PIEMONTE (week of Dec 26 - Jan 1)

The Piemontesi created the nation of Italy and this unarguable truth has caused for years a number of complexes for the rest of the Italians. Piemontese cooking is among the best of the Italian regions. Great wines come from here and it's not a coincidence that the land that produces a great wine also produces a great cuisine. One of the Piemontese specialities is "agnolotti," pasta made with eggs stuffed beef, pork, or rabbit, flavoured with sausage, parmesan cheese, eggs and herbs.

appetizer (choice of):

frittata con fonduta  potato-onion egg tart / fontina tartufo cream

vitello tonnato  sliced poached veal / tuna sauce / lemon / capers

pasta (choice of):    

agnolotti al burro  e salvia meat and vegetable stuffed pasta / sage / butter / parmesan

risotto con bietole  vialone nano / red beets / barolo wine / grana padano

entree (choice of):

brasato al barolo  stewed beef short ribs / winter vegetables / barolo sauce /
gorgonzola mashed potatoes

trota alla salvia  colorado trout / wild mushroom fricassee / sage / butter


 






Cooking is at once one of the simplest and most gratifying of
the arts, but to cook well one must love and respect food.
~ Craig Claiborne