A menu designed for those of us who never stop thinking about Summertime and its colours. The menu begins with an appetizer and a first course featuring the flavours of the sea, continues through such classic Mediterranean ingredients as eggplant and black olives, to conclude with a refined coffee custard. |
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| Antipasto | |
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> Seafood and potato croquettes
To obtain the best possible croquettes use only potatoes with medium starch content; this will give the resulting purée the perfect consistency for blending with the other ingredients. | |
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| First course | |
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> Conchiglie Rigate with mussels and broccoli tips
The Puglia region has an ancient cooking tradition. Though usually considered unrefined, the recipes are highlighted to effect by the skilled use of the simple products of the land and the sea. | |
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| Second course | |
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> Eggplant roulades
In order to shorten the preparation time for this recipe you can substitute frozen, pre-grilled eggplant for fresh. Let them thaw and then brush them with olive oil. | |
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| Dessert | |
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> Smooth coffee custard
By varying the aroma we can change the overall flavour: the addition of brandy makes the custard more dry and gives a more assertive flavour; the addition of vanilla flavouring (vanillin) gives it a round, smooth flavour. | |
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