hosted by The Backdoor Kitchen
In Rome Xmas' Eve is a huge thing, maybe even more inmportant than Xmas' day. Family gather up in the evening for a stricly fish and seafood menu only.
Using this "historical" expedient, for the last supperclub of the year, chef decided to go back to one of his most beloved ingredients: seafood.
So get ready to taste a series of traditional Xmas' Eve Roman recipes with a twist and brand new creations.
If you have a nice bottle of prosecco...well...this is the time to drink it! We'll bring ours ;)
Complimentary glass of Prosecco
Polpo alla Giudia - Octopus, Roman mint and deep-fried artichoke salad
Tartare di Verdure e Capesante - Pumpkin, Cauliflower and Courgette tartare topped with chargrilled Scallop and dressed with homemade Basil flavoured extra virgin olive oil.
Quenelle di Salmone - Ricotta cheese and smoked Salmon sauteed with mushroom and parsley
Lasagna di Mare - Homemade squid ink lasagna sheets layered with prawn, scallop, crab meat, mascarpone cheese, a touch of tomato sauce and a hint of chilli pepper
Cod Saltimbocca - Cod Fillet wrapped in Pancetta Coppata (cured pork loin and belly) slowly cooked in wine and served on a bed of Cannellini bean and sage