05 Oct AGNOLOTTI VERDI COL PLIN DI FONDUTA DI FONTINA E RAVIOLI DI CARCIOFI E PROSCIUTTO SU VELLUTATA DI PORCINI E TARTUFO NERO BURGUNDY
Weekend Special: October 6 – 8, 2017
The idea comes from the Chicago Marathon and the strong participants that are looking for good pasta rich in carbohydrates with the best possible flavor. Luisa Silvia combines two traditional shapes: agnolotti & ravioli. She fills and finishes them with the best traditional ingredients that are rigorously Italian for all our special guests.
The agnolotti are made with spinach in the dough, the filling is Fontina cheese from Val d’Aosta, yolk of eggs and semola flour. The ravioli are made with eggs, sauteed heart of artichokes and Prosciutto di Parma. The veloute’ is prepared with seared porcini mushrooms, vegetable stock and a touch of cream with black burgundy truffles shaved on top.