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I know you are waiting to hear how the San Fabiano dinner went? Well Count Filippo claims it was the BEST food he has experienced since inviting guest cooking instructors in the last 5 years. Now that is a compliment! The appetite was stimulated by various Crostini. These are simply - Tuscan bread, toasted and topped with - Fresh anchovies from Sicilia with a fine shred of lemon rind. Next - Primo Sale, a ricotta type cheese with basil and extra virgin olive oil. Last but not least a simple Crostini rubbed with a garlic clove and then salt and finely chopped parsley

The most present ingredient in this whole meal was San Fabiano olive oil - robust and peppery with very distinct flavour.

First course was that creamy Risotto with Gorgonzola and Zucchini flowers. Not the usual Tuscan 'primo' but there was not one grain of rice left, and compliments from all guests. A rest in between courses as we slowly but surely reduced the red wine stock of San Fabiano's Cantina. Count Filippo's Sangiovese, is grown on his estate along with the olives for his yummy EVOO !

For the main course we chose Girella di Vittella ( rolled veal) gently cooked 'al umido'. This method is better than oven roasting as the meat retains it's moisture in a covered stovetop skillet. Also it creates a yummy ' reduction' to compliment the meat. ' Contorni ' - the pièce de résistance was Finocchio in Teccia grazie a Nonna Grison. Once again the method was stovetop. Zucchini warm salad and Insalata mista di Toscana fresh from the garden- perfect ending to a perfect meal.

Oh almost forgot Dolce!! Zuppa Inglese ( English Trifle) sufficiently pleasing to invite second servings.

Do you know why the humble English Trifle became Zuppa Inglese? Well the story begins in Siena in the 16th century. Maybe Count Filippo will enlighten you ? He could post a comment?

We are looking forward to more adventures at San Fabiano- and yes you can share them with us next Summer when we commence our program there. Meanwhile, these wonderful events start in Australia this September - stand by for further postings.

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