INSALATE - Excellence Resorts · confitada y queso Parmesano LASAGNA Lasagna con salsa de carne ......

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ZUPPE ANTIPASTI MELANZANE MARINATE Eggplant, olive oil, aromatic herbs, garlic, cherry tomatoes and bread CARPACCIO DI SALMONE Fresh salmon, sea salt and pink pepper CARPACCIO DI MANZO Beef, rucula and Grana Padano cheese INSALATE CAPRESE Mozzarella cheese, tomato, pesto and fresh basil NICOLA Lettuce, Gorgonzola cheese and pears with limoncello and thyme reduction TOSCANA Italian cold cuts, assorted cheese, figs, toasted bread and dried fruits POMODORO Tomato, peas, crispy cheese and prosciutto ham FRUTTI DI MARE CASSERUOLA Arborio rice, seafood, tomatoes and basil MINESTRONE Tomato, pasta, beans and vegetables T U S C A N Y Tuscan cooking is healthy, economical and simple, but uses high quality ingredients flavored with excellent oil. All ingredients are skillfully proportioned in order to maintain the genuine taste of each of them. It makes prevalent use of agricultural products (meat, grain, eggs and vegetables) but along the western coast you will also find tasty seafood dishes. The products of the Val d'Orcia (honey, extra virgin olive oil, wine, pecorino cheese and saffron) are certified with a mark of origin. Sienese cooking distinguishes from other cooking by its generous use of garlic and herbs.
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Transcript of INSALATE - Excellence Resorts · confitada y queso Parmesano LASAGNA Lasagna con salsa de carne ......

  • ZUPPE

    ANTIPASTI

    MELANZANE MARINATEEggplant, olive oil, aromatic herbs, garlic, cherry tomatoes and bread CARPACCIO DI SALMONE Fresh salmon, sea salt and pink pepper CARPACCIO DI MANZOBeef, rucula and Grana Padano cheese

    INSALATE

    CAPRESEMozzarella cheese, tomato, pesto and fresh basilNICOLA Lettuce, Gorgonzola cheese and pears with limoncello and thyme reductionTOSCANA Italian cold cuts, assorted cheese, figs, toasted bread and dried fruits

    POMODOROTomato, peas, crispy cheese and prosciutto ham

    FRUTTI DI MARE CASSERUOLAArborio rice, seafood, tomatoes and basilMINESTRONETomato, pasta, beans and vegetables

    TUSCANYTuscan cooking is healthy, economical and simple,

    but uses high quality ingredients f lavored with excellent oil. All ingredients are skillfully proportioned in order to maintain the genuine taste of each of them.

    It makes prevalent use of agricultural products (meat, grain, eggs and vegetables) but along the western

    coast you will also find tasty seafood dishes.

    The products of the Val d'Orcia (honey, extra virgin olive oil, wine, pecorino cheese and saffron)

    are certified with a mark of origin. Sienese cooking distinguishes from other cooking by

    its generous use of garlic and herbs.

  • PIZZE GOURMET

    CAPRICCIOGoat cheese, rucula, figs and prosciutto ham

    ANATRADuck, pesto, goat cheese and cranberries

    BOSCOGorgonzola cheese, grapes, berries and endives

    FORESTA Arborio rice, asparagus, funghi porcini and pesto OSSOBUCO ALLA MILANESE Beef ossobuco with mushrooms and baby vegetables risotto SALMONEOn olive polenta, grappa sauce and truffle oil POLLO AL PEPERONCINOChicken breast flavored with garlic, rosemary, crushed chili pepper, basil, oregano and olive oilalong with grilled vegetablesPESCE LIVORNESA Fish fillet, capers, black olives, anchovies and creamy polentaSALTIMBOCCAVeal scallops, mozzarella cheese, prosciutto ham and thyme reductionTAGLIATAGrilled sirloin steak, tomato and rosemary potatoesGAMBERI E PETTINI DI MARE AL LIMONEShrimp, scallops, crispy risotto and lemon butter sauce

    PASTA FRESCALINGUINI Chicken, spinach, pine nuts, white wine and cheese sauceGNOCCHIWith Gorgonzola sauce, candied orange and Parmesan cheeseLASAGNALasagna with meat sauce and mozzarella cheeseRAVIOLIStuffed with duck and berries, pistachios with sage butter and fontina cheeseTAGLIATELLEServed with tomato, broccoli, capers, olives, lemon supreme and basil

    SECONDI PIATTITuscan dishes mostly depend on olive oil andbread, are rich in legumes, fresh vegetables, herbs

    and fruit and use a lot of meat. When its theseason of birds of prey, they are even includedin the menu and Mediterranean diet consumes

    much less pasta than you would expect.Fish and other seafood especially rule in coastal

    areas but less inland.

  • ZUPPE

    ANTIPASTI

    MELANZANE MARINATEBerenjena, aceite de oliva, hierbas aromticas, ajo, tomate cherry y pan CARPACCIO DI SALMONE Salmn fresco, sal marina y pimienta rosa CARPACCIO DI MANZORes, argula y queso Grana Padano

    INSALATE

    CAPRESEMozzarella, tomate, pesto y albahaca frescaNICOLA Lechuga, queso Gorgonzola y peras con reduccin de tomillo y limoncello

    TOSCANA Embutidos italianos, quesos, higos, pan tostado y frutos secos

    POMODOROTomate, guisantes, crujiente de queso y prosciuttoFRUTTI DI MARE CASSERUOLAArroz Arborio, mariscos, tomate y albahacaMINESTRONETomate, pasta, alubias y verduras

    LA TOSCANA

    La gastronoma de la Toscana es saludable, econmica y simple, pero usa ingredientes de alta calidad saborizados con un excelente aceite. Todos los ingredientes estn hbilmente proporcionados para que ninguno opaque

    el sabor de los otros.

    Hace uso prevalentemente de productos agropecuarios(carne, granos, huevos y vegetales) pero a lo largo de la costa oeste se pueden encontrar deliciosos

    platillos de mariscos

    Los productos del Val dOrcia (miel, aceite de oliva extra virgen, vino, queso pecorino y azafrn) estn

    certificados con denominacin de origen. La gastronoma de Siena se caracteriza por un mayor uso de ajo y hierbas.

  • PIZZE GOURMET

    CAPRICCIOQueso de cabra, argula, higos y prosciutto

    ANATRAPato, pesto, queso de cabra y arndanos

    BOSCOQueso Gorgonzola, uvas, frutos rojos y endivias

    FORESTA Arroz Arborio, esprragos, hongos porcini y pestoOSSOBUCO ALLA MILANESE Ossobuco de res con risotto de setas y mini verduras SALMONESobre polenta de aceituna, salsa de grappa y aceite de trufa POLLO AL PEPERONCINOPechuga de pollo sazonada con ajo, romero, chile quebrado, albahaca, organo y aceite de oliva acompaada de vegetales a la parrillaPESCE LIVORNESA Filete de pescado, alcaparras, aceitunas negras, anchoas y polenta cremosaSALTIMBOCCAEscalopas de ternera, queso mozzarella, prosciutto y reduccin de tomilloTAGLIATASolomillo a la parrilla, tomate y papa al romeroGAMBERI E PETTINI DI MARE AL LIMONECamarones, callo de hacha, crocante de risotto, salsa de mantequilla y limn

    PASTA FRESCALINGUINI Pollo, espinacas, piones, vino blanco y salsa de quesoGNOCCHISalsa Gorgonzola, naranja confitada y queso ParmesanoLASAGNALasagna con salsa de carne y queso mozzarella RAVIOLIRelleno de pato, frutos rojos y pistaches cubiertos conmantequilla de salvia y queso fontinaTAGLIATELLEServida con tomate, brcoli, alcaparras, aceitunas, supremas de limn y albahaca

    SECONDI PIATTILos platillos Toscanos dependen fuertemente deaceite de oliva y pan, son ricos en legumbres,vegetales frescos, hierbas, fruta y mucha carne,

    incluyendo aves de presa en temporada, y mucho menos pasta que lo que se creera

    en una dieta Mediterrnea. Pescados y mariscosjuegan un rol importante en las areas costales pero

    en menor grado en el interior.

    XRC_toscana_cenas_inglsXRC_toscana_cenas_espaol.pdf