Menu: Zuppa alla Pavese, Gnocchi de Patate in Salsa di Parmesan-Reggiano, Vitello Tonnato, Osso Buco Milanese, Cicorietta Saltata con Pancetta, Risotto alla Zafferano, Panna Cotta
Summary: The recipes this week are fairly straight forward. Why anyone would ruin a nice piece of veal by covering it with a tuna sauce is beyond me.
Food: Zuppa alla Pavese – Our soup was ok. I thought it needed more salt. The crouton was really hard. Chef suggested a little bit of vinegar to brighten up the taste with some acidity.
Osso Buco Milanese – Chef said our veal was a little bit undercooked but I thought it was nice. The flavor was really good. Chef liked the gremolata but I thought it had too much lemon in it.
Cicorietta Saltata con Pancetta – We were not given any Chicory for today’s menu. Instead we were given endive. I liked ours a lot but Chef said it was over cooked.
Risotto allo Zafferano – Our Risotto was on the dry side and the rice was very undercooked. I have seen this happen before when someone tries to rush the cooking of risotto. It needs to be some slowly adding the stock slowly one ladle at a time allowing it to be fully absorbed each time. It also needed more seasoning.