Another succesful experiment completed: this time, with Chef Andrea Menichetti of Vino e Olio in the Design District. My photos are up on flickr, with a recap
Panino con il Lampredotto
(Sandwich with veal tripe)
Ravioli all' olio extravergine di oliva, capperi e alici serviti su coulis di pomodoro
(Ravioli filled with olive oil, capers, anchovies served with fresh tomato coulis)
Lombetto di coniglio al basilico con cream di finocchi e vinaigrette al balsamico
(Loin of rabbit stuffed with basil, served with a fennel sauce and black truffle vinaigrette)
Animelle di vitello rosolate con asparagi e balsamico
(Sautéed veal sweetbreads served with asparagus)
Agnello agli zampetti
(Lamb chop stuffed with pork, served with broccoli)
Minestrone di frutta e verdure con gelato alla vaniglia
(Fruits and vegetables cold soup served with vanilla ice cream)
Sorry to say but I found this Cobaya menu to be uninspired and bland.
ReplyDeleteOf course everyone's always welcome to share their thoughts, no need to apologize. Personally, I wouldn't characterize the tripe sandwich, the ravioli or the minestrone dessert as either uninspired or bland. Some of the other dishes, the sweetbreads and the lamb chop particularly, definitely had a certain Tuscan austerity to them. But that literally comes with the territory.
ReplyDelete