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On the Menu: the "Cooking Contessa" and her King Prawn Tail with Saffron Reduction

Maggie Borden

June 24, 2016

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Here’s a taste of what’s on tap today at the Beard House.


Return to Venice, 7:00 P.M.
Enrica Rocca, Enrica Rocca Cooking School, Venice, Italy; Cape Town, South Africa; and London, UK

Transport yourself to Italy for the evening at this spectacular event dedicated to all things Venetian with vivacious chef, author, and culinary instructor Enrica Rocca, affectionately known as “the Cooking Contessa.” You’ll satisfy your wanderlust—and your taste buds—with a tantalizing feast that captures the city’s singular romance, featuring dishes like Porchetta with Sicilian Peppers and Celery–Honey Confiture; King Prawn Tail with Saffron Reduction; and Beef Tagliata with Grilled Vegetable Couscous.

See the full menu below:

  • Hors d’Oeuvre
    • Porchetta with Sicilian Peppers and Celery–Honey Confiture
    • Sopressa with Red Onion Confit
    • Smoked Chicken Breast Salad with Roasted Cherry Tomatoes and Mayonnaise
    • Asparagus with Parmesan–White Truffle Oil Dip
    • Salmon Carpaccio
    • Enrica Rocca Extra Dry Prosecco NV
  • Dinner
    • Gamberone con Riduzione allo Zafferano > King Prawn Tail with Saffron Reduction
    • Enrica Rocca Extra Dry Prosecco NV
    • Capasanta con Salsa al Pistacchio di Bronte > Scallop with Bronte Pistachio Sauce
    • Enrica Rocca Extra Dry Prosecco NV
    • Tagliolini con Prosciutto e Piselli di Stagione > Baked Tagliolini with Seasonal Peas and Ham
    • Roccolo Grassi La Broia Soave 2012
    • Tagliata di Manzo con Couscous di Verdure alla Griglia > Beef Tagliata with Grilled Vegetable Couscous 
    • Roccolo Grassi Valpolicella Superiore 2011
    • Meringata di Frutta > Meringue with Vanilla Custard and Fresh Fruit
    • Roccolo Grassi Recioto della Valpolicella 2010

Check out the event listing for more information.


For all upcoming Beard House dinners, check out our events calendar.

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