Menu and More 11-7-2016

Cucina Lazio

Chef: Dennis Smith

Wines - White: Casale Marchese Frascati

Red: Casale della Oria Cesanese del Piglio

Limoncello: Meletti

All wines were purchased at K&L.

All ingredients below not made by hand were purchased at Piazza’s, with the exception of the red pepper and tomatoes in the appetizer, and the tomatoes in the salad, which were purchased at the Palo Alto Farmers’ Market.

Appetizer – Antipasto plate with Pecorino Romano discs, assorted Italian salamis, red pepper slices, cherry tomatoes, olives, and pepperoncini.

Directions for discs

• • Preheat oven to 400 degrees F.

  • Pour a heaping tablespoon of Pecorino Romano (or Parmesan) cheese onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Make as many as you want.

  • Bake for 3 to 5 minutes or until golden and crisp. Transfer to paper towels to cool.

Salad – Insalata Caprese – Bufalo mozzarella and Molino Creek dry farm tomatoes, with basil leaves, in this case served on a romaine lettuce leaf.

Pasta – Gnocchi alla Romana

Meat – Veal Saltimbocca, artichoke, green beans

Dessert – Limone and blood orange sorbetto, limoncello, and pirouettes