BACCALA MANTECATO ALLA VICENTINA CON INSALATA DI PEPPERONI

Baccala is a preserved Cod with salt. Chef Francesco mentioned it was a dish from the North and then it became a famous dish all over Italy.

There are different methods to dilute the saltiness of the Cod. Some people boil it with milk. Today Chef Francesco rinse the Baccala and bake it in the oven with low heat until the liquid part separated.

Then he removed the skin and bones. Then it’s ready to be cooked.

TAGLIATELLE ALL BOLOGNESE

It takes great ingredients, time and patience to cook this extremely delicious sauce.

His Bolognese is thick , intense and aromatic. Having this sauce with freshly made Tagliatelle is such a great combination.
He toasted the minced beef and minced veal in 2 separated pans in order to save time and separate the oily part out of the meat.

COSTOLETTE DI VITELLO ALL MILANESE ED ACCIUGATA

This Milanese Veal chops can be served with 2 types of sauce,either with the Anchovy sauce or the tomato and olive oil sauce.
One piece of Veal chop is a good portion for 2 people.
Timbalino potato is a good accompaniment for this crispy Veal chops.

TIMBALINO DI PATATE

It’s a mixture of mashed potato and egg. This side dish is very easy to make. The aroma of the lemon skin compliments the crispy Veal chops very well.

NOCCIOLONE
( SEMIFREDDO ALL NOCCIOLA CON RISO SOFFIATO CARAMELLATO)

Semifreddo is a kind of home-made ice-cream. It’s easy to make at home even if you don’t have the expensive ice cream maker.
Today Chef Francesco made them with Hazelnuts flavor and decorated with Chocolates coated puffed rice.