Our amuse bouche was Parmesan flan with pesto and jamón ibérico.
Busiate ai gamberi rossi di Sicilia e carabineros con pomodorini Pachino - I had no idea what busiate was, but I knew I definitely wanted gamberi rossi and carabineros on my plate. The sight of that big carabinero made my mouth water. But the long, braided pasta proved a little difficult to eat. It was too thick to be twirled, and I didn't want to try cutting it with my spoon. So I picked it up with my fork rather carefully... while trying to get some of the little chunks of gamberi rossi in the process.
In spite of all the effort required, I gotta say I thoroughly enjoyed this. But then again... how could I not?!
Presa Iberica arrostita alle erbe con trio di indivie al balsamico invecchiato - I chose to forgo the antipasti and had a second piatti instead. The pan-fried ibérico pork neck was certainly very tender thanks to the marbling, although it tasted a little too greasy for my liking.
Cannoli di Ricotta, pistacchio e frutta candita
No comments:
Post a Comment