16 Feb SEMOLA AND LEMON ZEST “LASAGNETTE “ , BEEF TENDELOIN “ STRACCETTI “, PARMIGIANO REGGIANO FONDUE, CRISPY PROSCIUTTO DI PARMA AND BLACK TRUFFLES.

Weekend Special: February 17 – 19, 2017

Inspiration

Inspiration

The goal for Luisa Silvia for the special this weekend was to offer a special pasta characterized by a vibrant tasting dough using lemon zest.  The meat will be placed in a prominent position in the overall preparation by being finely sliced and roasted after a special marination. The result is a beautiful plate with a combination of distinct and balanced tastes.

Recipe

Recipe

The Lasagnette dough is prepared with egg yolk, semola and lemon zest – tossed with grass fed beef tenderloin “straccetti” and marinated with Extra Virgin Olive Oil, garlic and herbs.  All is lightly seared and served in a Parmigiano Reggiano fondue – sprinkled with crispy Prosciutto di Parma and fresh black truffle Perigord.