Mediterranean meat adventures
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
We have brought three special meat dishes inspired by French and Italian cuisine for this course – using ingredients that are less common or used in smaller amounts in Hungary. We deliberately keep the side dishes simple because we want the starring meats to shine even more. As a cold appetizer, we will prepare a pâté made with rabbit liver and Marsala wine, served with fine ciabatta toast and onion jam. Then comes a classic French dish: French rack, i.e., lamb chops, first seared, then seasoned and roasted until tender on a bed of sliced potatoes. Our main course is beef cheek cooked in red wine, which is, of course, accompanied by an Italian side dish, grilled polenta.
MENU
- Fegatini di coniglio al marsala / Rabbit liver terrine with Marsala, balsamic onion jam
- Guancia di vitello brasata con vino tinto / Veal braised in red wine, grilled polenta
- Carré d'agneau rôti / Frenched rack of lamb, rosemary potatoes, sweet potatoes
DATES
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