Christmas, Let’s make it special!

For quite a while, I’ve been busy in my kitchen cooking and researching in my various cookery notes, preparing a delicious menu for this Christmas.
Are you planning a Christmas drinks party? Well, if you do, this could be just perfect for you!
Like last year, my canapés menu is a full-course meal, from starter to dessert; but this year, it’s really special!
A feast, of delicious regional dishes from all over Italy, some vegetarian and some gluten free.
Moreover, dishes can be modified in advance to cater for special dietary requirements.

L’Italia in festa

A celebration of Italian culinary dishes

A complete full-course meal in the form of canapés, made with some of the best Italian and local products of the Cotswolds

 

from Piedmont, Vol au vent con fonduta piemontese

Vol au vent with fondue and truffle

 

from Liguria, Pansotti alla Genovese

Fresh pasta parcels filled with Windrush Valley goat cheese,spinach and walnuts

 

from Sicily, Gamberi con la conza

Prawns with almonds, bread crumbs and parmesan cheese

 

from Lazio, Zucchine fritte alla Romana

Fried zucchini

 

from Tuscany, Polenta con Peposo

Fried polenta, with a beef, garlic, herb, red wineand black pepper stew.

 

from Sicily, Arance con Miele e pistacchi

Sicilian orange segments with Cotswold honey and pistachios

 

from Puglia, Fichi al cioccolato

Dried figs with dark chocolate

 

from Florence, Meringato leggero

Meringue with cream, chestnut purée and chocolate

 

Please do not hesitate to contact me for more information and booking

 

Cooking together on Sunday morning

Do you cook with your partner? I often cook with Richard, my husband, because we both love cooking.

And the way it works better for us, it’s when we work at different things while creating a final product, like this stracotto.

Richard was inspired by Jamie’s programme about Italy to make this meat dish and I’ve made some pappardelle.

He started cooking a largish piece of brisket of beef, browning it in a large pan with olive oil; then he added pancetta and a soffritto of onion, carrot and celery, and then three cloves of garlic and two chillies, and cooked them for a few minutes, then added passata, raw tomato sauce and several slugs of red wineHe then added some dried porcini mushrooms that had been rehydrated with a little boiling water, and then the juice from the mushrooms as well. He brought it to the boil, and then simmered it for an hour last night.  This morning he started to cook it again at 10.30 and it was ready after 3 hours. He cut the meat into slices, and boiled the sauce at a high temperature to burn off some of the liquid.

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My contribution was pappardelle, above:

Made with 100gr of 00 flour per egg, pappardelle are large, broad, flat pasta from Tuscany. The name derives from the verb “pappare”, to gobble up! I cooked them in boiling water with salt for only 2 or 3 minutes, then I drained them.

We served the pasta and then added a ladle of the rich sauce with a slice of meat on top. Delicious. Buon appetito!

 

 

Giovanna’s Supper Club

I’m preparing for my next supper club. Have you ever been to one? I would love to hear about your experience. What made it special for you? was it the food or the excitement of meeting new people?

I started Giovanna’s Supper Club last summer in the beautiful Cats Abbey, near Burford. It happens once at month and it has been sold out every time. The twenty participants (aged between 30 and 80) are received with an Italian aperitif and canapés; then a four course dinner is served on a beautiful long table decorated with candles, flowers and berries. The seating is carefully planned. The fixed menu is composed of primo piatto, secondo piatto, formaggi e dolce – first course, second course, cheese and dessert. A vegetarian option is available and the recipes can be modified in advance to cater for special dietary requirements. The menu changes with the seasons and the festivals.

Giovanna’s Supper Club is an elegant but relaxing occasion for people to meet and taste delicious authentic Italian food. People come alone looking to meet new acquaintances, or with a group of friends to catch up, or even to celebrate some special occasion.

Next Supper Club will be on October 11th. I will make my creamy homemade taglierini with mushroom, an aromatic venison casserole and the most delicious autumnal dessert, a Meringato Leggero, made with meringues, chestnuts, marron glacé and cream. You will also be able to taste the most delicious local cheeses, the brie and the goat cheese.

You can see the menu below and a photo of my Meringato Leggero.  It would be great if you could come! Booking is essential, please contact me; places are given on a first-come, first-serve basis. See you there!

Giovanna's supper club October menu poster

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