Tortino di alici e scarola
Voorgerechten / Primi Piatti / Starters
Famous traditional recipe from Rome. A baked tart of fresh anchovy fillets layered with endive cooked with black olives, capers, raisins and hazelnuts
Geweldig
Goed
Gemiddeld
Matig
Slecht
Meer in Voorgerechten / Primi Piatti / Starters
Gnocchi di patate e oude kaas al ragu di coda alla vaccinara
From the heart of Rome, in the Regola quarter: homemade potato gnocchi with Goude Oude Kaas served in an oxtail ragout
€ 18.00
Vitello tonnato
Following the original Piedmontese recipe, a piece of veal has been slow cooked in white wine, onions, carrot and cellery. It is served cold in thin slices with a creamy sauce made from the cooking juices mixed with tuna, olive oil, capers and a little parsley.
€ 18.00
Malfatti cavolfiore viola e basilico al gorgonzola
Literally “badly made”, malfatti are a sort of soft vegetarian gnocchi, typically from Brescia, made with purple cauliflower, basil, goat cheese, a little garlic and served with a Gorgonzola cheese-crème
€ 18.00
Torta di scarola
A savoury tart made with pizza dough filled with goat cheese and escarole (curly endive) which has been cooked with garlic, chilli, olives, capers, raisins, hazel nuts and pine nuts.
€ 18.00