Scuola Alberghiera di Serramazzoni – September Menu
Daniele Bondi - September 1, 2005
August is over, and so is summer vacation for a large number of Italians. Ss the kids are getting ready to go back to school, several weeks later than their US counterparts, ho by the end of August were already back in the classroom, let's see what five-course menu Chef Davide Dalloco, of the Scuola Alberghiera di Serramazzoni, has come up with for this season.
September Menu
Prosciutto di Modena con fichi e gnocco fritto
Prosciutto from Modena with Figs and Gnocco Fritto
Pisarei e fasò
(Pisarei [kind of pasta] with beans
(see recipe)
Quaglie all’uva
uails with Grapes
Tortino di zucca e amaretti
Pumpkin and Amaretti Cake
(see recipe)
Pecorino all’Aceto Balsamico Tradizionale con confettura di fichi e saba
Pecorino cheese with Traditional Balsamic Vinegar from Modena, fig's jam and saba.
Pisarei e fasò – (Pisarei [kind of pasta] with beans |
Serves 4: |
- 400 grams flour (about 14 oz.)
- 150 grams dry Borlotti beans (about 5.3 oz.)
- 50 grams grated bread (about 1.75 oz.)
- 25 grams chopped parsley (about 0.9 oz.)
- 1 garlic clove
- 1 onion
- 25 grams tomato sauce (about 0.9 oz.)
- Meat stock q. b.
- 40 grams grated Parmesan cheese (about 1.4 oz.)
- 40 grams butter (about 1.4 oz.)
- 20 grams ground lard (about 0.7 oz.)
- Salt and pepper to taste
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 Directions:
Soak beans for about 9 hours before cooking in boiling water for about 1 hour.
Sprinkle flour on a work surface, drain in water and squeeze dry grated bread and lay it in the center, add salt and a little lukewarm water.
Mix with a fork until it becomes hard, consistent dough.
Make 5 to 6 mm (0.02 to 0.025") dough sticks.
Cut slices about 1 cm, (about 0.4"), squeeze and roll with the thumb, wrapping the dough into a small shell shape (pisarei).
In a pan, warm butter and lard then brown parsley, garlic and finely chopped onion.
Add tomato, a little broth and drained beans. Add pepper to taste.
Cook over low fire for about one hour.
Cook pisarei in abundant salted water until they surface, drain and add to sauce pan.
Add cheese and serve garnished with rosemary, chopped parsley and sage leaves.
Tips:
Allow pisarei to absorb flavors from sauce. |
Suggested wines: |
- Vecchio Rovere – Sangiovese di Romagna DOC Riserva
- Sangiovese di Romagna DOC Superiore (Guarini)
- Rossonero Ravenna IGT (Buccolica Domus)
- Marzein (Cabernet Sauvignon 70% - Merlot 30%, dell'Azienda Agricola Muratori)
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Tortino di zucca e amaretti (Pumpkin and Amaretti Cake) |
Serves 4: |
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For the syrup: |
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- 400 grams sugar
- 300 grams water
- 1 vanilla bean
- 1 orange peal
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For the filling : |
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- 400 grams pumpkin chopped into small cubes
- 100 grams Amaretti cookies
- 100 grams crushed hazelnuts
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For the dough: |
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Directions:
Bring syrup to boil and add pumpkin cubes.
Line a saucepan with puff pastry about 3 mm (about 0.01"), lay crushed amaretti and hazelnuts at the bottom, add pumpkin cubes and cook in oven at 180°C (356°F) for 30 minutes.
When cooked, glaze lightly with apricot sauce.
Serve lukewarm with whipped cream.
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Tips:
Choose a pumpkin with solid pulp.
Wrinkled Emilian pumpkins are the best for this dessert, especially the ones from the southern part of the Ferrara province.
Be careful not to overcook pumpkin.
Be careful to keep the heat low when drying pumpkin so that it does not change color.
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Suggested wines: |
- Teluccio – Sangiovese 100% da uve stramature ( Poderi Dal Nespoli)
- Frutto Proibito – Albana di Romagna DOCG Passito (Fattoria Paradiso)
- Albana di Romagna DOCG Passito – Colle del Re (Umberto Cesari
- Albana di Romagna DOCG Passito – La Dolce Vita (La Macolina)
- Doriolo (Azienda Agricola Ancarani)
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