as "representative" for me Anda I like to have broad suggest that accompany Michael to the cooking course at Sante Di Santis. Knew that the subject not in the run but "meat and sauce" was good then in any case, ne choice.
first we felt a bit lost before in the group with 23 people. But after it was moved to Sante finished and the evening really began, we went and it started and we rushed into the fray meat.
The planned workload was as follows:
- Carne Cruda (veal tartare with parmesan and grilled radicchio)
- Bolito misto in salsa verde (mixed meats (chicken, beef, veal tongue) in green sauce)
- Chateauxbriand classic with Sauce Bernaise and Pomme Duchesse
- Fegato burro e saliva (fried calf's liver with sage butter)
- Capriolo al vino rosso con Polenta al Tartufo e porcini, cranberries (venison, red wine sauce, wild mushroom polenta with black truffles)
So far, so good. 5 times meat. Men evening. The task of distributing hats
me of course cause gleichmal parry with the venison and get caught. But ok, now I know how to do that.
is really fascinating, by the determination with which warmth and cheerfulness Sante course. He's been an entertainer before the Lord and manages to make such a cooking evening a very big event. And his Italo-Schwäbisch with, of course, when to cheer.
was the end, then a wonderful evening with really too much meat (I'm still not hungry), good tips, a lot of fun and 5 hours to cook in Stuttgart. I think I'm going to give again. Maybe on a culinary journey through Umbria or a pizza course. Look mer mal ...
0 comments:
Post a Comment