hosted by The Backdoor Kitchen
It passed too much since Chef last cooked Spanish so Fabio convinced (read "forced") him to take his torero costume back from the closet and put him himself into the most daring Tortilla quest.
The challenge is combine Italian and Spanish cuisine: apparently so close and similar but still so different and strong in their own identities.
This is what Rob came up with:
Complimentary Prosecco Sangria
Cestini di Manchego con Bresaola y gambas – Manchego cheese baskets filled with char-grilled marinated asparagus, prawn and Breasaola (cured and spiced beef fillet).
Croquetas di Prosciutto – Parma ham, Smoked Scamorza and Potato deep-fried croquettes.
Tortillissima - Guanciale, chickpea, caramelised onion, Soft Pecorino tortilla
Risotto y Paella – When Risotto met Paella. Sinfully yummy chef’s saffron risotto is tossed with juicy chorizo, sauteed courgette and squid. Expect occasional scorched rice bits to make each bites even naughtier.
Fettuccine a la Gallega - Homemade Fettuccine pasta topped with octopus ragout, homemade DAIRY FREE basil pesto, Potato and a sprinkle of paprika
Flamenquin all’Italiana – These pork medallions stuffed with thinly sliced Mortadella and Fontina cheese will have the time of their life when they’ll be coated in breadcrumbs and deep-fried. Allow some homemade alioli to finish it off.
Secret Dessert – a fusion secret dessert will kill it all