On our last week in Italy, we made the food of Northern Italy. Our menu consisted of: Zuppa alla Pavese (Pavia-style bread soup with cheese and raw egg), Gnocchi Di Patate Di Parmesan Reggiano E Porie, Vitello Tonnato (chilled veal in a tuna sauce), Osso Buco Milanese, Cicirietta Salatata con Pancetta (we used endive), Risotto allo Zafferano (Risotto with saffron) and Panna Cotta, I made three dishes, the soup, veal and endive. The veal dish was the most interesting. I wanted to do that because it sounded so strange and I have never cooked veal. The veal was poached and chilled then served with a blended tuna sauce. Chef Seth said my veal was perfect! He also liked my soup. My extra buttery crouton saved the day. My endive was well cooked and the pancetta was crispy. Everything we made was rich and very well balanced. Our Panna Cotta never set up, but the taste was wonderful.
We used: oven, stove top, scale, blender, bowls, knives, spoons and chiller.
We used: oven, stove top, scale, blender, bowls, knives, spoons and chiller.