So it is back to the hotel kitchen all shinny and stainless a dream with every thing you would ever need even for a huge establishment. Firstly a tour of the rooms above the kitchen. The restaurant is above the swimming pool on the next floor along with another 2 guest rooms and on the floor above yet another 6 rooms more hotel style with no kitchen like the apartments. The one recurring theme is the tiles ....they are everywhere .....they a grey lined 600 x 300 size tile and have a feature of a huge pink sweetpea or a huge purple violet a bit like walking into an 80s tile show room very italian.....but very inappropriate in such an historical building. Alberto loved then and the tiler who installed them ....not sure if he will love them forever.
As tonight the restaurant is open so final touches are done and great tart made.
Strawberry tart from Christina
200 gms butter
2 eggs
300 gms sugar
Vanilla
400 gms flour 000
Baking powder 1 coffee spoon
Put in processor make dough squash into 18 x30 tray and cook 170 for 12 15 mins.
To make the custard
800 mls milk.
10 tabs sugar,
2 egg yolks
4 spoons flour
Cook till thickens pop in fridge for 1/2 hr
Top base with custard and and cover with fruit. Pour over jelly mix fridge till set.
Theresa was the queen of the grill and with the commercial kitchen in full swing she goes out and the BBQ. The meats they offer are all cuts of pork, there is no beef in site.
This is a great little tip Italians in this area use it as an easy way to boost flavour.
Salt aromatic "sale aromatico"
In a jar mix sea salt with fresh garlic, Dried Oregano and ground black pepper
Rub on meats before roasting, BBQing meats. Serve the meats cut into strips and on a plate with some mixed leaves.
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