10 Aug RAVIOLINI DI CROSTACEI NEL CARCIOFO VIOLETTO
Weekend Special: August 11 – 13, 2017
The purple artichoke is a variety grown mainly in central Italy. Roman gastronomes cherish this unique variety for its amenability with so many other ingredients. Chef Luisa Silvia found a small organic farm in the United States that is currently cultivating these vegetables. She was attracted to the idea of using them for the week end special using the fresh elegance of her personal recipe.
A big purple artichoke stewed with parsley, garlic and Extra Virgin Olive Oil is combined with petite ravioli stuffed with meat from langoustines, scampi and tiger shrimp previously sauteed with cognac. All is then drizzled with crustacean bisque.