This month's menu features two belly-warming dishes that I enjoyed a lot when I was growing up. The sausage dish is so hearty and the lasagna has layers of bittersweet running through - both dishes are like a hug on a cold winter's day.
(the dish pictured above is Coda Alla Vaccinara - a traditional Roman oxtail stew that we made for Ottobre Lunch Club).
LUNCH CLUB MENU – 1 December 2018
Burrata – fresh Italian cheese made from mozzarella and cream. Hard on the outside, soft on the inside (another level compared to Buffalo Mozzarella). Served with leaves.
Bruschetta - fresh sourdough bread lightly toasted with a selection of seasonal toppings (for example, cannelloni bean and cavolo nero).
Zuppa di Patate e Salsicce
A classic winter dish of Italian fennel sausages (from a local butcher that specialise in Italian sausages) slow cooked with potatoes in a tomato-based sauce. Topped with parmesan cheese and served with a slice of sourdough bread.
Translating as winter lasagne this dish uses a warming combination of slow-cooked radicchio and leeks layered with pumpkin, béchamel and parmesan cheese (24-months aged). Served with leaves.
Cannoli – pastry shell coated in a light layer of caramel then filled with Chantilly cream.
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