Friday 18 January 2019
Here’s your menu:-
- Focaccia with Porcini, Truffle OIl and Parmesan
- Hand made Panzerotti filled with Roast Butternut Squash, crisp Sage, Taleggio served with a Winter Herb and Citrus Butter- This will be made together and served as lunch
- Welsh Beef Osso Bucco with Pangrattata
- Panna Cotta with Rum Soaked Pineapple
See you in class, Ciao!
Please bring the following to take your food home safely;-
- 1 x 1L container for the osso bucco
- 1 x 500ml container or a dinner plate for the gnocchi
- We will provide a mould for your panna cotta, but please bring a large container or plate to put it in/on.
- 1 x 300ml container or jar for the pineapple