Weekly menu for the week starting July 7

Mini Apricot Crostata

Mini Apricot Crostata

This will be a different menu that I am sending today . . .  as we are leaving for Italy on Monday July 7, I will NOT be cooking next week !!!

I love cooking and I have made it my profession. I cook with passion and constant interest in changes and improvement . . . but it’s nice to be on holiday and not do it for a while 🙂

So the menu that I’ll publish today is to give you an idea of what I can do for you. I am posting a menu for a party that I catered for 30 people.

Hors d’Ouvre

Frittata with Potatoes, Frittata with Onions, Crostini with caramelized onion and cheddar cheese, Raw vegetables with aromatic salts, Tuna and olive spread, Home made Focaccia, Home made Tuscan Bread

Caramelized onion crostini with strong cheddar

Caramelized onion crostini with strong cheddar

Entree’

Gnocchi alla Romana
(semolino gnocchi baked with blue cheese and walnuts or simply butter and sage)

Home made from scratch lasagna alla bolognese
Penne with Tomato sauce
Penne with Butter

Tuscan style Arista(pork loin cooked in the Tuscan Style)

Seasonal vegetables and roasted potatoes Mixed greens salad

Desserts

Home made Mini Apricot Crostata ( tart)

Fresh seasonal fruit salad served in a brandysnap basket

Fruit salad in brandysnap basket

Fruit salad in brandysnap basket

Triamisu

This menu was a great success and everybody enjoyed the great food.

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