Cuisines of Italy II

On October 18th, we had our second week of the Italian menu, and I must say it was one of my favorite meals of the semester. I was fortunate enough to be in the "Sous II"(floater) position, so I was able to float around different stations and learn how the different plates were prepared.

Appetizer

Ravioli di Magro all Salvia

Delicious tri-colored raviolis filled with spinach and cheese, topped with a sage butter sauce

Val was back in the bakery working hard on the tri-colored pasta dough! They turned out awesome.

Entree

Ossobuco alla Cipriani

Braised veal shanks with a rich tomato, mushroom and wine sauce

 This was my first time braising veal, so I was a little nervous. Thankfully, Nikki and Mike  were able to tear away from their potato fritter flippin' to give me a few pointers that helped me out a lot.

 

Dessert

Torti di Tiramisu 

A rich, sweet torte filled with rum & espresso flavored cream

Kristin piping the ladyfingers needed for the Tiramisu. It was soo good!

Like I said, this was one of my favorite menus of the class. I think everyone got to do something they haven't done before, and everything ended up coming together very nicely.