BocelliOnline

[LaSignoraMusica]

Hi all!
After reading many recipe books and visiting Italian foodsites, I finally decided what to eat on Christmas day (Maybe someone still needs a little inspiration...)
My Tuscan Christmas menu:

Antipasti: Bruschetta al tapenade con olive e pesto
Finocchio in insalata
Carciofi in insalata
Pomodori secchi in insalata
Olive Toscane al pimento

Primo: Tagliatelle al funghi (portobello)

Secondo: Coniglio al pomodori e balsamico

Contorni: Patate e melanzane arrosto

Vino: Sangiovese Toscana

Pecorino con le pere

Dolci: Gelato al miele e amaretto
con cantuccini alle mandorla
Vin Santo
Cafà

I don't know if this is gramatically correct. Maybe someone who's really good in it can correct me before I actually write it down on the menu card?
Oh, well, I think I'll also have to translate this!

Starter: Ciabatta-toast with olive-pesto tapenade
Fennel salad
Artichoke salad (ready-to-serve)
Sun-dried tomato salad (ready-to serve)
Tuscan olives with piment

Primo: Tagliatelle(pasta) with mushrooms
(portobello).

Secondo: Rabbit in tomato-balsamico sauce

Contorni: Potatoes and eggplant from the oven

Wine: Sangiovese Toscana

Pecorino-cheese and pears

Dessert: Honey icecream with amaretto
and almond cookies
Vin Santo

Coffee.

The icecream dessert is partly my own recipe, I use Bocelli honey!!!!!!

Nina.

I don't know what Andrea's espresso is like, since I didn't taste his yet, but Signora Edi made me one every morning, and she taught me how to do it. So, for all of you buying expensive espresso machines like the "Senseo" and others: here's the real thing:
Buy a simple aluminium espresso maker, just one which you put on the stove. Search for a good espresso coffee. In my neighbourhood there's a coffee-store. I didn't know which brand of coffeebeans Signora Edi used, but I bought a medium strong espresso: Indonesian coffee. For a full pot I just fill the whole filter. After only four minutes you get a delicious espresso. I succeeded to make it taste just like the one she made me. Sweeten with castor sugar.

For this recipe I use an ice-cream maker.

Coppa Bocelli

2 egg yolks
250 cc (9 fl. oz.) full cream milk
150 cc (5 1/3 fl. oz.) cream
75 g (2 2/3 oz.) Bocelli Honey ( Sulla e Acacia)

Amaretto di Saronno
sliced almonds
cantuccini alle mandorle (italian almond cookies)

Beat the egg yolks with the honey until the mixture is light and frothy. Add the milk, stirring constantly. Whip the cream until it's almost stiff. Combine the whipped cream with the other ingredients, making sure that all the ingredients are thoroughly mixed. Put the mixture in the ice-cream maker. Preparation time 40 - 50 minutes.
Put in a chilled coupe two ice-cream balls. Pour some Amaretto di Saronno over it and decorate with sliced almonds and cantuccini alle mandorle.
Serve in combination with Vin Santo.

(of course you can use any honey, and replace the Amaretto by another almond liquor, but this is the combination I like the best!)

Andrea is not the only one who dies for Pasta al Burro: when I feel sad it's the only thing I can eat. I've read several times how much Andrea likes it. He said he has a very plain taste, but I think it's subtle. This is how I make Pasta Burro:
I use mostly Campagnole, but also Tagliatelle. I cook them al dente, not too soft. Then I let them drain, and put some butter in the warm pan. I add garlic cloves, chopped or from the garlic-press. I put back the pasta, mix well and serve with parmeggiano.
I found a recipe which added more herbs like parsley, but I prefer the subtle taste of just garlic, butter and parmeggiano.
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