menu for the smiths wedding
Menu for
The Smith’s wedding
Fritelle Di Borragin- Deep fried Borage leaves served with a spicy dip
Minestone with Monkfish and Jumbo Shrimp- A Italian minestone soup with monkfish and shrimp.
Braised Wild Rabbitt- A tender, moist rabbitt braised to perfection
Sorbetta Di Pompelmo- A Grapefruit and Lemon flavor combination sorba.
Appitizer
Fritelle Di Borragin
Serves four
For Batter:
¾ cup all purpose flour
2 eggs
6 Tablespoons Milk
½ teaspoon salt
For Dip:
2 red bell peppers, half, …
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…of pink grapefruit
juice of 1 lemon
1 cup of white wine
1/3 cup campari
2 egg whites
mint leaves
Bring 1 cup of water to a boil with sugar then leave to cool. Combine the grapefruit and lemon juices. Whip the egg white to soft peaks and fold into liguid. Freeze until creamy stirring frequently to give foamy texture. Serve with mint leaves.
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**Bibliography**
Bibliograghy
The complete Italian Cook book
Written by:
Carlo Bernasconi and Christian Teubner
PGS. 70, 106, 369, 391
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