Back To The Kitchen

This time we worked on tonight's starter. 

Firstly a short crust pastry , 

340 gms butter, 

680 gms flour, 

2 eggs, 

1 teaspoon salt , 

blitz and press in little cases, prick and blind bake. 

For the filling we went and picked the new zucchini the light green type as they are not as watery and sweeter. We sliced them thinly and pan fried them not to long in oil with some zucchini flowers chopped in for texture and colour. 

Mint, Melissa and salt added to taste at the last minute. Some pre cooked bechmal with an egg and Parmesan added and was used for the filling and topped with the zucchini warmed in the oven for 10 mins and served hot. 

Yum yum

Desert tonight is with peaches. We made thin crepes 

500 ml milk 

250 mls flour

6 eggs. 

Sit aside crepes and make a filling by cooking chopped peaches

 when they begin to soften add grated chocolate stir till melted and thin with a sweet white wine till you have the sauce you like. Fill the crepes and eat warm with cream anglaise.

Pasta tonight was filled with bechmal with extra added Parmesan served with a sage butter sauce.  

To give them credit they were very obliging moving our room down to the middle level the next day, even though the room was much smaller it was great and had a lovely country feel and we could bring up our luggage. The information about the area was great and dinners were 5 courses from their produce and were a bit more basic but well made. But as this was our last week in Italy we decided to pull the pin early and move on to Turin and explore the city for our last 4 Italian nights.