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, …showed first 75 words of 704 total…

…showed last 75 words of 704 total…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. ------------------------------------------------------------------------ **Bibliography** Bibliograghy The complete Italian Cook book Written by: Carlo Bernasconi and Christian Teubner PGS. 70, 106, 369, 391