MAGRO IN BRODO DI CAPPONE

Professor Francesco showed us the difference between “Cappelletti” and “Tortellini” today. Just a little twist can make your pasta a different kind. How interesting it is.
Apart from leaving the soup on the stove for almost 5 hours to get the delicious taste , you also need small hands and fingers to make a beautiful Tortellini.

PICI SENESI CON SUGO D’ANATRA

Pici is a type of pasta that my Japanese friends like a lot as it’s quite similar to Udon. It’s just a bit more crispy. Making Pici pasta can take a long time. You need to plan well ahead otherwise buying the ready one will be more convenient.
This dish was from Arezzo however nowadays it has become a special day dish.
The sauce can be made “Bianco” or “Rosso”. The red sauce is the one we made today by adding red wine and tomato paste together with other ingredients. Professor Francesco mentioned the Rosso sauce taste more elegant.

PROSCIUTTO D’AGNELLO ARROSTO CON ERBE,AGLIO E BRICIOLE

This roasted veal with aromatic breadcrumbs is hard to find during the normal time in restaurants. It is usually done for Christmas or Easter holiday.
There are 2 ways to cook it, either fry or roast it in the oven.

LENTICCHIE DI BUON AUGURIO

This Lentil soup is usually served on New year’s eve as it’s the symbol of prosperity, success and wealth.
A good omen to start the new year!

GROPPELLO CON FRUTTI DI BOSCO E PINOLI

Some people called it “ Wine cake” as wine is one of the ingredients. You can find it more often in the North of Italy. The cost is a bit higher as it contains a great selection of Berries and sanded nuts sprinkled on the top.