A Roman Feast

April 2006

Antipasti:

Cannellini Bean and Pancetta Crostini

Foccacia Mini Sandwiches Roman Style

Zuccine a Scapece- Marinated Zucchini Slices

Roasted Asparagus and Prosciutto di Parma

Cipollini in Agrodolce- Sweet and Sour Baby Onions

Insalata de Finocchio

Fiori di Ripieni- Stuffed and Fried Squash Blossoms

Carciofi alla Giuida- Jewish Style Fried Artichokes

Main Courses:

Saltimbocca alla Romana- Veal Scaloppini with Prosciutto and Sage

Pollo alla Romana- Chicken with Tomatoes and Sweet Peppers

Porchetta- Slow Roasted Rosemary Pork

Cod with Raisins and Pine Nuts in Tomato Sauce

Spaghetti alla Carbonara

Bucatini alla Amatriciana

Sauteed Green Beans with Garlic and Chili

Desserts:

Strawberries with Ricotta Mousse

Zuppa Inglese

Pecorino Romano with Sliced Pears and Fig Jam