|Bruschetta of melted pecorino cheese and prosciutto|
|Fresh local ricotta cheese drizzled with local honey|
|Mushrooms stuffed with a meat an herb mixture|
|Frittata. Fresh from the oven.|
|Farm marinated vegetables: small onions, tiny carrots, green
beans, red pepper, and cauliflower marinated in the most
wonderful vinegar. When we praised the vinegar, Alessandro told how
in his first year inexperience, he ruined an entire crop of wine and
now has a 20 year supply of superb vinegar.|
|A duck liver pâté- a light-as-a-feather pâté (like a
mousse) served with toast.|
|A homemade pasta about the size of oracchiette or cavatelli
with ridges for holding the sauce of fresh turnip tops and aged
ricotta cheese. It was stunning.|
|Roasted duck with roasted potatoes.|
The technique for roasting this meat we were to see again with rabbit
and turkey - and later in Rome at a wonderful Tuscan restaurant with
pork and lamb. The meat is cut up roughly leaving it on the
bone. Then rubbed with garlic and herbs and roasted in the oven in a
generous amount of olive oil. The just over bite-sized pieces
are crispy on the outside and succulent within.
|Fresh Garden Salad|
Every night the secondo was accompanied by a fresh salad.
| Mt. Blanc|
Puréed chestnuts and chocolate topped with whipped cream.
Jerry Drizzling the wonderful honey on his fresh ricotta next to a piece
of prosciutto from Alessandro's "x-pig."
Liver Pate, Ricotta, Fried Cauliflower & Wine
Vegetables marinated with Alessandro's Wonderful Vinegar
These are made with Tuna, Dried Ricotta, Parsley
|Prosciutto from Alessandro's "x-pig"|
|Ricotta cheese and honey|
|Prosciutto and Cheese rolls - deep fried (yum!)|
Kris had been practicing these on all our guests at every dinner
party since we returned from Italy.
|Duck liver pate|
|Anna's homemade tortellini with fresh local Umbrian black truffles.
This was a real special treat prepared by Anna in honor of American
|Turkey roasted with a stuffing of veal and pork,
served with roasted potatoes. We had seen the turkeys in the
pen until Thanksgiving morning. They were served because
Alessandro know the American tradition. This tasted nothing like
what we do to a turkey!|
|Fresh Garden Salad|
|Fresh homemade tiramisu|
Thanksgiving's Homemade Tortellini con Tartufu
Thanksgiving Roasted Turkey with Sausage Stuffing and Potatoes