24 Feb Torta Parmesana
Weekend Special: February 26-28, 2016
At the beginning of twenty-first century, Italy saw a movement among the country’s most famous chefs to revitalize historic recipes. Chef Luisa Silvia, herself a part of this culinary vanguard, would like to show you an intricate modernization (a glimpse into that place in her kitchen where novelty meets memory) of a classic recipe TORTA PARMESANA from a cookbook entitled Liber de Coquina.
Layers of fine dough are interspersed with organic chicken breast that has been sautéed with white wine, spinach-and-herb ravioli, ricotta-saffron-and-almond ravioli, pork-and-prosciutto ravioli, beef-and-pork ragout. Then topped with another layer of pasta and oven roasted until golden and crispy.