summer. Sun. Blue sky. Drive to the suburbs. What are they doing there? It is warm, it's summer and I'm going to cook. Yes, that's right. Cooking Course, Italian in four courses. to discover the culinary soul of Italy: all nice people a dozen strangers with a common goal.
On the list: an appetizer of stuffed eggplant rolls and salad, tomato soup, Puteninvoltini with polenta and zucchini gratin and sage sauce and a sweet ending with pudding Amarettini Weissweinsabayone, tasty, summer.
I will now never get bored with cooking equipment, no. Much rather I want you around waving a little sage in the nose. Can you imagine how delicious the flavors of garlic, which is shared with a sprig of rosemary fried gently in olive oil and combine the sweet zucchini slices, then that may take some color? As the perfect complement to the boiling tomato, finely seasoned the soup perfection against bubbling.
color matches of the red, yellow and green peppers, green herbs and the sunny yellow polenta, golden browning of the turkey rolls, gently cooked in broth and finished the bright sheen of creamy sage sauce. Golden brown of the amaretto pudding and the creamy pale yellow sabayon. More Mediterranean you can not have a meal. Perfetto.
fine wines and great conversation complete the wonderful evening, dine al fresco was - outside on a terrace under the azure sky, surrounded by verdant and flowering shrubs and chirping birds. In smooth transitions from food to complete the respective gear, light-footed, humorous, smiling. The nose will be remembered long and the palate at the cook and the following inspiration helping hand. Grazie tante.
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